This pizza dough is inspired by the Neapolitan tradition, using just 00 flour, salt, yeast, and water. Rapid rise yeast allows you to skip the first rising, so your dough can go straight for the pizza oven in 2 hours or less, without compromising flavor.
For the Dough
3/4 tsp instant yeast(.5 grams)
2cupswarm water (120 degrees)(500 ml)
3 1/2tsp sea salt(25 grams)
6 3/4 cups00 flour(850 grams)
For the Sauce
1/4cup Tomato sauce(per pizza)
Garlic powderto taste
Grated Pargmigiano Reggianoto taste
Pinch of salt(if needed)
Dried oregano(Optional, to taste)
a few leaves of basil to garnish the pizza
a drizzle of extra virgin olive oil(if desired)
For the Dough:
Add the salt to warm water and mix with a stand mixer with a dough attachment until the salt dissolves. Add a little flour by the spoonful, mix on low, and then add the yeast. Continue to add the flour by spoonfuls until everything is mixed together.
Let the dough mix for about 20 minutes, until it forms a ball and none is sticking to the sides of the bowl.
On a floured surface, divid the dough into 6 balls (approx 180-200 grams each, or you can eyeball it). To make the balls smooth, roll your hands over and under the dough to form a circle, and wiggle it on a flat surface to smooth the bottom (see recommended videos).
Place the balls in an airtight container with adequate room around each ball (they will spread out during rising).l Allow the dough to rise at room temperature until doubled (approximately 2 hours, or longer if desired).
For the Sauce:
This is a quick and easy non-recipe sauce, just add ingredients intuitively. I find that good quality Italian passata (tomato sauce) doesn't need much. I usually use approximately 1/4 cup tomato sauce per pizza. I like to add a pinch of salt, a little garlic powder (I usually don't measure, but around 1 tsp) and a hit of grated Parmigiano Reggiano.
To Cook the Pizza
Turn on your pizza oven on high (approx 500 F/260 C) about 20 minutes before cooking to heat it up.
Stretch out the dough into a circle on a pizza peel that is adequately floured. The dough should be very elastic and shouldn't break. Flatten the ball of dough into a circle with your fingers. Then, place your fists in the center of the circle, hold up the dough, and carefully stretch out the dough. Pro pizza makers can spin it all around, but just focus on stretching it out into a circle the size of the pizza peel however you can. (Using a rolling pin is a no no according to pizza Napoletana rules, but your tastebuds will never know). Make sure to adequately flour under the pizza so that it can slip right off the peel into the oven, or you might end up with a calzone.
Add whichever toppings you desire, or just sliced fresh mozzarella if you want to make a Margherita. DON'T ADD THE BASIL UNTIL YOU PULL THE PIZZA OUT OF THE OVEN. Heat is bad for basil, very bad. It will turn black. You can, however, add a sprinkle of oregano, if you wish (some people put it on in cottura, while cooking, or you can add it after, up to you!).
Cook the pizza in a very hot oven, around 500 F/ 260 C degrees. My portable pizza oven (see recommended equipment in recipe notes) can reach up to 900 F / 482 C degrees. I just turn my pizza oven on high and cook it at that temperature. The pizza will cook in 2-5 minutes, so watch it carefully and turn it once with the pizza spatula to make sure it cooks evenly.
Add a drizzle of extra virgin olive oil if desired (Italians actually do this! Italian pizza isn't greasy like American, you can actually ADD oil!), and add a few basil leaves for garnish.
To freeze extra dough:
Put the extra dough in a freezer bag and thaw the night before you want to use it!
You can freeze extra dough in 180-200g balls in a
Make sure to use a high quality tomato sauce, such as Mutti, which you can find on Amazon or at World Market.
I buy my 00 flour from Whole Foods, which is Antimo Caputo (from Napoli) in the red bag. Although the blue bag is supposedly for pizza making, and is available on Amazon.