Marco's Neapolitan Pizza Dough
Marco's recipe for homemade pizza dough is an authentic and delicious Neapolitan-style dough made with just a few basic ingredients - flour, water, salt, yeast, and a touch of sugar to activate the yeast.
You know that feeling when you bite into a piping hot slice of pizza and it's like a flavor explosion in your mouth? The crispy yet chewy crust, the tangy sauce, the gooey melted cheese - it's pure bliss. But let me tell you, that level of pizza perfection is hard to achieve at home. Until now.
I stumbled upon this game-changing Neapolitan pizza dough recipe from my friend Marco in Bologna, and it's been life-altering. No more soggy crusts or lackluster flavor. This dough is the real deal - a time-honored recipe passed down through generations of Italian nonnas.
What makes it so special? It's all about the slow fermentation process that allows the natural yeast to work its magic. We're talking a 12-hour journey that transforms basic flour, water, salt, and a pinch of sugar into an airy, stretchy dough bursting with complex flavors.
Now I know what you're thinking - 12 hours?! Who has time for that? But trust me, amici, it's worth every second. The hands-on time is actually quite minimal. Most of those 12 hours are just letting the dough do its thang - resting, rising, fermenting to perfection while you go about your day.
The real effort comes in the form of some strategic folding and turning of the dough. But don't be intimidated! It's easy to master with Marco's simple instructions. Think of it as a gentle massage to strengthen those gluten strands.
And the payoff? An olive oil-kissed crust that puffs up with an incredible crisp exterior and cloud-like interior when baked in a piping hot oven. Ripping off a chewy end piece is a spiritual experience.
Now for my pro tips: Seek out the "00" flour if you can find it for that authentic texture. But all-purpose works great too! And don't be shy with toppings - this crust can handle anything from classic margherita to over-the-top veggie loads. Just maybe go easy on super wet toppings that could make it soggy.
Fair warning - once you taste this crust, your pizza standards will rise precipitously. You've been warned! But don't worry, I've got you covered with Marco's phenomenal recipe.
Just do me a favor? Guard this recipe with your life. Pizzerias everywhere are quaking at the threat of such celestial pizza being so easily made at home!
Disclaimer: While I may sound like I've had one too many margheritas, I assure you my love for this pizza dough is completely sober. Though eating too much of it may put you in a food coma...
Marco's Pizza Dough
prep time (including resting/rising time) with just cook time.
Serves 6 personal pizzas and contains approximately 300 calories.
Italian / Pizza Dough
Ingredients
- 1 kg (2.2 lbs) 00 flour or all-purpose flour
- 530 g (1.2 cups) warm water
- 22 g (1.5 tbsp) salt
- 6 g (2 tsp) beer yeast
- 1 tsp sugar
For optimal results, seek out high-quality "00" flour, which is an Italian finely-milled flour that provides the perfect chew and crisp exterior for Neapolitan-style pizza crusts. If unavailable, all-purpose flour works well too. Be sure to use filtered or spring water, as chlorinated tap water can adversely affect the yeast's rising ability. While active dry yeast is more common, the beer yeast specified gives an authentic flavor profile. Finally, use good quality, fresh mozzarella cheese for topping - its milky richness complements the simple dough beautifully.
Directions
- In a small bowl, dissolve the yeast and sugar in 30g warm water. Allow to rest for 10 minutes until frothy.
- In a large bowl, dissolve the salt in the remaining 500g warm water. Gradually mix in the flour until a shaggy dough forms.
- Add the yeast mixture and knead for 5-10 minutes until the dough is smooth and elastic.
- Cover and let rise at room temperature for 2 hours.
- Punch down the dough. Fold the four sides into the center, rotating the dough 90° after each fold. Cover and let rest 30 minutes.
- Repeat the folding process two more times, resting 30 minutes between folds.
- Divide the dough into 6 equal pieces and shape into balls. Place on a floured tray, cover tightly and refrigerate for 6-8 hours.
- Two hours before baking, remove dough from fridge and let come to room temperature.
- Preheat oven to 500°F-550°F with pizza stone or steel on the lowest rack.
- Stretch/toss each dough ball into a 10-12 inch round. Top with just sauce initially.
- Bake for 5-7 minutes until dough sets and starts browning. Remove and add desired toppings like cheese.
- Return to oven and bake 2-4 more minutes until crusts are crispy and toppings are melted.
Patience is key when making this dough - do not rush the resting and rising times, as they allow the gluten to properly develop for an airy, chewy texture. The folding steps incorporate air while also building more gluten strength.
For the cold ferment, make sure the dough balls are tightly wrapped to prevent drying out. When baking, having a preheated pizza stone or steel mimics the intense, even heat of a wood-fired oven.
Par-baking the crusts first ensures they are perfectly crisped before adding wet toppings that could make them soggy. Lastly, consider adding just a touch of olive oil, garlic, or Italian seasoning to the dough for extra flavor.
Check this video out about Marco's Pizza Dough.
Video Credit: Jasoncgehring23
Rated 5.0 by 9 reviewers.
Recipe Tags: Marco's Pizza Dough, Marco's Pizza Dough Recipe
Published by: Dish Dupes
Marco's Pizza Dough Recipe FAQ
What is "00" flour and why is it used? "00" flour is an Italian finely-milled, low-protein flour. It has a super-fine texture which allows the gluten strands to form very delicately during kneading. This results in a light, airy dough with an incredible crispy-yet-chewy crust texture prized in Neapolitan pizzas.
Can I use active dry yeast instead of beer yeast? Yes, you can substitute an equal amount of active dry yeast for the beer yeast called for. Beer yeast imparts a slightly "breadier" flavor, but active dry will work just fine. Make sure to proof it in some warm water with the sugar first.
Why does the dough need such a long rise time? The extended rising time of 12 hours allows for a natural, slow fermentation process. This develops complex flavors and creates air pockets for that signature light and airy interior. The folding steps also build more strength into the dough.
How do I know when the dough is fully proofed? The dough should appear puffy, with a very smooth skin when ready. Gently poke it with a finger - it should slowly deflate and leave an indentation. If it immediately fills back in, it needs more time.
My dough didn't double in size - what went wrong? Yeast can be finicky! Temperature plays a big role - was your water too hot or too cold? Also, make sure your yeast wasn't expired. Adding a bit more can help get things rising if it was an issue with yeast potency.
Can I let the dough do the cold rise for longer than 8 hours? You can cold ferment for up to 24-36 hours if you want to really amplify the flavor. Just make sure to let it come fully to room temp before baking so it can properly rise and get puffy.
What oven temperature is best for baking the pizzas? For an authentic Neapolitan-style pizza, you want screaming hot temps around 500°F to 550°F to quickly set and blister the crust. Use an oven stone or steel to mimic a wood-fired oven.
Why par-bake the crusts before adding toppings? Par-baking just the crust with sauce first ensures it is cooked through and gets that perfect crispy texture before adding wet toppings like fresh mozzarella that could make it soggy.
How can I get my pizza crust extra crispy? For maximum crunch, dab the rolled out dough with a bit of olive oil before saucing and baking. You can also try spritzing the hot crust with water during baking to create more crackling.
Can I make the dough ahead of time and freeze it? Absolutely! The dough balls can be frozen for 1-2 months. Allow them to fully thaw in the fridge overnight before using. You may need to let them sit at room temp a bit longer to get fully puffy before stretching.
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