Why Make This Recipe
Making Neapolitan-style pizza crust at home is simple and rewarding. This easy no-knead recipe gives you a crispy, chewy base that many pizza lovers crave. With just a few ingredients, you can enjoy the authentic taste of Italy right in your kitchen. Whether you’re preparing for a family dinner or a get-together with friends, homemade pizza is always a hit.
How to Make Neapolitan-Style Pizza Crust
Ingredients:
- 250 g King Arthur Unbleached Bread Flour or All-Purpose Flour (Substitute with ’00’ Pizza Flour for a more authentic texture.)
- 1/8 teaspoon Active Dry Yeast (Aids in fermentation and rising.)
- 1/2 teaspoon Granulated Sugar (Enhances browning and balances flavor.)
- 1 1/4 teaspoons Salt (Essential for flavor and gluten structure.)
- 185 g Lukewarm Water (Adjust for seasonal changes.)
Directions:
- In a large bowl, mix the flour, active dry yeast, sugar, and salt until combined.
- Pour in the lukewarm water and stir the mixture until a sticky dough forms.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let it sit at room temperature for 12 to 18 hours. The dough will rise and become bubbly.
- After the resting period, sprinkle some flour on a clean surface. Turn the dough out onto the floured surface.
- Gently shape the dough into a ball. Be careful not to deflate it too much.
- Place the dough on a floured parchment paper and cover it with a kitchen towel. Let it rest for another 1 to 2 hours.
- During the last 30 minutes of resting, preheat your oven to the highest setting (around 475°F or 245°C) and place a pizza stone or baking sheet inside.
- Once the oven is hot, carefully transfer the dough to the stone or sheet. Add your favorite toppings.
- Bake for about 8-10 minutes or until the crust is golden brown.
How to Serve Neapolitan-Style Pizza Crust
Serve your Neapolitan-style pizza hot out of the oven. Slice it up and pair it with a fresh salad or some garlic bread. Don’t forget to have some extra toppings available so everyone can customize their slice!
How to Store Neapolitan-Style Pizza Crust
If you have leftover pizza, store it in an airtight container in the refrigerator. It will last for about 2-3 days. Reheat it in the oven for the best results.
Tips to Make Neapolitan-Style Pizza Crust
- Make sure your water is lukewarm; this helps activate the yeast.
- Adjust the flour as needed if the dough feels too sticky or dry.
- For the best flavor, let the dough rest for the full 18 hours.
- Use a pizza peel for easy transfer from the countertop to the oven.
Variation
Feel free to experiment with toppings! Add fresh basil, mozzarella, sliced tomatoes, or any of your favorite ingredients. Each variation can create a unique pizza experience.
FAQs
Q: Can I use whole wheat flour?
A: Yes, you can use whole wheat flour, but it might change the texture and flavor slightly.
Q: What can I use if I don’t have a pizza stone?
A: If you don’t have a pizza stone, a baking sheet works well too. Just place it upside down in the oven for a nice hot surface.
Q: How can I make my crust more flavorful?
A: For more flavor, let the dough rest even longer, up to 24 hours, and try adding herbs or garlic powder to the flour.
Neapolitan-Style Pizza Crust
- Total Time: 18 hours 25 minutes
- Yield: 1 pizza
- Diet: Vegetarian
Description
A simple no-knead recipe for crispy, chewy Neapolitan-style pizza crust at home.
Ingredients
- 250 g King Arthur Unbleached Bread Flour or All-Purpose Flour
- 1/8 teaspoon Active Dry Yeast
- 1/2 teaspoon Granulated Sugar
- 1 1/4 teaspoons Salt
- 185 g Lukewarm Water
Instructions
- In a large bowl, mix the flour, active dry yeast, sugar, and salt until combined.
- Pour in the lukewarm water and stir the mixture until a sticky dough forms.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let it sit at room temperature for 12 to 18 hours.
- After the resting period, sprinkle some flour on a clean surface. Turn the dough out onto the floured surface.
- Gently shape the dough into a ball without deflating it too much.
- Place the dough on a floured parchment paper and cover it with a kitchen towel. Let it rest for another 1 to 2 hours.
- During the last 30 minutes of resting, preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.
- Once the oven is hot, transfer the dough to the stone or sheet, add toppings, and bake for about 8-10 minutes or until golden brown.
Notes
For best results, allow the dough to rest for a full 18 hours. Use a pizza peel for easy transfer to the oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian