Want to know how to make pizza dough? Dive into the heart of Italian tradition with Napolina’s Classic Neapolitan Margherita Pizza! This recipe is a true celebration of simplicity and bold flavours, crafted with just a few fresh, secret ingredients. Perfect for pizza lovers who crave authenticity and passion in every bite.
How to Make Pizza Dough – Classic Neapolitan Margherita Pizza
Cooking Time
Prep - 6 hrs, Cook - 1hr 5 mins
Servings
2 Pizzas
Method:
- To begin making the dough, add the water, yeast and a third of the flour to a large mixing bowl and mix together until you form a pancake batter.
- Then gradually add in the remaining flour until the dough begins to form. At this point you’ll want to add the sea salt flakes, mix in with the dough well using your hands.
- Turn the dough out onto a floured surface and knead continuously until the dough becomes smooth and spongey, this can take anywhere from 4 to 12 minutes. If you have a stand mixer with a hook attachment, you can also use this to knead the dough as well.
- Cover with a damp tea towel and leave to rise for 2 hours.
- After the dough has risen, slice in half and roll into two dough balls then place the damp tea towel over them and leave them to rise for a further 2–4 hours, they will become soft and stretchy.
- While the doughballs are rising, create the pizza sauce by combining the Napolina Passata and dried oregano and mix together well then set aside.
- Once the doughballs have risen, scatter a surface with semolina and place the doughball onto the surface. Then sprinkle some semolina over the top of the dough.
- Begin to form the pizza bases by pressing into the middle of the dough forming a pizza shape then turn the dough over and repeat the process twice.
- Next to stretch the dough, pull one side whilst your other hand is pressing into the middle of the pizza base, then stretch the dough folding it over your hand that’s in the centre of the pizza base and then fold it back. Repeat around the pizza to stretch out the dough.
- For the topping, add a spoonful of the passata sauce and spread outwards in a circular motion, then top with the mozzarella, basil leaves and Parmigiano Reggiano followed by a drizzle of Napolina Olive Oil.
- Then carefully transfer to a pizza peel and bake in a preheated pizza oven at 450°C for around 60–90 seconds turning the pizza occasionally. Or alternatively bake in the oven at 250°C for 10 – 15 mins until golden and crispy.
- When the crusts have risen, remove from the oven and serve immediately and enjoy!
Ingredients
For the dough:
- 300ml warm water
- 500g 00 pizza flour
- 12g sea salt flakes
- 2g dried active yeast
For the tomato sauce:
- 200g Napolina Passata
- 1 tsp oregano
For the toppings:
- 250g Buffalo or fiordilatte mozzarella cheese, shredded
- Handful fresh basil leaves
- Parmigianno Regianno, grated
- Napolina Olive Oil
- Handful of plain flour for kneading the dough
- Handful of fine semolina for stretching the dough
Video Instructions:
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