I’ve been making pizza from scratch since I was a kid with this Neapolitan pizza dough recipe. I used to have my friends over and we would have pizza parties and all make our own pizzas. It’s one of my fond childhood memories and I can thank my mother for passing on this family tradition.
Now I’m training my own son (at three) to make his own pizza. He rolls it out and puts on the sauce and cheese, and his favourite topping–pineapple.
When I make pizza now, I usually make enough dough for four pizzas and I freeze one dough ball for a rainy day. That way we all get to make our own pizza. I usually make it on the weekend or on special occasions, but sometimes I’ll just whip some up on a Wednesday for fun.
I wanted to pass this family tradition on to you, and give you the best recipe for Neapolitan pizza dough!
Neapolitan Pizza Dough
(thin crust)
Ingredients:
| 2 Pizza | 4 Pizza |
| 1 ½ tsp. yeast | 3 tsp. yeast |
| ¼ cup lukewarm water | ½ cup lukewarm water |
| 1 ½ tbsp. Olive oil | 3 tbsp. Olive oil |
| ½ cup cold water | 1 cup cold water |
| 1 2/3 cup flour | 3 1/3 cup flour |
| ¾ tsp. Salt | 1 ½ tsp. Salt |
Directions:
In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes.
Stir in olive oil and the cold water, then whisk in a half cup of flour and the salt, stirring until smooth.
Stir in the remaining flour (1/2 cup at a time until the dough comes together in a rough mass.
On a lightly floured work surface, knead the dough until smooth and velvety (about 8 – 10 minutes.) It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes.
Divide into two equal portions, knead briefly, the roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on them and cover with a tea towel and let rise for 1 hour.
For pizza, roll out dough and place on pizza pan. Preheat oven to 425 degrees C. Add sauce, fresh garlic if desired, cheese and toppings. Cook in the oven for 12 – 14 minutes.