How to Make NEAPOLITAN PIZZA DOUGH with Dry Yeast like a World Champion Pizza Chef

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose flour is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Measure 600 mL of water and pour it into a bowl.

Add 1 gram of dry yeast to the water and mix to activate the yeast.

Gradually add about 10-20% of the flour to the water and yeast mixture to create a pancake-like batter.

Once mixed, start adding the remaining flour gradually while mixing.

Add 30 grams of salt to the dough, mixing it in thoroughly.

Transfer the dough to a floured surface and knead for several minutes until it forms a cohesive ball.

Continue kneading, adding flour as needed, until the dough is smooth and elastic.

Check the dough's temperature to ensure it is between 23 and 26 degrees Celsius.

Let the dough rest before using it for pizza.

Cooking Techniques

Equipment Needed

Dietary

Allergens