Here at Fully Loaded Pizza, we’re always looking for ways to help you the customer to experience the wonders of pizza. In this post, we share with you the Neapolitan Style Pizza Dough recipe that we use at FLP. The recipe requires you to make the dough the night before you want to make the pizzas.
The recipe is shown below and also a video at the end of each section.
- 1kg Pizza Flour
- 1-2 g Fresh yeast (If using dried, 1g = 2.5g fresh yeast. Dried yeast must be dissolved first in water as per instructions on the packet. NB The water used for this must come out of the total water for the recipe)
- 620ml Water
- 30g salt
What you will need
- Large mixing bowl.
- Tray to prove the dough balls on.
- Start off by adding 90% of the water and the yeast into the mixing bowl. Mix the 2 together until the yeast has dissolved.
- Add 50% of the flour slowly and mix briefly.
- Continue to mix the ingredients together, gradually adding the rest of the flour.
- Continue to do this for around 6-7 minutes.
- Add the salt and half the remaining water and mix until the salt has been incorporated.
- Continue mixing the dough, gradually adding the rest of the water. It will go quite wet, but keep at it. Carry on mixing for around 10-15 minutes until it looks like it has a good consistency. (see video).
- Leave the dough to rest for around 30 minutes or so.
- Tip the dough out onto a floured surface and knead until you have a nice smooth consistency.
- Shape into a ball and put back in the mixing bowl.
- Cover with clingfilm and leave overnight at room temperature (16/18 degrees).
- The next morning, the dough will have risen. Tip out onto a floured surface and cut into sections. This amount will give you 6-8 dough balls depending on the size you want.
- Shape each section of dough into balls, as tight as you can. (see video)
- Put the dough balls onto a tray and cover. At this point you can either leave at room temperature for 1-2 hours in the summer, or 2-4 hours in the winter. They will then be ready to use.
- (If you want to freeze some of your dough, pop in tubs in the freezer, or put the tray into freezer to harden up, then pop into food bags to freeze individually.)
- You can store the dough in the fridge at this point and it will be fine to use for the next 24-48 hours, or if you leave at room temperature, use in 8-12 hours.
- NB Make sure you take your dough out of the fridge an hour or 2 before use to allow to come up to room temperature.
Hope you enjoyed this recipe! Watch out for our stretching and making pizza dough with a frying pan, video coming soon.
Aside from catering at pizza parties, we also sell all kinds of pizza making and party kits – get in touch for details!