For Neapolitan style pizza, you need four ingredients:

flour, water, salt, fresh yeast

When you buy flour, the best flour you can get is Tipo 00.

It is a very fine milled flour and has a high protein content.

if you cannot find Tipo 00 you should go for regular bread flour.

With this flour, you will need to

use a little less water but it will still make a damn good pizza.

Water

Always use cold water, in many dough recipes they will recommend you to use warm water

this is to boost the rising of the dough in a very fast time

but when you're making pizza, you want a slow rise...

this is to create the most airy and delicious crust you've ever tasted.

Yeast

According to the Neapolitan standard

you should always use fresh yeast,

but if you cannot find fresh yeast it's okay,

you can use the dry one. Just make sure you only use half of the amount

that you would usually use with the fresh yeast.

This is because the dry is much more potent

than the fresh variation.

Salt

In a Neapolitan dough recipe comes quite a bit of salt

the most important reason is taste.

But it will also help create a strong gluten network

and it kills all the bad bacteria during the rising and the ripening of the dough.

When you buy salt, make sure to get sea salt

It is antibacterial and doesn't have all the bad additives in it.

Great, we have our ingredients and we're ready to start.

So, now I could give you a standard recipe for let's say 3 people or 4 people

but what if you give a pizza party for 5 people or 7 or maybe even 20?

Then you need to customize your recipe. So that's why it's best to work with percentages.

So for a traditional Neapolitan style pizza

you need 100% flour 65% water 3% sea salt and 0.2% yeast

Whoa, Whoa, Whoa, Peter! you said it was going to be easy

that's right! that's why I made a pizza dough calculator just for you

Choose the type of pizza you'd like...

in this case, we go for Neapolitan.

The amount of pizzas.

The weight of the dough ball:

for medium pizza this is about 220gr.

the amount of water. If you're using Tipo 00 leave it at 65%

when you're baking with bread flour instead of Tipo 00...

you should go for a lower amount of water so between 55 and 60%

Now, press calculate and kaboom! there it is! your own custom pizza recipe

We've got our ingredients and we've got our custom recipe.

So let's get started...

Get an empty bowl. Add your calculated amount of water into the bowl

Get your salt and add it to the water, stir it until it's completely dissolved

Now you get your yeast and you drop it into the bowl

BUT WAIT! Yeast doesn't like salty water

The salt will damage the yeast preventing the dough from rising

so we need to make a buffer between the salt and the yeast.

The way we do that is that...

we take 10% of our flour, we put it into our water,

we stir it in until it's completely dissolved

and that will be our buffer

So now we're ready to add our yeast

So now we're going to add the remaining flour into our bowl...

and loosely mix it in with our fingertips or with a spoon

In this stage, the dough would feel very dry and flaky, don't worry just keep on stirring

After mixing everything together we can start the kneading.

The first kneading we do inside of the bowl

and after a few minutes you will already see that the

dough is coming together and the consistency is getting more sticky and wet

don't worry, just keep on kneading.

Now it's time to take it out

put a little bit of flour on our table top

and start kneading the dough for about 10 to 20 minutes

In this process, the dough gets all its strength. the gluten network will

be developed and the dough will be ready for its next stage

after about 10 to 20 minutes of kneading

you can shape your dough into a ball

make sure to check out my tutorial on How to make dough balls.

Okay we have our dough ball

and we want to put it into our bowl

So before you do that get a little bit of olive oil

put it into the bowl, get a brush and brush it up

so when the bowl has a thin layer of oil, you can put in the ball, and now also give your

dough ball a thin layer of oil. This will prevent it from drying out later on.

cover the bowl with cling film or a damp towel and let it rest for about 2 hours

After 2 hours have passed, you can portion the dough into balls.

Check out my tutorial on How to make dough balls.

So when you're done portioning the pizza balls

you can place them on a baking tray covered with a little bit of oil or flour

when all dough balls are in the baking tray,

cover the baking tray with cling film

now put the tray away for about 4 to 6 hours at room temperature.

We're 6 hours later and our dough has risen

Now we're ready to make some pizzas.

This is the the most basic way to make a Neapolitan pizza

but you can also make next-level pizzas.

Check out my tutorial ripening and rising up the dough...

to see how you can do that.

thanks for watching and see you next time!

Peace!