Peter Reinhart's Napoletana Pizza Dough Recipe

Experience authentic Italian flavor with Peter Reinhart's Napoletana Pizza Dough Recipe, the ultimate foundation for crafting restaurant-quality Neapolitan pizzas at home. This versatile dough is made with simple pantry staples like unbleached all-purpose flour, instant yeast, and olive oil, delivering a light, airy crust with a perfectly crisp bite. The recipe offers flexibility with a quick 4-6 hour rise or an extended cold fermentation of up to 72 hours for unparalleled depth of flavor. Whether baked on a blazing-hot pizza stone or steel, the dough effortlessly transforms into a thin, blistered crust that's ideal for your favorite toppings. Perfect for pizza night or meal prepping, this recipe yields six dough balls that can easily be refrigerated or frozen for future use. Serve your homemade Neapolitan masterpiece straight from the oven for a slice of Italy in every bite.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 22.5 ounces Unbleached all-purpose flour
• 0.5 tablespoons Salt
• 1 teaspoons Instant yeast
• 1 teaspoons Granulated sugar
• 2 tablespoons Olive oil
• 16 ounces Cold water

Directions

Step 1

In a large mixing bowl, combine the flour, salt, instant yeast, and sugar. Mix dry ingredients together thoroughly.

Step 2

Add the olive oil and cold water to the dry ingredients and stir until the mixture forms a rough dough. You can use a stand mixer with a dough hook attachment for ease or mix by hand with a sturdy spoon or spatula.

Step 3

Transfer the dough to a clean, lightly floured surface. Knead the dough gently for about 5 minutes until it becomes smooth but still tacky.

Step 4

Divide the dough into 6 equal portions (each approximately 6 ounces). Shape each portion into a tight ball and place them on a lightly floured tray or sheet pan.

Step 5

Lightly oil the dough balls to prevent drying out, then cover with plastic wrap or a damp kitchen towel.

Step 6

Let the dough rest for about 4-6 hours at room temperature if you plan to use it the same day, or refrigerate it for 24-72 hours for enhanced flavor development.

Step 7

When ready to bake, preheat your oven to its highest setting (500°F or more, if possible) for at least 1 hour. Place a pizza stone or steel in the oven during preheating to ensure a crisp crust.

Step 8

On a lightly floured surface, take one dough ball and gently stretch it into a 10-12 inch circle. Avoid pressing too much on the edges to retain an airy crust.

Step 9

Top the pizza dough with your desired toppings (keep it light for a traditional Neapolitan style).

Step 10

Bake the pizza on the preheated stone or steel for 7-10 minutes, or until the crust is golden and blistered, and cheese is bubbling.

Step 11

Repeat with remaining dough balls or refrigerate/freeze any unused dough for later use.

Nutrition Facts

Serving size	(1135.8g)

Amount per serving	% Daily Value*
Calories	2599.2

Total Fat 34.4g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3571.2mg	0%
Total Carbohydrate 492.2g	0%
Dietary Fiber 18.1g	0%
Total Sugars 5.9g
Protein 67.2g	0%

Vitamin D 0IU	0%
Calcium 116.2mg	0%
Iron 7.8mg	0%
Potassium 717.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.2%

Protein: 10.6%

Carbs: 77.3%