How Much Dough Do You Need for a 12 Inch Neapolitan Pizza?

Neapolitan pizza has conquered the hearts and palates of foodies worldwide with its distinctive charred crust, fresh ingredients, and authentic taste. Getting the dough right is crucial if you’re taking on the delightful challenge of making Neapolitan pizza at home.

Let’s dive into the specifics of how much dough you need for a perfect 12-inch Neapolitan pizza.

The Perfect Measurement For Neapolitan Pizza Dough

Traditionally, a 12-inch Neapolitan pizza calls for a precise dough weight to ensure the classic thin crust and even cooking. Expert Pizzaiolos recommends using 180-250 grams (6.3-8.8 ounces) of dough for each 12-inch pizza.

The amount of dough you need can vary based on personal preference for crust thickness and factors like dough hydration level, proofing time, and the specific type of flour used.

For our purpose, we’ll settle on a happy middle-ground and detail the recipe for a dough ball weighing about 220 grams (about 7.8 ounces), ideal for a 12-inch Neapolitan pizza with a classic crust.

12-Inch Neapolitan Pizza Dough Recipe

IngredientWeight (grams)Weight (ounces)Volume (cups/tsp)
Type 00 Flour1655.821 1/4 cups
Water (at 20°C/68°F)1053.701/2 cup
Salt60.211 tsp
Fresh Yeast0.50.021/8 tsp

The above quantities will yield roughly 220 grams of dough suitable for making a traditional 12-inch Neapolitan pizza. Remember to adjust proportionally if you plan to make multiple pizzas for a gathering or dinner party.

Step-By-Step Guide To Making Your Dough

  1. Combine the Ingredients: Dissolve the salt in water and add fresh yeast until fully diluted. Begin incorporating the flour gradually to form your dough.
  2. Knead the Dough: Knead your dough on a floured surface until it’s smooth and elastic, which might take around 15 minutes by hand.
  3. Bulk Fermentation: Allow the dough to rest and rise in a bowl covered with a damp cloth. This could take about 2 hours at room temperature. The dough should double in size.
  4. Divide and Ball: After the bulk rise, divide the dough into 220-gram portions and shape them into balls. Cover and let them rest for another 6 hours.
  5. Stretch The Dough: When you’re ready to make pizza, gently stretch the dough to a 12-inch base, careful not to deflate the outer rim to preserve the airy crust.

Frequently Asked Questions

What Ingredients Needed For Neapolitan Pizza Dough?

Traditional Neapolitan pizza dough requires only four ingredients: type 00 flour, water, salt, and yeast.

How Much Flour For A 12-inch Pizza Crust?

For a 12-inch Neapolitan pizza, you typically need about 250 grams (8. 8 ounces) of type 00 flour.

Is Yeast Necessary For Neapolitan Pizza?

Yes, yeast is essential for Neapolitan pizza dough to achieve the characteristic airy and light crust.

Optimal Dough Hydration For Neapolitan Pizza?

Neapolitan pizza dough typically has a hydration level of around 60% to 65%, which means adding 60 to 65 grams of water for every 100 grams of flour.

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