The Classic Base of Neapolitan Pizza
The direct dough method is the most traditional and straightforward technique for making Neapolitan pizza dough. It is called “direct” because all ingredients are mixed in a single process, without pre-ferments or divided fermentation stages. This technique, used for generations by pizzaioli in Naples, is ideal for those seeking a reliable, simple method that delivers excellent results.
INGREDIENTS
Biga:
- Flour - 1000 g
- Cold water (0°C) - 660 g
- Salt - 30 g
- Yeast - 2 g
Notes:
- Total Hydration: 66%
- Ideal fermentation temperature: 22-24°C
STEP-BY-STEP PREPARATION
Preparing the Direct Dough (66% Hydration)
- Place the flour in a bowl and mix it with the yeast. Once combined, shape the flour into a mound and create a well in the center.
- Gradually incorporate the flour into the water using circular hand movements until a homogeneous dough forms.
- Once the dough has absorbed all the water, sprinkle in the salt and continue kneading until fully incorporated.
- Knead for 20–25 minutes by hand or 8–12 minutes in a mixer. The dough should become smooth and soft.
- Cover and allow the dough to bulk ferment at room temperature for 4 hours, performing one fold every 30 minutes during the first 2 hours.
Dividing and Balling
- After the resting period, divide the dough into 280 g portions and gently shape them into smooth, tight dough balls.
- Place the dough balls in covered containers and allow them to cold ferment at 4 °C for 12–24 hours.
- Remove them 2 hours before use to allow them to come to room temperature before baking.
Baking
- Preheat the oven to 360–400 °C.
- Bake for approximately 90 seconds, rotating the pizza to ensure even browning.
CHEF’S TIP
Always control the final dough temperature, which should not exceed 26 °C. This ensures stable fermentation and prevents excessive acidity. Use cold water and adjust kneading time according to the ambient temperature.