How to Make NEAPOLITAN PIZZA DOUGH with Dry Yeast like a World Champion Pizza Chef

Summary by Krater

World champion pizza maker Johnny Di Francesco demonstrates how to make authentic Neapolitan pizza dough at home using dry yeast instead of fresh yeast, sharing tips on water temperature calculations, kneading technique, and dough ball preparation.

From the video

Answers: How do you make Neapolitan pizza dough at home using dry yeast?

• Neapolitan pizza dough recipe
• Using dry yeast instead of fresh yeast in pizza dough
• Flour W rating and protein content explained
• Water temperature formula for pizza dough
• Kneading technique for pizza dough
• Pizza dough ball shaping methods

Ingredients

• 600 ml water
• 1 kg Tipo 00 pizza flour
• 30 g salt
• 1 g dry yeast
• tomato sauce
• mozzarella
• basil leaves
• extra virgin olive oil
• semolina

What it concludes

• Dry yeast is three times stronger than fresh yeast, so the amount used should be cut by a third.
• Flour with a W rating between 280 and 330 and protein between 11.5 and 12.5 percent is ideal for Neapolitan pizza dough.
• Salt and yeast should be added at separate stages because they do not like each other.
• Dough temperature after kneading should be between 23 and 26 degrees Celsius.
• Covering the dough ball with a damp cloth prevents it from becoming dehydrated during resting.
• Pizza dough balls should rest at room temperature for 2 to 4 hours after rising before stretching.