How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef

Summary by Krater

World champion pizza chef Johnny Di Francesco shows how to make authentic Neapolitan pizza dough from scratch, covering flour selection, dough mixing, rising temperatures, and multiple ways to form dough balls.

From the video

Answers: How do you make authentic Neapolitan pizza dough from scratch?

• Neapolitan pizza dough recipe
• Flour W rating for pizza
• Pizza dough fermentation and rising
• Pizza dough ball forming techniques
• Stretching Neapolitan pizza dough

Ingredients

• 1 kg Le 5 Stagioni Neapolitan Pizza Flour
• 600 ml Water
• 30 g Salt
• 1 to 2 g Fresh yeast
• Tomato sauce
• Basil
• Fresh buffalo mozzarella

What it concludes

• Separating the salt and yeast by adding 10 percent of the flour to the water first prevents the salt from contaminating the yeast.
• A flour W rating between 280 and 330 is required to make a proper Neapolitan pizza.
• Resting the dough balls at ambient room temperature between 16 and 18 degrees Celsius over 24 hours allows both proper rising and dough maturity.
• Stretching the dough using a thumb-and-finger crimping and forearm-holding technique builds muscle memory for professional results.