Hey pizza lovers! Ever craved that authentic, chewy, slightly charred Neapolitan pizza but didn't want to wait for a long, drawn-out dough-making process? Well, guess what? You can now enjoy a fantastic Neapolitan-style pizza in just about an hour! This recipe is a game-changer for those weeknight pizza cravings or spontaneous pizza parties. I'm going to show you how to whip up a Neapolitan pizza dough in 1 hour without sacrificing that classic taste and texture. Let's get started!

Why This Recipe Works

You might be thinking, "Neapolitan dough in an hour? Is that even possible?" The secret lies in a few key adjustments to the traditional method. First, we're using a higher yeast quantity to speed up fermentation. Second, we're employing a warm water mix to activate the yeast quickly. Third, we're using a stand mixer to develop the gluten rapidly. Don't worry; we're not cutting corners on quality. The result is a dough that's still light, airy, and full of flavor, just like the real deal.

Ingredients You'll Need

To make this speedy Neapolitan pizza dough, gather these ingredients:

• 00 Flour: 500g (the cornerstone of authentic Neapolitan pizza. If you can't find it, bread flour works as a substitute)
• Water: 350g (warm, around 105-115°F or 40-46°C) (the warmth helps activate the yeast quickly)
• Salt: 15g (enhances the flavor and controls the yeast)
• Instant Dry Yeast: 5g (our secret weapon for rapid fermentation)

Make sure you have these ingredients handy before you begin. Quality ingredients make a big difference in the final product.

Step-by-Step Instructions

Alright, let's dive into the magic of making Neapolitan pizza dough in just one hour. Follow these simple steps, and you'll be enjoying a delicious homemade pizza in no time.

Step 1: Activate the Yeast

In the bowl of your stand mixer, combine the warm water and instant dry yeast. Give it a gentle stir and let it sit for about 5 minutes until it becomes foamy. This step ensures that the yeast is active and ready to do its thing.

Step 2: Combine Flour and Salt

In a separate bowl, whisk together the 00 flour and salt. This ensures that the salt is evenly distributed throughout the flour. Even distribution is crucial for proper gluten development and flavor.

Step 3: Mix the Dough

With the mixer on low speed, gradually add the flour mixture to the yeast mixture. Mix until a shaggy dough forms. Increase the speed to medium and continue mixing for about 8-10 minutes until the dough becomes smooth and elastic. It should pull away from the sides of the bowl. This intensive mixing develops the gluten structure, giving the pizza its characteristic chewiness.

Step 4: First Rise (Proofing)

Lightly flour a clean surface. Turn the dough out onto the floured surface and gently shape it into a ball. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 45 minutes to 1 hour, or until it has almost doubled in size. This rapid rise is what makes this recipe so quick!

Step 5: Shape the Dough

After the first rise, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 2-3 equal portions, depending on the size of pizza you want. Shape each portion into a ball and let them rest for about 10 minutes. This makes the dough easier to stretch.

Step 6: Stretch the Dough

Now comes the fun part! On a lightly floured surface, use your fingers to gently flatten one dough ball into a disc. Then, using your hands, stretch the dough into a thin, even circle, about 10-12 inches in diameter. Be careful not to tear the dough. The thinner the dough, the crispier the crust!

Step 7: Add Toppings and Bake

Transfer the stretched dough to a pizza peel dusted with semolina flour or cornmeal. Add your favorite toppings, such as tomato sauce, mozzarella cheese, and basil. Slide the pizza onto a preheated pizza stone or baking steel in a 500°F (260°C) oven. Bake for 6-8 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep an eye on it to prevent burning!

Tips for the Perfect Pizza

Here are a few extra tips to help you achieve pizza perfection:

• Use a Pizza Stone or Baking Steel: These tools retain heat and help create a crispy crust.
• Preheat Your Oven: Make sure your oven is scorching hot before baking the pizza.
• Don't Overload the Toppings: Too many toppings can make the pizza soggy.
• Use High-Quality Ingredients: The better the ingredients, the better the pizza.

Variations and Additions

Want to mix things up? Here are some fun variations and additions to try:

• Garlic Infused Dough: Add minced garlic to the dough for extra flavor.
• Herb Infused Dough: Mix in your favorite herbs, such as oregano or rosemary.
• Spicy Dough: Add a pinch of red pepper flakes for a little heat.

Serving Suggestions

Your freshly baked Neapolitan pizza is best enjoyed immediately. Slice it up, serve it with a sprinkle of fresh basil, and pair it with a crisp salad or your favorite Italian side dish. Buon appetito!

Storage Instructions

If you have leftover pizza (which is rare!), store it in an airtight container in the refrigerator. Reheat it in the oven or a skillet for the best results. The dough can be stored in the refrigerator for up to 24 hours or frozen for up to 2 months. Just thaw it in the refrigerator overnight before using.

Conclusion

So there you have it! A quick and easy Neapolitan pizza dough recipe that you can make in just one hour. Now you can enjoy authentic, delicious pizza anytime you want without the long wait. Gather your ingredients, follow the steps, and get ready to impress your friends and family with your homemade pizza skills. Happy baking, and enjoy your pizza! I hope you guys enjoyed this guide, and that it will give you the tools to make an amazing pizza. Remember that the best ingredient in this entire recipe is love. Put a lot of love and care when you cook, and you will see how amazing the result will be!