The Secret to Perfect Pizza Dough Every Time

At Salvatore's Pizza, we've spent decades perfecting our pizza dough recipe. Today, we're sharing our secrets so you can create authentic Neapolitan-style pizza dough at home.

The Importance of Quality Ingredients

Great pizza starts with great ingredients. For authentic Neapolitan-style pizza dough, we recommend using:

• 00 Flour - This fine-milled Italian flour has a lower gluten content, resulting in a more tender crust.
• Fresh Yeast - While active dry yeast works, fresh yeast gives a more complex flavor.
• Sea Salt - Never underestimate the importance of good salt in developing flavor.
• Filtered Water - The minerals in tap water can affect fermentation, so we recommend filtered water.

The Perfect Ratio

For a traditional Neapolitan pizza dough, we use the following ratio:

The Long Fermentation Secret

The most important secret to incredible pizza dough is time. At Salvatore's, we let our dough ferment for at least 24 hours, and sometimes up to 72 hours. This slow fermentation develops complex flavors and improves the texture of the dough.

Here's why long fermentation matters:

1. Flavor Development - During fermentation, the yeast creates byproducts that add complexity to the flavor.
2. Improved Digestibility - The long process breaks down proteins, making the pizza easier to digest.
3. Better Texture - Long fermentation helps develop the perfect balance of chewiness and crispness.

Step-by-Step Process

Here's our method for making perfect pizza dough:

Day 1: Making the Dough

1. Dissolve the yeast in water and let it sit for 5-10 minutes.
2. In a large bowl, combine flour and salt.
3. Gradually add the water-yeast mixture to the flour, mixing until all the flour is absorbed.
4. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
5. Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap.
6. Let it rest at room temperature for 2 hours.
7. Divide the dough into 4-6 equal portions (about 250g each) and shape into balls.
8. Place the dough balls on a lightly floured tray, cover with plastic wrap, and refrigerate for 24-72 hours.

Day 2 or 3: Baking the Pizza

1. Remove the dough from the refrigerator 2 hours before baking to allow it to come to room temperature.
2. Preheat your oven (with pizza stone or steel) to the highest temperature (ideally 500°F/260°C or higher) for at least 1 hour.
3. Gently stretch the dough by hand (never use a rolling pin for authentic Neapolitan pizza) to about 10-12 inches in diameter.
4. Add your toppings – remember, less is more with authentic pizza.
5. Bake for 4-7 minutes until the crust is golden and charred in spots.

Common Mistakes to Avoid

• Overworking the dough - This develops too much gluten, resulting in tough crust.
• Using cold water - Room temperature water helps activate the yeast properly.
• Skipping the rest period - The dough needs time to relax for easier shaping.
• Using a rolling pin - This removes air from the dough. Hand-stretching preserves the airy texture.
• Overloading with toppings - Too many toppings prevent the crust from cooking properly.

Conclusion

Creating perfect pizza dough is both an art and a science. With quality ingredients, the right technique, and most importantly, patience for long fermentation, you can create restaurant-quality pizza at home.

We hope these tips help you on your pizza-making journey. And remember, practice makes perfect—don't be discouraged if your first few attempts aren't exactly what you hoped for. Keep experimenting and enjoying the process!

If you'd rather leave the dough-making to the professionals, we'd love to serve you at Salvatore's Pizza. Visit our menu to see our authentic Italian offerings, or contact us to book a table.