Neapolitan Pizza Dough Recipe - How to Make Neapolitan Pizza Dough

In this masterclass from Stella Culinary, chef and educator Jacob Burton deconstructs the science and technique behind authentic Neapolitan pizza dough. Aimed at professional kitchens looking to lift their pizza programme, the guide focuses on the critical relationship between hydration, fermentation, and gluten structure. Chefs will learn how to manipulate these variables to achieve a dough that is both highly extensible and structurally sound, perfect for high-heat wood-fired ovens.\n\n## Hydration and Gluten Network Development\n\nAt the heart of any successful Neapolitan dough is the development of a strong yet extensible gluten network. Burton emphasises the importance of flour selection, typically favouring high-protein Italian Tipo 00 flour for its fine grind and gluten-forming potential. The tutorial guides chefs through the hydration process, demonstrating how water absorption affects dough behaviour. Rather than relying on rigid recipes, the focus is on recognising physical cues during mixing and kneading. Chefs will learn to identify the point of optimal gluten development, ensuring the dough can hold its shape and retain gas bubbles during fermentation, resulting in the iconic airy crust.\n\n## Controlling Fermentation for Flavour and Texture\n\nFermentation control is where a standard dough transforms into a professional-grade product. Burton discusses the roles of yeast and salt in controlling the fermentation rate. By managing ambient temperatures and utilising cold fermentation techniques, chefs can slow down yeast activity to allow complex organic acids to develop. This extended proofing window not only enhances the flavour profile of the crust but also improves the dough's extensibility, making it easier to stretch by hand without tearing. Additionally, the guide highlights common pitfalls such as over-proofing, which weakens the gluten structure and leads to a pale, flat crust that lacks the characteristic leopard spotting when baked.\n\n## Standardising the Prep Cycle\n\nFor busy restaurant kitchens, consistency is paramount. Burton addresses how to scale dough production using baker’s percentages, a method that allows chefs to easily adjust batch sizes while maintaining precise ratios of ingredients. Understanding these formulas enables kitchen teams to adapt to daily changes in humidity and temperature, ensuring that the dough behaves predictably from the prep table to the service line. By mastering these fundamentals, chefs can confidently integrate artisanal pizza dough into their standard prep cycles without sacrificing quality.