Serious Eats: Talk

Napoletana Pizza dough recipe

I have a pretty good dough recipe that makes a better than average pie. The ingredients are as follows:

500g bread flour (I haven't gotten 00 flour yet, it's on my wishlist)
10g kosher salt
3g yeast
325g water

I autolyse 400g of the flour with the water for half an hour then add the remaining 100g of flour. I knead it for 5 minutes or so in my KA with the dough hook. I allow it to rise for 2.5 hours. Then I divide it in thirds and make my pies. It makes a very pretty pie with the skillet broiler method.

Do any of you slicers have a better recipe or method? I saw Kenji's grilled pizza dough recipe and thought I would try refrigerating it overnight next. I feel like the dough is good but not great and I really want to kick it up a notch.

Oh and Kenji, feel free to do a Food Lab on Napoletana style dough. I'll be happy to come over and help you eat the pies!

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