Direct-Dough Neapolitan Pizza (65% Hydration, 1 kg Flour)
by Nikos Papadopoulos
This is the straight-dough Neapolitan pizza I make: 1 kg of flour, cold water, a small pinch of dry yeast, salt, and olive oil worked in right at the end, rested at room temperature and then balled. It suits anyone who has mixed bread dough by hand before and wants a soft, airy, hand-stretched pizza without a starter or an overnight fridge stage.
Dough
Strong wheat flour
1 kg — a high-protein bread or pizza flour (the body of the dough)
2
Cold water
650 g, straight from the tap or the fridge (65% hydration; keeps the dough from warming up while mixing)
Dry yeast
5 g instant or active dry yeast (the only leavening — a small dose for a slow room-temperature rise)
Fine salt
15 g (seasoning and dough strength)
Olive oil
20 g extra virgin, added at the very end of mixing (softness and a tender crumb)
Semolina or flour for dusting
1 small handful (stops the balls and the peel sticking)
1
Topping & baking
Pizza toppings of your choice
Maker's choice — I keep it Neapolitan: crushed tomato, mozzarella, basil, a drizzle of olive oil
8
Step 1 of 8
Weigh out the five ingredients
MATERIALS
TOOLS
Digital kitchen scale→ grams
Large mixing bowl
WEIGH THE FIVE INGREDIENTS
- ✓Weigh flour directly into large bowl
- ✓Measure cold water in separate jug
- ✓Set olive oil visibly apart
Instructions
• Weigh 1 kg strong wheat flour into a large bowl. • Weigh 650 g cold water in a separate jug (65% hydration). • Weigh 5 g dry yeast and 15 g fine salt into small dishes. • Weigh 20 g olive oil and set it aside for the end of mixing. • Cold water matters: it slows the rise and stops hand-mixing overheating the dough.
Time & Waiting
Active work
5 minutes
People
1 person
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