{"product_id":"classic-neapolitan-pizza-dough","title":"Classic Neapolitan Pizza Dough","description":"\u003cp\u003eGreat pizza starts with great dough, and a proper Neapolitan-style base is easier to make than you might think. The secret is patience - a long, cold fermentation develops deep flavour and a light, airy texture that you simply cannot rush. This recipe makes four dough balls, which is enough for a brilliant pizza session with friends or family. It's also the base dough for several other recipes in our collection.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1kg 00 flour (or strong bread flour if you can't find 00)\u003c\/li\u003e\n  \u003cli\u003e600ml cold water\u003c\/li\u003e\n  \u003cli\u003e2 tsp (10g) fine salt\u003c\/li\u003e\n  \u003cli\u003e1 sachet (7g) instant yeast\u003c\/li\u003e\n  \u003cli\u003e2 tbsp extra virgin olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eCombine the flour and yeast in a large bowl, mixing them together so the yeast is evenly distributed.\u003c\/li\u003e\n  \u003cli\u003eAdd the cold water, salt, and olive oil. Mix with a wooden spoon or your hands until you have a shaggy, rough dough. Don't worry about it being smooth at this stage.\u003c\/li\u003e\n  \u003cli\u003eCover the bowl and rest for 20 minutes. This autolyse step lets the flour fully hydrate and makes kneading much easier.\u003c\/li\u003e\n  \u003cli\u003eTurn the dough out and knead for 3-4 minutes until smooth and elastic. It should spring back when you poke it. If it's sticking badly, lightly oil your hands rather than adding more flour.\u003c\/li\u003e\n  \u003cli\u003ePlace the dough in a lightly oiled container, cover tightly, and cold-ferment in the fridge for 24-48 hours. You can push this to 72 hours for even more flavour development.\u003c\/li\u003e\n  \u003cli\u003eWhen you're ready to cook, divide the dough into 4 equal balls (roughly 250g each). Place them on a floured tray, cover loosely, and let them come to room temperature for 2-3 hours. They'll puff up noticeably.\u003c\/li\u003e\n  \u003cli\u003eStretch each ball gently by hand - fingertips first to push out from the centre, then drape over your knuckles and let gravity do the stretching. Never use a rolling pin on Neapolitan dough; it pushes out all the air you've spent days creating.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003eBake at the highest temperature your oven will reach - ideally 500-550°F (260-290°C) or higher. A proper wood-fired pizza oven will handle 400°C+ with ease.\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57501479010688,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/classic-neapolitan-pizza-dough-1847434.png?v=1772409445","url":"https:\/\/kitcheninthegarden.co.uk\/products\/classic-neapolitan-pizza-dough","provider":"Kitchen In The Garden","version":"1.0","type":"link"}