How to Make Neapolitan Pizza in 3 Hours! (The Fastest Authentic Dough Recipe)

If you are craving authentic Neapolitan pizza but don’t have all day, this quick pizza dough recipe is a game-changer. In just three hours, you can prep a dough that delivers on every promise of a classic pizza, a light, airy crumb, a satisfyingly crisp crust, and those beautiful leopard spots you see at your favorite pizzerias.

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#neapolitanpizza #pizza #vincenzosplate

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INGREDIENTS:
Pizza Dough
1 kg / 35.2 oz pizza flour (minimum 11 g protein)
700 ml / 2.9 cups cold tap water
7 g / 0.25 oz dry yeast (1 sachet)
5 tsp salt
Bowl of fine semolina (for stretching the pizza)

Pizza Sauce and Toppings
Crushed peeled tomatoes (with a pinch of salt)
A fresh bunch of basil
Pecorino Romano (grated)
Salami (Optional)
Sautéed mushrooms (optional)
Guanciale (optional)
Mozzarella cheese (sliced)

METHOD:

Forming Pizza Dough Balls
1) Pour the water into the stand mixer bowl, then add 2 handfuls of flour along with the 5 teaspoons of salt and yeast. Mix for about 20 seconds to activate the yeast.
2) Add half of the remaining flour and continue mixing. Then add the rest little by little until well combined, aiming for the dough to reach a temperature of arpprox 25°C (77°F).
3) Before forming the dough balls, dust a pizza tray (or airtight containers) lightly with fine semolina so the dough doesn’t stick.
4) Transfer the dough onto a clean work surface. Slap it down, then knead back and forth with the palm of your hand until smooth. Use a scraper to divide the dough into portions. Weigh each piece on a scale—aim for 270 g (9.5 oz) for 6 balls, or 250 g (8.8 oz) for 7 balls.
5)To shape the dough ball, start by holding a cut portion in one hand with three fingers curled under the bottom, keeping your thumb and index finger free. Use this hand to guide while the other hand folds the dough in, turning it until it forms a ball. Rub your hands gently along the sides to close the bottom, then tuck it in at the end. Alternatively, place the portion on your bench and roll it in a circular motion until it becomes round. Tuck in the bottom slightly, then place the dough ball onto your tray or into containers, leaving enough space between each one.
6) Cover and let the dough balls rest at room temperature for at least 3 hours. Do not refrigerate during this stage.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Neapolitan Pizza Dough Recipe
0:21 Ingredients for the Pizza Dough
1:53 How to make Neapolitan Pizza Dough
4:12 How to Form a Perfect Pizza Dough Ball
9:58 How to Stretch the Neapolitan Pizza Dough
12:11 Topping the Pizza
13:48 How to Bake the Pizza
15:14 How to Serve Quick Pizza
16:38 Time to Eat the Quick Pizza – Neapolitan Style, E ora si Mangia

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

We don’t have much time. We are making a proper Italian pizza from scratch in 3 hours. Is that possible? Yes. And I’m going to show you how. Done in 3 hours. Can you believe we did this pizza in 3 hours? Ingredients for six pizzas. 1 kilo of pizza flour. It’s a 00 flour with minimum 11 g of protein. So when you go and buy 00 flour or pizza flour, look on the nutritional value. You have to look for a pizza flour with 11 g of protein, 12 g of protein, or 13 g of protein. Below 11 g of protein, I will not recommend to use 700 ml of cold tap water. This is going to be a 70% hydration pizza. One satchel of dry yeast, which is about 7 g. 5 teaspoon of salt. Using 7 g of yeast is the secret to make the pizza in 3 hours. Usually I use only 1 g of yeast, but I need to ferment the pizza for 24 hours. Okay? So more yeast, heavier in your belly, less yeast, lighter in your belly. So this pizza, it’s going to be a little bit heavier than your usual 24 hours pizza dough. What we need also is a scraper for the pizza dough. If you love making pizzas, you should get a professional pizza tray to store the pizza bowls or you can use individual hairtight plastic containers for each pizza bowl. I have this amazing dough mixer, which is my new best friend, but hands are amazing. You use your hands to make pizza, or you can use a normal stand mixer. Stand mixers do a much easier job, sometimes better job than your hands. The first thing I want to do is to pour the water. So, we have 700 mm of cold tap water. Now, let’s add about two handful of flour. Now, we’re going to add the salt and the yeast. Close it and let’s start mixing. So, what we’re doing now is we activating the yeast. Salt and yeast can go in at the same time together with the flour. The reason why I added flour first is so the yeast has food, which is the flour. It can heat the flour, it can activate, and the salt is not going to affect the yeast. All right. See? All right. Let’s see how it is. It’s very watery. What I want to do now, I want to add flour a little bit at a time. Okay, let’s add about half of what we have and let’s start mixing. This dough mixer shows us the temperature of the dough. We want to reach a temperature between 23 and 26° C. So, keep an eye on that. Now, I’m going to add the flour a little bit at a time. This is the process. We don’t want to rush. Okay? If you don’t have a stand mixer, use your hands and do the same. Add the flour a little bit at a time. All right, guys. The dough is ready. And look at the temperature. We have the perfect temperature for the pizza dough. 25° C. If you’re making the dough by hand, just stick a thermometer inside. If you don’t have a thermometer, it’s okay. Just keep going. And when the dough is ready and finished, just do the bounce back technique. You press on it with your finger. If the dough bounce back, it’s ready. I’ve got this mixer from Revo Bake. Incredible product. Heavy duty. So good. Highly recommend it for anyone who loved making pizza and bread at home. All right, guys. This is ready. And look at that. Look how wonderful. And our dough is ready. Let’s get this off and let’s work it out with our ends. Now it’s time to make the pizza bowls. Before we make the pizza bowls, get some fine seimolina. This should be super fine seimolina. Normally the Italian seimolina is what you can find in the supermarket. And just spread it everywhere. Just like that. So we avoid the bottom of the pizza bowl to get stuck to the tray. Usually professional pizza trays don’t need any flour at the bottom because they don’t really stick to it. But you know, we are at home. It’s for an extra piece of mind. If you use individual airtight plastic containers, I recommend to put just a little drop of oil and spread it everywhere. The reason why we use oil in the individual airtight plastic container is that so it’s easier to get the dough out. So, we put it upside down and the dough comes out easily from the plastic container. On the professional pizza tray, we’re actually using our hands and a scraper to get the dough out of the tray. You also need a scale. We’re going to make a pizza bowls between 250 and 270 g. Right, let’s get the dough out. To do this job, I recommend you using a marble bench, which is what I use. You can use a timber bench or a bench where your dough doesn’t get stuck on it. So, it feels very nice. I like how this feels. It’s a 70% hydration dough. And look how beautiful. What we’re going to do now is to make the pizza balls. So, cut it off. Look at the beautiful structure that we have. Look at that. Let’s make pizza bolts. This should be about 250 or 270. It’s 240. Here we go. 265. That’s okay. Let’s try and make 250. Maybe do 250. What’s that? 285. Too much. 252. Perfect. That’s what I want. This dough can make six pizzas 270 g each. Or you can make seven pizzas. Six 250 g. And then you will have an extra little piece of dough which is 200 g. and we can use for dessert pizza. All right, guys. Here we have the pizza bowls. Pizza bowls were ready to go in the tray. So, what we do now, see, I wash my hands so the pizza bowls don’t get stuck to my fingers. Do this. And make sure that you always check the bottom part. We want to close it. Okay. And now we put this on the semolina. Look how easy it is. My hands are still clean. So, let’s do this again. Get the dough. It’s like if you’re making a mozzarella. If you never made mozzarella, I guess you don’t know what I’m talking about. But see what I’m doing here? See what I’m doing? Can you see the movement? And then easy. Just do it like this. You don’t have to. You can do this if you don’t want to. What you have to do is make sure that you close the bottom. Here we go. So, what we are basically doing with the pizza bowl is we keep folding in, fold in, fold in. That’s what we’re basically doing. Fold in. Fold in. And then when you’re done, close the bottom. And here we go. Here we have a beautiful pizza bowl. Here’s a perfect pizza bowl. Look, got a bounce pack, which is what we want. See that? Now, make sure your hands are clean. See, it’s starting to get dirty. Make sure your hands are clean. Otherwise, the pizza bowl will get stuck to your hands. You don’t want that. If your countertop becomes sticky, just do this. Scrape it. Normally a timber or marble benchtop won’t get sticky, but if it does, just scrape it down like that or sprinkle some flour. [Music] At this point, we don’t have to do anything anymore. We’re going to store these pizza bowls at room temperature for 3 hours. Minimum 3 hours. Could be four, five, 6 hours, 7 hours. Still okay. But in 3 hours, we can stretch the first pizza. How amazing is that? But make sure you store it at room temperature, not in the fridge. If you don’t want to get the pizza tray, you can put some extra virgin olive oil in there. It’s a bit too much. Went a bit overboard. You just need a little touch of extra virgin olive oil. Not too much. That That’s enough. Spread it. You can put your pizza dough right in there. Okay, this pizza bowl will expand, will take over. It will grow, will get longer. If you don’t want to make a pizza today, you can put it in the fridge. Okay? And you take it out 4 hours before you’re ready to make pizza. So, you can leave it in the fridge for a week. It’s been 3 hours and the pizza bowls are now ready. Look at that. I couldn’t wait. And I cooked two. Just do do a little test. And they are fantastic. Oh, look how bubbling they are. Look at that. Look how they move. That’s simply because we have a 70% hydration. Look at that. They’re going to be so easy to stretch. What I have here is some fine Italian simolina, which is perfect for stretching the pizza. Okay, we’re going to put the pizza bowl inside here. So, how do we get the pizza bowl? Just put some simolina over it. Just remove it from the bottom just to make sure it’s not don’t want to we don’t want the pizza bowl to get stuck. Put the pizza bowl on the seimolina. Put simolina everywhere top and bottom. Can you see how bubbly this dough is? Don’t press on the edges. Just press in the middle and towards the edges. Okay? So in the middle, towards the edges. And do this slowly. You see how we’re creating puff edges? Can you believe we’re doing this in three hours? How amazing is that? Huh? Now, use a marble bench or a timber bench, please. Okay. And what we can do, you can do the Napolitan stretch. But if you don’t know how to do it, which you don’t have to know how to do it, you can also do can just stretch it like this. Just try not to press on the edges. But I want to show you something even easier. If you just do this and you go around and around because it’s a 70% hydration though, this will stretch by itself. I’m not pulling anything. I’m just letting the gravity do the job. Okay? And if you want to be fancy and remove the extra simulina, just do this. But when you do this, make sure your hands are like that. You don’t want to have your fingers like this, otherwise you create a hole. Just always like this. I personally like to use a timber peel, which you can buy anywhere. This is also what Franco paper does. The best pizza chef in the world, and he believes it’s in the timber peel, and I do too. I’ve got a little bit of simolina, not too much. Place a bit on top. If for any reason you see a little hole, just close it like that gently. I like to have the rough part on the top and the smoother one at the bottom if you can. It’s not really important. Now, when you add the toppings, be quick on the timber board. You can be a little bit slower, but still don’t take too long. Otherwise, the sauce will put pressure on the base and the sauce will touch the timber and that’s when the pizza base can get stuck to your peel. Here we go with peeled tomatoes that are crushed by hand. Here we go. Just put some salt in the peeled tomatoes and nothing else. As much salt as you like. Let’s get some basil. Spread everywhere. I like to put some pecorino cheese on the tomato. Add flavors. Now we’re putting the salami. Nice homemade salami. Now I’m putting the sauté mushrooms. I know people like to put raw mushrooms on the pizza. I know. I know. Yeah, it can be nice, but if you really want to take your mushrooms to the next level, just cook them in some butter and they will be a lot better. Now, I’ve got some beautiful crispy guanchal that is going to take my pizza to the next level. This is the fat from the guanchal, okay? Turns into oil. So, this is going to add flavors to a pizza. Otherwise, you can use extra virgin olive oil. Last but not least, the mozzarella cheese, which I cut and put on a colander because look what happens. That’s all the milk. You don’t want this milk on the pizza, otherwise the pizza will be too watery. Now, in the oven. My oven is at 400° C, and it’s going to cook this pizza in 90 seconds. We’re going to cook the first side for 30 seconds. If you guys are worried to cook in high temperatures at 400° C, you can cook this pizza 320 350°C. It will take a little bit longer to cook, but it’s definitely safer. Now, what we do when one side is cooked, we’re going to put the peel from this side, go at the bottom, and turn the pizza around. See, this side is cooked. Great. Now, let’s do this side for about 15 seconds. Can really smell the beautiful pizza cooking. Now, we do this other side for 15 seconds. Try to put the pizza back on the same spot. Okay. And here we got the last corner. The bottom is perfectly cooked. Look at that. Beautifully, beautiful leper crust. Get it out. Can you see that? We need to cook this side a little bit more. This side maybe just a little bit more. So, let’s put it in without touching the base of the oven, the stone of the almond. We just want to cook the edges. Not for too long, right? You don’t want to burn it. And I think we’re done. I think the pizza is ready, guys. I think our pizza is perfect. Look how beautiful it is. I really love it. It’s important when you put the cheese at the at the end, you cover the ingredients such as the salami, the guanchal, the basil, so the ingredients don’t burn. Listen to the crunch, guys. Done in three. Can you believe we did this pizza in 3 hours? Can you believe that? Look, pizza was done in 3 hours. I am amazed. [Music] I don’t want to ruin the structure of the edges with this. So, I’m going to use scissors, which is what they do. The modern pizza chefs use scissors. The reason why modern pizza chefs use scissors is because they don’t want to ruin the edge. So, what I’m trying to do here is to show you what we built in 3 hours. Look at that. Look what we built in 3 hours. Can you believe that? The credit goes to the stand mixer. Definitely, too. Look at this. Look at this beauty. That’s insane. Insanely amazing. Look. Look at that. Marvelous. The bottom is perfectly cooked. Leopard crust. Beautiful dough. Nice combination of ingredients. Even though uh we did use 7 g of yeast, which is a lot more than I normally use, I don’t feel like it’s extremely heavy yet, you know. But look how it breaks as well. Look at this beautiful bread that we have here. What a beautiful 70% hydration. How How is it possible that this is done in such a short time? This pizza dough recipe should be stuck on the fridge forever because you want to make this every single week. Can I tell the difference between this one, the 24 hours fermentation or the 72-hour fermentation? At the moment I don’t, but later on maybe I can. Maybe this one will feel feel a little bit heavier in my belly. While the 24 or 72 hours it won’t because those pizzas very light, easy to digest. Maybe this won’t be the easiest pizza to digest, but it definitely does a job. It’s definitely better than all the junk pizzas you found out there. Even if those pizza franchises tell you, “Oh, the pizzas is done quick and we come to you.” You can do this quickly, too. Come on. 3 hours is not much. Don’t be scared. Even if you never cooked before, don’t be scared. You can do this. Trust me, you can do it. You don’t have to do anything. The dough does the job for you. Please make it. Write a comment below and let me know how many people did you make happy with this pizza. Thank you so much for watching this episode. I will see you on the next Vincenzo’s plate video recipe. Aora Vincenzo’s plate.