1. Neapolitan Pizza Dough

Master the Authentic Taste of Naples with GIANTFOOD

This recipe follows the traditional Neapolitan method, optimized for use with professional GIANTFOOD equipment. Whether you are using our high-speed spiral mixers or baking in the NA-300L oven, this dough will provide the perfect balance of softness, chew, and that iconic charred crust.

Ingredients

Yields: Five 9.5-ounce (approx. 270g) dough portions, perfect for 12-inch pizzas.

Ingredient	Quantity	Note
00 Flour	7 1/4 Cups (approx. 1kg)	Use Caputo "00" or similar high-protein pizza flour.
Lukewarm Water	2 Cups (approx. 500ml)	Target temperature: 90°F to 100°F (32°C to 38°C).
Sea Salt	1 Tablespoon	Fine sea salt dissolves best.
Fresh Cake Yeast	1/2 Teaspoon (approx. 3g)	Or 1/4 tsp of Active Dry Yeast.

Preparation Steps

1. Activate the Yeast

In a small bowl, stir the yeast into 1 cup of the lukewarm water. Let it sit for about 5 minutes until the yeast is fully dissolved.

2. Prepare the Saltwater

In another small bowl, combine the salt with the remaining 1 cup of lukewarm water. Stir until the salt is completely dissolved.

3. Mixing the Dough (The GIANTFOOD Way)

For the best results, we recommend using the GIANTFOOD JBM Spiral Mixer:

• Fit your mixer with the dough hook.
• Add the flour to the mixer bowl.
• Turn the mixer to low speed and slowly pour in the yeast mixture and the saltwater mixture.
• Mix on low speed for about 2 minutes until a coarse ball forms.
• Increase to medium-low speed and knead for another 5 minutes until the dough is smooth, elastic, and not sticky.
• Tip: If the dough feels too hot, stop the mixer for a few minutes to let it cool down.

4. Resting & Portioning

• Transfer the dough to a lightly floured surface. Knead by hand for 1 minute to form a smooth ball.
• Cover with a damp cloth and let it rest for 20 minutes.
• Cut the dough into 5 even portions (approx. 9.5 oz each).
• Pull the edges toward the center to form tight, smooth balls. Pinch the bottom to seal.

5. Fermentation

• Place each dough ball in a separate container or a lidded tray.
• Room Temp: Let rise in a cool room (60°F/16°C) for 6 to 8 hours.
• Cold Ferment (Recommended): Refrigerate for 10 to 24 hours for enhanced flavor. Remove from the fridge 1 hour before using to reach room temperature.