If you’re a pizza lover, you’ve probably dreamed of making the perfect Neapolitan pizza at home—crispy, chewy, with a slightly charred crust, and a light, airy inside. The good news? You can achieve this with just 3 simple ingredients! What’s even more exciting is that we’ll take inspiration from a beloved Turkish flatbread called Bazlama, which is known for its fluffy texture and minimal ingredients.
In this article, I’ll show you how to craft an authentic Neapolitan pizza dough using only flour, water, and yeast, paired with a bit of the Bazlama technique to simplify the process. Whether you’re a beginner in the kitchen or a seasoned home chef, this dough recipe is easy, fun, and yields incredible results.
What is Bazlama and How Does it Relate to Neapolitan Pizza Dough?
Before diving into the recipe, let’s explore why we’re combining two seemingly different bread styles: the Italian Neapolitan pizza dough and the Turkish Bazlama.
Bazlama is a traditional Turkish flatbread that is quick and simple to make, requiring very few ingredients—typically flour, yeast, and water, much like a basic pizza dough. The result is a thick, fluffy bread, often compared to a pita or naan. While Bazlama is cooked on a stovetop, the dough-making technique can offer an efficient method to prepare a good base for Neapolitan pizza.
Both Neapolitan pizza dough and Bazlama dough share common roots in simplicity and rely on the natural fermentation process that yeast provides. The addition of Bazlama-inspired preparation methods allows us to create a 3-ingredient pizza dough that is much faster and easier to handle.
The Three Essential Ingredients
Let’s take a closer look at the three core ingredients that will transform into a perfect Neapolitan pizza dough, incorporating some Bazlama flair.
- Flour
Use a high-protein flour, preferably 00 flour, which is often used in traditional pizza doughs. This type of flour ensures that your dough will have the right balance of elasticity and chewiness. If you can’t find 00 flour, all-purpose flour will work, though it may not provide the same airy lightness. - Water
Water helps activate the yeast and bind the flour together. For the best results, use filtered or room-temperature water, as hot or very cold water can negatively impact yeast performance. - Yeast
Yeast is the magic behind the rise and airy texture of the dough. For this recipe, you can use active dry yeast or instant yeast. Active dry yeast will need to be activated in warm water, while instant yeast can be mixed directly into the flour.
How to Make Neapolitan Pizza Dough with Just 3 Ingredients
Step 1: Combine Ingredients
Start by mixing your flour, water, and yeast in a large bowl. Here’s the basic ratio you’ll need:
- 3 cups of 00 flour (or all-purpose)
- 1 cup of warm water (around 95-100°F/35-38°C)
- 1 teaspoon of yeast (active dry or instant)
If you’re using active dry yeast, dissolve it in the warm water first and let it sit for about 5-10 minutes until it becomes frothy.
Add the flour gradually into the water and yeast mixture, stirring with a wooden spoon until a dough forms.
Step 2: Knead the Dough
After mixing the ingredients, it’s time to knead! You want to knead the dough for about 10-12 minutes until it becomes smooth and elastic. You can do this by hand or with a stand mixer fitted with a dough hook.
Kneading helps develop the gluten in the flour, giving the dough that characteristic chew you expect from a great pizza crust. If the dough feels too sticky, add a bit more flour, but be careful not to overdo it. The dough should remain soft and slightly tacky to the touch.
Step 3: Let the Dough Rise
Once your dough is kneaded, transfer it to a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise at room temperature for 1-2 hours or until it has doubled in size.
Pro tip: For an even more flavorful dough, you can refrigerate it after the initial rise for 12-24 hours, allowing it to ferment slowly. This is where Bazlama’s long-fermentation techniques meet Neapolitan pizza’s needs for a light and airy crust.
Step 4: Shape the Dough
After the dough has risen, punch it down gently to release the gas. Divide it into smaller dough balls (usually enough for 2-3 pizzas) and let them rest for another 10-15 minutes.
Next, on a lightly floured surface, shape each ball into a round pizza base. For an authentic Neapolitan style, aim for a 12-inch diameter and keep the dough slightly thicker around the edges to form a nice crust.
Unlike Bazlama, which is thicker and cooked on a stovetop, the Neapolitan pizza requires a thin center that cooks quickly in the oven, creating a crispy bottom and pillowy edges.
Step 5: Bake the Pizza
Preheat your oven to its highest temperature, ideally around 500°F (260°C) or more if possible. If you have a pizza stone, place it in the oven during preheating to help achieve a crispier crust.
Once the oven is hot, transfer your dough to a pizza peel dusted with flour or semolina. Add your favorite toppings (keep it minimal for that true Neapolitan style—think fresh tomato sauce, mozzarella, and basil), and slide the pizza onto the stone.
Bake for about 7-10 minutes, until the crust is beautifully browned with slight charring and the cheese is bubbling.
Why You Should Try This 3-Ingredient Pizza Dough Recipe
This Neapolitan pizza dough recipe simplifies pizza-making without sacrificing the flavor and texture you love. The 3 ingredients—flour, water, and yeast—are pantry staples, and by borrowing a bit of technique from Bazlama, you can create a foolproof, easy-to-handle dough.
You’ll love the crispy, chewy crust and the versatility of this dough. You can customize your toppings to suit your preferences, but the true beauty of this pizza is in its simplicity. Whether you’re making dinner for your family or hosting a pizza night with friends, this recipe is bound to impress.
FAQs
Can I freeze the pizza dough?
Yes! After the first rise, you can freeze the dough balls for up to 3 months. Just thaw in the refrigerator before using.
Do I need to use a pizza stone?
A pizza stone helps achieve a crispier crust, but you can also use a baking sheet if you don’t have one.
What if I don’t have 00 flour?
All-purpose flour works well in this recipe, though it might result in a slightly less chewy texture.
Can I make this dough without yeast?
This recipe specifically relies on yeast for rising. However, you could experiment with a sourdough starter or a no-yeast flatbread base.
How long should I let the dough rise?
Let the dough rise for 1-2 hours at room temperature or refrigerate it for up to 24 hours for a better flavor.
Can I cook the pizza on a grill?
Yes! You can grill this dough for a deliciously charred crust. Just make sure the grill is very hot.
Conclusion
Making Neapolitan pizza dough with just 3 ingredients and incorporating a bit of Bazlama-inspired simplicity is easier than you think. With minimal effort and basic ingredients, you can create an authentic, restaurant-quality pizza right in your kitchen. Try it out today and enjoy the
If you’re a pizza lover, you’ve probably dreamed of making the perfect Neapolitan pizza at home—crispy, chewy, with a slightly charred crust, and a light, airy inside. The good news? You can achieve this with just 3 simple ingredients! What’s even more exciting is that we’ll take inspiration from a beloved Turkish flatbread called Bazlama, which is known for its fluffy texture and minimal ingredients.
In this article, I’ll show you how to craft an authentic Neapolitan pizza dough using only flour, water, and yeast, paired with a bit of the Bazlama technique to simplify the process. Whether you’re a beginner in the kitchen or a seasoned home chef, this dough recipe is easy, fun, and yields incredible results.
What is Bazlama and How Does it Relate to Neapolitan Pizza Dough?
Before diving into the recipe, let’s explore why we’re combining two seemingly different bread styles: the Italian Neapolitan pizza dough and the Turkish Bazlama.
Bazlama is a traditional Turkish flatbread that is quick and simple to make, requiring very few ingredients—typically flour, yeast, and water, much like a basic pizza dough. The result is a thick, fluffy bread, often compared to a pita or naan. While Bazlama is cooked on a stovetop, the dough-making technique can offer an efficient method to prepare a good base for Neapolitan pizza.
Both Neapolitan pizza dough and Bazlama dough share common roots in simplicity and rely on the natural fermentation process that yeast provides. The addition of Bazlama-inspired preparation methods allows us to create a 3-ingredient pizza dough that is much faster and easier to handle.
The Three Essential Ingredients
Let’s take a closer look at the three core ingredients that will transform into a perfect Neapolitan pizza dough, incorporating some Bazlama flair.
- Flour
Use a high-protein flour, preferably 00 flour, which is often used in traditional pizza doughs. This type of flour ensures that your dough will have the right balance of elasticity and chewiness. If you can’t find 00 flour, all-purpose flour will work, though it may not provide the same airy lightness. - Water
Water helps activate the yeast and bind the flour together. For the best results, use filtered or room-temperature water, as hot or very cold water can negatively impact yeast performance. - Yeast
Yeast is the magic behind the rise and airy texture of the dough. For this recipe, you can use active dry yeast or instant yeast. Active dry yeast will need to be activated in warm water, while instant yeast can be mixed directly into the flour.
How to Make Neapolitan Pizza Dough with Just 3 Ingredients
Step 1: Combine Ingredients
Start by mixing your flour, water, and yeast in a large bowl. Here’s the basic ratio you’ll need:
- 3 cups of 00 flour (or all-purpose)
- 1 cup of warm water (around 95-100°F/35-38°C)
- 1 teaspoon of yeast (active dry or instant)
If you’re using active dry yeast, dissolve it in the warm water first and let it sit for about 5-10 minutes until it becomes frothy.
Add the flour gradually into the water and yeast mixture, stirring with a wooden spoon until a dough forms.
Step 2: Knead the Dough
After mixing the ingredients, it’s time to knead! You want to knead the dough for about 10-12 minutes until it becomes smooth and elastic. You can do this by hand or with a stand mixer fitted with a dough hook.
Kneading helps develop the gluten in the flour, giving the dough that characteristic chew you expect from a great pizza crust. If the dough feels too sticky, add a bit more flour, but be careful not to overdo it. The dough should remain soft and slightly tacky to the touch.
Step 3: Let the Dough Rise
Once your dough is kneaded, transfer it to a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise at room temperature for 1-2 hours or until it has doubled in size.
Pro tip: For an even more flavorful dough, you can refrigerate it after the initial rise for 12-24 hours, allowing it to ferment slowly. This is where Bazlama’s long-fermentation techniques meet Neapolitan pizza’s needs for a light and airy crust.
Step 4: Shape the DoughAfter the dough has risen, punch it down gently to release the gas. Divide it into smaller dough balls (usually enough for 2-3 pizzas) and let them rest for another 10-15 minutes.
Next, on a lightly floured surface, shape each ball into a round pizza base. For an authentic Neapolitan style, aim for a 12-inch diameter and keep the dough slightly thicker around the edges to form a nice crust.
Unlike Bazlama, which is thicker and cooked on a stovetop, the Neapolitan pizza requires a thin center that cooks quickly in the oven, creating a crispy bottom and pillowy edges.
Step 5: Bake the Pizza
Preheat your oven to its highest temperature, ideally around 500°F (260°C) or more if possible. If you have a pizza stone, place it in the oven during preheating to help achieve a crispier crust.
Once the oven is hot, transfer your dough to a pizza peel dusted with flour or semolina. Add your favorite toppings (keep it minimal for that true Neapolitan style—think fresh tomato sauce, mozzarella, and basil), and slide the pizza onto the stone.
Bake for about 7-10 minutes, until the crust is beautifully browned with slight charring and the cheese is bubbling.
Why You Should Try This 3-Ingredient Pizza Dough Recipe
This Neapolitan pizza dough recipe simplifies pizza-making without sacrificing the flavor and texture you love. The 3 ingredients—flour, water, and yeast—are pantry staples, and by borrowing a bit of technique from Bazlama, you can create a foolproof, easy-to-handle dough.
You’ll love the crispy, chewy crust and the versatility of this dough. You can customize your toppings to suit your preferences, but the true beauty of this pizza is in its simplicity. Whether you’re making dinner for your family or hosting a pizza night with friends, this recipe is bound to impress.
FAQs
Can I freeze the pizza dough?
Yes! After the first rise, you can freeze the dough balls for up to 3 months. Just thaw in the refrigerator before using.
Do I need to use a pizza stone?
A pizza stone helps achieve a crispier crust, but you can also use a baking sheet if you don’t have one.
What if I don’t have 00 flour?
All-purpose flour works well in this recipe, though it might result in a slightly less chewy texture.
Can I make this dough without yeast?
This recipe specifically relies on yeast for rising. However, you could experiment with a sourdough starter or a no-yeast flatbread base.
How long should I let the dough rise?
Let the dough rise for 1-2 hours at room temperature or refrigerate it for up to 24 hours for a better flavor.
Can I cook the pizza on a grill?
Yes! You can grill this dough for a deliciously charred crust. Just make sure the grill is very hot.
Conclusion
Making Neapolitan pizza dough with just 3 ingredients and incorporating a bit of Bazlama-inspired simplicity is easier than you think. With minimal effort and basic ingredients, you can create an authentic, restaurant-quality pizza right in your kitchen. Try it out today and enjoy the