Description
Classic Neapolitan pizza dough made with 00 flour, water, salt, and yeast. Elastic, soft, and perfect for high-heat baking.
Ingredients
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500g (3½ cups) 00 flour
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325g (1⅓ cups) water (65% hydration)
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10g (2 tsp) fine sea salt
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2g fresh yeast (or 0.6g active dry yeast)
Instructions
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Dissolve yeast in cool water.
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Add flour gradually, mix until rough dough forms.
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Add salt, knead 8–10 minutes until smooth.
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Rest dough in bowl, covered, for 2 hours.
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Divide into 4 balls (215–230g each). Cover and proof 6–8 hours at room temp or up to 48 hours in fridge.
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Stretch by hand, top as desired, and bake at highest oven temp (ideally 800–900°F) for 60–90 seconds or 500°F for 6–8 minutes on a pizza stone.
Notes
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Use 00 flour for best texture.
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Cold ferment for deeper flavor.
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Avoid rolling pins — always hand stretch.
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Bake hot and fast for authentic results.
- Prep Time: 20 minutes
- Cook Time: 8–24 hours