Description
Neapolitan Pizza Dough is the foundation of true Italian pizza — light, airy, chewy, and crisp with just the right amount of char from a hot oven. Made with simple ingredients and an overnight fermentation, this dough develops incredible flavor and texture that makes it ideal for wood-fired or home oven pizzas.
Ingredients
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500g (about 4 cups) “00” flour (or all-purpose flour if unavailable)
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325ml (1⅓ cups) water, room temperature
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2 tsp salt
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1/4 tsp active dry yeast (or 1/8 tsp instant yeast)
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Optional: 1 tsp olive oil (for added elasticity, though not traditional)
Instructions
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In a large mixing bowl, dissolve yeast in water. Let sit for 5 minutes until slightly foamy (if using active dry yeast).
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Add flour gradually while stirring, then add salt. Mix until a shaggy dough forms.
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Knead by hand or with a dough hook on low speed for 8–10 minutes until smooth and elastic.
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Cover and let rest for 20 minutes at room temperature.
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Knead briefly again, then cover tightly and let rise in the fridge for 12 to 24 hours (slow fermentation improves texture and flavor).
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The next day, bring dough to room temperature for 1–2 hours.
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Divide into 2–3 equal portions and shape into balls. Cover and let rest for 30–60 minutes before stretching.
Notes
“00” flour gives the most authentic texture — super light and blistered when cooked at high heat. Bake at the highest oven temp (500°F/260°C or more) on a pizza stone or steel for best results. Do not roll with a rolling pin; gently stretch by hand to retain air bubbles.
- Prep Time: 20 minutes
- Cook Time: 24 hours (includes cold fermentation)