Why You’ll Love This Recipe
This Neapolitan pizza dough is the perfect base for your pizza creations. Made with just four ingredients – Type 00 flour, water, yeast, and salt – it results in a dough that's elastic, stretchy, and soft. After resting overnight, the dough develops deep flavor and a chewy texture that is key to authentic Neapolitan pizza. Whether you’re making a classic margherita or experimenting with other toppings, this dough will elevate your pizza experience.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 665 g Type 00 flour (~4 ½ cups packed and leveled)
- 450 g cool water (73º F)
- 1 tablespoon kosher salt
- ⅛ teaspoon instant yeast
Directions
- The night before: In a large bowl, combine the flour, water, yeast, and salt. Stir until loosely combined, then use your wet hands to mix further, pinching the dough to distribute evenly. Let the dough rest for 30 minutes.
- After the initial rest, fold the dough to build strength. Wet your hands and pull the dough up and fold it over itself 4-6 times. Let it rest for another 30 minutes.
- Repeat the folding process and let the dough rest at room temperature for 12 hours, allowing it to rise slowly and develop flavor.
- The next day, generously flour a work surface and divide the dough into four equal pieces, each about 275g. Shape each piece into a ball, sealing the seams, and place them in an oiled container. Refrigerate for 2 hours to 5 days before use.
- When ready to make pizza, remove the dough from the fridge 2 hours before cooking to allow it to reach room temperature.
- Gently stretch the dough on a floured surface to create a thin, even crust, about 12 inches in diameter. Top with your favorite pizza ingredients and bake in a preheated oven.
Servings and Timing
- Servings: 4 individual pizzas
- Prep Time: 15 minutes
- Rest Time: 17 hours
- Cook Time: 60-90 seconds per pizza
Variations
- Gluten-free Version: Swap out Type 00 flour for a high-quality gluten-free flour blend.
- Whole Wheat: Try substituting some of the white flour with whole wheat flour for a nuttier flavor.
- Flavored Dough: Add garlic powder, dried oregano, or other seasonings to the dough for an extra punch of flavor.
Storage/Reheating
- Storage: Store the dough balls in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 3 months.
- Reheating: If frozen, allow the dough to thaw in the fridge overnight before using. Let it come to room temperature before stretching and baking.
FAQs
How do I get the perfect texture for Neapolitan pizza dough?
The key is to use Type 00 flour and allow the dough to rest for a long period, ideally overnight. This slow fermentation process helps develop the dough’s chewy texture.
Can I make the dough in less time?
While this recipe calls for an overnight rest, you can speed up the process by letting the dough rise in a warm place, though the texture and flavor may not be as rich.
Can I freeze the dough?
Yes, you can freeze the dough balls for up to 3 months. Just make sure they’re tightly wrapped or placed in an airtight container.
Do I need a pizza stone to cook this pizza?
A pizza stone can help achieve a crispy crust, but it’s not necessary. You can bake the pizza on a baking sheet or use a cast-iron skillet.
What temperature should I cook the pizza at?
For the best results, bake the pizza at 800°F to 900°F for 60-90 seconds, or as high as your oven will allow.
How do I stretch the dough without tearing it?
Use a gentle touch when stretching the dough, working from the center outwards. Let gravity help by letting the dough hang from your fists as you rotate it.
Can I use regular all-purpose flour instead of Type 00 flour?
While Type 00 flour is preferred for its fine texture and high protein content, you can substitute with bread flour or all-purpose flour if needed, though the texture may vary.
Why does my dough not rise as expected?
Ensure that you’re using fresh yeast and that your dough is resting in a warm environment. The dough should rest for at least 12 hours to achieve the best results.
Can I use a stand mixer to mix the dough?
Yes, you can use a stand mixer with a dough hook to mix the ingredients, but be careful not to overmix.
What is the best way to store leftover dough?
Leftover dough can be stored in an airtight container in the fridge for up to 5 days. For longer storage, freeze it in individual portions.
Conclusion
This Neapolitan pizza dough recipe will bring the taste of Italy straight to your home. With just a few simple ingredients and some patience, you can create a pizza crust with the perfect chewy texture and airy bubbles. Whether you’re a pizza enthusiast or a beginner, this dough will become your go-to for making authentic Neapolitan-style pizza.
Neapolitan Pizza Dough
Create the perfect Neapolitan pizza dough with this easy recipe. Made with just 4 ingredients, this dough produces a chewy, airy, and flavorful crust, perfect for authentic Neapolitan-style pizza. After an overnight rest, it’s ready for your favorite pizza toppings, cooked to perfection with a crispy, bubbly char.
- Prep Time: 15 minutes
- cooking: 17 hours
- Cook Time: 60-90 seconds per pizza
- Total Time: 17 hours, 15 minutes
- Yield: 4 individual pizzas
- Category: Pizza Dough
- Method: No-Knead, Resting Time
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 665 g Type 00 flour (~4 ½ cups packed and leveled)
- 450 g cool water (73º F)
- 1 tbsp kosher salt
- ⅛ tsp instant yeast
Instructions
- The night before: In a large bowl, combine the flour, water, yeast, and salt. Stir until loosely combined, then use wet hands to mix further, pinching the dough to distribute evenly. Let the dough rest for 30 minutes.
- After the initial rest, fold the dough to build strength. Wet your hands, pull the dough up, and fold it over itself 4-6 times. Let it rest for another 30 minutes.
- Repeat the folding process and let the dough rest at room temperature for 12 hours to rise slowly and develop flavor.
- The next day, generously flour a work surface and divide the dough into four equal pieces, each about 275g. Shape each piece into a ball, sealing the seams, and place them in an oiled container. Refrigerate for 2 hours to 5 days before use.
- When ready to bake, remove the dough from the fridge 2 hours before cooking to allow it to reach room temperature.
- Gently stretch the dough on a floured surface to create a thin, even crust, about 12 inches in diameter. Top with your favorite ingredients and bake in a preheated oven.
Notes
- For a gluten-free version, use a high-quality gluten-free flour blend.
- For a nuttier flavor, substitute some of the white flour with whole wheat flour.
- You can flavor the dough by adding garlic powder, dried oregano, or other seasonings.
