King Arthur Neapolitan‑Style Pizza Dough

This dough uses King Arthur’s ‘00’ pizza flour for an authentic Neapolitan‐style crust—silky, chewy, crisp, and easy to shape. It benefits from a long, cool fermentation to develop flavor and texture 

Ingredients

• 2 cups (approx. 232 g) King Arthur '00' pizza flour
• ⅛ tsp instant or active dry yeast
• ½ tsp granulated sugar
• 1¼ tsp (8 g) table salt
• ¾ cup (170 g) lukewarm water (105–115 °F / 40–46 °C)

Directions

1. In a medium bowl, whisk together flour, yeast, sugar, and salt.
2. Add the water and stir until a rough, shaggy dough forms. No kneading—just mix until flour is hydrated 
3. Cover and let rest at room temperature for at least 12, up to 24 hours. Dough will puff slightly—not double 
4. Preheat your oven to 500–550 °F (260–290 °C), with a baking steel or stone inside for at least 30 minutes 
5. Divide dough into two (~200 g) pieces. On a well‑floured surface, stretch and fold each piece into a smooth round.
6. Shape into pizzas by hand, keeping a well‑floured peel so it moves freely.
8. Bake on the preheated steel/stone for 4–8 minutes, rotating as needed to ensure even char and bubbling 
9. King Arthur Baking
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13. Remove from the oven, top with fresh basil or olive oil if desired. Let rest briefly before slicing.