Neapolitan Pizza Dough Recipe

This authentic Neapolitan pizza dough yields a soft and chewy crust with blistered edges and a light, airy texture. Perfect for high-heat ovens or pizza stones.

Ingredients

• 500g Italian Tipo "00" flour (or high-protein bread flour)
• 325ml water (lukewarm, ~65% hydration)
• 2 tsp salt (10g)
• ¼ tsp active dry yeast (or a pinch of fresh yeast — about 1g)

Directions

1. Activate Yeast (if using dry):
2. In a small bowl, dissolve the yeast in some of the lukewarm water. Let sit for 5–10 minutes until foamy.
3. Mix Dough:
4. In a large mixing bowl, combine flour and salt. Slowly add water (with yeast), mixing until a shaggy dough forms.
5. Knead:
6. Knead the dough by hand (10–15 minutes) or in a stand mixer with a dough hook (8–10 minutes) until smooth and elastic.
8. Bulk Fermentation:
9. Shape into a smooth ball, place in a lightly oiled bowl, and cover. Let it rise at room temperature for 2 hours.
11. Cold Fermentation (for best flavor):
12. Transfer to the fridge and ferment for 8 to 24 hours.
13. Divide & Rest:
14. Remove from fridge, divide into 4 equal dough balls (about 220g each), shape, and rest at room temperature for 2 hours before baking.
15. Shape & Bake:
16. On a floured surface, gently stretch each ball into a round 10–12 inch base. Add toppings and bake at 900°F (480°C) in a pizza oven for 90 seconds or at 500°F (260°C) in a home oven on a pizza stone for 6–8 minutes.