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Neapolitan Pizza Dough

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Neapolitan Pizza Dough is a traditional Italian pizza base known for its chewy, airy crust and tender interior. Made with just a few simple ingredients and slow fermentation, this dough creates authentic, wood-fired-style pizza perfect for baking at high heat.

Ingredients

  • 3 3/4 cups all-purpose or “00” flour (about 500g)
  • 1 1/2 tsp salt
  • 1 tsp active dry yeast or instant yeast
  • 1 1/4 cups lukewarm water (300ml)
  • Optional: 1 tbsp olive oil (for flexibility, not traditional)

Instructions

  1. If using active dry yeast, dissolve it in lukewarm water and let sit for 5–10 minutes until foamy.
  2. In a large bowl, mix flour and salt. Gradually add yeast mixture and stir until a sticky dough forms.
  3. Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
  4. Place dough in a lightly oiled bowl, cover, and let rise at room temperature for 1–2 hours until doubled.
  5. Punch down dough, divide into 2–3 equal balls (about 250g each), and place in separate containers or on a tray.
  6. Cover and let rise again at room temperature for 4–6 hours, or refrigerate overnight for enhanced flavor.
  7. Bring dough to room temperature before stretching by hand into 10–12 inch rounds.
  8. Top with sauce, fresh mozzarella, and basil, then bake on a hot stone or steel at 500–550°F (260–290°C) for 7–9 minutes until puffed and blistered.

Notes

  • Cold ferment dough for 48–72 hours in the fridge for deeper flavor.
  • Substitute up to 20% of the flour with whole wheat for a rustic version.
  • Use a pizza stone or steel for best oven results.
  • Stretch dough by hand to preserve air bubbles—avoid rolling pins.
  • Freeze unused dough balls for up to 2 months in airtight bags.

Nutrition

Find it online: https://cookedbymaya.com/neapolitan-pizza-dough/