Neapolitan-Style Pizza Dough
The four ingredients of Neapolitan pizza (flour, water, salt, yeast) have barely changed in 200 years, which tells you something about how perfect this formula already is. The secret is a high hydration ratio, a long slow fermentation, and a very hot oven. This is the last pizza dough recipe you'll ever need.
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Great pizza dough is mostly about time and hydration. More water (higher hydration) produces a more extensible, open-crumbed, lighter crust — closer to what you find in Naples. Less water produces a tighter, more uniform, cracker-style crust. For this recipe, we're working at 65% hydration (65g water per 100g flour), which is workable for home bakers while still producing a beautifully light, blistered crust.
The other key variable is fermentation time. A minimum of 2 hours at room temperature is fine. But if you can plan ahead and cold-ferment the dough in the refrigerator for 24–72 hours, the flavor improves dramatically — more complex, slightly tangy, and more aromatic. Cold fermentation is the #1 upgrade most home pizza makers overlook.
Ingredients
- 500g (4 cups) Tipo "00" flour (or bread flour as a substitute)
- 325ml (1⅓ cups) warm water (about 30°C / 86°F)
- 10g (2 tsp) fine sea salt
- 3g (¾ tsp) active dry yeast or 1g instant yeast
- 1 tsp sugar (to feed the yeast)
- Semolina flour or extra "00" flour for dusting
Instructions
- Activate the yeast. Combine warm water, yeast, and sugar in a small bowl. Stir and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast is dead — start again with fresh yeast.
- Mix the dough. In a large bowl, combine flour and salt. Make a well in the center, pour in the yeast mixture, and mix with a fork until a shaggy dough forms. Turn onto a floured surface and knead by hand for 8–10 minutes until the dough is smooth, elastic, and springs back when poked. Alternatively, use a stand mixer with dough hook on medium speed for 6 minutes.
- First rise. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel. Let rise at room temperature until doubled, about 1–2 hours. For cold fermentation: refrigerate for 24–72 hours (preferred).
- Divide and shape. Punch down gently and divide into 2 equal pieces (about 400g each). Shape each into a tight ball by folding the edges under and rolling on the counter. Let rest covered at room temperature for 30–60 minutes before stretching. Cold dough will be stiff; resting is important.
- Preheat oven to maximum heat. Place a pizza stone or heavy baking sheet on the top rack. Preheat for at least 45 minutes at your oven's highest temperature (most home ovens: 260–275°C / 500–525°F).
- Stretch the dough. On a floured surface, use your hands — not a rolling pin — to stretch the dough. Start with your fingers in the center and push outward, rotating the dough. Let gravity help by draping it over your knuckles and gently stretching. Aim for about 30cm (12 inches). The edges should be slightly thicker than the center.
- Top and bake. Transfer stretched dough to a semolina-dusted pizza peel or parchment paper. Add toppings quickly — don't overload it. Slide onto the hot stone. Bake 8–10 minutes until the crust is charred in spots and the cheese is bubbling and golden.
- Finish. Remove from oven. Top with fresh basil, a drizzle of extra-virgin olive oil, and flaky sea salt. Slice and serve immediately.
Chef's Pro Tips
- Never use a rolling pin on Neapolitan dough — it pushes out all the gas bubbles created during fermentation. Hand-stretch only.
- The longer the cold ferment, the better the flavor. 48–72 hours is the sweet spot.
- Use a pizza stone or baking steel (even better). Nothing else gets hot enough to properly mimic a pizza oven.
- A pizza peel dusted with semolina (not flour) ensures the pizza slides off cleanly without sticking.
- Less is more with toppings. Overloading creates steam and prevents the crust from crisping properly.