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Neapolitan Pizza Dough

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Classic Neapolitan-style pizza dough yielding a light, chewy crust with a crispy edge—perfect for homemade pizza night.

Ingredients

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  • 4 cups (500 g) “00” or all-purpose flour
  • 1 ½ tsp fine sea salt
  • ⅛ tsp instant yeast (about 1/4 tsp active dry)
  • 1 ½ cups (360 ml) lukewarm water (around 20 °C/68 °F)
  • 1 Tbsp olive oil (optional, for pliability)

Instructions

  1. In a large bowl, dissolve yeast in lukewarm water. Let sit 5 minutes until slightly bubbly.
  2. Add flour and salt to the bowl (keep salt away from direct contact with yeast water). Mix until combined; dough should be shaggy.
  3. If using, drizzle olive oil and knead in bowl or on lightly floured surface for about 10 minutes, until dough is smooth and elastic.
  4. Shape into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or damp cloth.
  5. Let dough rise at room temperature for 2 hours, or refrigerate for 24 hours for deeper flavor.
  6. After rising, divide dough into 2–4 balls (depending on desired pizza size). Shape each into a smooth ball, tuck edges underneath.
  7. Let dough balls rest on a floured tray, covered, for 30–60 minutes before stretching.
  8. Press or gently stretch each ball into a 10–12-inch round, leaving a slightly thicker edge for the crust.
  9. Add toppings and bake in a very hot oven (250–275 °C / 480–525 °F) on a pizza stone or steel for 6–8 minutes, until charred and bubbly.

Notes

  • “00” flour gives a silkier, crispier crust, but all-purpose works too.
  • Cold fermentation (refrigerated rise) improves flavor—up to 72 hours max.
  • Use a pizza peel lightly dusted with semolina or flour to transfer dough.
  • Dough balls can be frozen after the first rise; thaw overnight in fridge before shaping.
  • Variations: add ½ tsp sugar or honey for browning; omit oil for a more traditional dough.

Nutrition

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