Why You’ll Love This Recipe
The allure of Neapolitan pizza lies in its crispy yet tender crust with airy pockets of dough and a deliciously charred edge. The dough is made with just flour, water, salt, and yeast, allowing the quality of the ingredients to shine through. With an overnight rise, you’ll get that perfect elasticity and flavor typical of Neapolitan pizza, making it a delightful experience every time you bake.
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Neapolitan Pizza Dough
- Total Time: 1 1/2 days (including resting time)
- Yield: 4 pizza dough balls
- Diet: Vegetarian
Description
This Neapolitan pizza dough recipe delivers a traditional, chewy, and soft crust with a perfect bubbly char. Using simple ingredients and a slow overnight rise, it creates authentic Neapolitan-style pizza at home, ideal for pizza lovers seeking that crispy, tender texture.
Ingredients
- 665 g Type 00 flour (~4 1/2 cups packed and leveled)
- 450 g cool water (73º F)
- 1 tbsp kosher salt
- 1/8 tsp instant yeast
Instructions
- Prepare the dough: In a large bowl, combine the flour, water, yeast, and salt. Stir until loosely combined. Then, mix with wet hands until fully incorporated.
- Rest and fold: Let the dough rest for 30 minutes. Perform a strength-building fold by pulling the dough up and folding it over itself 4-6 times. Let it rest for another 30 minutes.
- Rest overnight: After the second fold, invert the dough so the seam is at the bottom. Cover it and let it rest at room temperature for 12 hours to rise slowly.
- Divide the dough: The next day, turn the dough onto a floured surface and divide it into 4 even pieces (each about 275g). Shape them into balls and refrigerate for 2 hours to 5 days.
- Shape the pizza base: 2 hours before cooking, remove the dough from the fridge. Gently stretch the dough into a 12-inch pizza base by pressing from the center and stretching outwards.
- Top and bake: Place the shaped dough on a floured pizza peel. Add your favorite toppings and bake in a preheated oven until the crust is bubbly and slightly charred (about 60-90 seconds per pizza in a very hot oven).
Notes
- You can use all-purpose flour instead of Type 00 flour, but the texture may differ slightly.
- Active dry yeast can be substituted for instant yeast, but it must be dissolved in warm water first.
- If short on time, use more yeast and let the dough rise for 2 hours at room temperature.
- To freeze dough, store it in an airtight container for up to 3 months. Thaw overnight before using.
- Prep Time: 15 minutes
- Rest Time: 17 hours (overnight rise)
- Cook Time: 60-90 seconds per pizza (in a very hot oven)
- Category: Pizza
- Method: No-knead, resting dough
- Cuisine: Italian
Ingredients
- 665 g Type 00 flour (~4 1/2 cups packed and leveled)
- 450 g cool water (73º F)
- 1 tbsp kosher salt
- 1/8 tsp instant yeast
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the dough: Combine flour, water, yeast, and salt in a large bowl. Stir until loosely combined, then mix with wet hands until fully incorporated.
- Rest and fold: Let the dough rest for 30 minutes. Then, perform a strength-building fold by pulling the dough up and folding it over itself 4-6 times. Rest for another 30 minutes.
- Rest overnight: After the second fold, invert the dough so the seam is at the bottom. Cover and let it rest at room temperature for 12 hours, allowing it to rise slowly.
- Divide the dough: The next day, turn the dough onto a floured surface and divide it into 4 even pieces, each weighing about 275g. Shape into balls and refrigerate for 2 hours to 5 days.
- Shape the pizza base: 2 hours before cooking, remove the dough from the fridge. Gently stretch the dough into a thin 12-inch pizza base by pressing from the center and stretching outwards.
- Top and bake: Place the shaped dough on a floured pizza peel, add your favorite toppings, and bake in a preheated oven until the crust is bubbly and slightly charred.
Servings and Timing
- Yield: 4 pizza dough balls
- Prep Time: 15 minutes
- Rest Time: 17 hours (overnight rise)
- Cook Time: 60-90 seconds per pizza (in a very hot oven)
- Total Time: 1 1/2 days (including resting time)
Storage/Reheating
- Storage: Store the dough in the refrigerator for up to 5 days.
- Reheating: To bake, bring the dough to room temperature (about 2 hours) before using. This ensures the best texture and flexibility.
FAQs
How can I make the dough in a shorter time?
If you’re short on time, try a quicker rise by increasing the amount of yeast and allowing the dough to rest for about 2 hours at room temperature.
Can I use all-purpose flour instead of Type 00?
Type 00 flour is recommended for the best Neapolitan-style dough. However, if you don’t have it, you can substitute with all-purpose flour, though the texture may differ slightly.
Can I freeze the dough?
Yes, you can freeze the dough balls for up to 3 months. Thaw them overnight in the fridge before using.
Do I need a pizza stone to bake this dough?
A pizza stone is ideal, as it provides even heat, mimicking a pizza oven. However, a baking sheet will work as well.
Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast. Just dissolve it in warm water (about 110°F) before adding to the flour.
Can I make this dough without a stand mixer?
This recipe can easily be made by hand; just follow the mixing and folding steps carefully.
How thin should I stretch the dough?
Stretch the dough until it is about 12 inches in diameter, making sure the edges are slightly thicker to form the crust.
How hot should the oven be for baking?
Preheat the oven to the highest setting, ideally between 500°F and 800°F, depending on your oven, for a crispy, charred crust.
Can I make this dough without refrigeration?
Refrigeration allows for a slow fermentation process that enhances flavor. While you can skip it, the dough will not have the same depth of taste and texture.
How long can I store the dough in the fridge?
You can keep the dough in the fridge for up to 5 days. After that, the dough may begin to over-ferment.
Conclusion
This Neapolitan pizza dough recipe creates an authentic and delicious crust that’s perfect for anyone craving a traditional pizza experience. With simple ingredients and some patience, you can achieve the signature airy and chewy texture of Neapolitan-style pizza right at home.
