Neapolitan Pizza Dough
User Reviews
4.7
18 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Rising Time
1 d
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Total Time
1 d 30 mins
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Servings
6 Makes 2 (12 to 14-inch) pizzas
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Calories
2273 kcal
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Course
Main Course
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Cuisine
Italian
Neapolitan Pizza Dough
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With no specialty equipment, techniques, or kneading involved, this easy dough asks for very little, you just need to plan ahead. Make it the night before and you'll be rewarded with a tender, fluffy, perfectly airy Neapolitan-style pizza dough. 00 flour is ideal, but bread flour or even all purpose will work in a pinch, just keep in mind your dough may be denser.
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Ingredients
- 3 cups (360g) 00 flour or bread flour, plus more for dusting
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons kosher salt
- 1 cup 240ml tepid water
- Extra virgin olive oil (optional), for brushing
- Your favorite sauce and toppings
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Instructions
- Mix the dough: In a large mixing bowl, whisk together the flour, yeast, and salt. Pour in the water and stir with a wooden spoon until a shaggy dough comes together and no bits of dry flour remain.
- Let the dough rise: Cover the bowl and leave it to rise at room temperature for 12 to 18 hours (I usually do overnight).
- Shape the dough: Dust your hands and a work surface with flour. Scrape the dough out of the bowl and onto the floured surface. Use a bench scraper or a sharp knife to divide the dough in half for larger or thick-crust pizzas, or in 3 pieces for smaller or thin-crust pizzas. Shape each piece of dough into balls. Let them rest with the seam-side down for at least 30 minutes, uncovered on the counter. Or cover them with a damp tea towel and let rest for up to 2 hours.
- Get ready to bake: While the dough rests, place a pizza stone in the oven and preheat to 500°F.
- Stretch the dough: Working one ball of dough at a time, stretch the dough on a lightly floured work surface into a circle about 12 to 14 inches in diameter. With the palms of your hands, press the dough outward from the center into a rough circle. You can pull and stretch the dough from the edges to spread the dough further. If the dough sticks to the counter, dust it with more flour. To form the crust, leave the edges of the dough slightly thicker than the middle.
- Transfer to parchment paper to prevent sticking. Cut a piece of parchment paper into a round about the same size as the pizza. Place the parchment on a pizza peel, cutting board, or the back of a sheet pan. Carefully transfer the dough onto the parchment.
- Add the toppings: Brush the top of the dough lightly with olive oil. Add your favorite sauce and toppings.
- Bake the pizza: Reduce the oven temperature to 450°F. Carefully slide the pizza along with the parchment paper onto the baking stone. Bake for 9 to 12 minutes, or until the crust is golden brown and the cheese begins to bubble.
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- used in this recipe.
- For additional browning, you can finish the pizza under the broiler for 1 to 2 minutes, if desired, but keep a close watch. Parchment paper is generally rated up to 450°F, and the exposed parchment may scorch.
- For additional browning, you can finish the pizza under the broiler for 1 to 2 minutes, if desired, but keep a close watch. Parchment paper is generally rated up to 450°F, and the exposed parchment may scorch.
- Getting ahead: The unbaked balls of dough can be kept in the fridge, in a covered bowl, or wrapped in plastic for up to 3 days. Let the dough come to room temperature for 2 to 3 hours before stretching the dough and assembling the pizzas.
- Getting ahead: The unbaked balls of dough can be kept in the fridge, in a covered bowl, or wrapped in plastic for up to 3 days. Let the dough come to room temperature for 2 to 3 hours before stretching the dough and assembling the pizzas.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- I especially love this dough with Pizza Tonno e Cipolla (Tuna Pizza).
To make this recipe in a cast iron skillet or baking sheet:
No need to preheat in the oven like a pizza stone does. Prevent sticking. Line the baking sheet with parchment paper or to grease the cast-iron skillet generously with olive oil. Begin checking after 12 minutes. It may take longer for the pizza to bake on a baking sheet or in a cast-iron skillet. Carefully lift the crust with a spatula to check underneath for doneness. The crust should be golden brown and the underside should no longer look or feel doughy.
- No need to preheat in the oven like a pizza stone does.
- Prevent sticking. Line the baking sheet with parchment paper or to grease the cast-iron skillet generously with olive oil.
- Begin checking after 12 minutes. It may take longer for the pizza to bake on a baking sheet or in a cast-iron skillet. Carefully lift the crust with a spatula to check underneath for doneness. The crust should be golden brown and the underside should no longer look or feel doughy.
- For additional browning, you can finish the pizza under the broiler for 1 to 2 minutes, if desired, but keep a close watch. Parchment paper is generally rated up to 450°F, and the exposed parchment may scorch.
- Getting ahead: The unbaked balls of dough can be kept in the fridge, in a covered bowl, or wrapped in plastic for up to 3 days. Let the dough come to room temperature for 2 to 3 hours before stretching the dough and assembling the pizzas.
Nutrition Information
Show Details
Calories
227.3kcal
(11%)
Carbohydrates
45.5g
(15%)
Protein
7.7g
(15%)
Fat
1.1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
0.1g
Sodium
486mg
(20%)
Potassium
67.4mg
(2%)
Fiber
1.6g
(6%)
Sugar
0.2g
(0%)
Vitamin A
1.3IU
(0%)
Vitamin C
0.002mg
(0%)
Calcium
9.8mg
(1%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 6Makes 2 (12 to 14-inch) pizzas
Amount Per Serving
Calories 2273 kcal
% Daily Value*
| Calories | 227.3kcal | 11% |
| Carbohydrates | 45.5g | 15% |
| Protein | 7.7g | 15% |
| Fat | 1.1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 486mg | 20% |
| Potassium | 67.4mg | 1% |
| Fiber | 1.6g | 6% |
| Sugar | 0.2g | 0% |
| Vitamin A | 1.3IU | 0% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 9.8mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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