This Neapolitan pizza dough uses a long overnight bulk ferment and extended cold fermentation (6-48 hours) to develop authentic flavor and structure. The result is a soft, airy crust with a chewy interior and charred edges that rivals pizzerias.
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In a large bowl, dissolve the salt in the water. Add about 100g of the flour and mix until it forms a crepe-like batter. Add the yeast and mix well with your fingers until dissolved.
Gradually add the remaining flour, mixing with one hand and scraping the sides of the bowl. When the dough comes together, transfer it to a clean surface and knead for 10 minutes. Cover and rest the dough for 10 minutes.
Knead again for another 10 minutes, until smooth and elastic. Let rest for 10 minutes to let the gluten relax.
Form the dough into a big smooth ball. Place it in a lightly floured bowl, cover with plastic wrap or a damp cloth, and let it rest overnight (8-12 hours) on the kitchen counter.
After 8–12 hours, divide the dough into 8 equal pieces (about 250g/8.8oz each). Form each piece into smooth dough balls (use the pinch-and-tuck method for a tight surface). See notes for more tips.
Place the dough balls on a lightly floured baking sheet, cover tightly with plastic wrap, or place in airtight dough containers. Refrigerate for 6-48 hours. (The longer the cold ferment, the better the flavor!)
Take the dough balls out of the fridge 2-3 hours before baking. Let them rest at room temperature, still covered.
Preheat the oven to its highest setting (usually 550°F), with a pizza stone placed on the middle rack. Let the stone heat for at least 30 minutes. For professional ovens or pizza ovens, heat to 750-900°F.
Lightly flour your work surface. Gently flatten the dough with your fingertips, leaving a thicker outer rim (cornicione).
Carefully stretch the dough by lifting it over your forearm and flipping it back onto the surface. Shape into a 10-12-inch circle.
Sprinkle a little semolina flour on your pizza peel or baking sheet and transfer the pizza dough onto it. Top the dough with tomato purée, mozzarella, and any other desired toppings. Do not add to many toppings, or it will weigh down the pizza. (Add mozzarella halfway through baking if using a home oven.)
Slide the pizza from the peel onto the preheated stone. Bake in a home oven at 550°F for about 10-15 minutes, or in a pizza oven at 900°F for about 5 minutes.
Add fresh basil and a drizzle of extra virgin olive oil after baking. (If you're using fresh mozzarella, add the cheese after the pizza comes out for a creamy, soft texture! See my magherita pizza recipe for more.)
Remove the pizza from the oven with the pizza peel, and transfer to a wooden cutting board or parchment paper. Slice and serve immediately, and prepare the next pizza.
Refrigerate dough balls in airtight containers for 6-48 hours. Freeze for up to 3 months wrapped tightly; thaw overnight in fridge before use. Baked pizza is best consumed immediately but can be stored in an airtight container for 1-2 days and reheated in a 350°F oven for 5-10 minutes.
pizza stone · pizza peel · large mixing bowl · kitchen scale (recommended for accuracy)
Not recommended. The 8-12 hour bulk ferment at room temperature is essential for gluten development and flavor. The subsequent 6-48 hour cold ferment further improves taste and digestibility.
Tipo 00 is ideal for Neapolitan pizza due to its fine grind and protein content, but all-purpose flour or bread flour can substitute at a 1:1 ratio. Expect slightly different texture and extensibility.
Refrigerate for 6-48 hours. Longer cold ferments (up to 48 hours) develop better flavor. Remove from fridge 2-3 hours before baking to allow them to reach room temperature.
Yes. After the cold ferment, wrap individual dough balls tightly and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature 2-3 hours before stretching and baking.
The dough needs more rest time. Ensure the dough balls are at room temperature for 2-3 hours after removing from the fridge, and let rested dough relax between stretches.
