Neapolitan Pizza Dough
This Neapolitan pizza dough recipe produces a thin, crispy crust with a moist, poofy interior using 00 flour, active dry yeast, and a long cold fermentation for authentic flavor and texture in any oven.
This Neapolitan pizza dough recipe produces a thin, crispy crust with a moist, poofy interior using 00 flour, active dry yeast, and a long cold fermentation for authentic flavor and texture in any oven.
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Combine flour, yeast, and salt in a large bowl and whisk to combine.
Add water and mix with your hands or a wooden spoon until a shaggy dough forms.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Divide dough into 2 to 4 equal portions (depending on desired pizza size), shape into balls, and place on a floured surface.
Cover loosely with plastic wrap or a damp towel and let rest at room temperature for at least 2 hours, or refrigerate overnight (up to 3 days) for best flavor.
When ready to use, allow refrigerated dough to come to room temperature for about 1 hour before shaping.
On a floured surface, stretch dough balls gently by hand into rounds, working from the center outward, being careful not to tear the dough.
Top and bake according to your pizza recipe.
Refrigerate shaped dough balls up to 3 days wrapped tightly, or freeze up to 1 month; thaw overnight in the refrigerator and bring to room temperature before use.
00 flour is ideal for Neapolitan texture, but all-purpose flour can substitute; expect a slightly denser, less extensible dough.
Minimum 2 hours at room temperature. For best flavor, refrigerate overnight up to 3 days, then bring to room temperature 1 hour before shaping.
Yes. After shaping into balls, wrap tightly and freeze up to 1 month. Thaw in the refrigerator overnight, then let come to room temperature before using.
The dough may not have rested enough or you're stretching too aggressively. Ensure a full 2-hour room-temperature rest and work gently from center outward.
Yes, it's developed for both home and high-heat pizza ovens. Bake according to your pizza recipe's temperature and time guidance.
