This Neapolitan Style Pizza Dough combines cake flour and all-purpose flour with a long fermentation to develop authentic flavor and texture. The two-stage rise and high-temperature baking (500–550°F) create a chewy, leopard-spotted crust characteristic of Naples-style pizza.
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Sprinkle the yeast over the water and let stand for 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
In a large bowl, combine the cake flour, 2 1/2 cups of the all purpose flour, and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and place in a warm, draft free place and let rise until doubled in bulk; about 1 1/2 hours.
Flatten the dough with your fist. Cut the dough into 2 to 4 pieces and shape the pieces into balls. Dust the tops with flour. Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 to 90 minutes, or until doubled.
Thirty to sixty minutes before baking the pizzas, place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven. Turn on the oven to the maximum temperature, 500 to 550 degrees F.
Shape and bake pizzas in desired fashion.
Store shaped dough balls in the refrigerator for up to 48 hours wrapped in plastic, or freeze for up to 3 months. Thaw overnight in the fridge and let come to room temperature before final rise and baking.
baking stone or unglazed quarry tiles · plastic wrap · pizza peel (recommended)
No. The first rise (1.5 hours until doubled) develops flavor and gluten structure. Skipping it results in dense, less flavorful dough.
Between 105–115°F. Water that's too hot kills the yeast; too cold slows activation.
The recipe yields 2–4 pizzas depending on how large you shape them. The dough is cut into 2–4 balls after the first rise.
Yes, but use slightly less water as bread flour absorbs more liquid. The crust may be tougher; all-purpose flour is traditional for Neapolitan style.
Yes. After shaping into balls, refrigerate for up to 48 hours. Remove from the fridge 30–60 minutes before baking to allow final rise.
