This Neapolitan-style pizza delivers the crispy, chewy crust of a traditional Italian pizzeria and comes together in under 3 hours, making it feasible for a weeknight dinner with advance planning.
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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients and mix together — by hand, mixer, or bread machine set on the dough cycle — until you’ve made a soft, smooth dough. If you’re kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl. If it sticks a bit at the bottom, that’s fine.
Place the dough in a lightly greased bowl, cover, and allow it to rise until it’s very puffy, about 1 to 1 1/2 hours.
Once the dough has risen, divide it in half. Shape each half into a ball, and place each into a lightly greased bowl. Cover and let rise for 45 minutes to an hour while your oven preheats.
Place a rack in the center of the oven with a baking stone and preheat the oven to 500°F.
Transfer one ball of dough to a well-floured or semolina-dusted work surface and sprinkle the top with flour or semolina. Use your fingertips to gently depress the interior of the round, leaving a slightly thicker edge on the outer rim about 1/2" wide. Stretch the dough into a 10" to 12" circle.
Top the crust with sauce and cheese as desired, and bake on the preheated stone for 10 to 12 minutes, until the crust is golden and the toppings are bubbly.
Remove the pizza from the oven and add any last-minute toppings before cutting and serving.
Store leftover pizza in the refrigerator for a day or so; freeze for longer storage.
Store leftover pizza in the refrigerator for about a day, or freeze for longer storage. Reheat on a baking stone at 375°F until warmed through.
baking stone · stand mixer (optional but recommended for dough kneading)
Yes. After the first rise (1–1.5 hours), divide and ball the dough, then refrigerate in a greased bowl for up to 24 hours. Remove 30 minutes before shaping to bring to room temperature.
King Arthur '00' Pizza Flour is specified in this recipe. It produces the characteristic texture. All-purpose flour will work but may yield a different crust structure.
Yes. The stone, preheated to 500°F, is essential for achieving the crispy bottom and proper rise. A pizza steel is an acceptable alternative.
Use your fingertips to gently depress the dough, leaving a slightly thicker edge about 1/2" wide on the outer rim. Stretch to a 10"–12" circle.
Bake at 500°F on a preheated stone for 10–12 minutes until the crust is golden and toppings are bubbly.
