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Neapolitan Pizza Dough

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A traditional Neapolitan pizza dough recipe perfect for homemade pizza night.

Ingredients

Scale
  • 590 g Italian Tipo 00 flour or bread flour (about 5 scant cups)
  • 1¾ g active dry yeast (about ½ rounded teaspoon)
  • 380 g room-temperature water (about 1½ cups)
  • 12 g kosher salt (about 2¼ teaspoons)

Instructions

  1. Combine and Hydrate the flour, yeast, and water in a medium bowl.
  2. Add salt over the dough and knead until fully incorporated.
  3. Continue kneading by stretching and folding for 15–20 minutes until smooth and elastic.
  4. Transfer the dough to a lightly oiled bowl, cover, and refrigerate for at least 24 hours.
  5. Remove the dough from the refrigerator 3 hours before baking.
  6. Lightly flour a surface and divide the dough into 4 equal portions.
  7. Place each piece seam-side down and cup your hand to form smooth balls.
  8. Transfer the dough balls to a flour-dusted sheet pan and let rise until doubled in size.
  9. Place one dough ball on flour, press into the center, and stretch gently.
  10. Flip the dough and repeat until it reaches about 8 inches in diameter.
  11. Preheat a pizza stone at 550°F for at least 45 minutes.
  12. Transfer the stretched dough to a floured peel and add toppings.
  13. Slide the pizza onto the hot stone and bake for 4–8 minutes.
  14. Remove, slice, and serve immediately.

Notes

Use a pizza stone for the best crust. Don’t overload toppings for even cooking.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/neapolitan-pizza-dough/

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