Authentic Neapolitan-Style Pizza Dough

There’s a special kind of magic in crafting a truly authentic pizza right in your own kitchen, and it all begins with the perfect foundation. This simple, reliable dough recipe is your key to achieving a proper Neapolitan-style pizza base—one with a beautifully light, airy crust, a soft, pillowy center, and a wonderfully crisp bottom. Forget takeout; with a little time and care, you can create a pizzeria-quality crust that will make any topping shine. This dough is forgiving for beginners yet yields results that will impress even the most seasoned home baker.

Ingredients

• 500g (about 4 cups) “00” flour, plus more for dusting
• 300ml (about 1 1/4 cups) lukewarm water (around 95°F / 35°C)
• 10g (2 teaspoons) fine sea salt
• 2g (1/2 teaspoon) instant dry yeast
• 1 tablespoon extra virgin olive oil (optional, for a slightly softer dough)

Instructions

1. Activate the Yeast: In a small bowl, whisk the instant yeast into the lukewarm water and let it sit for about 5 minutes until it becomes slightly foamy. This ensures your yeast is active and ready to work.
2. Combine Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the “00” flour and fine sea salt. Create a well in the center.
3. Mix the Dough: Pour the yeast-water mixture (and olive oil, if using) into the well. Using a fork or your hands, gradually incorporate the flour from the sides until a shaggy, sticky dough forms.
4. Knead to Perfection: Turn the dough out onto a lightly floured surface. Knead by hand for 10-15 minutes, or with a dough hook on a stand mixer for 8-10 minutes on low speed. The dough should become smooth, elastic, and slightly tacky. You can test it using the “windowpane” method: a small piece of dough should stretch thin enough to see light through it without tearing.



5. First Rise (Bulk Fermentation): Lightly oil a clean bowl and place the dough inside, turning it once to coat. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size.
6. Divide and Shape: Gently punch down the risen dough to release the air. Transfer it to a floured surface and divide it into 3 equal portions (for 10-12 inch pizzas). Gently shape each portion into a tight ball by tucking the edges underneath.
7. Second Rise: Place the dough balls on a floured tray or in individual containers. Cover them lightly and let them rest at room temperature for another 1-2 hours, or until puffed up. For the best flavor, you can refrigerate them for 24 to 72 hours for a slow, cold fermentation. Just remember to let them sit at room temperature for at least an hour before shaping.
8. Shape and Bake: When you’re ready to make your pizza, gently stretch a dough ball into your desired pizza shape on a floured surface, leaving a slightly thicker rim for the crust. Top with your favorite ingredients and bake in a very hot oven (as high as it will go) on a preheated pizza stone or steel until the crust is golden and bubbly.

Nutrition Information

Estimated values per serving (1 of 3 dough balls), before toppings.