Neapolitan Pizza Dough Recipe

Ingredients

• 1 teaspoonkosher salt
• 1/2 teaspoonsugar
• 300 ml (1 1/4 cups)hot water
• 500 g (1/2 of a 1 kg bag; 4 1/2 to 5 cups)“00” flour
• 1 packetyeast
• a drizzleolive oil

Instructions

1. 1

   Dissolve the seasonings

   Stir the salt and sugar into the hot water until dissolved.

2. 2

   Add the yeast

   Put the flour in a large bowl and make a well in the middle. Pour the hot water into the well, add the yeast, then stir with a fork to dissolve it in the water.

3. 3

   Knead the dough

   Gradually work the flour into the liquid. Knead the dough by hand for 5 minutes, or until it is smooth.

4. 4

   Rest the dough

   Lightly oil a bowl and place the dough inside, turning it to coat. Cover with cling film and leave to rest for 1 hour.

5. 5

   Divide into balls

   Punch down the dough, divide it into 4 portions and shape each into a smooth ball.

6. 6

   Choose when to use

   Use the dough to make pizza bases now, or wrap each ball separately in cling film and ferment in the fridge for up to 36 hours.

7. 7

   Shape and bake

   Shape the dough, add your toppings and bake at your oven’s highest temperature. The recipe uses a lightly oiled perforated pan at 290°C (550°F).

What is Neapolitan pizza dough?

Neapolitan pizza comes from Naples, Italy, and is known for a thin centre and a puffed, tender edge. This home-kitchen dough takes a simple approach, combining “00” flour, yeast and a one-hour rest before shaping.

The recipe makes four dough balls and leaves room for a longer, chilled fermentation. The method is easy to follow, though the oven’s highest heat is important when it is time to bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3 calories, 0g protein, 1g carbs, 0g fat.

The flour supplies most of the dough’s carbohydrates, while the olive oil contributes a small amount of fat; the recipe contains little protein beyond the flour and yeast. Serve a slice with vegetables and a source of protein from your chosen toppings or side dish to round out the plate.

Choosing the ingredients

“00” flour: this finely milled flour is commonly used for pizza dough and gives the dough a smooth feel. Measure the stated 500 g rather than relying on cups, which can vary depending on how flour is packed.

Yeast: the recipe calls for one packet but does not specify a type. Add it to the water as directed and stir to dissolve.

Mixing and kneading

The well: make a space in the centre of the flour so the water and yeast can be mixed before the flour is gradually drawn in. Add the flour slowly to keep the mixture manageable.

Kneading: work the dough by hand for 5 minutes, stopping when it feels smooth. The method does not call for extra flour or water, so avoid adding either unless the dough cannot be worked.

The first rest

Oiled bowl: a light coating helps the dough release after resting. Cover the bowl with cling film and leave the dough for 1 hour, as specified.

Ready to divide: after the rest, punch down the dough and form four smooth balls. Try to keep the portions similar in size so they are easier to shape consistently.

Using the fridge option

Chilled dough: wrap each ball separately if you want to ferment it for later, and keep it refrigerated for no more than 36 hours. This makes the dough convenient to prepare ahead.

Before shaping: the recipe does not give a separate warming time, so follow its instruction to shape the dough when you are ready to make the bases.

Shaping and baking

Hot oven: bake at the highest temperature your oven can reach. The recipe gives 290°C (550°F) as its example temperature.

Perforated pan: the specified method uses a lightly oiled perforated pan. Shape the base on the pan, top it, and bake according to the recipe’s high-heat approach.

What to serve with it

Toppings: use the dough as a base for your preferred pizza toppings; none are specified in this recipe. Keep the amount of topping manageable so the base can bake through.

On the side: serve the finished pizza with a green salad or cooked vegetables for a more balanced meal.

Recipe notes & tips

• Weigh the 500 g of flour for a more consistent dough than cup measures provide.
• Dissolve the salt and sugar before adding the yeast.
• Knead by hand for the full 5 minutes, or until the dough is smooth.
• Oil the bowl lightly so the dough does not stick as it rests.
• Wrap each dough ball separately if using the fridge-fermentation option.
• Preheat the oven thoroughly and use its highest setting for baking.

Variations

• Longer fermentation: refrigerate the individually wrapped dough balls for up to 36 hours.
• Smaller pizzas: divide the dough into more portions for smaller bases.
• Herb topping: add herbs to your chosen pizza toppings before baking.
• Cheese topping: add your preferred cheese along with the other toppings.
• Vegetable topping: use sliced vegetables for a vegetable-topped pizza.

Common mistakes to avoid

• Adding the flour all at once: incorporate it gradually so the dough is easier to mix.
• Skipping the knead: work the dough for 5 minutes so it reaches the smooth texture in the method.
• Leaving the bowl uncovered: cover it with cling film during the 1-hour rest.
• Wrapping all the balls together: wrap them individually for the fridge-fermentation option.
• Baking at a lower heat by default: use the highest temperature your oven can manage, as directed.
• Using too much oil on the pan: lightly oil the perforated pan rather than coating it heavily.

How to store

For the make-ahead option, wrap each dough ball separately in cling film and refrigerate for up to 36 hours. The recipe does not give storage guidance for baked pizza or longer-term freezing.

Frequently asked questions