Neapolitan-Style Pizza Dough
v1.0A simple long-fermented dough for tender, blistered homemade pizza. It works best with a very hot oven, a pizza stone, and a light hand with toppings.
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Ingredients
- 500 g Bread flourplus more for shaping
- 325 g Watercool room temperature
- 12 g Fine sea salt
- 1 g Instant yeastabout 1/4 tsp
- 1 tsp Olive oilfor containers, optional
Equipment
- Digital scale
- Mixing bowl
- Bench scraper
- Pizza stone or steel
- Pizza peel
Instructions
- 1
Stir the water and yeast together in a bowl. Add flour and mix until no dry patches remain.
⏱ 5 min
- 2
Cover and rest the shaggy dough for 20 minutes.
⏱ 20 min
- 3
Sprinkle in the salt and knead by hand until the dough feels smoother and elastic.
⏱ 8 min
- 4
Cover and let rise at room temperature for 2 hours, folding once after the first hour.
⏱ 120 min
- 5
Divide into 4 balls. Place in lightly oiled containers, cover, and refrigerate overnight.
⏱ 900 min
- 6
Bring dough to room temperature for 2 hours before baking. Heat a stone or steel as hot as your oven allows.
⏱ 120 min
- 7
Stretch each dough ball gently, top lightly, and bake until the crust is puffed and browned.
⏱ 8 min
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