Neapolitan-Style Pizza Dough

v1.0

by FolsomInnovations

Bread / Baked GoodItalianDinnerBakedMake Aheadpizza doughneapolitan pizzahomemade pizzadoughVegetarianVeganDairy-FreeNut-Free
Servings: 4Batch: 4 dough ballsPrep: 25 minCook: 8 minInactive: 1080 minTotal: 1113 min

A 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.

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. 1

    Stir the water and yeast together in a bowl. Add flour and mix until no dry patches remain.

    5 min

  2. 2

    Cover and rest the shaggy dough for 20 minutes.

    20 min

  3. 3

    Sprinkle in the salt and knead by hand until the dough feels smoother and elastic.

    8 min

  4. 4

    Cover and let rise at room temperature for 2 hours, folding once after the first hour.

    120 min

  5. 5

    Divide into 4 balls. Place in lightly oiled containers, cover, and refrigerate overnight.

    900 min

  6. 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. 7

    Stretch each dough ball gently, top lightly, and bake until the crust is puffed and browned.

    8 min

Neapolitan-Style Pizza Dough · FolsomInnovations · v1.0 · recipeversion.com/@folsominnovations/neapolitan-style-pizza-dough

Printed June 5, 2026