neapolitan pizza dough recipe
An authentic Neapolitan pizza dough recipe made with Tipo 00 flour, cold-fermented for 24–48 hours to create a light, airy crust with perfect chew.
Equipment
- 1 Kitchen scale For accurate flour and water measurements
- 1 Mixing bowl Large enough for dough mixing
- 1 Stand mixer with dough hook Optional – makes kneading easier
- 1 Dough scraper For handling and dividing dough
- 1 Pizza Stone For crisp bottom crust
- 1 Pizza Peel To transfer pizza to stone (or use parchment)
- 1 Wire Rack To rest baked pizza briefly before slicing
Ingredients
- 400 g Tipo 00 flour High-quality, W 250–320; can mix with bread flour
- 270–300 g Water Room temperature (18–21 °C)
- 8 g Fine sea salt —
- 1–2 g Instant dry yeast Very small amount for 24–48h cold ferment
- 100–120 g Mozzarella cheese Low-moisture, grated OR fresh, well-drained
- 4–6 leaves Fresh basil —
- Drizzle — Extra virgin olive oil To finish
- 1–2 tbsp Parmigiano Reggiano Optional, finely grated
Instructions
- Mix the Dough: In a large mixing bowl, combine the Tipo 00 flour, instant dry yeast, and fine sea salt. Add most of the water and mix until a shaggy dough forms. Gradually add the remaining water if needed.
- Knead: Knead the dough by hand or using a stand mixer with dough hook for 5–8 minutes until smooth, soft, and slightly tacky but not sticky.
- First Proof (Bulk): Place the dough in a lightly oiled bowl, cover, and let rest at room temperature for 30–45 minutes until slightly puffy.
- Cold Fermentation: Divide the dough into 2 equal balls (~200 g each). Lightly oil containers, place dough balls inside, cover, and refrigerate for 24–48 hours for best flavor and texture.
- Bring to Room Temperature: Remove the dough from the refrigerator 60–90 minutes before baking, keeping it covered to prevent drying.
- Preheat the Oven: Place a pizza stone on the lower-middle rack and preheat the oven to 500 °F (260 °C) for 45–60 minutes.
- Prepare the Sauce: In a bowl, combine crushed San Marzano tomatoes, garlic, olive oil, salt, and oregano (optional). Mix gently; no cooking needed.
- Stretch the Dough: On a lightly floured surface, gently press from the center outward, leaving a 1–1.5 cm rim. Lift and stretch the dough to 25–30 cm, avoiding a rolling pin to preserve air bubbles.
- Add Toppings: Transfer the stretched dough to a pizza peel (or parchment on a baking sheet). Spread a thin layer of sauce, add mozzarella, and place a few basil leaves.
- Bake: Slide the pizza onto the hot stone and bake for 10–12 minutes until the crust is golden and slightly charred, and the cheese is melted.
- Finish and Serve: Transfer the pizza to a wire rack for 1–2 minutes to avoid sogginess. Drizzle with extra virgin olive oil, add fresh basil, and slice to serve.
Notes
- Flour Choice: Tipo 00 flour gives a soft, elastic dough and tender crust; bread flour adds chew.
- Cold Fermentation: Best results between 24–48 hours; longer may over-ferment and weaken gluten.
- Hydration Tip: Adjust water slightly depending on flour strength and humidity; aim for a soft, slightly tacky dough.
- Avoid Rolling Pin: Hand-stretching preserves gas bubbles, giving an airy crust.
- Baking Surface: A pizza stone yields the best results; an inverted heavy baking sheet is a good alternative.
- Topping Control: Less is more — overload will lead to a soggy crust.
- Mozzarella Prep: Pat fresh mozzarella dry before use to reduce excess moisture.
- Freezing Dough: After cold ferment, wrap airtight and freeze up to 3 months. Thaw overnight in the fridge, then bring to room temp before shaping.