Neapolitan Pizza Dough at Home (Printable Version)
# What You'll Need:
→ Dough
01 -
500 g Caputo Tipo 00 flour, finely milled
02 -
325 ml room-temperature filtered water
03 -
10 g fine sea salt
04 -
2.5 g fresh yeast or 1.5 g active dry yeast
# Step-by-Step Directions:
01 -
Dissolve the fresh yeast or active dry yeast in the room-temperature water, stirring gently. Allow the mixture to rest for 5–10 minutes until foamy.
02 -
In a large bowl, add Caputo Tipo 00 flour and fine sea salt. Gradually pour in the yeast mixture, mixing by hand or with a wooden spoon to form a shaggy dough.
03 -
Transfer the dough onto a lightly floured surface. Knead by hand for 10–15 minutes, or 5–7 minutes using a stand mixer, until the dough becomes smooth, elastic, and slightly tacky.
04 -
Place the dough in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let ferment at room temperature for 1–2 hours, until volume increases noticeably.
05 -
Divide the dough into 2–4 equal portions. Shape each into a smooth ball by folding the edges underneath and rolling gently on the work surface.
06 -
Transfer dough balls to airtight containers or a lightly oiled tray. Refrigerate for 24–48 hours to develop flavor and structure.
07 -
Remove the dough balls from the refrigerator 1–2 hours before use. Allow them to come to room temperature, resting covered.
08 -
Lightly flour the work surface. Stretch each dough ball by gently pressing from the center outward with your fingertips. Use the backs of your hands to finish, preserving air in the edges for a traditional puffy crust.
09 -
Place a pizza stone or steel on the top rack of your oven and preheat to its highest setting (260–290°C) at least 45 minutes before baking.
10 -
Add your choice of traditional toppings before transferring the shaped dough to the hot baking surface. Bake for 7–9 minutes, or until the crust is golden with charred edges.
# Helpful Notes:
01 -
Caputo Tipo 00 flour is preferred for its high protein content and fine grind, yielding dough with optimal elasticity and lightness.
02 -
Cold fermentation for 24–48 hours develops superior flavor and texture; do not skip this step for authentic results.
03 -
Never use a rolling pin for stretching Neapolitan dough; hand stretching maintains air pockets essential for the signature crust.