How to Make Neapolitan Pizza Dough for Beginners
Neapolitan Pizza Dough is so light and delicious and when made perfectly it has beautiful golden specs around the edges and just the right amount of crispness! Try this easy recipe at home and create an incredible homemade product that will be so addictive, you’ll never want to go out for pizza again! Impress your loved ones with this easy Neapolitan pizza dough and invest in a small pizza oven to make ALL the difference. Pizza every night anyone? YES PLEASE!
Watch How to Make Neapolitan Pizza Dough video recipe:
How to Make Neapolitan Pizza Dough for Beginners
Vincenzo’s Top Tips To Make Neapolitan Pizza Dough for Beginners
Should be stuck and add drizzle into it
Once there is 2-3 minutes left, the dough should be stuck to the attachment and the rest of the bowl should be clean. As an option, add a drizzle of extra virgin olive oil to the bowl and then knead for the remaining time.
NO to dried out, YES to air tight
Make sure it’s air-tight because you don’t want air getting in and drying out the easy neapolitan pizza dough.
Save some for later!
These easy Neapolitan pizza dough balls will last for up to 1 week. Just put whatever you’re not using in the fridge and make sure it is rested at room temp for at least 4hr before you stretch and cook it.
Neapolitan Pizza Dough for Beginners
Equipment
- Stand mixer (or, your hands!) using flat beater/dough hook attachment
- Large mixing bowl
- Table space or bench space
- Pizza peel
- Oven that can reach up to 400 °C - 750°F
Ingredients
- 1 kg "00" flour 35.27oz. + extra for dusting
- 1 tsp Dry yeast
- 600 ml Water 2.5 cups
- 5 tsp Salt
- Extra virgin olive oil EVOO. Drizzle
Instructions
- For this easy Neapolitan pizza dough recipe, pour 2.5 cups of water into the bowl from your stand mixer and add 10%/100g flour.
- Mix this well using your stand mixer (or in a bowl with your hands).
- Next add the yeast and mix again for around 2 minutes.
- Then, add 50% of your leftover flour (approx. 450g).
- Mix this at a low speed and allow it to become creamy and smooth. Increase the speed and while this is mixing, add some more flour just a bit at a time until there is none left.
- Once you have added the final amount, increase the speed again and knead this for 5 minutes.
- Switch off the mixer then remove the attachment and touch the dough; it should be nice and sticky but completely combined.
- Sprinkle some flour on your kitchen bench/wooden board then remove the easy neopolitan pizza dough from the bowl and place it on top.
- If there is any excess flour remaining, add it to the top of the dough and mix it in by folding the dough over then add the salt and knead it again.
- Put the dough back into the stand mixer bowl and mix it again using your preferred attachment for 5 minutes.
- After 5 minutes, peel the dough from the hook and place it onto a bench you have already dusted with flour.
- Shape the easy neopolitan pizza dough into a ball and then move it around using the palm of both hands on each side of the ball to finish it off.
- To check if the dough is ready, press down using just one of your fingers. If it quickly bounces back, it’s ready – if not, you might need to knead it a little more.
- Now place it into a large stainless steel bowl and cover it tightly using plastic wrap.
- Leave the dough to rest at approx. 15-16°C/59/60°F for between 16-20hr/overnight. If it is too warm in your house, leave it in a cool place then place it in the fridge before you go to bed and by morning it should be just perfect.
- Once the dough is ready, remove the plastic wrap, dust your hands with flour and slowly pull at each of the edges to remove it from the bowl then place it on a surface dusted with some flour too.
- Get the tray you are using to rest your dough balls and sprinkle some flour on the bottom.
- Cut pieces from your dough (or break them using your hands) and measure them to be 250g/8.8oz.
- Create a ball like shape by folding your fingers into the bottom of the dough and turning it around. Repeat until you’re happy with the shape, then place it on your table/bench and you’re done!
- Repeat steps 18- 19 then place each ball in the container/tray leaving room on either side of them.
- Cover this well then wait at least 4 hour before using the balls.
- Dust flour onto the surface you are using and place a ball on top. Gently press down into the dough using your fingers, turning the dough in a circular motion as you begin to stretch it out – but don’t touch the edges!
- Press down to create a crust all the way around and once it has increased in size, lift the pizza, turn it and slap it down on to the table. This motion needs to be swift and confident. Repeat a few times then finalise the shape – don’t overwork it and don’t worry if it’s not a perfect circle!
- OPTION #2 TO STRETCH THE DOUGH:
- Turn your large mixing bowl upside down and place the dough over the top. Gently stretch it and turn the bowl until it has dropped down and then turn it over and onto your bench – make sure you leave the edges alone so they create a crust once cooked.
- Remove any excess flour from your bench, place the dough (stretched out) on top and add tomato/basil sauce and your favourite ingredients.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to cook and serve Neapolitan Pizza Dough for Beginners
- Preheat your oven to 400°C – 750°F
- Spread (freshly crushed, peeled) san marazano tomato sauce, mixed with fresh basil and a pinch of salt over the top and add a sprinkle of Pecorino romano along with mozzarella and salami (or whatever you choose!)
- Gently transfer your pizza onto a pizza peel and into the oven.
- Cook the first edge for 45 seconds then move the pizza around and cook the next edge for 15 seconds and the following for another 15 seconds too.
- The pizza should have spots of golden brown all over the crust, if it does not; put it back in for just a few more seconds.
- Let it rest for a minute or so – slice and enjoy!!
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I have followed these instructions twice as a beginner and had success making my pizzas. I followed each step and found the dough was (step #21) easy to work with once the dough balls sat at room temperature for 4-5 hours. This means you need to plan head if your thinking about making the pizza the same day you create the dough balls. The key is to let the dough balls grow again and it is then easy to stretch into the pizza. If you don’t let them grow (4-5 hours at room temp) the dough will not stretch easily and the end product is a think center (I learned from my mistake).
Thank you Vincenzo for the excellent instructions and video!
Planning ahead is definitely important when it comes to making pizza dough, and letting the dough balls sit at room temperature for a few hours is crucial for achieving the right texture. I’m glad that you learned from your mistake and were able to adjust accordingly. Keep up the good work and happy pizza-making!
I would like to use this pizza dough recipe for this evening. It is 7 AM now. Would you recommend using this with a short and resting period?
It is generally recommended to let pizza dough rest for at least a few hours, or even overnight, to allow the dough to rise and develop flavor. However, if you are short on time and need to use the dough sooner, you can still make it work.
Can the dough be frozen after the 16-20hrs?
Yes, you can freeze the dough after the 16-20 hour rise period. Once the dough has risen, punch it down and shape it into a ball.
2 questions please …. Can this dough be left for 24 hours? I miscalculated my time and it will be closer to 24 hours before I can shape it. Also can I freeze it before it has its second prove ?
Yes, this Neapolitan pizza dough recipe can be left for 24 hours. Yes, you can freeze Neapolitan pizza dough before its second prove. Label the bag with the date and freeze for up to 3 months.
Any advice for freezing the dough after it’s proved? We made too much and want to use it again later.
Place the dough ball in a freezer bag and seal, pressing all the air out. Freeze for up to 3 months in the freezer. When ready to use, place the dough ball in its bag in the refrigerator to thaw overnight or for at least 12 hours.
Vielen herzlichen Dank für dieses wundervolle Rezept! Wir verwenden nur noch dieses Rezept! Viele Grüße aus dem fernen Deutschland!
Yuo sind absolut willkommen, ich bin froh, dass Sie dieses Rezept lieben. Ich hoffe, Sie probieren unsere anderen Rezepte auf der Website aus.
What type of flour do you use when dusting the surface when kneading/making the pizza base?
For dusting the surface when making pizza dough, I recommend using all-purpose flour. It is versatile and works well for kneading and shaping the dough.
Thank you so much for this recipe! I really like the tiny amount of yeast, because I have a sensitive digestive system…
Can this dough be used to make other things as well? What would you recommend?
I’m so glad you enjoyed this recipe. Apart from pizza, you can use it to make focaccia, calzones, breadsticks, or even flatbreads.
Thanks for the recipe Vincenzo! I know the proportions of ingredients are the same as your friend Johnny, but I notice you’re bulk fermenting the dough longer and shorter when balled. Johnny does the other way around. Is there any difference to the end product by doing this differently?
Absolutely, you’ve noticed a key difference in our approaches, and your observation is spot-on! The main idea behind my method is to get the bulk of the fermenting done earlier, which reduces the wait time after the dough balls are formed. This can make it much easier for home bakers who might not have enough fridge space like Johnny would in his restaurant. Both methods will work and create a great Neapolitan pizza, it’s just up to what will work best for you. Both approaches are indeed effective and can yield a delightful Neapolitan pizza. It really comes down to which one fits your kitchen setup and personal taste. I’m excited to hear which method you choose to try out and how your pizzas turn out. Happy baking!