How to Make Easy No Knead Neapolitan Pizza Dough with Dry Yeast
This no-knead Neapolitan Pizza dough recipe will literally change your life. The recipe is made with dry yeast at home in any sort of oven and we think it might be even better than what the professionals make in Naples.
WATCH THE NO KNEAD NEAPOLITAN PIZZA DOUGH VIDEO RECIPE
How to Make Easy No Knead NEAPOLITAN PIZZA DOUGH
Vincenzo’s Top Tips To Make No Knead Pizza Dough
COLLECT ALL THE FLOUR INTO THE DOUGH.
As the dough begins to come together, make sure all ingredients sticking to the sides are incorporated into the main dough ball. Do not leave any flour at the bottom of the bowl unmixed.
THE FOLDS ARE SUPER IMPORTANT.
Always make folds to the dough. They will give the dough the structure.
JUST A DROP OF OIL.
When you let the dough balls rest in the container, put a bit of oil at the bottom, and then spread it on the whole surface of the container, this will make it easier to extract the dough later.
MAKE THE DOUGH BALLS IN ADVANCE.
Remember to cut the dough balls at least 4 hours before making the pizzas, because they will need this amount of time to rest.
DON’T LET YOUR BASIL BURN.
When using basil for your pizza, add it before all the other ingredients (but of course after the tomato sauce), and try to cover it as you add the toppings, so it won’t burn in the oven.
Neapolitan Pizza Dough at home? You can!
To see how to achieve the same results using a frying pan and a conventional oven/broiler, watch it here.
How To Make your Pizza even more Delicious
This is the perfect Tomato Pizza Sauce recipe, which will take your pizza to the next level.
If you are tired of the usual Margherita, you can try this Golden Yellow Pizza Margherita.
The Best No Knead Neapolitan Pizza Dough
Equipment
- 1 wooden spoon Can also use: Spatula, or metal spoon
- 1 Large mixing bowl
- Plastic wrap Or plate that can cover the bowl
- 1 Dough pastry scraper/cutter
- 1 Food scale
- 1 Large Tupperware container Or several small containers
- Pizza oven Or Stove/Broiler
Ingredients
- 1 kilo White All Purpose Flour 2.2 LB
- 1 gram Dry yeast .035lb
- 20 gram Salt 0.7oz
- 700 gram Water 1.5lb Water - Pro tip! Make sure it’s at room temperate.
- Re-Milled Semolina of Durum Wheat Or White All-Purpose Flour
Instructions
- To make this at-home Neapolitan pizza dough, in your bowl, dump in the flour, yeast, salt, and mix to combine the dry ingredients.
- Add all the water and start mixing using the wooden spoon.
- Folding the outward sides into the middle of the dough ball is the best method. The main focus should be getting all the contents in the bowl, combined.
- Leaving the dough in the bowl, you can start to use your hands to more thoroughly mix all of the ingredients together.
- At this point, the dough won’t have much structure but that’s how it should be. Cover the bowl and mixture with a plate or plastic wrap and leave it in the fridge overnight (10-16 hours).
- The following day, the structure should have completely transformed into a pliable, workable dough.
- Now, stretch it out and make a letter fold with the dough twice.
- From here, as the dough is slowly becoming more of a ball shape, fold it in half, and then again. Slowly twisting it, it will begin to take the shape of an authentic Neapolitan dough ball.
- From here, cover the dough with an upside down mixing bowl and leave it to rest for 15 minutes.
- Using the right amount of dough per pizza is really important so we’re going to cut and measure the dough until we have individual sections that are 250-260 grams each.
- After you remove your measured section from the scale, it will lose its form so continue folding and closing it until it’s back in its round dough ball. This can also require some technique if you haven’t done it before. We break it down simply and easily as well as an alternative pinch method and roll dough method here.
- Put a few drops of oil in the containers rubbing it on all sides and leave the dough balls to rest with an airtight lid. Leave to rest for 4 hours. No exceptions here. You’ll want them to rest the full time.
- After the 4 hours have passed, we’re going to extract the dough by taking a bit of semolina (or flour) and sprinkle it all around the edges.
- On the table, put down a handful of semolina (or flour), turn the dough upside down and let it fall into the pile.
- Flip the dough twice shaping it with each flip then gently begin to press the dough down with your fingertips starting at the bottom, slowly working away from you.
- Flip the dough and repeat. In the end you should have a traditional pizza shape, a thin middle with thicker crust.
- To finish spreading, we must remove all of the flour from the dough. Extra flour must not go into the oven. Pick up the dough and let it hang off your hands, spreading it slightly to let any excess fall.
- From here, quickly add your toppings. You do not want to let your dough stick to the worktable. We used tomato, basil, roman pecorino cheese, fior di latte cheese, and topped it with oil.
- The oven was 432 C – 810 F degrees but we were using an electric pizza oven. One turn half way through and 60-90 seconds later, out came our absolutely perfect pizza.
Video
There you have it. The best, easiest, no knead Neapolitan pizza dough with dry yeast!
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Hello
What is the protein percentage in All Purpose Flour?
What should be the room temperature when keeping balls for 4 hours prior baking?
Thankyou
The protein percentage in all-purpose flour can vary between different brands and regions, but it typically ranges from 9-12%. As for the room temperature when keeping pizza dough balls for 4 hours prior to baking, it should be around 18-21°C (65-70°F).
Is it active dry yeast or instant dry yeast?
For this recipe, I used dry yeast. But you can use either active dry yeast or instant dry yeast. Both types of yeast will work well.
This was super easy and tasted great.
How long can you store the dough after cutting into 250g sizes. Or does it have to be used in the 4-5 hours after? Can it be frozen after cutting then brought out for 5-6 hours (allowing time to defrost plus the 4 hours resting?)
The dough can be stored in the refrigerator for up to 2-3 days after cutting into 250g sizes. However, if you plan to freeze the dough, I recommend wrapping each piece individually in plastic wrap or placing them in a ziplock bag and freezing for up to 1-2 months
I did it last week, at 250..the maximum temperature of my oven.
Came out amazing… I can only imagine how it will be in a 420 temperature pizza oven.
Thank you for the recipe!!
You’re welcome! I’m glad to hear that the recipe turned out well for you, even with a lower oven temperature. If you ever have the chance to try it in a pizza oven, I highly recommend it!
Would there be any problem with using 00 flour instead of AP?
It’s possible to use 00 flour instead of all-purpose flour when making no-knead Neapolitan pizza, but the texture of the dough might turn out slightly different. 00 flour has a lower protein content than all-purpose flour, which can result in a softer and more delicate crust.
If I don’t have an oven that gets that hot can I just let cook a bit longer
What if type 00 is used instead of all purpose floor?
Thank you
Using type 00 flour instead of all-purpose flour in a no-knead Neapolitan pizza recipe can result in a pizza with a softer and more delicate texture.
Hi Vincenzo, big thanks for the video. I was never able to get the crust close to the napolitan pizza.
Just tried today the trick with the frying pan and the top grill of the oven, and Oh My God what a game changer !!
Best pizza I ever made !
Not totally there yet since i only did a 4H fermentation at room temperature, but a huge improvment already.
Can’t wait to test with an overnight dough. Many thanks again !
I’ve made this a few times. I’ve had to increase the yeast to 7g. My question is how long is the dough rested when it comes out of the refrigerator? I’ve had to let it stand for several hours to become pliable enough to do the initial letter folds.
Simply the best!! If I only want to make 500g of dough does the amount of yeast change? Also is the water still 70% of the flour? Thank you so much!
Ciao Vincenzo!
Thank you for the awesome recipe.
Could you please confirm the quantity for yeast? It says 1g but 0.035lb (which is actually around 16g)
Thanks!
Ciao! I’m glad you enjoyed the recipe. I apologize for the confusion. The correct quantity for yeast is indeed 1 gram, not 16 grams. It’s a small amount to help with the fermentation process. Happy baking!
Hello Vincenzo! Thanks for the recipe I am going yo try it this weekend coming. My only question is, with the ingredients list showed above, how many dough balls can I make? I will be making 4 pizzas.
Thanks in advance!
Hi there!
Thanks for the question! The ingredients list you have shown me can make between 4 and 6 dough balls, depending on how large you want to make your pizzas.
If you want to make 4 pizzas, I would recommend making 4 dough balls that are each about 250 grams. This will give you enough dough to make a 12-inch pizza.
Great recipe.
Can I shape/roll the dough into pizza shape and freeze them flat on greased parchment paper and then when we’re ready to use them, take them out of the freezer and toppings while frozen then cook in a pizza oven?
Certainly! You can shape and freeze the pizza dough from the no-knead Neapolitan pizza recipe for later use. After dividing and shaping the dough into pizza rounds, freeze them on greased parchment paper until firm. Once frozen, transfer them to airtight freezer bags or wrap them individually. When you’re ready to make pizza, there’s no need to thaw the dough; simply add toppings to the frozen dough rounds and bake in a preheated pizza oven or regular oven until golden brown and bubbly. It’s a convenient way to enjoy homemade Neapolitan pizza whenever you desire.