This Pizza dough recipe, shows off the authentic technique of how to make Neapolitan-style pizza dough by one of the masters, Francesco Spataro of Apertivo Restaurant in Sydney. It’s all in the hands, the temperature and the resting time – and in this case, golden yellow cherry tomatoes, hand picked from Mt Vesuvius in Naples, Italy.

Watch video recipe:

How to Make Pizza Dough Recipe  + The Golden Yellow Pizza Margherita

yellow pizza margherita


1 litre – 35.27 ounces of water (room temperature)
50g – 2.78 tablespoons sea salt
1.5kg – 12 cups of plain flour
1g – 0.035 oz of fresh yeast
Golden cherry tomatoes (normal cherry tomatoes are fine if you can’t get these)
70g – 2.47 oz of Fior di Latte Mozzarella
Basil leaves


1. To make the pizza dough like a pro, start by pouring 1 litre of water in a mixing bowl.
2. Add 50g of sea salt to the water and stir with your hands to help it dissolve.
3. Sprinkle in 10% of the flour, using your hands, and stir once again.
4. Dissolve 1 tiny gram of yeast into the water, making sure to do this in order so that the yeast does not come into contact with the salt.
5. Slowly incorporate more flour into the bowl with one hand, and move the bowl around with the other. Continue this process, to make pizza dough like a pro, until you have used all the flour.
6. Once the pizza dough has incorporated to make a mass, transfer it onto your bench.
7. Begin to knead the dough on the bench, folding the sides in and pressing down, then turning the ball as you work it.
8. Continue Step 7 until you have a beautiful soft ball – to test if it’s ready, poke your finger gently into the ball. If it rises back up, it’s PRONTO!
9. Put the ball into a mixing bowl and cover it with a wet towel or some plastic wrap and leave it to rise for 2 hours.
10. Once the dough has risen, put it back on to your bench, creating balls that weigh between 200-250g (this is for a 30cm round pizza)

PIZZA CHEF TIP: Let the balls rest for between 16-28hr for best results – anything longer than this is not necessary.

11. When the pizza balls have risen, take one of them and put it on your bench. Gently spread it out using your hands only. You will see that there is “gas” in the dough and you must make sure this remains, so don’t roll it out using a rolling pin, use your hands. This part of the dough is the key to forming the crust!

pizza margherita gialla how to make pizza dough

1. If you can get your hands on golden cherry tomatoes from Italy – use them! Otherwise, use juicy, ripe, red ones instead.
2. Put your cherry tomatoes into a bowl and press down on them using a fork and mixing them together to get some of the juices out.
3. Take a spoon and scoop up some of the tomato juice, pouring it on to the pizza base and start to spread it out.
4. Continue until you have lightly covered the pizza base, being careful not to cover the crust.
5. Add a few cherry tomatoes on top, along with strips of fior di latte mozzarella cheese.
6. Add some fresh basil leaves on top, a pinch of sea salt and a drizzle of EVOO.
7. Stretch out the ends of the pizza and pull it on to a large paddle.
8. To make this dough the most authentic way, it must be cooked in a woodfire pizza that has been heated to between 400-450 degrees celcius, for no more than 2 minuutes.

How to Make Pizza Dough Recipe  + The Golden Yellow Pizza Margherita

how to make pizza dough like a pro

E ora si mangia, Vincenzo’s Plate….Enjoy!

francesco spataro master of pizza

These are other ways for you to make pizza at Home:

CAST IRON PIZZA Cast iron pizza is crispy, golden and you’ll be surprised by how deeeelicious the taste is. This easy-to-make recipe, will get you addicted to making pizza at home, using your cast iron pan. Try it with a variety of toppings and wait for the crunch when you dig in. This version is a traditional margherita, using my pizza dough made with dry yeast. Stop drooling, start making. STEP ONE | TO MAKE THE PIZZA DOUGH: INGREDIENTS: 500ml water (2 1/4 cups) 800g (6.40 US cups) All purpose flour (plus extra for dusting) 4g dry yeast 30g Himalayan salt Extra virgin olive oil (EVOO) UTENSILS: Stand Mixer Large mixing bowl Flat tray (to rest the pizza balls) Kitchen bench OR wooden chopping board METHOD: 1. Cast iron pizza is easy to cook but still requires delicious dough to be prepared first! Add 500ml water to the mixing bowl, along with a small sprinkle of flour and 4g dry yeast. 2. Mix this together using the stand mixer until the yeast and flour have more or less dissolved. 3. Next, add 500g of flour to the bowl and mix for a minute, before adding the salt and the rest of the flour. 4. Now, leave the mixer to combine all of your ingredients and turn the dough into a ball – when it starts to form, it will become much noisier as the ball hits the sides, and the dough is now ready! VINCENZO’S PLATE TIP: If the dough feels too sticky, at 2-3 more tablespoons of flour, and mix through. 5. Prepare a mixing bowl, by drizzling some EVOO in it and basting it around the sides, before placing the ball of pizza dough for your cast iron pizza inside. 6. Using your hands, knead the ball of pizza dough inside the bowl, covering it with the EVOO and forming a round ball. 7. Cover the bowl with Cling wrap, making sure to leave no gaps so that air doesn’t get in and the dough can grow! 8. Then, let it rest for around 2 hr, before placing it in the fridge for 18-24hr to grow. 9. Once the pizza dough has had time to rest, it should grow nicely in the bowl! 10. Remove the dough from the bowl, and place it on a chopping board/kitchen bench stretching it out, and cutting it half. 11. Now it’s time to cut a piece and create small pizza balls, each which should weigh 250g. VINCENZO’S PLATE TIP: Dust your hands with flour so it is easier to work the dough as it might be a bit sticky! 12. To create the balls, don’t over work them, just enough to make them round, and then move them onto a tray, dusted with flour beforehand. 13. Once all the balls are made, gently cover them with a tea towel and leave them to rest for at least 1 hour. STEP TWO | HOW TO MAKE THE CAST IRON PIZZA INGREDIENTS: Pizza dough EVOO Flour for dusting Fresh tomato sauce UTENSILS: Cast iron pan – this cannot be substituted! 1. To make the cast iron pizza, first baste the pan with EVOO, as this will help prevent the pizza from sticking. 2. Next, place the cast iron pan on the stove, at a high heat. 3. To prepare the cast iron pizza, get one of your pizza balls, place it on a surface with flour dusted on it, and use it to cover both sides of the dough. 4. Now, to stretch out the pizza, starting from the middle, poke down using both hands, and work it in a circular motion, leaving a gap, for your crust. Turn it over, and stretch it just a little bit – or try your hand at a little spin and stretch in the air if you dare! 5. Now, turn the heat down on the stove, and place the pizza in the pan, stretching it out just enough so it fits and spread some tomatoe sauce on top, leaving space for the crust around the edges. 6. Place cubes of mozzarella over the cast iron pizza, along with a generous sprinkle of parmesan cheese and a drizzle of EVOO. 7. This is the process to cook the edges of the pizza. Move it around every so often by lifting the pan and turning it in a circular motion so it shifts around and doesn’t stick to the bottom. Then add a few basil leaves. 8. After 3-4 minutes, move the pan to your oven, pre-heated to 250 degrees celcius/482F, making sure you use the GRILL setting only and be sure to leave the oven door open! 9. Cook the pizza in the oven until it gets golden and crispy. This will take between 5-8 minutes. HOW TO SERVE Top the pizza with fresh basil leaves….and ENJOY HOT & CRISPY! E ora si mangia, Vincenzo’s Plate…Enjoy!

deep fried pizza recipe

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