Pizza Dough

The Neapolitan Pizza Dough is definitely the heart of the pizza. It characterizes it and makes it unique in the world and also over time.

Together with cooking, it can determine the good (or bad) success of a pizza. Therefore it must be prepared and made well, with great care and passion, without ever having to rush to finish and never underestimate it.


For the Neapolitan Pizza Dough:

  • 400g of flour with at least 13g of protein
  •  260g of water (at room temperature)
  • 2g of fresh yeast
  • 11g of salt 

The official requirements of an authentic Neapolitan pizza begin with the cornicione. The dough must be made with highly refined Italian type 0 or 00 wheat flour, Neapolitan or fresh brewer’s yeast (not instant yeast), water, and salt. It must be kneaded by hand or with a low-speed mixer and formed by hand, without the help of a rolling pin.

Steps to Make Neapolitan Pizza Dough Recipe

Note: while there are multiple steps to this recipe, this pizza is broken down into workable categories to help you better plan for preparation and baking.

Make the Neapolitan Pizza Dough

Gather the ingredients.

  1. Dissolve the yeast in water for a few minutes
  2. Add half of the flour and mix for about 5 minutes
  3. Then, knead dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl as it kneads. If dough sticks, add flour 1 tablespoon at a time to the mixer while it is running, until the mass barely sticks to the bowl. If the mixture is too dry, add water 1 tablespoon at a time to the running mixer.
  4. Do not add all the flour at once. Add in one third of the flour and mix. Repeat with the remaining 2/3s of flour, in 15 minutes
  5. Add the salt and knead until a smooth and uniform dough is obtained
  6. When ready to make pizza, transfer dough to a floured work surface. Divide dough into two even sections.
  7. Coat four small containers or bowls with nonstick cooking spray or olive oil.
  8. With floured hands, form each section into a ball.
  9. Place one dough ball into each coated container or bowl with olive oil.
  10. Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 8 hours. Each dough ball should double in volume.

You can find more information

Pizza Melanzane e Ricotta – La Pizza Secondo Paolo

tutte le ricette

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