Step into a world of culinary delight with the ultimate Neapolitan pizza dough recipe that’s as classy as it is delicious. Whether you’re firing up the wood oven or keeping it cozy in your kitchen, get ready to be blown away by the flavors coming your way.

Imagine this: you’re in your element, surrounded by the comforting hum of the kitchen and the promise of something truly special in the air. This dough? It’s not your average run-of-the-mill mix—it’s a game-changer. Picture a dough so smooth and supple, it practically begs to be stretched and shaped into pizza perfection.

And oh, the crust! It’s a thing of beauty—crisp on the outside, yet soft and pillowy on the inside. Each bite is like a little slice of heaven, leaving you craving more with every delicious mouthful.

But here’s where the magic really happens: the toppings. Whether you’re a classic Margherita lover or you like to get a little adventurous with your flavor combinations, this dough can handle it all. Let your imagination run wild as you pile on the cheese, sauce, and all your favorite toppings, knowing that each bite will be better than the last.

So go ahead, don your apron and let’s get cooking. With the best Neapolitan pizza dough recipe by your side, the only limit is your imagination. Get ready to wow your taste buds and impress your friends with a pizza night they won’t soon forget. Cheers to good food and even better company!

Mastering the Art of Neapolitan Pizza: A Foolproof Pizza Dough Recipe

3.07 from 32 votes

Step into a world of culinary delight with the ultimate Neapolitan pizza dough recipe that's as classy as it is delicious. Whether you're firing up the wood oven or keeping it cozy in your kitchen, get ready to be blown away by the flavors coming your way.

Print Recipe Pin Recipe

Servings: 6 pizzas

Course: Appetizer, dinner, Main Course, Snack

Cuisine: Italian

Ingredients Equipment Method

Ingredients

  

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Pizza Dough

• 600 ML water slightly cooler than room temperature (about 2 1/2 cups)
• 27 G salt about 5 1/2 tsps
• 6 G active yeast about 1 1/2 tsps
• 1 Kg Pizza Flour double zero flour (about 8 cups)

Equipment

• Ooni Pizza Oven

Method

 

1. In a large bowl, add the water and salt, stirring to dissolve the salt completely.
2. Add in about 1 cup of the flour, and stir to create a paste.
3. Sprinkle in the active yeast and stir it into the paste.
4. Add the remaining flour kneading to combine completely, until a smooth dough forms. Shape this into a ball and add to a clean bowl.
5. Cover the bowl with saran wrap so that it is airtight, cover with a cloth, and leave at room temperature for 24 hours.
6. After 24 hours, turn dough onto a floured surface. Knead and fold a few times before reshaping into a smooth ball.
7. Cut this into 6 equal pieces. Form each piece into a smooth ball, pinching the bottom of the ball before placing it pinched seam side down on the counter.
8. Cover all 6 balls with the bowl turned upside down over them. You can also place the balls into a large airtight container. Cover with a dish towel and allow to sit at room temperature for 3-4 hours.
9. When it is time to make your pizza, take a ball of dough on a lightly floured surface and gently press it out into a circle. You do not want to stretch the dough, but more so use a pressing motion to expand the dough into a 7-8 in pizza.
10. Add whatever toppings you’d like and cook in your pizza oven! If you are cooking these pizzas in the oven, bake for 20-25 minutes at 450 degrees.

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