Neapolitan-Style Pizza Dough
A simple, no-knead pizza dough recipe that requires overnight resting for a flavorful, airy crust with a light crisp. Perfect for homemade Neapolitan-style pizzas.
- Prep10 min
- Cook25 min
- Total24h 35m
- DifficultyEasy
- Servings6
This Neapolitan-style pizza dough is remarkably easy to prepare, calling for just four basic ingredients and no strenuous kneading. The magic happens through a long, slow fermentation process, typically done overnight, which develops a complex flavor and a wonderfully airy texture.
This method results in a crust that's delightfully crisp on the exterior while remaining tender and light inside. For the best results, opt for '00' pizza flour, though bread flour is a perfectly acceptable alternative.
Ingredients
Servings
Converted amounts are rounded.
Method
- Combine the dry ingredients in a large bowl: whisk together the flour, yeast, and salt. Add the tepid water and stir with a wooden spoon until a shaggy dough forms and there's no dry flour visible.
- Allow the dough to ferment. Cover the bowl and let it rest at room temperature for 12 to 18 hours, ideally overnight.
- Shape the dough balls. Lightly flour your hands and a clean work surface. Turn the dough out onto the floured surface. Using a bench scraper or a sharp knife, divide the dough into 2 or 3 equal portions, depending on your desired pizza size and crust thickness. Shape each portion into a smooth ball.
- Let the dough balls rest. Place the dough balls seam-side down on the counter and let them rest uncovered for at least 30 minutes. Alternatively, cover them with a damp tea towel and let them rest for up to 2 hours.
- Preheat the oven and pizza stone. While the dough is resting, place a pizza stone in your oven and preheat it to 500°F.
- Stretch the dough. If you divided the dough into two pieces, stretch each one into a rough circle about 12 to 14 inches in diameter. Use your palms to press from the center outwards, then gently pull and stretch the edges. If the dough is sticky, lightly dust your hands and the surface with more flour. Keep the outer edge slightly thicker to form the crust.
- Prepare for baking. Cut a piece of parchment paper into a round slightly larger than your pizza. Place the parchment paper on a pizza peel, cutting board, or the back of a baking sheet. Carefully transfer the stretched dough onto the parchment paper.
- Add toppings. Lightly brush the surface of the dough with olive oil, if using. Spread your favorite sauce evenly and add your desired toppings.
- Bake the pizza. Reduce the oven temperature to 450°F. Carefully slide the pizza, along with the parchment paper, onto the preheated pizza stone. Bake for 9 to 12 minutes, or until the crust is golden brown and the cheese is bubbly.
- Serve and repeat. Remove the cooked pizza from the oven. Repeat the stretching, topping, and baking process with the remaining dough balls.
💡 Tips
- For a chewier crust, you can let the dough balls rest in the refrigerator for up to 3 days after the initial room temperature rise.
- If you don't have a pizza stone, a preheated heavy-duty baking sheet can also work.
- Avoid overloading the pizza with toppings, as this can make the crust soggy.
Inspired by a recipe from The Mediterranean Dish