Neapolitan Pizza Dough

Name: Neapolitan Pizza Dough
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 549 g 00 flour; 368 ml water, Lukewarm; 1 17/20 tsp sea salt flakes, 11g; 1/2 tbsp olive oil; 2 g quick yeast, 2g - 8hr method, 1.2g overnight method

This Neapolitan pizza dough can be made two ways, depending on how far ahead you plan. Same day room temperature ferment: Use 2g dry yeast and prove at room temperature (around 21–24°C) for about 8 hours. You'll get a good, reliable rise without needing to plan a day ahead, perfect for a same-day pizza night. Slow fridge ferment (best flavour): Just 1.2g dry yeast, left to develop slowly in the fridge for 12–18 hours. The long, cold rise builds a more complex, slightly tangy flavour and a crust that's easier to digest, ideal if you're prepping the night before. Both methods use the same 67% hydration dough, so shaping and baking stay identical, only the yeast amount and rise time change.

Prep 15m Cook 2m Serves 4 Easy Italian Dinner

1 rating

Ingredients

Serves 4

549 g 00 flour 368 ml water, Lukewarm 1 17/20 tsp sea salt flakes, 11g 1/2 tbsp olive oil 2 g quick yeast, 2g - 8hr method, 1.2g overnight method

Method

1

Pour the lukewarm water into the mixer bowl. Add the salt and mix briefly.
2

In a separate bowl, combine the flour with your quick yeast — 2g for a same-day room temperature ferment, or 1.2g for a slow fridge ferment (mixed straight into the dry ingredients, no need to activate it first).
3

Gradually tip the flour and yeast mixture into the mixer bowl running on a low speed.
4

Add the olive oil.
5

Increase to medium speed and mix for 10 minutes.
6

Turn out onto a lightly floured surface and cover with a damp tea towel. Rest for 30 minutes.
7

Method A — Same-day room temperature ferment: Place the shaped balls in lightly oiled, covered containers and leave at room temperature for about 7–7½ hours, until puffy and nearly doubled. Method B — Slow fridge ferment: Place the shaped balls in lightly oiled, covered containers and refrigerate for 12–18 hours. Remove and let them sit at room temperature for 1½–2 hours before shaping, until no longer cold to the touch.