With only four ingredients (flour, salt, yeast, and water), this Neapolitan pizza dough yields airy, perfectly flavored crusts that pizza dreams are made of.
[Excuse me while I step up on my bread flour box.] Yes, you can make cloud-like Naples-style pizza in your home oven—perfectly charred crust and all. All you need is this Neapolitan Pizza Dough recipe, a baking stone or steel, a pizza peel, and an oven with an overhead broiler. (Visit my Pizza Basics page for specific recommendations.) Once you get master the dough and baking method, you'll wow family, guests, and yourself with homemade pizzas that rival the wood-fired creations from authentic Italian pizzerias.
1. Start the Neapolitan pizza dough two days ahead
Many other doughs (including my Basic and Slow-Rise recipes) include olive oil and sugar to enhance flavor, texture, and browning of the crust. True Neapolitan pizza dough, which is made of only flour, salt, yeast, and water, gets its superior flavor and texture from a longer fermentation time (in my recipe, around 20 hours at room temperature, then 24 to 48 hours balled up in the fridge). During this time, gluten develops slowly and naturally (making for an easy-to-stretch dough and just-chewy-enough crust) and the yeast munches on the flour, producing carbon dioxide (which translates to future crust bubbles and a delicate, sour dough-esque flavor).
2. Get your oven as hot as possible
When the dough balls come out of the fridge to sit at room temperature, place your baking stone or steel on a rack in the bottom third of the oven and preheat the oven to 550°F or as high as it will go. Let it preheat for about an hour while you make or assemble sauce and toppings. Then, 10 or 15 minutes before you're ready to bake your pizza, turn the oven to Broil on high (if you have a high/low option).
3. Bake those beauties
Stretch out a dough ball, place it on your flour-dusted pizza peel, and top it with a spoonful or two of sauce, a handful of shredded or torn melty cheese, and just a few other toppings. (Use the Coco Chanel approach: Use one less topping—or a little less of a topping—than you originally planned for). As soon as the dough is topped to your liking, open the oven and shimmy it off the peel and onto the hot stone or steel. Bake for about 6 minutes or until the crust is golden and charred in spots.
If you have a pizza oven
All that being said, obviously it's great if you have your own pizza oven (I love my Ooni Pro*). When using Neapolitan Pizza Dough, let your oven preheat for half an hour or so at high heat, aiming for a stone temperature of around 800°F to 900°F. Just make sure that you don't stretch the dough too thin; it's nearly impossible to fix tears in the dough when the pizza threatens to burn after 60 seconds.
Neapolitan Pizza Dough FAQs
Here are some of the most common questions people have about this recipe. For more general questions, visit my Pizza Making FAQ page.
You can double or triple the recipe, but for best results, multiply the weight measurements instead of the cup/teaspoon measurements.
Yep. Bread flour gives the pizza dough a slightly airier texture, but all-purpose flour will work just fine, too.
It works great! In fact, 00 flour is the traditional choice for Neapolitan pizza dough. (I use bread flour in my recipe because it is cheaper and easier to find, and I think it works beautifully.) If you have a kitchen scale, use the same weight of 00 as listed in the recipe for bread flour. Otherwise, just use the same cup measurement as listed for bread flour. If the dough seems too sticky, sprinkle in a little more flour; if it seems too dry, sprinkle in a little more water, 1 tablespoon at a time.
Unfortunately, no. Gluten is what makes this dough so elastic and results in a fluffy, airy crust. If you need a good gluten-free crust, try this one.
Yes. Use 1.1 grams (about 25% more) of active dry yeast instead of .9 grams of instant dry yeast, and dissolve the active dry yeast in ¼ cup of lukewarm water before you mix the dough (then add an additional 1 cup of cool water to make sure you’re not adding any extra liquid to the recipe).
I prefer to make this recipe by hand, but you can totally make it in an electric stand mixer. To mix the dough in a stand mixer: Whisk together the flour, salt, and yeast in the bowl of a stand mixer, then add the water and use the dough hook attachment to mix on low speed just until the dough comes together and no more dry flour remains in the bottom of the bowl.
It should about double in volume, and it should look wet and bubbly. (See photo)
First, use your fingertips to flatten the dough ball a bit and press or roll the dough to a 4 to 6-inch round. Next, pick up the dough with one hand and gently tug at it with the other, turning the dough frequently like a steering wheel. Finally, finish by placing the dough on top of your two fists and pulling your fists apart, turning as you go. Want to watch me in action? Check out my dough-stretching video on IGTV.
Absolutely. Mix the dough, let it rise at room temperature for 18 to 24 hours, then ball it up as described in the recipe, transfer to zip-top freezer bags or vacuum seal bags, seal and freeze. For more detailed instructions, check out my post on freezing pizza dough.
Neapolitan Pizza Dough Recipe
Ingredients
- 461 grams bread flour (3 dipped and leveled cups)
- 13 grams fine sea salt (2 teaspoons)
- .9 grams instant dry yeast (scant ¼ teaspoon)
- 276 grams cool water (scant 1¼ cups)
Instructions
- In a large bowl with an airtight lid, mix together the flour, salt, and yeast with a wooden spoon or dough whisk. Pour in the water and mix with the spoon or dough whisk until most of the dry flour in the bottom of the bowl has been absorbed by the dough, then use your hands to turn and knead the dough just until all the flour is incorporated. (I like to push my fingers in and out of the dough like a cat kneading with its paws. That way, I know the last bits of dry flour are fully incorporated, not just stuck to the surface.)
- Cover the bowl with its lid and let the dough rise at room temperature for 18 to 24 hours (20 hours is my sweet spot) or until it has doubled in volume.
- Scrape the dough onto a floured surface (it will be goopy with bubbles throughout). Divide it into two or three equal-size pieces—two if you like to make 12 to 14-inch pizzas, three if you like to make 10 to 12-inch pizzas. Form the dough pieces into balls, dusting your hands with flour if needed, and place each one in a separate airtight quart-size container. Cover and refrigerate for 24 to 48 hours (or up to 72 hours).
- Take the dough out of the refrigerator at least 1 hour (preferably 2 hours) before you plan to stretch it for pizza.
Video
*As an Amazon Associate, I earn from qualifying purchases.
steve says
😍
Anna says
Thanks for sharing this recipe with us. I just finished making the dough. I put it in the freezer instead of the fridge, would that be okay? Can I also use this dough for making pizza roll?
Peggy Paul Casella says
Yep! Go ahead and freeze it. How to Freeze Pizza Dough
Max says
My only question related to the amount of water that os, the unit of measurement. Liquid usually is in ml not grams. Please confirm.
Peggy Paul Casella says
I know it seems odd, but that measurement is correct, since it makes it easier to measure the ingredients all at once in one bowl. Just go by the cup measure if you aren't weighing your ingredients.
David says
Volumetric measurements are not as precise as weight. Weight is the only acceptable way to measure ingredients for professional bakers.
Joshua M. says
1ml water = 1g water
Phil says
One ml and one gram of water are exactly the same and can be used interchangeably .
Mark says
Anna,
What is the hydration percentage?
Thanks
Mark
Gian says
It’s 60% hydration.
Jenna says
I've made this crust twice now and I never thought pizza that good could come out of my kitchen! I'm wondering if the dough can be frozen in the third step? I loooove making things ahead and 'sometimes' my husband and I can refrain from eating 2 large pizzas in 2 days.
Peggy Paul Casella says
So glad you like the recipe! Yes, you can freeze the dough after it's been balled up. Just transfer each ball to its own zip-top freezer bag and freeze for up to 3 months. The day before you want to use it, let it defrost overnight in the fridge, then set it on your counter for at least an hour before stretching/rolling. I'm working on a whole post about freezing pizza dough, which will go up some time in the next month. In the meantime, would you please rate the recipe (just click on the stars under the recipe card image at the bottom of the post). Thanks!
Irma says
Just the recipe I've been looking for. Thanks so much
Peggy Paul Casella says
So happy to hear that!
Brenda says
Excellent crust!!! One question about freezing...freeze after the balls have risen in fridge or before?
Peggy Paul Casella says
Freeze before the dough balls have risen in the fridge. Then, the morning of your pizza night, take them out of the freezer and let them defrost on the counter all day, either in the same airtight container you froze them in or in a covered bowl.
Mariam says
Can you use all purpose flour instead of bread flour?
Peggy Paul Casella says
Yep!
Jenna says
Can I use almond flour?
Peggy Paul Casella says
Hmmm . . . I'm not sure. If you try it, let me know how it goes. My guess is that almond flour would not work, but maybe try a gluten-free all-purpose flour blend?
Julia says
Is the dough supposed to smell acidic, sort of like alcohol when I take it out of the refrigerator?
Peggy Paul Casella says
Yes, a tangy, slightly acidic smell is normal. Let me know how it turned out!
Jennette says
I’m wondering if 1/4 t yeast is a typo. Seems like to little. Thinking it should be 1/4 ounce?
Peggy Paul Casella says
Nope. Not a typo! I know it seems like too little yeast, but the long rise time more than compensates, giving the dough a naturally smooth, elastic structure and delicious flavor. Give it a try and let me know what you think!
Jennette Greed says
Ok. Thank you. I mixed it up and will see in a few days.
Jennette says
Just baked my pie. Best crust I've ever made! Thank you
Peggy Paul Casella says
So happy to hear that!
Courtney says
Looks great! Can I use active yeast instead of instant for this recipe?
Peggy Paul Casella says
Yep!
Ryan says
Hi Peggy,
Thanks for the recipe! We used active yeast instead of instant. It’s been about 12 hours of leaving the dough at room temp and we haven’t seen much change. Is this normal?
Peggy Paul Casella says
There's a chance your yeast is old/expired. It may not always exactly double after 20-ish hours, but it should grow considerably. Fingers crossed!
Ray says
When using active dry yeast in place of instant there is a conversion that needs to be done, in the same way if you have a recipe calling for fresh yeast and you want to use active dry yeast. I believe you would have needed 1.22 grams of yeast with this amount of flour versus the .9 grams that the recipe calls for. Check the conversion rates at http://www.traditionaloven.com
Grace says
Just made the dough and now letting it rest! Im super excited but am wondering about the cooking instructions. I'm assuming around 500F but wasn't sure exactly?
Grace says
Sorry that was a dumb question; I did not read the blog well clearly. Haha please ignore the prior comment.
Peggy Paul Casella says
No worries! Glad to hear you liked the recipe!
Dorena says
Do you think I can make a grilled pizza with this dough?
Peggy Paul Casella says
Yep!
Taarini says
Would it be possible to rest the yeast only for the first 18 hours/overnight and not follow the second part of refrigerating the dough?
Peggy Paul Casella says
You can try it, but the texture and flavor will not be as good. Let me know how it turns out!
Sherry says
Made the recipe up last night. I will not have 20 hours at room temperature and then more time in the refrigerator. Should I shorten the 20 hours and do some time in the refrigerator or skip the refrigerator? My dough has already doubled.
Peggy Paul Casella says
Don't skip the fridge time. Just move it to the fridge now, and let me know how it turns out!
David says
What technique do you use to stretch the dough?
Peggy Paul Casella says
I pat out the dough ball so it's flat, pick it up with one hand and gently tug at it with the other, turning frequently, and then finish by placing the dough on top of my two fists and pulling my fists apart, turning as I go. Does that make sense? You are reminding me that I should make a dough stretching video, but for now, this one I made with my son might help: https://www.instagram.com/tv/B-NYOYIjbQA/
Amber says
Tried this crust for baking in the wood fired pizza oven....it is excellent! The family cannot get enough of it! Thanks for the awesome Neapolitan pizza crust recipe!! Quick question though; say I don’t use all the dough after two days in the fridge; can I still freeze it?!
John Williams says
I want to try this, got an Ooni Koda coming tomorrow. Question though, how would I alter the recipe if I use a high gluten flour? With what's going on in the world right now, all I was able to find was a 50# sack of First Street High Gluten. I know HG flours are a few percent higher protein wise. If you get this and have any information that could help me, that would be wonderful! I'm going to make my 1st batch of dough this week and want to fridge ferment it for 24 hours. If I don't hear back I'll just have to follow your recipe as it and use the HG and hope for the best.
I'm happy I found this recipe, every other one I've come across uses 00, which I know is pretty different than HG. Besides, I couldn't find it around here now even if I wanted to.
Peggy Paul Casella says
Hi! High gluten flour needs more liquid than bread flour does, so use the same amount as you would bread flour, then add extra water, a little at a time, until the dough comes together. The texture of the finished pizza crust will be a chewier than if you had used bread flour or all-purpose. Let me know what you think!
EAG says
We just finished our pizza. It was perfect! We are fans of Neapolitan pizza. This recipe is the only one I have tried at home and it is a keeper for sure. Ordering my pizza stones right now.
Thank you!
Peggy Paul Casella says
Wahoo! This makes me so happy. Enjoy your pizza journey!
Maple says
Hi! How long can I keep the pizza dough in the refrigerator for?
Peggy Paul Casella says
I don't like to refrigerate the dough for more than 48 hours, but you could go up to 72 hours if needed.
Paola says
Hi. Just got the Ooni. Can’t wait to use it. If I use active dry yeast, is it the same amount? Also, do you dissolve it in the water before adding it to flour?
Peggy Paul Casella says
Yes, you can use the same amount of active dry yeast, and yes, dissolve it in the water before you mix it into the flour. Make sure it foams up a bit in the water; if it doesn't, the yeast has expired. The only difference you might notice is that the dough takes slightly longer to rise.
Kevin Levin says
Have you ever used a starter dough for this recipe. If so how much should I use to replace the instant yeast.
Peggy Paul Casella says
I haven't used starter instead of yeast for this recipe. Let me know how it turns out if you give it a try!
Bela says
Hi Peggy,
I've tried the dough recipe, thank you for sharing!
It turned out pretty good, one thing that didn't come out too well is that the crust wasn't as fluffy and airy with a crisp outside as the one on the photo in your post here. Instead it was uniformly dense with not much air. As a result, the dough was quite chewy.
Wondering, what I should change to get better result? I think I did everything per your instructions. I kept the resting time of 20hrs on room temp and 24hrs in fridge in airtight container, measured the ingredients accurately. I used 'active' dry yeast instead of 'instant' dry yeast, from google I understand they are pretty much equivalent so I used the same 0.9grams (found it really little for the amount of dough...). I did not do a whole lot of kneading, just enough to make the dough uniformly and evenly mixed by hand.
Looking forward to your thoughts! Thank you, Bela
Peggy Paul Casella says
Thanks for reaching out, Bela! Sorry to hear your crust didn't turn out as airy as the photo! There's a chance your yeast was old or expired. Also, the dough might not have been fully at room temperature when you stretched it out for pizza. I know it doesn't seem like enough yeast, but trust me on this one: the time is what really makes this dough rise and taste delicious. The other possibility I can think of is that it was a bit chilly in your kitchen--maybe let the dough rise for longer at room temp next time. Let me know if you try it again!
Kristina says
Hi! I am about to start this dough, can I use a stand mixer? Super excited to try this recipe, I have used several pizza dough recipes. Never have I tried the neapolitan recipe, I bought "OO" flour off of Amazon!
Peggy Paul Casella says
Sorry for the delayed response, Kristina! Yes, you can absolutely use a stand mixer. Let me know how it turns out!
Dan says
Hi !
Why the bottom third of the oven and not the top rack (closest to the broiler)? Wouldn’t the higher heat create a better outcome ?
Peggy Paul Casella says
I have found that the crust chars on top without cooking all the way through if it's too close to the broiler. However, feel free to experiment in your own oven, and let me know what you discover!
Arthur drosas says
Hi, you don't seem to kneed the dough for a long time. Is there a reason for this or should you kneed it till it gets elastic and then let it ferment at room temperature?
Peggy Paul Casella says
I find that kneading it more does not make that much of a difference, but you can absolutely knead it as much as you like. Let me know how it turns out!
Giogio says
Hi
I seem to make dough on very very similar recipe to yours. I compiled mine from several italian pizzaiolo masters on youtube plus a lot of experimentation.
Anyway, I wanted to ask you, what do you think would be the difference if you make the balls before first roomtemp fermentation?
That would be much more practical, as you wouldn't have to get your hands dirty 3 times, but just 2.
So - mixing the ingredients (I like to stretch and fold few times and not kned at all, makes it fully formed but more airy) - making balls - letting it ferment for 12-20h - putting in fridge for 24-48 hours - bake
Gabriel says
Hi - thank you for this recipe, very straightforward and easy to follow. Question – how do I know exactly when the dough is done proofing? I started yesterday so I’m coming up on the 20 hour mark but I know that’s just an estimate and it depends on climate, etc. I live in San Diego near the ocean so the water is a little cooler with a fair amount of moisture, for whatever that’s worth.
Thanks again,
Peggy Paul Casella says
You want your dough to about double in size. The second photo in the post shows what it should look like at this stage. Hope that helps!
Brian says
Hi Peggy,
I haven't tried the dough recipe yet, but plan to soon. I see in step 1 you say to knead the dough like a cat using its paws just until the flower is incorporated. Is there any point where I should traditionally knead the dough by rolling it over and using my palms? I've seen some other recipes that call for 10-15 minutes of kneading! Just wanted to check before doing.
Thanks, Brian
Peggy Paul Casella says
Hi Brian! No need to knead the dough for very long. The point here is mainly to get all the flour incorporated. The long rise time does most of the work in terms of gluten structure. Hope that helps!
Marie says
Can I use 00 flour instead of bread flour?
Peggy Paul Casella says
Yes, but you may need to adjust the amount of water or flour to achieve the right dough consistency.
Warren says
Thank you for the recipe. After 24 hours of resting, the dough almost doubled in volume and was airy like in your photo. However, I had trouble cutting and forming it into 3 balls. It was just so sticky and wouldn't form a smooth ball. Am I supposed to knead it or add flour?
Peggy Paul Casella says
No need to knead the dough. Just scrape it onto a floured surface and turn it a few times so it's coated in the flour. That should be enough to make it easier to work with.
Birgit says
Just the Pizza and love it!!
Thank you for Sharing !
Mini says
Absolutely the best dough recipe! I tried so many different recipes, but was never able to get the fluffy crust. No need now for our family to order overpriced pizza when we can have a crust like that!
One questions, do you stretch and fold the dough during the first 24hrs?
Peggy Paul Casella says
I'm glad you like the recipe! No, there's no need to stretch and fold the dough during the first rise. Enjoy!
Kristine says
Should the proofing containers be completely airtight or do we need to leave a little opening to prevent pressure buildup? Thanks!
Peggy Paul Casella says
I use an airtight container that's big enough for the dough to rise. If your container is on the small side, leave the lid cracked a bit. Hope that helps!
Vatsal says
I’m using active dry yeast, do I need to add sugar?
Peggy Paul Casella says
Nope. Just give it some extra time to rise. Go for the full 24 hours on the first rise, then 48 hours in the fridge. Let me know how it turns out!
Irene says
How much active dry yeast should be used? 1/4 tsp seems too little. Thank you!
Peggy Paul Casella says
Stick with 1/4 teaspoon, and add another hour or two to the rising time. You need much less yeast than a normal recipe because of the long rising and proofing times.
Sharon says
Hi, I noticed above you said you can substitute with 00 but would need to adjust the amount of flour or water, would you happen to know what amounts to use, I can’t wait to try it but only have 00 flour at the moment, thanks
Peggy Paul Casella says
If you have a kitchen scale, your best bet is to use the same weight of 00 as listed in the recipe for bread flour. Otherwise, just use the same cup measurement as listed for bread flour. If the dough seems too sticky, sprinkle in a little more flour; if it seems too dry, sprinkle in a little more water, 1 tablespoon at a time.
Brian says
Just to clarify, are you turning off the bake mode in the oven and turning on the broiler or using both at the same time
Peggy Paul Casella says
My oven only allows me to use one function at a time, so I preheat the oven to 550, then turn off bake mode and turn on the boiler (on the high setting).
Joe says
My oven has no broiler! Should I simply leave the oven on at 550 degrees and bake at that temperature? Thanks!
Peggy Paul Casella says
Yep. The point is just to get your oven as hot as humanly possible. Let it preheat for 45 minutes to an hour. Hope that helps!
tonia moller says
i just tried this but it was way too much liquid. jsut turne into a goopy mess
Peggy Paul Casella says
Hi, Tonia. When was it goopy? After the first rise, when you scraped it onto the floured counter? Did it rise well? If not, one problem could be your yeast. If it did rise but was still too liquidy, it's possible that your measurements were a bit off when you mixed the dough. The dough will be sticky after the first rise, which is why I say to scrape it onto a floured surface (and I just added to dust your hands with flour as you work). Hope this helps!
J. Robertson says
This is an amazingly easy no-knead pizza dough recipe. The hardest part is that it takes patience—but, trust me, it’s well worth the wait. When baked on a pizza steel at 550 F, the crust is crispy, cloud-like, slightly chewy, and delicious. It easily rivals any authentic pizzeria and is quite possibly the best pizza crust I’ve ever eaten. After combining the weighed ingredients, I followed the suggested 20-hour room temperature ferment and divided the batch into two balls. One I froze and the other I placed in the fridge for 48+ hours. The ball in the fridge, I removed and let rest covered at room temperature for about 4 hours prior to stretching. The ball in the freezer, I let thaw overnight covered in the fridge followed by a rest at room temperature for about 4 hours prior to stretching. (I haven’t yet tried the same-day defrost where the covered ball is transferred from the freezer to room temperature first thing in the morning and allowed to thaw all day prior to stretching.) You are going to LOVE this crust!
Peggy Paul Casella says
I'm so glad you like the recipe!
Shambhavi Sahai says
Hi there! Planning on making this with gluten free flour. Is there any reason it shouldn’t work?
Thanks!
Peggy Paul Casella says
I haven't tried this recipe with gluten-free flour, and I'm afraid it probably won't turn out as good without the gluten. If you try it, let me know how it works!
Shambhavi Sahai says
Hi, didn't want to experiment my first time, and was craving the neopolitan fluffy style dough, so stuck to normal flour. Will try out Gluten free flour in the future and let you know how it compares!
Barbora says
Ok. So my dough balls have been in the fridge for 24 hours now. Today is Thursday and I want to make the pizza on Saturday. Would the dough still me OK on Saturday (72 hours)...or should I put it in the freezer now, then start defrosting on Friday night?
Also, just noticed that I was supposed to use 0.9 g of yeast. As the 0 is missing in the recipe and I didn't read about the tea spoon measure, I added 9 grams, instead of 0.9. Is my dough completely ruined now? Should I restart? This is my first time making any kind of yeasted dough and I already had to bin one batch after realising I used baking powder instead of yeast:)) Thank you!
Peggy Paul Casella says
Sure, just keep the dough in the fridge until you need it. It can get a little acidic if it's left to ferment for too long, but 72 hours should be OK. Hmmm....for experimentation's sake, even though you used way too much yeast, let's see how it turns out. Maybe make a new batch and also save the old batch so you can compare?
ERUM AHMADANI says
Best recipe for Neapolitan pizza! I tried, and the results were picture perfect!
Lucia says
It turned out perfect! One could swear it had been bought at a fancy Italian restaurant!
Charlie says
In the directions, it says to use cool water. Around what temp should the water be? All other recipes say between 105 and 115. Is that the same here?
Peggy Paul Casella says
No, 105 to 115 degrees would be warm. I use cool water to reduce the risk of overfermenting the dough at room temp. Just use cool--not ice cold--water from the tap.
Marco says
Love this recipe! I've made pizza every weekend now for about 3 months, tried a bunch of recipes and this is the best – thank you!
Peggy Paul Casella says
You're welcome!
Michael Berkeley says
I made it with ‘OO’ flour and it came out among the best Neapolitan pizza dough recipes I have tried, and I’ve tried a lot! The dough has a great smooth elastic texture after the first rise and the long rise at room temperature gives it a great taste.
Simple crushed Roma tomato, basil and mozzarella di bufala and, oh my!
Thank you.
Peggy Paul Casella says
You're so welcome!
Brian Hofland says
The following comment may seem somewhat omniscient. Please believe me ... that is not - in any way - my intention.
Marie asked you (May 18, 2020 at 1006 pm) ... "Can I use "00" flour instead of bread flour?"
Actually this is according to the " Verace Pizza Napoletana " the best flour to use for a true and authentic Neapolitan pizza.
Read all about it in:
https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana
"... The International Regulation is a set of codified rules, orally transmitted by neapolitan’s generation of pizzamaker, passed down from father to son.
In 1984 Antonio Pace and Lello Surace reunited the most important and famous pizzamaker of the time to write down the fundamental rules in order to recognize and differentiate the True Neapolitan Pizza from the other type of pizza, giving it the maximum dignity. Since then, the International Regulation has been the heart of the Associazione Verace Pizza Napoletana, which protect the tradition of this old recipe and spead its secrets, defending its uniqueness and peculiarity. ..."
"... The products that provide the base for " Verace Pizza Napoletana "- (Vera Pizza
Napoletana) include:
wheat flour type "00"/ flour type "0": highly refined flour which has been
milled to standard “00” (doppio zero). The flour has an almost talcum-powder
like appearance, white, fine and is completely free of bran or germ.
A small amount of wheat flour type "1" is allowed to be added providing the
percentage ranges from 5 to 20%."
Make no mistake about it ... as everyone else ... I love your excellent site!
Rosita says
Yum!! I am so glad I stumbled upon this recipe. I had been using another for pizza Napolitana, but this recipe is waaaaay better! I especially appreciate the tips on baking in a conventional oven. I did this with regular flour, but have a good amount of 00 flour. I read another comment that found success with 00 so I’m super excited to try that too. Thank you for this recipe!!
Carlos says
Thank you for this recipe! I have a question, how should the dough look after the 20 hour room temperature rise time? Mine has doubled in size at 17 hours, should I go ahead and shape it, or leave it for the full 20 hours?
Peggy Paul Casella says
You can shape the dough as soon as it doubles. The only benefit of letting it go another few hours is extra fermentation time, which might give it slightly more flavor.
Joe says
Hi
Is it ok to use just a tiny bit of sugar to activate my yeast before fermenting at room temperature?
Thanks.
Peggy Paul Casella says
You can add sugar, but it's not necessary.
D. Miranda says
Hi! I'm so excited to try this recipe but I am unsure where to bake it in my oven. There are three adjustable racks and the heating element is on the bottom. Might you know where I could bake the pizza to ensure the best Neapolitan crust possible? Thank you so much for this wonderful recipe (it's making me hungry just by looking at it).
Peggy Paul Casella says
If the heating element is in the bottom of your oven, then bake the pizza on a rack in the top third of the oven.
Don King says
This is my new pizza recipe from now on. I really don't have a need for another as this has the perfect amount of chewy texture and ever so slightly charred contact points on the bottom. Now I just need to get better at stretching and shaping the dough. I wish it could be made quicker but it is so worth putting in the time and certainly worth the wait. You have done a great job in laying out the recipe and process. Thank you! I especially like the weights for measuring ingredients. I ended up using my .5 inch pizza steel from Nerd Chef preheated @ 550 degrees for 45 minutes and then broiler on high. Each pizza (I made two with the dough) cooked to perfection in precisely four minutes. Great recipe and great site overall. Thank you again! -DK
Peggy Paul Casella says
Thanks for leaving this wonderful comment! Happy pizza making!
ERUM AHMADANI says
I agree 100%. I feels like you took words from my mouth. I am doing exactly the same. Every pizza I have made with this method is perfection!!!
David says
Hi! I just started this and did the exact amounts of King Arthur bread flour and water but the dough ball seemed a bit stiff. I kept working it until all the flour was incorporated which it eventually did but now I'm nervous it's not going to be like stretchy dough when it's done. Is the initial mix of the flour and water supposed to be like this or should I add a bit more water so it's more like regular dough? Thanks!
Peggy Paul Casella says
The dough loosens up a lot during fermentation and proofing. How did it turn out for you?
David says
Oh yeah 24 hours later and it's wet and bubbly. Thanks!
Robert says
Wow !! I followed the instructions and got a great crust that the entire family loved . So glad that I doubled the recipe ... repeat performance tomorrow night 😋
Michelle Hritz says
OMG Peggy! This is the best pizza crust ever!!! It's been my favorite style to order when I would go out to eat but since I'm not doing that anymore... My husband and I thought we would give it a go ourselves! It's so easy we were skeptical at first but once we baked it on a stone in our portable little pizza oven we were believers! It's crisp, yet has the perfect chew and doesn't get soggy as it sit ( didn't sit for long.. lol!) This is now our go to recipe! Can't wait to wow our friends! Definitely worth all the waiting.. so delicious!! Thank you for sharing it!
Kendall says
Hi. Can you please tell me the exact amount of water in grams when using 00 flour? I like using weight measurements for consistency sakes. Also, can I use mineral water such as San Pellegrino? And, can I use pink Himalayan salt? Ooni Frya is arriving and I want to be prepared with a recipe. Thanks!🙂
Tom LeBlanc says
Hi I am going to try this crust.
can you cook the pizza in the oven without a pizza stone or steel?
Would it be the same temperature and time?
Peggy Paul Casella says
You can also bake it on a baking sheet. Either top your dough on a greased baking sheet and bake it at 500 for about 10 minutes, or preheat an upside-down baking sheet like a baking stone/steel in the oven to 550 or so, then switch to broil. Top your dough on a floured upside-down basking sheet or pizza peel, shimmy the topped dough onto the hot baking sheet, and bake for 6 to 8 minutes.
Suzie says
I am planning to double this recipe and wanted to ask - Does each dough ball need to be in a separate airtight container in the fridge? I’m not sure I have room! Can they be in the same one as long as they don’t touch, or are separated by greaseproof paper for example?
Peggy Paul Casella says
Yep! You can keep them in the same container, as long as there's room for them to spread a bit without adhering to each other.
Home Cook says
Hi! We love making pizza at home and typically bake our pizzas in a very hot cast iron skillet in the oven for that pan pizza look. I'd love to try this, but do you think I still need to preheat cast iron for an entire hour? I think we usually do 15-20 minutes at 500 before sliding our dough into the pan and topping very quickly.
Peggy Paul Casella says
I would let the pan preheat for 20 to 30 mins, but 15 minutes will probably be OK. Just check the bottom of the crust to make sure it's nice and brown.
Jen says
If using cast iron, should we still place on the bottom third of the oven?
Peggy Paul Casella says
Yes, either the middle or bottom third should be fine for cast iron.
Lynn says
Is there a difference in taste and/or texture between taking the dough out after 24hr vs 48hr in fridge?
Peggy Paul Casella says
Yes, there is a difference, but it's subtle. Let me know what you think!
Chinook says
Two thumbs way up. Followed the recipe and recommended fermentation process with the exception that I doubled the recipe, refrigerated for 72 hours and I did need lightly with no added flour before the first rise. Used King Arthur Special Patent flour and I did have to add more water to get a wetter dough. After 22 hours it looked exactly like your photo. We just enjoyed our first homemade margherita pizza with tomatoes and basil from the garden. Crust was absolutely amazing. Thanks so much for sharing. You are indeed the pizza queen. 😊 Cheers!
Peggy Paul Casella says
This made my day! There's nothing better than a garden-fresh Margherita pizza!
J. A. MARTINS says
Love this recipe! I added a little bit of liquid smoke to the recipe to give it a wood fire essence to it. Other than that I wouldn't change a thing. I was wondering what you think the outcome would be if I didn't decide the dough into two portions and used this recipe for 1 pizza.
Peggy Paul Casella says
I'm glad you like the recipe! If you decide to keep the dough as one big ball, you'll need to take extra care to stretch or roll it out as evenly as possible. Since the dough will be thicker (I'm assuming you'll be making a sheet pan pizza), I'd lower the oven temp just a bit and bake it for longer. Make sure you check that the underside of the crust is brown in spots before removing it from the oven. Let me know how it turns out!
ronald says
hi, does it have to be an airtight container or just a covered one? clingfilm/towels?
Peggy Paul Casella says
You can use plastic wrap or a damp dish towel, but I do get the best results in a bowl with a tight-fitting lid.
ronald says
Thanks a million!!
Zak says
Should I be using a container that latches/screws closed? Or am I making a bomb?
Peggy Paul Casella says
I would avoid latches or screw-on tops. Haha . . . yeah, they could definitely pop during fermentation. My favorite vessel is a large stainless-steel bowl with a plastic lid. Here's the link to my favorite set https://amzn.to/2EoGZ8c (Amazon affiliate link)
Anjali says
Thank you for this recipe. This is the first time I'm actually thrilled with how my pizza came out. I will definitely be making this again soon!
Question: Is it possible to over knead the dough?
Peggy Paul Casella says
Yay! I'm so glad you like the recipe. And yes, there is such a thing as overkneading dough. If you knead for too long, the gluten structure in your dough gets too strong, which will make the finished crust less airy and more dense.
Jasper says
This is a great recipe as written. The reasons it’s only for stars in my opinion is that it is EVEN BETTER with Italian Tipo 00 flour specially made for pizza. I would say that a pizza crust isn’t a true Neapolitan pizza without the Tipo 00.
Vakhula says
Tried this recipe yesterday and it was amazing! Thank you very much for this lovely recipe.
Terence Terenzi says
I have been using a Neapolitan recipe that produces a crisp crust when it comes out of the stone oven but after 15 minutes in a to-go box, the crust becomes chewy. It will actually crisp up again if I reheat it. Do you have any ideas what is causing the dough to become chewy over a 15 to 20 minute period while sitting in a to go box after it comes out of the oven?
Peggy Paul Casella says
I'm not sure about the science behind it, but pizza does sometimes get chewy or soggy when it cools. I'll look into it!
Jeff Kruse says
Question for you - if I am doing multiple pizzas, do you have to let the temperature come back up in between or turn it from broil to bake for a certain amount of time? Or can you just do one right after the other?
Peggy Paul Casella says
I wait to stretch the next ball of dough and top it until after I take the first pizza out of the oven. That way, I know the oven is hot for each pizza. However, if you're in a rush, just close the oven after you take out the first pizza and wait about 5 minutes before you cook the next one.
Bhuvanesh says
Hello There,
The dough came out beautiful, but after I cooked it, it was not as expected.
I followed the recipe exactly as you have mentioned. But when I cooked my pizza in my microwave oven at 230 degrees C for 20, it was thick and not cooking at all.
I am not sure what I did wrong in the steps after the total of 48 hrs of refrigeration, but Im listing down what I did, please tell me what did I do wrong:
After 2 days of refrigeration:
1. Took out all the dough balls from the air tight containers
2. Dough balls had a bit of thin dry layer
3. Stretched the dough a bit, used flour on hands and surface
4. Made smaller dough balls, split 1 dough ball into 2
5. Kept the balls on wooden board and covered them with a towel
6. After 3 hrs, the balls developed a wheatish thicker crust
7. Kneeded the dough balls slightly using cornflour
8. Stretched the dough and made pizza base
9. Dough was sticky and very difficult to make a thin layer
10. Dough also had small hard lumps
11. Baked it at 230 degree C for 20 minutes
Please suggest where I went wrong.
Peggy Paul Casella says
Sorry your pizza didn't turn out as expected! A few things:
1. I haven't ever used cornflour when shaping the dough, so I'm not sure, but that might have something to do with it. (I recommend using bread flour or all-purpose flour.)
2. If the dough had hard lumps, that means the flour wasn't fully mixed in in step 1 of the recipe.
3. I think the main problem is that your baking temperature was too low. I recommend baking the pizza in a regular oven at at least 500 degrees F (260 C). The hotter the oven, the better the pizza!
Bhuvanesh says
Thank you for the response.
1. All purpose flour was getting absorbed very quickly.
2. There were no lumps till I didnt proof it before baking. Could it be due to double stretching that I did. Once after refrigeration and 2nd after proving?
3. I bake in a microwave convection with max available temp of 230 C.
What is the recommended baking time for this dough?
Peggy Paul Casella says
I recommend baking this dough at 500F or more for 6 to 10 minutes.
Bhuvanesh says
My MW Oven has a maximum temp of 230 degree celsius... can you suggest the modification if I want to make at this temp?
Peggy Paul Casella says
No modification, really. Just preheat your oven for at least 30 minutes, so it gets as hot as possible, and bake the pizza for 15 to 20 minutes. You might not get the char spots and billowy crust, but it will still be delicious! Also, for a lower-heat oven, you might want to try my Slow-Rise Pizza Dough, which has a higher hydration.
Charlie says
230 degrees C is not hot enough for Neapolitan dough. If you formed a second ball and the skin was dry then you would get lumps. You can always put a light coat of oil on the top of the balls then seal your container before going in the fridge. However in order for a novice to have a chance at making this type of dough, a video in this blog would be so helpful.
Kami says
I don't have a pizza peel. Could a stretch and make on parchment paper and just transfer to the hot stone and bake it on the parchment paper?
Peggy Paul Casella says
Yep! If you're using parchment, though, you might not want to set your oven to broil. Some parchment papers can withstand super-high temps, but some will burn.
Brandon Dankner says
When you say bake them for 6 minutes, are you broiling them or turning it back to bake on 550*
Peggy Paul Casella says
I mean to bake them on the Broil setting for 6 to 8 minutes.
Angela says
Hi! My pizza takes forever to get done . I put it at 250c(482 degrees f) . Any tips on that . Also I make it on a terracotta stone , but put a parchment papers on it . Should I not be doing that.
Peggy Paul Casella says
A few ideas: First of all, make sure your stone is in the oven before you hit preheat. Second, preheat the oven (with the stone inside) to the highest temperature possible (most ovens will go up to 500 or 550 F these days), and let the oven heat up for at least 30 minutes. Are you using parchment to slide the topped pizza onto the hot stone?
Angela Prathap says
Hi! I preheat the oven with the stones in for nearly an hour. But yes, put the pizza on the parchment paper and not on the stone directly.my oven goes up to 250 degrees Celsius that’s approximately 482 degree Fahrenheit .
Mike C says
My dough stayed kind of wet and sticky. What did I do wrong?
Peggy Paul Casella says
It will be pretty sticky after the first rise. Just keep sprinkling with flour, a little at a time, until you can shape it into balls.
Angela prathap says
Hi! Didn’t hear from you . So should I be putting the pizza on the parchment paper or stone directly.Thanks
Peggy Paul Casella says
If you can, transfer the topped pizza directly to the stone. If, however, you don't have a pizza peel or are having trouble, you can use parchment.
Charlie says
You can use parchment but its best to go straight on the stone however if you do use parchment then slide it out after the first minute then continue the bake process.
Angela says
Thank you so much !
Mark Poggio says
This dough recipe was fantastic. I wish I could show pictures. I have a wood fired pizza oven in my yard and have been trying to replicate pizza from Naples.
Thank you,
Mark
Mark Poggio says
Sorry, I forgot to say i used OO flour to make it as traditional as possible.
Novelia says
Best Pizza Dough Recipe ever!!! I am not sure if this is authentic Neapolitan pizza recipe since I haven’t been to Naples but we don’t care because this dough is so chewy, bursting with flavors! My kids love it, my picky husband loves it... and it actually reminds us of this fancy pizza served at this Japanese Italian restaurant called AW Kitchen. Thank You!!
Nove says
I used all purpose flour since I ran out of bread flour and it still turned out delicious 🙂
Signe Møller says
Hi! can i make this using fresh yeast, and if so, how much would you recomment? I've looked it up online, but the answers differ greatly (from roughly 6g to 12g) thank you!
Peggy Paul Casella says
I haven't tried fresh yeast, but according to Cook's Illustrated, it looks like you need about twice as much fresh yeast as dry. https://www.cooksillustrated.com/how_tos/6620-yeast-types
Let me know how it turns out!
Ryan Barrett says
I think I know the answer but can i use the rapid rise yeast from your 20 hour dough? It’s the same right? You just changed the vernacular? Btw the 20 hour dough was great.
Peggy Paul Casella says
Yep. It's the same thing!
mufid khoury says
HELLO, I LIVE IN ARIZONA AND MY ROOM TEMP IS AROUND 76, WITH THIS ROOM TEMP SHOULD I STILL FERMENT FOR 20 HOURS OR LESS BEFORE I PUT IN THE FRIG. THANKS
Peggy Paul Casella says
You'll probably need less fermentation time. I'd let it sit at room temp for about 12 hours or until the dough has about doubled in volume.
Clair says
I live in FL with the room temps you have. Due to time constraints one day, I used the dough after about 12 hours as it had nicely doubled. I punched it down, divided the dough, put one ball into the refrigerator, the other one back on the counter for approx 90 minutes until it doubled in size again. The resulting pizza was off the chart. Made with 100% whole wheat flour.
Dough Balls says
Do I need to modify your great recipe if I use “00” Flour vs. Bread Flour?
Peggy Paul Casella says
Not really. You might just need some extra flour to get the right consistency.
Bob says
When I clicked the Print button and adjusted for 3 balls the amount of water changed in grams but didn't change the cup amount...it went from 276g or 1.25 cups to 414g but still 1.25 cups. I didn't notice in time and the dough was very dense and wouldn't stretch. Actually none of the cup measurements change when you adjust the number of dough balls. User beware!
Martin says
Yes, all ”Cup, spoon”-amounts is for 2 pizzas. So you have to recalculate that when making more or less pizza. All weight measures are still correct.
Clair says
Simply the best! I've tried quite a few pizza doughs for my OONI Frya Oven, and this one is absolutely fantastic. My go-to recipe from now on. The first dough that actually stretched easily and nicely to the desired 12-inches. I made 2/3 of the recipe for two delicious thin-crust 12-inch pizzas with pizza sauce and a mix of mozzarella, pecorino, and parmesan cheeses.
Clair says
Comment #2: I really appreciate the fact that this recipe uses metric measurements in grams as opposed to cups, tablespoons, and teaspoons.
Comment #3: I made this dough with 100% whole wheat flour using 2/3 of the recipe's quantities to yield 2 12-inch pizzas. Given that whole wheat flour absorbs more water, I upped the water amount to 70% of the flour content (308 g whole wheat flour, 216 g of water). After 48 hours, I baked one of these in my toaster oven at 480 F, which came out great. I baked the other one in the OONI Frya pizza oven after the dough was in the refrigerator for 72 hours. Added a bit of pizza sauce, then a mix of grated aged gouda, pecorino, and parmesan cheeses. Delicious - great-tasting thin pizza with a slightly crunchy crust, nice char, after about 90 seconds. In both cases, it was easy to stretch the dough to the desired size, something I've been struggling with with other recipes.
Stephanie says
What temperature did you heat the Freya to when you baked it for 90 seconds?
james says
Can I use instant yeast?
And how would you go about that?
Or which changes to the recipe would you make to use instant yeast?
Lmk,
Appreciate your time.
Peggy Paul Casella says
Yes! The recipe is actually written using instant dry yeast.
Lauren says
This is the dough recipe I've been searching for! Thank you! It turned out perfect for me twice over. Trying it for a 3rd time this weekend, this time with tipo 00 flour because, why not? Needed a teensy bit more water but I worked it out. Will report back when I make it this Sunday!
Gligorije Nikolic says
Just perfect! Made two pizzas of this amount, just I did some modifications on how to make the dough (ordering of mixing ingredients, and not mixing all of the flour in one time). But it was perfectly crispy!
Fulton says
Hello! I've completed the 1st rise and looks amazing. Hoping to make tonight, which will be in 11 hours. Will this be sufficient for the 2nd rise? I understand I'm losing out on complex flavor - hoping I will be able to shape it!?!
Peggy Paul Casella says
It should be OK. Let me know how it turns out!
Deborah Butcher says
Made this dough and it was excellent. Wondering how it would be if I substituted King Arthur 00 Flour for the bread flour?
Peggy Paul Casella says
Glad to hear it! 00 flour works great. You might just need to adjust with more flour. Start with the amount in the recipe, then mix in a little more flour as needed until the dough comes together in a tacky but not wet ball.
BRiff says
Ive found that a combo of 35% "00" and 65% Bread Flour gives really good results (i.e. soft semi-chewy inner Cornicione with a crip outer crust!)
Deborah Butcher says
That's what I'm looking for! Will try this flour ratio this weekend (or sooner) lol.
Deborah Butcher says
Thank you! Will try with the 00 flour to see if it makes any difference in the taste.
Karl says
The climate where I live is pretty hot, and the dough doubled after about 8 hours, so I divided it up and put it in the fridge, in fear that the yeast would die off. Hope it still works!
Karl says
Worked out really well! Kids loved it!
Katie says
I made this with a pizza stone and the hottest my oven got at 550, and put the sauce and toppings on before putting it in the oven. The dough would just not cook. The edges tasted great, but the majority of the pizza was raw. It wasn't soggy from the sauce, it was completely raw even when I cooked it ~12 minutes and my cheese was burnt. Any ideas? Has anyone had success with prebaking the dough and at what point should I put the sauce and toppings on?
Also now I have moved and don't have a pizza stone and my oven only goes to 450. How long should I cook it?
Lisa Coons says
I followed the recipe exactly and it turned out perfect!!! I like the broil technique, it actually formed burnt edges just like a wood fired oven.
Jill Yarberry-Laybourn says
I love this pizza dough! Delish! Perfect blend of crispy and chewy! Thank you!
Andrea says
I love the look of this dough and am keen to try it. It’s hot and humid where I live. I’m concerned the long prove time will have the dough taking over the house! Should I just watch and put in fridge as soon as it’s doubled in size?
Peggy Paul Casella says
Yes! Just let it rise until it about doubles in volume.
Alanna B says
Looking forward to making this dough! How long and at what temperature would you suggest cooking the pizza if baking on a perforated pizza pan? Thank you!
Peggy Paul Casella says
Preheat to 500F for 45 minutes or so, then bake the pizza on the pan for about 10 to 15 minutes, until the crust is golden and the cheese is browned in spots. Enjoy!
Chris Haugen says
A question I've always wondered about: If your burner is at the top of the oven, do you still cook it on the lower third of the oven? My ovens have the burner (and broiler) at the top of the oven. Where should I place the rack?
Peggy Paul Casella says
Yep! Lower third of the oven is ideal for top-of-oven broilers. The point is for the oven to be as hot as possible, but for the direct heat source to be far enough from the pizza so it doesn't burn before the crust cooks.
Chris says
Thank you, ma’am!
Alex L says
As a somewhat 'stressy' person when it comes to kitchen time I was really worried that I had messed up the quantities with the dough and ended up re-measuring the weight at the end and rectifying with a bit more water and subsequently stressing for 2 days that I had ruined it!
The end result was absolutely perfect though! (although next stop is a peel as using a plastic chopping board is not ideal when you are transferring to a pizza stone at 300degrees!
I never would have guessed it would be so easy to make restaurant quality pizza at home. I cannot wait to make more from this recipe!
Pete says
Hey Peggy
I'm looking forward to trying this out later this week but had a question:
You don't seem to suggest so much kneading - in other recipes I've seen they're suggesting 'knocking back the dough' after it's risen. Is it alright to leave this out or do you knead it again as part of rolling it out?
Peggy Paul Casella says
Hi Pete! This recipe doesn't require extensive kneading. Just follow the instructions, and let me know how it turns out!
Tyler says
Have used this recipe twice now for pizza on the Big Green Egg... Works perfectly. Followed the directions exactly, and was rewarded! Crust is soft, supple, and perfect when cooked in an incredibly high temp setting, quickly... The closest you'll be to Neapolitan pizza, stateside.
Charlie says
Is the initial mix of the dough supposed to be dry. I was barely able to incorporate all the flour. I did not want to add any more water as that would change the hydration level.
Peggy Paul Casella says
Yes, this dough has a low hydration. I have the best success kneading any remaining flour into the dough by squeezing the dough through my fists right in the bowl.
Charlie says
Can this stay in the refrigerator longer say 72 hours?
Peggy Paul Casella says
You can, but there's a chance it might overferment. Let me know how it turns out!
Charlie says
So I have had the dough in the fridge for 24 hours after the first 24 at room temp. Its still the same size as when I made the balls. Should I expect it to grow more or will it stay as per ball size for the next 24 hours.
Peggy Paul Casella says
The balls won't grow that much more. Let me know how it turns out!
Nadia says
Thanks for the recipe! The dough is in the fridge and I will be making later on tomorrow. I Was wondering how many people each pizza serves- one or two adults?
Peggy Paul Casella says
A 12-inch pizza can serve up to 4 people, and the recipe makes enough dough for two pizzas.
Pieter says
Great pizza dough!
Followed instructions, turned out great.
Baking: pizza stone (1/2 inch thick), heat on bbq to 350°c, bake for 4,5 min , perfect result!
Dalia says
I made this recipe for the first time last week, and it is hands down the best pizza dough I have ever made. It gets so nice and bubbly and it reminded me of all my trips to Italy. Thank you so much!!
Giovanni says
Hi. Just made the recipe ,
Mine wasn’t like a Neapolitan style but super crispy and the family loved it. Would definitely make it again. Thank you a great recipe.
Impatient Eater says
Hi! I've let my dough rise on kitchen counter for 24 hrs. Can I use it tonite or do I really have to refrigerate for another 24 to 48 hrs before use?
Peggy Paul Casella says
Technically, you can use it before the second rise, but it won't bake quite as well. Let me know how it turns out!
Susan Franks says
Fantastic recipe - same as another reviewer - have been trying to get pizzeria style at home and it never browned right - have made it twice so far and second time letting it go a little longer in the refrig (tonight). can't wait. I also increased the ingredients 20% to make two larger pizzas. Shared a pic on Insta and had folks asking for the recipe 🙂 THANK YOU!
Louise says
Excellent pizza dough recipe ! It’s a keeper 🍕
Mike Sr says
Just got a Roccbox and stumbled upon this pin. Can't wait to "Rock it out" in my new Roccbox pizza oven. Always made so-so pizza in our regular oven on a stone. Not really satisfied with it. I think this will step up my game!
Jeannine says
Hi - I made the dough and it sat out for 22 hours and nicely rose, but after making it into balls and putting it in the fridge for about 20 hours so far, it completely flattened and doesn't seem to be rising at all. Help!
Peggy Paul Casella says
It flattens out as it cold ferments. Never fear! Just make sure you let it come to room temperature before you stretch it out, and you'll be fine!
Jeannine says
It worked! I was so worried when it deflated in the fridge.It was absolutely delicious too, probably the best pizza I've made. I made it with 00 flour and it was so thin and crisp with puffy edges. One question - I made 2 of the 3 pizzas and the first one looked just like something from Naples but the second, while still delicious, did not puff up around the edges much at all. Any idea why?
Dawn says
I love your pizza knife...can you share the link for that product? I just made a batch...cant wait to fire up my Ooni Koda. This recipe seems fantastic. We have had trouble with dough that won’t brown, or dries out too much.
Peggy Paul Casella says
This is the knife I use: https://amzn.to/3clIzGa
Let me know how your pizza turned out!
Joshlyn says
Hello! How might I alter this for using 00 flour? Excited to try this out! Sounds amazing
Matt A says
Hi Peggy. Thank you for the amazing recipe. It’s our favorite pizza anywhere! Quick question: would whole wheat bread flour work?
Thank you!
Peggy Paul Casella says
I haven't tried the recipe with whole wheat bread flour. At first, maybe swap out one-third of the regular flour for whole wheat, and see how it goes!
Clair says
I’ve made it with ww flour many times. See my November 5, 2020 comments.
Georgia says
This is the most wonderfully delicious, chewy yet perfect pizza dough out there. People always pick up on the soughdough taste the dough creates whilst resting and they love it. I built a pizza oven with my dad in lockdown last year and have only used this recipe since as it is so good.
Peggy Paul Casella says
Yay! I'm so happy to hear that!
Shaakirah says
Hi i only have cake wheat flour is that okay to use instead?
Peggy Paul Casella says
I've never tried cake flour. Let me know how it goes!
Arie says
Hi,
So in step2 (where you leave the pizza at room temp to rise for 18-24hrs), just to confirm, you are leaving the dough in a covered bowl on the countertop till doubled? not in the fridge?
Is it okay to add a little oil to the dough while covered? Most other recipes i've used called for a light coating to prevent a shell from forming....
I just mixed the dough so now waiting.
Thanks!
Peggy Paul Casella says
Yes, leave it at room temp for the first rise, then ball it up and refrigerate as written in the recipe. Let me know how it goes!
Stephanie says
Hi! This is my all-time favorite recipe for baking in the oven, but I’m wanting to try it out in my Ooni. You mentioned heating the pizza oven to 800°-900°, but how long would this dough take to bake? Thanks!
Peggy Paul Casella says
It should take 1 to 2 minutes to bake at that temperature in your Ooni, more or less. Make sure you watch it and keep turning it every 30 seconds or so for the best results!
Mike Sr says
Hi, how would this dough work out if used to make sausage bread (rolled and filled with sausage and cheese). And do you know what the weight is of the total weight of this dough recipe, as I need to make 3, 1 LB dough balls total. Thanks
Peggy Paul Casella says
Yes, it should work fine for sausage bread. The recipe makes about 2 pounds of dough, for reference. I'd make two batches and freeze the extra 1-pound ball.
Karina Kmiotek-Ally says
I use the Caputo 00 flour fire this recipe and double it as one portion is never enough😉 thanks for sharing!
ilFornino New York says
Thank you for sharing this recipe. I just finished rolling out the dough. Can I use this dough to make pizza rolls?
Peggy Paul Casella says
Yes!
Zoe says
Is it possible to use the dough on the same day it’s made, or is the 24 hour rest critical? Thanks!
Peggy Paul Casella says
Yes, you do need the rest time.
Bryan says
Thank you for the recipe. pizza came out good. Had a hard time stretching due to the dough tearing. Any suggestions?
Pierre Hyser says
Excellent flavours. also please check another top recipes at http://www.worldclassrecipe.com
Zoe says
This is my go-to pizza recipe. Perfect every time!
I’m curious if it’s possible to do something similar substituting whole wheat flour or if you happen to have a whole wheat crust recipe? Thanks so much!
Peggy Paul Casella says
I do have a 100% whole wheat dough (https://www.thursdaynightpizza.com/100-whole-wheat-pizza-dough/), but you can always experiment by swapping in 1 cup of whole-wheat flour for 1 cup of bread flour or 00 flour in this recipe. Let me know how it turns out!
Zoe says
Wonderful! I’ll give both suggestions a try. Thanks so much!
Shane says
Just purchased my Ooni and can’t wait to make my first pie. Just curious on the difference between Bread flour and 00 flour for this recipe? Should
Peggy Paul Casella says
Feel free to use either bread flour or 00. Let me know how it turns out!
Shane says
Ahhh. I’m not sure what I did. As I baked the pizza in the Ooni. The whole thing rose to about an inch thick including the center of the pizza where the toppings were. Please help lol
Shane says
I made the dough. The flavour was fabulous. But for some reason my dough puffed up to about an inch thick even where the toppings are. Any idea what caused this?
Peggy Paul Casella says
It sounds like the dough wasn't rolled or stretched out enough. Did you divide it into 2 or 3 balls, then stretch it out to a 12- to 14-inch round?
Mike says
hi first time making this reciepe just mix everything together it seams very dry is that right.....thank you
Peggy Paul Casella says
Yep, just knead it together with your hands until all the flour is incorporated, then trust the recipe. Let me know how it turns out!
Jim says
Hi Peggy if I want to add a small amount of garlic powder and dried basal for taste would that be ok? Also I have an electric pizza oven that has an upper and lower heating element which I control with separate thermostats. I place the pizza on a stone lower rack. Should I only use the upper element to broil as your receipt calls for in a traditional oven?
Peggy Paul Casella says
Sure, go ahead! And experiment with different placements in your oven. Every oven is different, so experimentation is the best bet!
Christine Simeonides says
Hi Peggy! We love your recipe for Neapolitan pizza. I've had trouble over the last year with getting it to rise (same with a bread dough recipe I use). We live in Florida, where it is always humid, and someone suggested adjusting the water in the recipe because of the humidity in the house (even in a new home, with doors, windows shut and AC on). I'm giving that a try today, but if that doesn't work, do you have any other suggestions? I also put the dough in the oven to rise, sealed with a dish towel on top of the bowl as well. I've even doubled the Instant Dry Yeast as well. I'm a a loss.
Peggy Paul Casella says
Hi Christina. I do think using less water should work, but let me know if it doesn't!
Christine says
Hi Peggy! It didn't change how much the dough rose, but my husband said the dough was easier to stretch this time, so we'll keep cutting the water by 10% since it's so humid in Florida. Thanks!
Georgia Geary says
This is without a doubt the best pizza dough recipe on the internet. I’ve been using this for over 2 years since I made a pizza oven in lockdown and won’t use anything else.
Peggy Paul Casella says
Thanks for the sweet comment, Georgia! I really appreciate it. 🙂
Ayie says
Hi, this turns out so well and flavorful.
If I make for two batches of this recipe, can I mix bread flour with 00 flour?
Do you think, it will turn out well?
Thank you
Peggy Paul Casella says
Yes, you can absolutely use a mix of bread flour and 00. Let me know how it turns out!