How to Make Neapolitan Pizza and Roman Pizza at Home Using the Same Dough

Ingredients

• 1 kg 00 Flour (00 flour with at least 11% protein; all‑purpose flour can be used as a substitute)
• 1 tsp Dry Yeast (Active dry yeast)
• 20 g Table Salt (Fine sea salt)
• 30 ml Extra Virgin Olive Oil (Divided: some for dough, extra for topping and oiling containers)
• 600 ml Cold Water (Tap water, chilled; gives 60% hydration)
• 400 g Canned Peeled Tomatoes (For sauce; blend smooth and season with salt)
• 200 g Fresh Mozzarella (Cut into small cubes and drained on a colander)
• 50 g Pecorino Romano (Finely grated)
• 10 leaves Fresh Basil Leaves (Whole leaves for topping)
• 2 tbsp Fine Semolina (For dusting the work surface and pizza peel)
• pinch Black Pepper (Optional, added to sauce if desired)

Instructions

1. Gather Ingredients and Equipment

   Measure out flour, yeast, salt, olive oil, and water. Set out all equipment listed.

   Time: PT5M

2. Combine Dry Ingredients

   In the mixing bowl, whisk together the 00 flour, salt, and dry yeast until evenly distributed.

   Time: PT2M

3. Add Water and Knead

   With the stand mixer on medium speed, slowly drizzle the cold water while the mixer runs. Knead for about 5 minutes until a shaggy dough forms.

   Time: PT5M

4. Incorporate Olive Oil

   Pour the measured olive oil into the bowl and continue kneading on medium speed for another 2 minutes until the dough is smooth and elastic.

   Time: PT2M

5. First Rest (Room Temperature)

   Cover the bowl with a damp cloth and let the dough rest for 20 minutes at room temperature.

   Time: PT20M

6. Portion Dough into Balls

   Using the kitchen scale, divide the dough into 250 g balls for Neapolitan and 180 g balls for Roman pizzas. Shape each ball by folding the edges underneath to create a smooth top.

   Time: PT5M

7. Oil Containers and Refrigerate

   Lightly coat each plastic container with a thin layer of olive oil, place one dough ball inside, seal, and refrigerate for 16–24 hours.

   Time: PT5M

8. Prepare Tomato Sauce

   Blend the canned peeled tomatoes until smooth, add a tablespoon of salt (and pepper if desired), and set aside.

   Time: PT5M

9. Drain Fresh Mozzarella

   Place the mozzarella cubes in a colander, let the whey drain for a few minutes, then pat gently with paper towels.

   Time: PT5M

10. Preheat Oven

    If using a pizza oven, preheat to 400 °C for Neapolitan and 320 °C for Roman. For a home oven, set to the highest temperature (usually 250 °C) and use a pizza stone.

    Time: PT30M

11. Shape Roman Thin‑Crust Pizza

    On a semolina‑dusted surface, press the 180 g dough ball from the edges inward, then gently stretch the center outward to a 10‑inch thin circle.

    Time: PT5M

12. Bake Roman Pizza

    Transfer the shaped pizza to the peel, spread a thin layer of sauce, add mozzarella cubes, sprinkle pecorino, drizzle a little olive oil on the edges, and bake for 3–3½ minutes at 320 °C.

    Time: PT3M

    Temperature: 320°C

13. Shape Neapolitan Pizza

    On a semolina‑dusted surface, stretch the 250 g dough ball by pushing the center toward the edges, leaving the outer rim untouched to form a puffy crust.

    Time: PT5M

14. Bake Neapolitan Pizza

    Place sauce on the base, add fresh basil leaves, then mozzarella and pecorino, drizzle olive oil, and bake for about 90 seconds at 400 °C.

    Time: PT2M

    Temperature: 400°C

15. Finish and Serve

    Remove pizzas from the oven, add a final drizzle of olive oil and extra fresh basil if desired, slice, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

2100

Protein

80 g

Carbohydrates

260 g

Fat

80 g

Fiber

12 g

Ingredient Substitutions

• Instead of 00 Flour: All-Purpose Flour
• Instead of Dry Yeast: Instant yeast
• Instead of Table Salt: Kosher salt
• Instead of Extra Virgin Olive Oil: Vegetable oil (not recommended)
• Instead of Canned Peeled Tomatoes: Fresh tomatoes, peeled and blended
• Instead of Fresh Mozzarella: Low‑moisture mozzarella
• Instead of Pecorino Romano: Parmesan

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Plastic Containers with Lids
• Kitchen Scale
• Pizza Peel
• Pizza Oven or Home Oven
• Rolling Pin (optional)
• Colander
• Knife
• Cutting Board
• Blender or Food Processor
• Scissors (optional)

Critical Steps — Do Not Skip

• Step 5: First Rest (Room Temperature)
• Step 6: Portion Dough into Balls with correct weight
• Step 7: Oil Containers and Refrigerate for proper fermentation
• Step 9: Drain Fresh Mozzarella to avoid soggy crust
• Step 12: Bake Roman Pizza at 320°C for correct crunch
• Step 14: Bake Neapolitan Pizza at 400°C for rapid oven spring

Chef Tips from the Video

• Use a kitchen scale for every ingredient; pizza dough is unforgiving to ratio errors.
• A thin layer of oil on the container walls prevents dough from sticking during the long cold ferment.
• For an authentic Neapolitan flavor, add a few drops of smoked olive oil just before serving.
• If you lack a pizza oven, preheat a pizza stone in a conventional oven for at least 45 minutes.

Troubleshooting

Storage

Refrigerator: Stored in oiled containers, dough can keep 2‑3 days; use within 24‑48 h for best flavor.

Freezer: Freeze individual dough balls wrapped tightly in plastic and a freezer bag for up to 1 month. Thaw overnight in the fridge before use.

Room temperature: Do not store dough at room temperature beyond the initial 20‑minute rest.

Make-Ahead Tips

• The dough can be portioned and frozen; thaw in the fridge 12‑24 h before shaping.
• Prepare the tomato sauce up to 2 days ahead and store in an airtight container.
• Drain mozzarella a few hours before use to remove excess moisture.

Frequently Asked Questions