3 Hour Neapolitan Pizza! (Easiest Recipe)

Ingredients

• 2 g Active Dry Yeast (fresh, low‑temperature yeast for quick fermentation)
• 375 g Water (room temperature (about 20‑22°C))
• 500 g Caputo 00 Flour (double‑zero Italian flour, finely milled for Neapolitan crust)
• 12 g Sea Salt (fine sea salt for flavor)

Instructions

1. Dissolve Yeast

   Place 2 g of active dry yeast into the mixing bowl, add 375 g of room‑temperature water, and stir with a wooden spoon until the yeast fully dissolves.

   Time: PT2M

2. Add Flour and Salt

   Add 500 g of Caputo 00 flour and 12 g of sea salt to the bowl. Mix with the spoon until a shaggy dough forms.

   Time: PT3M

3. Hand Knead

   Using clean hands, knead the dough in the bowl for about 5 minutes until it becomes smooth, elastic, and slightly tacky.

   Time: PT5M

4. First Rest (Bulk Fermentation)

   Transfer the dough to the wheeled proofing bucket, cover loosely, and let it rest at room temperature for 30 minutes.

   Time: PT30M

   Temperature: 20‑22°C

5. Stretch‑and‑Fold & Shape Ball

   After the 30‑minute rest, stretch the dough on a lightly floured surface, fold each side toward the center, and then form it into a tight ball. Return the ball to the bucket and let it rest for 1 hour at room temperature.

   Time: PT1H

   Temperature: 20‑22°C

6. Divide and Shape Dough Balls

   Turn the rested dough onto a floured bench, divide it into three equal portions of about 290 g each, and shape each portion into a tight ball using a bench scraper. Place the balls on a lightly floured tray, cover, and let them double in size for 1½ hours at room temperature.

   Time: PT1H30M

   Temperature: 20‑22°C

Nutrition Facts

Calories

595

Protein

20 g

Carbohydrates

115 g

Fat

2 g

Fiber

6 g