Neapolitan Pizza Dough Recipe.

Ingredients

• 500 g Bread Flour (high‑protein (12‑14%); sifted)
• 325 g Water (lukewarm, about 25‑27°C)
• 2 g Instant Dry Yeast (about ½ teaspoon)
• 10 g Fine Sea Salt (about 1½ teaspoons)

Instructions

1. Hydrate Yeast

   Measure 325 g lukewarm water (25‑27°C) into a small bowl. Sprinkle 2 g instant dry yeast over the water and stir gently. Let sit for 5 minutes until the yeast looks slightly foamy.

   Time: PT5M

2. Create Flour Buffer

   In the large mixing bowl, combine 100 g of the bread flour with the hydrated yeast mixture. Mix until a shaggy paste forms; this protects the yeast from direct salt exposure.

   Time: PT5M

3. Add Remaining Flour and Salt

   Add the remaining 400 g flour and 10 g fine sea salt to the bowl. Mix with a wooden spoon or hand until the dough comes together.

   Time: PT10M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth, elastic, and passes the “windowpane” test.

   Time: PT10M

5. First Bulk Fermentation

   Place the dough back into the mixing bowl, cover loosely with a damp cloth, and let it rest at room temperature for 2 hours. This develops gluten strength and flavor.

   Time: PT2H

6. Degas and Portion

   After the bulk rise, gently press the dough to expel excess gas. Divide the dough into two equal pieces (≈350 g each) and shape each into a tight ball.

   Time: PT5M

7. Second Proof (Room‑Temp Rise)

   Place the dough balls in a dough tray, cover with the lid, and let them sit at room temperature for about 60 minutes, or until they have visibly puffed.

   Time: PT1H

8. Preheat Oven and Stone

   While the dough is proofing, place the pizza stone on the middle rack and preheat the oven to its maximum temperature (500°F / 260°C). Allow at least 30 minutes for the stone to become fully heated.

   Time: PT30M

   Temperature: 500°F

9. Stretch the Dough

   On a well‑floured surface, gently stretch each dough ball into a 12‑inch round, leaving a slightly thicker edge for the crust. Avoid using a rolling pin.

   Time: PT5M

10. Add Toppings & Bake

    Transfer the stretched dough onto a lightly floured pizza peel, add desired toppings, and slide onto the hot stone. Bake for 2‑3 minutes, rotating halfway, until the crust is puffed, lightly charred, and the cheese is melted.

    Time: PT3M

    Temperature: 500°F

11. Cool & Serve

    Remove the pizza with the peel, let it rest for 1 minute, then slice and serve hot.

    Time: PT1M

Nutrition Facts

Calories

1200

Protein

40 g

Carbohydrates

240 g

Fat

12 g

Fiber

8 g