Neapolitan Pizza Dough Recipe.
Neapolitan Pizza Dough Recipe. is a easy Italian recipe that serves 2. 1200 calories per serving. Recipe by Ryan Michael Carter TV on YouTube.
Prep: 3 hrs 35 min | Cook: 34 min | Total: 4 hrs 24 min
Cost: $0.65 total, $0.33 per serving
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat (gluten), Yeast
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (adds a bit of gluten), Tipo 00 Flour (more authentic, softer texture)
- Instead of Water: Filtered water
- Instead of Instant Dry Yeast: Active dry yeast (double the amount, dissolve longer), Fresh yeast (6 g)
- Instead of Fine Sea Salt: Kosher salt (adjust amount), Table salt (use less)
Equipment Needed
- Digital Kitchen Scale
- Large Mixing Bowl
- Bench Scraper
- Dough Tray with Lid
- Pizza Stone or Steel
- Pizza Peel
- Oven
Critical Steps — Do Not Skip
- Hydrating the yeast in lukewarm water
- Creating a flour buffer before adding salt
- Allowing a 2‑hour bulk fermentation
- Punching out air and shaping tight dough balls
- Second proof at room temperature before baking
Chef Tips from the Video
- Use a high‑protein (12‑14%) bread flour or Italian Tipo 00 for the best chew.
- If you have a wood‑fired oven, bake at 800°F (425°C) for 60‑90 seconds for authentic results.
- Cover the dough tray with a damp kitchen towel instead of a lid if you prefer a softer crust.
Troubleshooting
Dough is too dense and does not rise.
Check that the water temperature was not too hot and that the yeast is fresh. Increase the room temperature or extend the bulk fermentation by 30 minutes.
Dough sticks to the work surface.
Dust the surface and dough lightly with flour; avoid adding too much flour during kneading as it will make the crust heavy.
Crust is soggy after baking.
Preheat the stone thoroughly and bake at the highest oven temperature. Use a thin layer of sauce and avoid over‑loading toppings.
Storage
Refrigerator: Store dough balls in an airtight container for up to 3 days. Use within 48 h for best flavor.
Freezer: Freeze dough balls wrapped tightly in plastic wrap and a freezer bag for up to 1 month. Thaw overnight in the fridge before use.
Room temperature: Do not store at room temperature longer than the 1‑hour proof; dough will over‑proof and collapse.
Make-Ahead Tips
- After the first 2‑hour bulk rise, you can refrigerate the dough for up to 24 hours for added flavor.
- Freeze shaped dough balls after the second proof; thaw in the fridge before the final stretch.
Frequently Asked Questions
What is the cultural significance and history of Neapolitan Pizza Dough in Italian cuisine?
Neapolitan pizza originates from Naples, Italy, where it was first made by street vendors in the 18th century. The simple dough of flour, water, salt and yeast reflects the humble, resource‑light cooking of the working class and has become a UNESCO‑recognized culinary heritage.
What are the traditional regional variations of Neapolitan Pizza Dough in Italy?
In the Campania region, the dough is traditionally made with finely milled Tipo 00 flour and a long, slow fermentation. Some local bakers add a small amount of whole‑wheat flour for added flavor, but the core ingredients remain the same.
How is authentic Neapolitan Pizza Dough traditionally served in Naples?
Authentic Neapolitan pizza is baked in a wood‑fired oven at about 800°F (425°C) for 60‑90 seconds, resulting in a soft, airy center and a slightly charred, leopard‑spotted crust. It is typically served whole, cut into wedges, and eaten with the hands.
What occasions or celebrations is Neapolitan Pizza traditionally associated with in Italian culture?
Pizza in Naples started as a quick street food for workers, but today it is served at family gatherings, festivals, and casual celebrations. It’s especially popular during summer evenings when friends gather around a wood‑fired oven.
What other Italian dishes pair well with Neapolitan Pizza Dough made by Ryan Michael Carter TV?
The same dough can be used for focaccia, calzones, or pizza‑style flatbreads. Pair the pizza with a simple arugula salad, a glass of Chianti, or a classic Italian antipasto platter for a complete meal.
What makes Ryan Michael Carter TV’s approach to Neapolitan Pizza Dough unique compared to other cooking channels?
Ryan Michael Carter TV emphasizes a clear, step‑by‑step explanation of the yeast‑salt interaction and uses a simple dough tray with a lid instead of a sealed proofing box, making the process accessible for home cooks without specialized equipment.
What does the YouTube channel Ryan Michael Carter TV specialize in?
The YouTube channel Ryan Michael Carter TV focuses on straightforward, technique‑focused home cooking tutorials, often breaking down classic recipes into easy‑to‑follow steps for beginners and intermediate cooks.
What are the most common mistakes to avoid when making Neapolitan Pizza Dough at home?
Common errors include adding salt directly to the yeast water, using water that’s too hot, under‑kneading the dough, and not allowing a full 2‑hour bulk fermentation. Each of these can inhibit yeast activity and result in a dense crust.
Why does this Neapolitan Pizza Dough recipe use a flour buffer before adding salt instead of mixing everything together at once?
Yeast is sensitive to salt, which can slow its activity. By first mixing the yeast with a small amount of flour, a protective buffer is created, allowing the yeast to hydrate fully before the salt is introduced to the remaining flour.
Can I make the Neapolitan Pizza Dough ahead of time and how should I store it?
Yes. After the first 2‑hour rise, you can refrigerate the dough for up to 24 hours or freeze the shaped dough balls for up to a month. Thaw frozen dough in the fridge overnight before the final stretch and bake.
What texture and appearance should I look for when the Neapolitan Pizza Dough is ready to bake?
The dough should be smooth, elastic, and slightly tacky to the touch. After the second proof, it should have puffed up noticeably and feel airy; when stretched, it should hold a thin center with a slightly thicker edge that will puff into a leopard‑spotted crust.
Last updated: August 31, 2026
