How to Make Neapolitan Pizza Dough with Dry Yeast like a World Champion Pizza Chef

Ingredients

• 600 ml Water (cold, about 11°C to keep dough temperature low)
• 1000 g Bread Flour (high‑protein (W 280‑330), preferably Italian ‘00’ or strong bread flour)
• 30 g Fine Sea Salt (adds flavor, keep separate from yeast until later)
• 1 g Active Dry Yeast (dry yeast is ~3× stronger than fresh; use a kitchen scale)
• 200 g Tomato Sauce (plain San Marzano puree or crushed tomatoes, no added herbs)
• 200 g Fresh Mozzarella (drained and torn into pieces)
• 20 g Fresh Basil Leaves (whole leaves, added after baking or just before)
• 15 ml Extra Virgin Olive Oil (for drizzling on top)
• 10 g Semolina Flour (for dusting the peel and work surface, gives a crisp base)

Instructions

1. Weigh and Prepare Ingredients

   Using a kitchen scale, weigh 600 ml water, 1 kg flour, 30 g salt, and 1 g dry yeast. Set each aside in separate bowls.

   Time: PT5M

2. Activate the Dry Yeast

   Pour the cold water into the mixing bowl and sprinkle the dry yeast over the surface. Stir gently until the yeast is fully dissolved; you will see a slight color change.

   Time: PT5M

   Temperature: 11°C

3. Create a Flour Slurry

   Gradually add 10‑20 % of the flour (100‑200 g) to the yeast water, letting it fall like rain. Mix until a loose batter forms; this incorporates oxygen and prevents lumps.

   Time: PT5M

4. Incorporate Remaining Flour and Salt

   Add the remaining flour in batches, mixing after each addition. Once the dough starts to come together, sprinkle the salt over the surface and mix until fully dissolved.

   Time: PT5M

5. Knead the Dough

   Turn the dough onto the lightly floured bench and knead for about 15 minutes, folding and pressing until the surface is smooth, elastic, and passes the “windowpane” test.

   Time: PT15M

6. First Bulk Fermentation

   Place the dough back into the bowl, cover with a damp cloth, and let rest for 2 hours at room temperature (≈23 °C).

   Time: PT2H

   Temperature: 23°C

7. Divide into Pizza Balls

   Lightly flour your hands and bench, then divide the dough into 4 equal portions (≈250 g each). Shape each portion into a tight ball using the “baker’s” folding technique.

   Time: PT10M

8. Second Proof

   Place each ball into a lightly oiled airtight container, spaced apart. Let them proof at room temperature for 3 hours until they are just under double in size.

   Time: PT3H

   Temperature: 23°C

9. Preheat Oven and Stone

   Place the pizza stone on the middle rack and preheat the oven to 450 °C (≈850 °F) for at least 15 minutes.

   Time: PT15M

   Temperature: 450°C

10. Stretch the Dough

    Dust the work surface with semolina. Press the ball from the center outward, leaving a 1‑inch border. Gently lift and stretch using your knuckles until the dough is about 12‑inch in diameter.

    Time: PT5M

11. Add Toppings

    Spread a thin layer of tomato sauce over the dough, leaving the edge bare. Distribute torn mozzarella evenly, add fresh basil leaves, and drizzle with olive oil.

    Time: PT5M

12. Bake the Pizza

    Slide the pizza onto the hot stone using the peel. Bake for 2‑3 minutes, rotating the pizza every 30 seconds to ensure even browning. The crust should be golden‑brown with a slight char on the bottom.

    Time: PT3M

    Temperature: 450°C

13. Finish and Serve

    Remove the pizza with the peel, let rest for 2 minutes, then slice and serve folded or flat. Enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Water: filtered tap water
• Instead of Bread Flour: all‑purpose flour (use 2% more)
• Instead of Fine Sea Salt: kosher salt (adjust weight)
• Instead of Active Dry Yeast: instant yeast (same amount)
• Instead of Tomato Sauce: fresh crushed tomatoes
• Instead of Fresh Mozzarella: low‑moisture mozzarella
• Instead of Fresh Basil Leaves: dried basil (use sparingly)
• Instead of Extra Virgin Olive Oil: vegetable oil (less flavor)
• Instead of Semolina Flour: cornmeal

Equipment Needed

• Kitchen Scale
• Large Mixing Bowl
• Wooden Spoon or Spatula
• Bench or Clean Work Surface
• Dough Scraper (optional)
• Kitchen Towel or Damp Cloth
• Airtight Container
• Pizza Stone or Steel
• Pizza Peel
• Oven Thermometer (optional)
• Oven Mitts
• Pizza Cutter or Sharp Knife

Critical Steps — Do Not Skip

• Activating dry yeast in cold water
• Maintaining dough temperature between 23‑26 °C
• First bulk fermentation (2 h)
• Shaping tight pizza balls
• Second proof until just under double size
• Baking at 450 °C for a rapid, even crust

Chef Tips from the Video

• Use high‑protein flour (W 280‑330) for the best gluten development.
• Cold water and a cool kitchen keep the dough temperature in the ideal 23‑26 °C range.
• Allow the dough to rest covered; a dry skin will inhibit expansion.
• Rotate the pizza every 30 seconds in the oven to achieve an even char.
• Finish with a drizzle of extra‑virgin olive oil just after baking for added flavor.

Troubleshooting

Storage

Refrigerator: Store shaped dough balls in an airtight container for up to 3 days.

Freezer: Freeze dough balls on a tray, then transfer to a zip‑lock bag; use within 1 month.

Room temperature: Do not store dough at room temperature longer than 4 hours.

Make-Ahead Tips

• The dough can be refrigerated after the second proof for up to 48 hours; bring to room temperature before shaping.
• Freeze individual dough balls after the first proof; thaw overnight in the fridge before the second proof.

Frequently Asked Questions