Neapolitan Pizza Dough Recipe (Quick & No Knead)
Neapolitan Pizza Dough Recipe (Quick & No Knead) is a medium Italian recipe that serves 4. 420 calories per serving. Recipe by Mile Zero Kitchen on YouTube.
Prep: 2 hrs 47 min | Cook: 5 min | Total: 3 hrs 10 min
Cost: $35.03 total, $8.76 per serving
Ingredients
- 370 g Water (room temperature)
- 12 g Salt (fine sea salt)
- 500 g 00 Flour (minimum 12‑13% protein, sifted)
- 4 g Dry Yeast (instant dry yeast)
- to taste Canned San Marzano Tomatoes (crushed or whole, drained)
- to taste Olive Oil (extra‑virgin, for sauce and finishing drizzle)
- to taste Fresh Basil (leaves, torn for sauce and garnish)
- to taste Fresh Mozzarella (torn into pieces, high moisture)
- to taste Bresaola (thinly sliced cured beef)
- to taste Lemon Juice (freshly squeezed)
- to taste Arugula (washed, for topping after bake)
- to taste Grana Padano (shaved)
- to taste Parmigiano Reggiano (shaved, for finishing)
Instructions
Combine Dough Ingredients
Place water, salt, 00 flour and dry yeast in a mixing bowl. Mix with a hand mixer or spoon until a shaggy dough forms and all flour is hydrated.
Time: PT5M
First Rest
Cover the bowl tightly with plastic wrap and let the dough rest for 30 minutes at room temperature.
Time: PT30M
Temperature: room temperature
Gentle Stretch
After the first rest, gently stretch the dough on a lightly floured surface, then let it rest again for 10 minutes.
Time: PT10M
Temperature: room temperature
Fold and Rest
Perform a few simple folds to strengthen the gluten network, then rest the dough for another 5 minutes.
Time: PT5M
Temperature: room temperature
Divide and Shape Balls
Divide the rested dough into four equal pieces (about 250 g each). Shape each piece into a tight ball using either the tuck‑in method or a simple fold. Cover and let rise for 2 hours, or until doubled in size.
Time: PT2H
Temperature: room temperature
Prepare Tomato Sauce
While the dough rises, combine canned San Marzano tomatoes, a pinch of salt, a drizzle of olive oil and torn fresh basil in a bowl. Pulse a few times with a hand mixer or crush by hand until slightly chunky.
Time: PT2M
Preheat Oven and Stone
Place the pizza stone on the middle rack and preheat the oven to 500°F (260°C). Allow at least 20 minutes for the stone to become scorching hot.
Time: PT20M
Temperature: 500°F
Stretch and Top Pizzas
On a well‑floured surface, gently stretch each dough ball into a 10‑12 inch round, leaving a slightly thicker edge. Spread a thin layer of tomato sauce, scatter fresh mozzarella, and add optional toppings such as bresaola, arugula, lemon juice, shaved Grana Padano, Parmigiano Reggiano and extra basil. Drizzle with a little olive oil.
Time: PT5M
Bake Pizza
Slide the assembled pizza onto the hot stone using the pizza peel. Bake for 5 minutes, rotating halfway through for even browning.
Time: PT5M
Temperature: 500°F
Finish and Serve
Remove the pizza with the peel, add a final drizzle of olive oil and a few fresh basil leaves if desired. Let rest 2 minutes, slice and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 420
- Protein
- 18 g
- Carbohydrates
- 55 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Contains gluten, Contains dairy, Contains meat
Allergens: Wheat, Dairy, Milk, Meat
Ingredient Substitutions
- Instead of Salt: kosher salt
- Instead of 00 Flour: Bread flour
- Instead of Dry Yeast: active dry yeast (use 1.5× amount)
- Instead of Canned San Marzano Tomatoes: good quality canned plum tomatoes
- Instead of Olive Oil: vegetable oil (for cooking)
- Instead of Fresh Basil: Thai basil
- Instead of Fresh Mozzarella: low‑moisture mozzarella
- Instead of Bresaola: prosciutto
- Instead of Lemon Juice: vinegar (use less)
- Instead of Arugula: baby spinach
- Instead of Grana Padano: Parmesan
- Instead of Parmigiano Reggiano: Grana Padano
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Hand Mixer (optional)
- Bench Scraper (optional)
- Plastic Wrap
- Pizza Peel
- Pizza Stone or Steel
- Oven
- Cutting Board
- Chef's Knife
- Timer
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Mixing dough until fully combined
- First 30‑minute rest to develop gluten
- Final 2‑hour rise until dough doubles
- Preheating oven and stone to 500°F
- Baking for exactly 5 minutes at high heat
Chef Tips from the Video
- Use high‑protein 00 flour for the classic chewy Neapolitan texture.
- A cold water dough can be refrigerated overnight for a slower, more flavorful fermentation.
- If you have an Ooni or other wood‑fired oven, bake at 750°F for 2 minutes for an authentic char.
- Add a light drizzle of olive oil just before baking to enhance crust flavor.
Troubleshooting
Dough does not rise after the final 2‑hour rest.
Check that the yeast is fresh and that the water was not too hot; warm the dough gently (30‑35°C) and extend the rise time.
Crust is dense and not airy.
Handle the dough gently during stretching, avoid over‑working, and ensure the stone is fully pre‑heated.
Sauce makes the crust soggy.
Use a very thin layer of sauce and drain excess liquid from canned tomatoes.
Cheese does not melt fully.
Make sure the oven is at the correct temperature and bake for the full 5 minutes; a hotter stone helps.
Storage
Refrigerator: Unbaked dough balls can be refrigerated for up to 24 hours, tightly covered.
Freezer: Dough can be frozen for up to 1 month; thaw overnight in the fridge before the final rise.
Room temperature: Baked pizza is best eaten immediately; leftovers can be stored at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the dough a day ahead and refrigerate; it will develop more flavor.
- The tomato sauce can be made up to 3 days in advance and stored in the fridge.
- Pre‑shred or slice mozzarella and store in an airtight container.
Frequently Asked Questions
What is the cultural significance and history of Neapolitan Pizza in Italian cuisine?
Neapolitan pizza originates from Naples, Italy, where it was first made by poor families using simple, high‑quality ingredients. It became a UNESCO‑listed heritage food for its traditional preparation methods and its role in Italian street food culture.
What are the traditional regional variations of Neapolitan Pizza in Italy?
In Italy, the classic Margherita (tomato, mozzarella, basil) and Marinara (tomato, garlic, oregano) are the two certified styles. Some regions add local toppings like anchovies, capers, or fresh herbs, but the dough and high‑heat bake remain consistent.
How is authentic Neapolitan Pizza traditionally served in Naples?
Authentic Neapolitan pizza is served whole, hot from the wood‑fired oven, often on a wooden board. It is eaten with hands, folded in half, and paired with a glass of chilled Italian red wine or a light lager.
What occasions or celebrations is Neapolitan Pizza traditionally associated with in Italian culture?
Pizza is a staple for casual gatherings, family meals, and street festivals in Italy. In Naples, it’s common to serve pizza at birthday parties, after‑work meet‑ups, and during local festivals celebrating the city’s culinary heritage.
What makes Neapolitan Pizza special or unique in Italian cuisine?
The uniqueness lies in its simple, high‑quality ingredients, the use of 00 flour, and the ultra‑hot, short‑bake that creates a soft, airy crumb with a slightly charred, leopard‑spot crust.
What are the most common mistakes to avoid when making Neapolitan Pizza at home?
Common errors include over‑kneading the dough, using too much sauce, baking at a temperature that’s not hot enough, and handling the dough too roughly, which can deflate the air pockets.
Why does this Neapolitan Pizza recipe use a no‑knead method instead of traditional kneading?
The no‑knead method relies on a series of short rests that allow gluten to develop slowly, saving time and effort while still producing a light, airy crust similar to the classic hand‑kneaded dough.
Can I make the Neapolitan Pizza dough ahead of time and how should I store it?
Yes, the dough can be refrigerated for up to 24 hours after shaping the balls, tightly covered. For longer storage, freeze the dough balls, then thaw in the fridge before the final rise.
What texture and appearance should I look for when the Neapolitan Pizza is done cooking?
The crust should be puffed with a golden‑brown, slightly charred edge, and the cheese should be bubbling and lightly browned. The interior should be soft and airy, not dense.
What does the YouTube channel Mile Zero Kitchen specialize in?
The YouTube channel Mile Zero Kitchen specializes in fast, approachable home cooking tutorials that focus on classic dishes with a modern, time‑saving twist, often highlighting Italian and Mediterranean flavors.
How does the YouTube channel Mile Zero Kitchen's approach to Italian cooking differ from other Italian cooking channels?
Mile Zero Kitchen emphasizes speed and simplicity, using minimal equipment and no‑knead techniques while still honoring authentic flavors, whereas many other Italian channels focus on traditional, labor‑intensive methods.
Last updated: August 31, 2026
