Neapolitan Pizza Dough Recipe (Quick & No Knead)

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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