How to Make Perfect Homemade Pizza Every Time
How to Make PERFECT Homemade Pizza Every Time! is a medium Italian recipe that serves 4. 800 calories per serving. Recipe by Nona Assunta on YouTube.
Prep: 14 hrs 44 min | Cook: 51 min | Total: 15 hrs 50 min
Cost: $3.93 total, $0.98 per serving
Ingredients
- 500 g Bread Flour (high-protein (12-13% protein) bread flour)
- 300 ml Cold Water (cold tap water; refrigerate if kitchen is warm)
- 12 g Fine Sea Salt (fine salt, about 2 teaspoons)
- 0.25 tsp Active Dry Yeast (quarter teaspoon (approx. 1 g) dry yeast)
- 400 g Canned Peeled Tomatoes (crush by hand, no cooking needed)
- 200 g Fresh Mozzarella (torn by hand, drained on a plate for 30 minutes)
- to drizzle Extra Virgin Olive Oil (drizzle on pizza after baking)
- a handful Fresh Basil Leaves (add after baking or under cheese)
Instructions
Combine Water and Salt
Pour the cold water into the mixing bowl, add the fine sea salt, and stir until fully dissolved.
Time: PT2M
Add Flour and Yeast
Add about three‑quarters of the bread flour, then sprinkle the quarter‑teaspoon of yeast over the surface. Mix briefly, then add the remaining flour and stir until no dry flour remains.
Time: PT2M
Initial Rest
Cover the bowl with a plate and let the dough rest for 20 minutes.
Time: PT20M
First Set of Folds
After 20 minutes, wet your hand, reach under one side of the dough, pull it up, and fold it over onto itself. Turn the bowl and repeat three more times (four folds total).
Time: PT10S
Second Rest
Cover again and let the dough rest for another 20 minutes.
Time: PT20M
Second Set of Folds
Repeat the four‑fold technique as in step 4.
Time: PT10S
Long Fermentation
Cover the bowl and let the dough sit undisturbed overnight (about 12 hours) at room temperature, or place it in the refrigerator if your kitchen is warm.
Time: PT12H
Shape Dough Balls
Turn the dough out onto a lightly floured surface, divide into four equal pieces, and roll each piece into a tight ball, tucking the edges underneath. Place the balls on a tray, spaced apart, and cover with a cloth.
Time: PT5M
Second Proof
Let the dough balls rest for 2 hours at room temperature (or 2‑3 hours if the kitchen is cooler).
Time: PT2H
Preheat Oven and Steel
Place the baking steel on the highest rack and preheat the oven to its maximum temperature (500‑550°F / 260‑290°C) for at least 45 minutes.
Time: PT45M
Temperature: 500‑550°F
Stretch the Pizza
On a board dusted with semolina, press the dough ball with fingertips to flatten, then gently stretch it outward, leaving a 1½‑inch rim untouched. Use gravity by hanging the dough over your knuckles to finish the stretch.
Time: PT5M
Add Toppings
Spread hand‑crushed canned tomatoes over the base, sprinkle torn mozzarella, add a drizzle of olive oil, and place fresh basil leaves (either under the cheese or after baking).
Time: PT2M
Bake Pizza
Slide the pizza onto the preheated steel using a peel. Bake for 5‑6 minutes, or until the rim is puffed, dark‑golden, and the cheese is bubbling.
Time: PT6M
Temperature: 500‑550°F
Finish and Serve
Remove pizza, drizzle a little more olive oil if desired, let rest 1 minute, then slice and serve.
Time: PT2M
Nutrition Facts
- Calories
- 800
- Protein
- 30 g
- Carbohydrates
- 100 g
- Fat
- 30 g
- Fiber
- 4 g
Dietary info: Vegetarian
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of Bread Flour: All-Purpose Flour
- Instead of Fine Sea Salt: Kosher Salt (use 1.5× amount)
- Instead of Active Dry Yeast: Fresh yeast (2 g)
- Instead of Canned Peeled Tomatoes: Fresh ripe tomatoes, peeled and crushed
- Instead of Fresh Mozzarella: Low-moisture mozzarella, sliced
- Instead of Fresh Basil Leaves: Dried basil (use sparingly)
Equipment Needed
- Large Mixing Bowl
- Kitchen Scale
- Measuring Spoons
- Plate (to cover dough)
- Cloth or Kitchen Towel
- Bench Scraper (optional)
- Baking Steel or Heavy Cast Iron Skillet
- Oven
- Pizza Peel (optional)
- Pizza Cutter or Sharp Knife (optional)
Critical Steps — Do Not Skip
- Use cold water and a quarter‑teaspoon of yeast to ensure a slow rise.
- Do not knead; let the dough develop gluten during rests and folds.
- Allow the shaped dough balls to rest for at least 2 hours before stretching.
- Preheat the baking steel for a full 45 minutes to achieve true oven‑spring.
Chef Tips from the Video
- Use a kitchen scale for precise flour and water measurements; small variations affect hydration.
- Dust the work surface with semolina instead of flour to prevent sticking and add a subtle crunch.
- If your oven cannot reach 550°F, use a broiler for the final minute to add char.
- Let the mozzarella drain on a plate for at least 30 minutes to remove excess moisture.
Troubleshooting
Dough tears when stretched.
Allow the shaped dough balls an additional 30‑60 minutes of rest; the gluten will relax.
Crust is pale and soft.
Preheat the steel for the full 45 minutes and bake at the highest oven temperature; consider using the grill element for the last 2 minutes.
Pizza tastes bland, only tomato and cheese.
Make sure you used the correct amount of salt (12 g) and allowed the overnight fermentation for flavor development.
Dough is overly sticky and spreads flat.
Increase flour slightly (10‑20 g) and ensure the dough rested long enough; insufficient salt can also cause slack dough.
Storage
Refrigerator: The dough can be kept in the refrigerator for up to 48 hours after the first long fermentation.
Freezer: Freeze individual dough balls wrapped tightly in plastic; thaw overnight in the fridge before use.
Room temperature: Do not store at room temperature longer than 4 hours after shaping.
Make-Ahead Tips
- The dough can be mixed Thursday night and refrigerated overnight for a Friday pizza.
- After the first long fermentation, you can portion and freeze dough balls for future use.
Frequently Asked Questions
What is the cultural significance and history of Traditional Neapolitan-Style Pizza Dough in Italian cuisine?
Neapolitan pizza dough originates from the Campania region of Italy, where families historically made a simple bread‑like dough with just flour, water, salt, and a tiny amount of yeast, letting it ferment slowly overnight. The long fermentation creates the airy, blistered crust that defines authentic Neapolitan pizza, a staple of Italian street food and family gatherings.
What are the traditional regional variations of Neapolitan pizza dough in Southern Italian cuisine?
In Southern Italy, the classic dough is made with high‑protein bread flour and a very low yeast amount, fermented for 12‑24 hours. In Rome, a slightly thinner, crisper crust is common, while in Sicily the dough may include a touch of olive oil. The core ingredients remain the same, but hydration and fermentation times vary by region.
How is Traditional Neapolitan-Style Pizza Dough traditionally served in Naples?
In Naples, the pizza is baked on a super‑hot stone or steel for 60‑90 seconds, resulting in a puffed, leopard‑spotted rim. It is served whole, cut into slices at the table, and eaten with hands, often accompanied by a simple drizzle of extra‑virgin olive oil and fresh basil leaves.
What occasions or celebrations is Traditional Neapolitan-Style Pizza Dough traditionally associated with in Italian culture?
Pizza in Naples is a everyday food, but it is also a centerpiece for family gatherings, weekend meals, and celebrations such as birthdays or holidays. Historically, a small piece of dough was baked each week to test the wood‑fired oven’s temperature before the main pizza was made.
What authentic traditional ingredients are essential for Traditional Neapolitan-Style Pizza Dough versus acceptable substitutes?
The authentic ingredients are high‑protein bread flour, cold water, fine sea salt, and a tiny amount of active dry yeast. Acceptable substitutes include all‑purpose flour (with a shorter rise), fresh yeast (about 2 g), and kosher salt (adjusted to 1.5× the amount). No sugar, oil, or milk should be added to the dough.
What are the most common mistakes to avoid when making Traditional Neapolitan-Style Pizza Dough at home?
Common errors include using warm water (which speeds the rise but limits flavor), using too much yeast, skipping the long overnight fermentation, kneading aggressively, and using a rolling pin which crushes the gas bubbles. Also, under‑preheating the steel leads to a pale, floppy crust.
Why does this Traditional Neapolitan-Style Pizza Dough recipe use a quarter‑teaspoon of yeast instead of the whole packet?
A tiny amount of yeast slows the fermentation, allowing the dough to develop complex flavors over 12‑24 hours while the gluten strengthens. Using a full packet creates a fast rise, resulting in a bland, airy crust that lacks the characteristic leopard‑spot rim.
Can I make Traditional Neapolitan-Style Pizza Dough ahead of time and how should I store it?
Yes. After the overnight fermentation, shape the dough into balls, cover them, and refrigerate for up to 48 hours. For longer storage, freeze the balls tightly wrapped; thaw overnight in the fridge before the final 2‑hour proof.
What does the YouTube channel Nona Assunta specialize in?
The YouTube channel Nona Assunta specializes in traditional Italian home cooking, focusing on authentic techniques passed down through generations, especially classic breads, pizzas, and rustic dishes that honor Italian culinary heritage.
How does the YouTube channel Nona Assunta's approach to Italian pizza cooking differ from other pizza cooking channels?
Nona Assunta emphasizes minimal ingredients, long cold fermentations, and the chemistry of dough rather than shortcuts or high‑tech gadgets. She avoids added sugars, oils, and excessive kneading, teaching viewers to let time do the work, which contrasts with many channels that promote quick, high‑yeast recipes.
Last updated: October 20, 2026
