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how to make pizza dough at home neapolitan style

How to Make Pizza Dough - Neapolitan-Style

Learn how to make pizza dough at home in the Neapolitan style. No specialty equipment needed thanks to these helpful tips and tricks.
5 from 1 vote
Prep Time 9 mins
Cook Time 6 mins
Course Dinner
Cuisine Italian
Servings 4 pizzas

Ingredients
  

For the Pizza Dough:

  • 523 g double-zero flour plus extra for shaping the dough balls
  • 340 ml room-temperature water
  • 15.7 g salt
  • 7 g dry active yeast or one sachet if using pre-packaged
  • Extra-virgin olive oil as needed

For the Margherita Pizza:

  • 1 28- ounce can San Marzano whole tomatoes
  • 1/2 teaspoon kosher salt
  • 500 grams fior di latte cheese roughly torn into 1-inch pieces
  • Small bunch fresh basil leaves roughly torn
  • Extra-virgin olive oil as needed
  • Freshly-grated Parmigiano Reggiano cheese as needed

Instructions
 

For the Pizza Dough:

  • In a mixing bowl, combine the water and the salt. Stir until the salt is fully dissolved. Add one handful of the flour and stir, with a spoon or your finger tips, until incorporated. Add the yeast and stir, with a spoon or your finger tips, until incorporated.
  • Add the remaining flour and stir, with a spoon or your finger tips, until a just incorporated. Using your hands, knead the dough into a ball for 2-3 minutes or until all of the flour has been incorporated.
  • Transfer the dough onto a work surface and knead it for 15 to 20 minutes. This process is very important for creating a strong gluten structure, which will result in a more elastic and stretchable dough. Once kneaded, shape the dough into a ball.
  • Brush the inside of a bowl with a thin layer of olive oil and place the dough in the centre. Brush the top of the dough with a thin layer of olive oil and tightly cover the bowl with plastic wrap or a damp towel. Place in a warm spot on your counter for 2 hours or until the dough has doubled in size.
  • Transfer the dough to a lightly floured work surface and cut into four equal portions. Form each portion of dough into a ball and place on a lightly floured tray. Drizzle the top of each dough ball with a thin layer of olive oil and tightly cover with plastic wrap or a damp kitchen towel. Place the tray in a warm spot on your counter for 4 to 6 hours, or until the dough has doubled in size. Alternatively, refrigerate for up to 4 days. Before using, remove the dough from the fridge for 1 to 2 hours and let it come to room temperature.

For the Margherita Pizza:

  • Set a rack in the top third of your oven and preheat it to 500F. Switch to broil on the highest setting your oven can manage and let preheat another 10 minutes.
  • Meanwhile, preheat a dry, large cast-iron pan over medium heat.
  • Flour a work surface and stretch one ball of pizza dough. Carefully lay the pizza dough in the dry, preheated skillet. Spoon the crushed tomatoes on to the dough, leaving the crust plain. Add some cheese, basil and drizzle with olive oil.
  • Transfer the pan to the oven and broil for 3 to 4 minutes or until the cheese is bubbling and the crust is golden brown and slightly charred.
  • Remove the pizza from the oven and, if desired, place it over a medium-high stove for 2 to 3 minutes to make the bottom of the crust extra crispy. Transfer the pizza to a cutting board, top with freshly grated Parmigiano Reggiano and cut into slices. Let stand 2 minutes before serving.
  • Repeat this process with the remaining pizzas.
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