The Foundation of Every Great Pizza: The Dough

Neapolitan pizza dough is one of the most revered recipes in the culinary world. Protected by the Associazione Verace Pizza Napoletana (AVPN), the authentic method is a precise art form that rewards patience. This guide walks you through every step to create a dough that's airy, chewy, and perfectly charred.

Ingredients (Makes 4 dough balls / 4 x 280g pizzas)

  • 500g Type 00 flour (or high-protein bread flour)
  • 325ml cold water (65% hydration)
  • 10g fine sea salt
  • 1–2g active dry yeast (less is more for slow fermentation)

Step-by-Step Instructions

Step 1: Dissolve the Yeast

Dissolve the yeast in a small amount of the cold water. Using cold water slows yeast activity, giving you more control over fermentation speed and ultimately a more complex flavour.

Step 2: Mix the Dough

Add most of the flour to a large mixing bowl. Pour in the yeast water and begin mixing. Add the salt — never directly on top of the yeast. Gradually incorporate the remaining flour and water, alternating between the two, until a shaggy dough forms.

Step 3: Knead Until Smooth

Turn the dough onto a clean surface and knead for 10–15 minutes until it's smooth, elastic, and slightly tacky. The gluten network you develop here is what gives your crust that satisfying chew. Use the push-fold-turn method consistently.

Step 4: Bulk Fermentation

Cover the dough and let it bulk ferment at room temperature for 2 hours. For a deeper flavour, transfer to the fridge for a 24–72 hour cold fermentation. Longer fermentation breaks down complex starches, making the dough easier to digest and more flavourful.

Step 5: Ball and Proof

Divide the dough into 4 equal balls (~280g each). Use the tucking-under technique to create surface tension. Place them in a lightly oiled tray, cover with cling film, and proof at room temperature for 4–6 hours before use.

Key Tips for Success

  • Use Type 00 flour — its fine milling and high gluten content is ideal for Neapolitan pizza.
  • Don't rush fermentation — time is your most important ingredient.
  • Handle gently — avoid tearing the gas bubbles that have developed during proofing.
  • Stretch by hand — never use a rolling pin; it destroys the airy structure.

Understanding Hydration

This recipe uses 65% hydration, which is ideal for home bakers. Higher hydration (70%+) produces a more open crumb but is harder to handle. As your skills improve, experiment with slightly wetter doughs for an even more pillowy result.

Ready to Bake

Once your dough balls are properly proofed, they should feel light, pillowy, and hold a gentle indentation when poked. Top with San Marzano tomatoes, fresh mozzarella, and a drizzle of olive oil — then bake in the hottest oven you have, ideally on a preheated pizza stone or steel.