Pizza Dough

Neapolitan

4 x 250 g balls · 1002 g total

The traditional Neapolitan pizza dough is defined by its simplicity — just flour, water, salt, and yeast. Using 00 flour at 60% hydration produces a soft, pillowy cornicione with characteristic leopard-spotted charring. This style follows the Associazione Verace Pizza Napoletana (AVPN) guidelines and is best baked in a wood-fired pizza oven at 430–480°C for 60–90 seconds. Recommended fermentation: 8–24 hours at room temperature, or up to 48 hours cold. Neapolitan dough is more sensitive to over-fermentation than other styles, so keep a close eye on timing.

Dough Settings

kg
°C

Oil & Sugar

Oven Type

Bake temp400–500°C
Bake time60–90 sec

Yeast & Fermentation

Your Pizza Dough Recipe

Flour (00 Flour)
614 g
Water (15–20°C)
368 g
Salt
18 g
Fresh Yeast
1.8 g

Fermentation Schedule

24h total

Mixed by hand · Room temperature: 20°C · Pizza Oven

  1. Step 1: Mix dough by hand

    Target: 23–26°C dough temp

    Combine ingredients and mix until shaggy. Turn out and knead until smooth, elastic, and the dough passes the windowpane test.

  2. Step 2: Bulk ferment at room temp (20°C)

    14 hours

    Let the dough rise until roughly doubled in size.

  3. Step 3: Divide & shape balls

    15 min

    Divide into 4 equal pieces and shape into tight balls.

  4. Step 4: Proof balls at room temp (20°C)

    10 hours

    Let the shaped balls proof until soft, puffy, and ready to stretch.

  5. Step 5: Bake (Pizza Oven)

    60–90 sec

    Bake at 400–500°C. Leave for 20–30 seconds and then turn for even charring, placing the pizza back on the same spot.

What Makes Neapolitan Dough Different

Neapolitan pizza dough is the purest expression of Italian pizza-making tradition. The dough uses only four ingredients: tipo 00 flour (finely milled soft wheat), water, sea salt, and a small amount of yeast. No oil, no sugar, no enrichments — the flavour comes entirely from long fermentation and extreme oven heat.

The 60% hydration produces a dough that is soft and extensible but not sticky, making it ideal for hand-stretching into the characteristic thin centre with a puffy, airy cornicione (raised edge). Ball weights of 250g yield individual pizzas roughly 30cm in diameter.