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Neapolitan Pizza Dough for Beginners

Published On August 1, 2021 In Italian By Vincenzo Prosperi

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How to Make Neapolitan Pizza Dough for Beginners

Neapolitan Pizza Dough is so light and delicious and when made perfectly it has beautiful golden
specs around the edges and just the right amount of crispness! Try this easy recipe at home and
create an incredible homemade product that will be so addictive, you’ll never want to go out for
pizza again! Impress your loved ones with this easy Neapolitan pizza dough and invest in a small
pizza oven to make ALL the difference. Pizza every night anyone? YES PLEASE!

Watch How to Make Neapolitan Pizza Dough video

recipe :

How to Make NEAPOLITAN PIZZA DOUGH for Beginners

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How to Make Neapolitan Pizza Dough for Beginners

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Vincenzo’s Top Tips To Make Neapolitan Pizza Dough

for Beginners
Should be stuck and add drizzle into it
Once there is 2-3 minutes left, the dough should be stuck to the attachment and the rest of the
bowl should be clean. As an option, add a drizzle of extra virgin olive oil to the bowl and then
knead for the remaining time.
NO to dried out, YES to air tight
Make sure it’s air-tight because you don’t want air getting in and drying out the easy neapolitan
pizza dough.
Save some for later!
These easy Neapolitan pizza dough balls will last for up to 1 week. Just put whatever you’re not
using in the fridge and make sure it is rested at room temp for at least 4hr before you stretch
and cook it.

Neapolitan Pizza Dough for Beginners

Vincenzo's Plate

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COOK TIME
2 mins

COURSE CUISINE SERVINGS

Bread, Pizza Italian 6

EQUIPMENT
Stand mixer (or, your hands!) using flat beater/dough hook attachment
Large mixing bowl
Table space or bench space
Pizza peel
Oven that can reach up to 400 °C - 750°F

INGREDIENTS 1x 2x 3x

1 kg "00" flour 35.27oz. + extra for dusting

1 tsp Dry yeast
600 ml Water 2.5 cups
 5 tsp Salt
Extra virgin olive oil EVOO. Drizzle

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INSTRUCTIONS
1. For this easy Neapolitan pizza dough recipe, pour
2.5 cups of water into the bowl from your stand
mixer and add 10%/100g flour.
2. Mix this well using your stand mixer (or in a bowl with your hands).
3. Next add the yeast and mix again for around 2 minutes.
4. Then, add 50% of your leftover flour (approx. 450g).
5. Mix this at a low speed and allow it to become creamy and smooth. Increase the speed and
while this is mixing, add some more flour just a bit at a time until there is none left.
6. Once you have added the final amount, increase the speed again and knead this for 5 minutes.
7. Switch off the mixer then remove the attachment and touch the dough; it should be nice and
sticky but completely combined.
8. Sprinkle some flour on your kitchen bench/wooden board then remove the easy neopolitan
pizza dough from the bowl and place it on top.
9. If there is any excess flour remaining, add it to the top of the dough and mix it in by folding the
dough over then add the salt and knead it again.
10. Put the dough back into the stand mixer bowl and mix it again using your preferred
attachment for 5 minutes.
11. After 5 minutes, peel the dough from the hook and place it onto a bench you have already
dusted with flour.
12. Shape the easy neopolitan pizza dough into a ball and then move it around using the palm of
both hands on each side of the ball to finish it off.
13. To check if the dough is ready, press down using just one of your fingers. If it quickly bounces
back, it’s ready – if not, you might need to knead it a little more.
 ···

14. Now place it into a large stainless steel bowl and cover it tightly using plastic wrap.
15. Leave the dough to rest at approx. 15-16°C/59/60°F for between 16-20hr/overnight. If it is too
warm in your house, leave it in a cool place then place it in the fridge before you go to bed
and by morning it should be just perfect.
16. Once the dough is ready, remove the plastic wrap, dust your hands with flour and slowly pull at
each of the edges to remove it from the bowl then place it on a surface dusted with some flour
too.
17. Get the tray you are using to rest your dough balls and sprinkle some flour on the bottom.
18. Cut pieces from your dough (or break them using your hands) and measure them to be
250g/8.8oz.
19. Create a ball like shape by folding your fingers into the bottom of the dough and turning it
around. Repeat until you’re happy with the shape, then place it on your table/bench and you’re
done!
20. Repeat steps 18- 19 then place each ball in the container/tray leaving room on either side of
them.
21. Cover this well then wait at least 4 hour before using the balls.
22. Dust flour onto the surface you are using and place a ball on top. Gently press down into the
dough using your fingers, turning the dough in a circular motion as you begin to stretch it out
– but don’t touch the edges!
23. Press down to create a crust all the way around and once it has increased in size, lift the pizza,
turn it and slap it down on to the table. This motion needs to be swift and confident. Repeat a
few times then finalise the shape – don’t overwork it and don’t worry if it’s not a perfect circle!
 ···

24. OPTION #2 TO STRETCH THE DOUGH:

25. Turn your large mixing bowl upside down and place the dough over the top. Gently stretch it
and turn the bowl until it has dropped down and then turn it over and onto your bench – make
sure you leave the edges alone so they create a crust once cooked.
26. Remove any excess flour from your bench, place the dough (stretched out) on top and add
tomato/basil sauce and your favourite ingredients.
27. E ora si mangia, Vincenzo’s Plate….Enjoy!

VIDEO

KEYWORD
 delicious homemade pizza, easy pizza dough recipe, Homemade, Pizza Dough

Tried this recipe?

Let us know how it was!

How to cook and serve Neapolitan Pizza Dough for

Beginners
Preheat your oven to 400°C – 750°F

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Spread (freshly crushed, peeled) san marazano tomato sauce, mixed with fresh basil and a pinch of salt over the
top and add a sprinkle of Pecorino romano along with mozzarella and salami (or whatever you choose!)
Gently transfer your pizza onto a pizza peel and into the oven.
Cook the first edge for 45 seconds then move the pizza around and cook the next edge for 15 seconds and the
following for another 15 seconds too.
The pizza should have spots of golden brown all over the crust, if it does not; put it back in for just a few more
seconds.
Let it rest for a minute or so – slice and enjoy!!
 ···

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16 Responses to Neapolitan Pizza Dough for Beginners

1DDDDdDDDDDDDANi May 26, 2022 at 5:13 AM #

I have followed these instructions twice as a beginner and had success making my pizzas. I followed
each step and found the dough was (step #21) easy to work with once the dough balls sat at room
temperature for 4-5 hours. This means you need to plan head if your thinking about making the pizza the same
day you create the dough balls. The key is to let the dough balls grow again and it is then easy to stretch into
the pizza. If you don’t let them grow (4-5 hours at room temp) the dough will not stretch easily and the end
product is a think center (I learned from my mistake).
Thank you Vincenzo for the excellent instructions and video!
 REPLY

Vincenzo's Plate May 8, 2023 at 8:29 PM #

Planning ahead is definitely important when it comes to making pizza dough, and letting the
dough balls sit at room temperature for a few hours is crucial for achieving the right texture. I’m glad that
you learned from your mistake and were able to adjust accordingly. Keep up the good work and happy
pizza-making!

REPLY

Ann June 19, 2022 at 9:05 PM #

I would like to use this pizza dough recipe for this evening. It is 7 AM now. Would you recommend
using this with a short and resting period?

REPLY

Vincenzo's Plate May 8, 2023 at 8:27 PM #

It is generally recommended to let pizza dough rest for at least a few hours, or even overnight,
to allow the dough to rise and develop flavor. However, if you are short on time and need to use the
dough sooner, you can still make it work.

REPLY

Fi Fi DeBarra August 21, 2022 at 7:35 PM #

Can the dough be frozen after the 16-20hrs?

REPLY

Vincenzo's Plate May 3, 2023 at 6:48 PM #

Yes, you can freeze the dough after the 16-20 hour rise period. Once the dough has risen,
punch it down and shape it into a ball.

REPLY

Anita November 11, 2022 at 7:41 AM #

 2 questions please …. Can this dough be left for 24 hours? I miscalculated my time and it will be closer
to 24 hours before I can shape it. Also can I freeze it before it has its second prove ?

REPLY

Vincenzo's Plate April 28, 2023 at 5:46 AM #

Yes, this Neapolitan pizza dough recipe can be left for 24 hours. Yes, you can freeze Neapolitan
pizza dough before its second prove. Label the bag with the date and freeze for up to 3 months.

REPLY

Alexandra Meadows March 12, 2023 at 1:19 PM #

Any advice for freezing the dough after it’s proved? We made too much and want to use it again later.

REPLY

Vincenzo's Plate March 29, 2023 at 5:06 PM #

Place the dough ball in a freezer bag and seal, pressing all the air out. Freeze for up to 3
months in the freezer. When ready to use, place the dough ball in its bag in the refrigerator to thaw
overnight or for at least 12 hours.

REPLY

Patrick March 19, 2023 at 6:25 PM #

Vielen herzlichen Dank für dieses wundervolle Rezept! Wir verwenden nur noch dieses Rezept! Viele
Grüße aus dem fernen Deutschland!

REPLY

Vincenzo's Plate March 29, 2023 at 5:03 PM #

Yuo sind absolut willkommen, ich bin froh, dass Sie dieses Rezept lieben. Ich hoffe, Sie
probieren unsere anderen Rezepte auf der Website aus.

REPLY
 Ben May 9, 2023 at 11:37 PM #
What type of flour do you use when dusting the surface when kneading/making the pizza base?

REPLY

Vincenzo's Plate May 18, 2023 at 8:27 PM #

For dusting the surface when making pizza dough, I recommend using all-purpose flour. It is
versatile and works well for kneading and shaping the dough.

REPLY

Naama February 20, 2024 at 5:14 AM #

Thank you so much for this recipe! I really like the tiny amount of yeast, because I have a sensitive
digestive system…
Can this dough be used to make other things as well? What would you recommend?

REPLY

Vincenzo's Plate February 21, 2024 at 4:11 PM #

I’m so glad you enjoyed this recipe. Apart from pizza, you can use it to make focaccia, calzones,
breadsticks, or even flatbreads.

REPLY

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