Neopolitan Pizza Dough

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Yield: Four 12-inch pizzas


Ingredient Amount / Weight Note
00 flour 306 grams (2 cups plus 2 tbsp)
all-purpose flour 306 grams (2 cups plus 2 tbsp and 4 tsp)
fine sea salt 16 grams (2 tsp)
active dry yeast 4 grams (1.5 tsp)
extra-virgin olive oil 8 grams (2 tsp) optional


  1. In a large mixing bowl, combine the 00 flour, all-purpose flour, and fine sea salt.
  2. In a separate container, dissolve the active dry yeast in 400 grams of cold water.
  3. Pour the yeast mixture into the flour mixture and mix by hand until a rough dough forms.
  4. Add the olive oil (if using) and continue to mix until fully incorporated.
  5. Knead the dough on a lightly floured surface for about 10-15 minutes until it becomes smooth and elastic.
  6. Divide the dough into 4 equal portions.
  7. Shape each portion into a ball and place them on a floured surface or tray.
  8. Place the dough balls in an oven with the light on and let rise for 2 hours.
  9. Transfer the dough balls to the refrigerator and let them rest for 1-2 hours.
  10. Remove the dough from the refrigerator and let it come to room temperature before using (about 1 hour).
  11. Preheat your pizza oven outside to its highest setting.
  12. On a floured surface, stretch each dough ball into a 12-inch round, being careful not to deflate the edges.
  13. Top with your favorite ingredients and bake one pizza at a time for 6-8 minutes, or until the crust is golden and the toppings are cooked.