Neapolitan Pizza Dough

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Yield: Four 12-inch pizzas


IngredientAmount / WeightNote
00 flour306g
all-purpose flour306g
fine sea salt16g
active dry yeast4g
extra-virgin olive oil8g


  1. In a large mixing bowl, combine both types of flour and salt.
  2. In a smaller mixing bowl, dissolve the yeast in the lukewarm water, then stir in the olive oil.
  3. Pour the yeast mixture into the flour mixture. Knead by hand until the dough comes together, about 3 minutes, then let it rest for 15 minutes.
  4. Knead the rested dough for another 3 minutes. Divide the dough into four equal pieces and shape each piece into a ball. Place each ball on a floured surface, cover with a damp cloth, and let rise for 3 to 4 hours at room temperature, or for 8 to 24 hours in the refrigerator.
  5. Before baking, remove the dough from the refrigerator 30 to 45 minutes in advance. Stretch and shape each ball into a 12-inch round on a floured surface. Top as desired and bake according to your pizza recipe.