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neapolitan pizza crust
Sofia

neapolitan pizza crust

A traditional Italian pizza dough that bakes up with a light, airy texture and crisp edges. Made with just a few simple ingredients, this Neapolitan pizza crust is the perfect base for your favorite toppings and cooks beautifully in a hot oven or pizza oven.
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Prep Time 15 minutes
Cook Time 8 hours
10 minutes
Total Time 8 hours 25 minutes
Servings: 2
Course: lunch, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 3 ½ cups 440g 00 flour (or bread flour)
  • 1 ½ teaspoons salt
  • 1 teaspoon active dry yeast or ¾ tsp instant yeast
  • 1 ¼ cups warm water about 100°F
  • 1 tablespoon olive oil optional, for extra softness

Method
 

  1. Activate the Yeast
  2. In a small bowl, combine warm water and yeast. Let sit for 5–10 minutes until foamy. (Skip this step if using instant yeast.)
  3. Mix the Dough
  4. In a large bowl, whisk together the flour and salt. Add the yeast mixture and stir until a shaggy dough forms. If using, add olive oil. Mix by hand or with a dough hook until a slightly sticky but cohesive dough comes together.
  5. Knead and Rise
  6. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1 hour.
  7. Cold Ferment (Recommended)
  8. After the initial rise, punch down the dough and divide into two equal balls. Place each ball into a lightly oiled container or plastic bag and refrigerate for at least 6 hours or overnight (up to 72 hours) for best flavor and texture.
  9. Bring to Room Temp
  10. Remove dough from the fridge about 1 hour before baking. Let it come to room temperature and rest under a damp cloth.
  11. Shape the Crust
  12. Preheat oven to 500°F (or as high as it goes), ideally with a pizza stone or steel. On a floured surface, stretch or press each dough ball into a 10–12 inch round, leaving the edges thicker for a proper crust.
  13. Bake
  14. Transfer to a pizza peel or baking sheet. Top as desired and bake on the hot stone or steel for 7–10 minutes until the crust is puffed and golden with charred spots.

Notes

  • Flour Tip: 00 flour gives the best results, but bread flour or all-purpose works in a pinch.
  • No Pizza Stone? Use an upside-down baking sheet preheated in the oven.
  • Freeze It: Dough balls can be frozen after the first rise. Thaw overnight in the fridge before using.
  • Hydration Note: Dough should be soft but not overly sticky — adjust water or flour as needed depending on your flour brand.