Master Neapolitan Pizza Dough for Perfect Pizzeria Nights

Discover the joy of homemade Neapolitan Pizza Dough with this simple recipe using four ingredients for a perfect crust.

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Prep Time 20

Cook Time 8

First Rise 2

Total Time 2 28

Servings: 4 pizzas

Course: Dinner

Cuisine: Italian

Calories: 210

For the Dough

4 cups 00 Flour or All-Purpose Flour 00 flour provides a silkier texture.
2 teaspoons Fine Sea Salt Essential for flavor; keep it away from the yeast initially.
2 teaspoons Instant Yeast Ensure it's fresh for optimal dough rise.
1 cup Lukewarm Water Aim for a temperature around 110°F for best results.
1 tablespoon Olive Oil Optional; adds richness and aids in kneading.

Step‑by‑Step Instructions

Dissolve 2 teaspoons of instant yeast in 1 cup of lukewarm water in a mixing bowl. Let it sit for 5 minutes until bubbly.
Combine 4 cups of 00 flour and 2 teaspoons of fine sea salt in a large bowl. Gradually pour in the yeast mixture.
Knead the dough for about 10 minutes until smooth and elastic. Optionally add 1 tablespoon of olive oil.
Shape into a ball and let it rise in an oiled bowl for 2 hours, or refrigerate for 24 to 72 hours.
After rising, punch down and divide the dough into 4 portions of about 250 grams. Let them rest for 30 to 60 minutes.
Preheat your oven to 500–550°F. If using a pizza stone, place it in the oven to heat up.
Gently stretch each dough ball into a 10-12 inch round, top with ingredients, and bake for 6-8 minutes.

Serving: 1pizzaCalories: 210kcalCarbohydrates: 38gProtein: 7gFat: 1gSodium: 450mgPotassium: 50mgFiber: 2gCalcium: 1mgIron: 4mg

This dough can be frozen for up to 3 months. Allow to complete the first rise before freezing.

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