Dough recipe for (pizza naooletana)

Dough recipe for (pizza naooletana)


Neapolitan pizza (Italian: pizza napoletana), also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese


  • ½ tsp dried yeast

  • 250 ml (1 cup) lukewarm water

  • 450 g (3 cups) “00” flour or baker’s flour, plus extra, for dusting

  • 3 tsp salt flakes

  • semola, for dusting

  • extra virgin olive oil, for drizzling


1. Mix the yeast and warm water in a bowl and stand for a few minutes or until foamy.

2. Place the flour in a large bowl, pour in the yeast mixture and mix until a dough comes together. Add the salt and knead lightly to incorporate. Knead vigorously on a lightly floured surface for 10 minutes or until smooth, shiny and elastic. (If you have a stand mixer fitted with a dough hook, by all means use it instead of your muscle power!). Dust with a little semola, then cover with a damp tea towel and rest for 30 minutes.

3. Using floured hands, stretch the dough into a rectangle, then fold the top and bottom thirds into the centre like folding a letter and then onto itself into a ball. Place in an oiled container fitted with a lid – make sure the container is large enough to allow plenty of room for rising. Cover and rest at room temperature for 6-8 hours. Give the dough a quick knead and shape back into a ball, then place the container in the refrigerator and stand overnight (or for up to 4 days), to slow-prove and develop flavour and texture.

4. A couple of hours before you want to use the dough, remove from the refrigerator and take off the lid. Cover loosely with a tea towel and leave at room temperature for 2 hours.

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