Neapolitan-Style Pizza Dough

Neapolitan-Style Pizza Dough

Servings: Makes dough for two 10 to 12-inch (25 to 30 cm) pizzas

The original in pizza – simple ingredients and patience add up to a delicious pizza base.


  • 1 cup (250 ml) water, room temperature
  • 21/2 cups (625 ml) bread flour
  • 11/2 teaspoons (7.5 ml) kosher salt
  • 1 teaspoon (5 ml) instant or active dry yeast*
  • Pinch granulated sugar (optional) see insider tip


Put the water in the mixing bowl of a stand mixer fitted with the dough hook.

Add the flour, yeast, and sugar if using. Turn the stand mixer on to the lowest speed, and mix until a ball of dough forms.

After the mixture forms a ball, continue to knead on the lowest speed for 10 minutes.

Transfer the dough to a large stainless-steel bowl and cover with plastic wrap. Allow to ferment at room temperature for about 4 hours.

Divide the dough into two equal portions, and shape each into a smooth, rounded ball. Place the dough in a clean pan with enough room for each piece to expand without touching. Cover tightly and refrigerate for at least 24 hours and up to 3 days.

When ready to use, remove from the refrigerator and let sit at room temperature at least 1 hour before shaping into a crust.

Insider's tip: Although not a traditional ingredient, a pinch of sugar gives your pizza optimal "leopard spotting" when baked.

* If using instant yeast, prepare as written. If using active dry yeast it must be proofed in warm (105-110°F [40°-43°C]) water first. Sprinkle the yeast into the warm water and once it gets foamy it is ready to use. All other dry ingredients can be mixed as written above.

Nutritional information per serving (based on 16 servings):
Calories 129 (0% from fat) • carb. 28g • pro. 4g • fat 0g • sat. fat 0g • chol. 0mg • sod. 401mg • calc. 1mg • fiber 1g

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