Name: Classic Neapolitan-Style Homemade Pizza Dough
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 1/4 cups warm water (105-115°F / 40-46°C); 1 tsp active dry yeast; 1 tsp granulated sugar; 3 1/2 cups bread flour (or ’00’ pizza flour, about 420-450g), plus more for dusting; 1 1/2 tsp fine sea salt; 2 tbsp olive oil (plus more for greasing); 2 tbsp semolina flour (optional, for dusting)

Classic homemade Neapolitan-style pizza dough preparation process.

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why make this recipe

Making your own Classic Neapolitan-Style Homemade Pizza Dough is a rewarding experience. It is simple, fun, and the results are delicious! Homemade pizza dough gives you the ability to create your favorite pizzas right at home, using fresh and high-quality ingredients. Plus, you can customize it to your taste, whether you prefer a thick crust or a thin one. The smell of freshly baked pizza will fill your kitchen, making it a great activity for family and friends.

how to make Classic Neapolitan-Style Homemade Pizza Dough

Ingredients :

1 1/4 cups warm water (105-115°F / 40-46°C)
1 tsp active dry yeast
1 tsp granulated sugar
3 1/2 cups bread flour (or ’00’ pizza flour, about 420-450g), plus more for dusting
1 1/2 tsp fine sea salt
2 tbsp olive oil (plus more for greasing)
2 tbsp semolina flour (optional, for dusting)

Directions :

Activate the Yeast: In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for about 5-10 minutes, until it becomes frothy. This means the yeast is active.
Combine Dry Ingredients: In a large bowl, mix the bread flour and fine sea salt.
Mix the Dough: Pour the activated yeast mixture and olive oil into the dry ingredients. Stir with a wooden spoon or your hands until a dough starts to form.
Knead the Dough: Transfer the dough onto a floured surface. Knead it for about 8-10 minutes, until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
First Rise (Bulk Fermentation): Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Divide and Shape: Once risen, punch down the dough to release the air. Divide it into 2 or more equal portions, depending on how large you want your pizzas. Shape each portion into a ball.
Second Rise (Proofing): Place the dough balls on a floured surface, cover them with a cloth, and let them rise for another 30 minutes.
Ready to Use: Your pizza dough is now ready! Roll it out or stretch it by hand to your desired thickness and add your favorite toppings.

how to serve Classic Neapolitan-Style Homemade Pizza Dough

To serve, preheat your oven to the highest temperature (usually around 475°F / 245°C). If you have a pizza stone, place it in the oven to heat up. Roll out or stretch your dough to your desired shape and thickness. Add your favorite sauce, cheese, and toppings. Bake for 10-15 minutes, or until the crust is golden and crispy. Let the pizza cool for a few minutes before slicing and enjoying!

how to store Classic Neapolitan-Style Homemade Pizza Dough

If you have leftover dough, you can store it in the fridge. First, lightly grease the dough ball with olive oil and then wrap it tightly in plastic wrap. It can stay in the fridge for up to 3 days. For longer storage, you can freeze the dough. Wrap it well in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3 months. To use frozen dough, simply thaw it overnight in the fridge before using.

tips to make Classic Neapolitan-Style Homemade Pizza Dough

Use room temperature water for the best activation of the yeast.
Don’t rush the rising times; they are essential for developing flavor and texture.
For a crispier crust, try using a pizza stone.
Experiment with different toppings to find your perfect combination!

variation

You can add herbs like oregano or garlic powder into the dough for added flavor. For a whole wheat version, substitute half of the bread flour with whole wheat flour.

FAQs

Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but bread flour gives better texture and chewiness.
Is it necessary to let the dough rise twice?
Yes, the two rises help develop flavor and texture in the pizza dough.
What is ’00’ flour, and can I use it?
’00’ flour is a finely milled Italian flour ideal for pizza making. It’s perfect for a Neapolitan-style crust. If you have it, feel free to use it!