• Prep 10 mins
  • Proof 1 hour
  • Total 1h 10 mins
  • Easy
  • Serves 8

This dough is best for Neapolitan style pizzas.


  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 3 1/2 cups 00 flour (pizza flour)
  • 1 teaspoon active dry yeast
  • 1 tablespoon salt
  • 1 1/4 cup warm water (100°F–109°F)


  • Large Bowl
  • Fork
  • Medium Bowl
  • Step 1

    In a large bowl, add salt and water and mix to dissolve. Then add in roughly 20% of the flour and combine using a fork. Add the yeast and roughly 80% of the remaining flour and continue to mix with a fork.

  • Step 2

    When the mixture starts to come together, transfer to a lightly floured work surface and knead in the remaining flour, about 5 to 10 minutes. The dough should be smooth.

  • Step 3

    Transfer the dough to a clean bowl, cover with a clean kitchen towel and let sit at room temperature for 1 hour.

  • Step 4

    When the dough has risen, divide dough into 3 to 4 balls about 8 ounces each (220 to 240g each).

  • Step 5

    If using immediately, ensure dough is at room temperature. Otherwise, transfer dough balls to an airtight container or resealable bag and refrigerate for 24 hours.