🏆 The Gold Standard
Classic Pizza Dough – The Authentic Neapolitan Recipe
This is the one. The classic Neapolitan pizza dough recipe that professional pizzaiolos use. It requires patience—48 to 72 hours of cold fermentation—but the reward is a crust with complex flavor, a p
This is the one. The classic Neapolitan pizza dough recipe that professional pizzaiolos use. It requires patience—48 to 72 hours of cold fermentation—but the reward is a crust with complex flavor, a perfectly airy interior, and those characteristic leopard spots from the high heat. There are no shortcuts here, and that's precisely the point. Once you've made pizza with properly fermented dough, you'll never go back to the same-day version.
🧂 Ingredients
- Tipo 00 flour500g
- Cold water (15°C)325ml
- Fine sea salt12g
- Fresh yeast2g
- Extra virgin olive oil15ml
👨🍳 Step-by-Step Instructions
- Dissolve yeast in a small amount of the cold water. Let it sit for 5 minutes.
- Combine flour and salt in a large bowl. Make a well in the center.
- Gradually pour in the yeast water and remaining cold water. Mix with a fork, then by hand until a shaggy dough forms.
- Knead on a lightly floured surface for 10–12 minutes until smooth and elastic. The dough should pass the windowpane test.
- Add olive oil and knead for another 2 minutes until fully absorbed.
- Form into a tight ball, place in a lightly oiled container, cover with plastic wrap.
- Refrigerate for 48–72 hours. The dough should roughly double in size and develop a slight tang.
- Remove from fridge 2 hours before baking. Divide into 250g balls, shape tightly, and rest covered at room temperature.
- Stretch gently by hand—never use a rolling pin. Start from the center, working outward, leaving a 1.5cm rim.
- Top and bake at the highest temperature your oven allows (250–300°C) on a preheated stone or steel for 8–12 minutes.
💡 Pro Tips & Troubleshooting
- 💡 Cold water slows fermentation and improves flavor—use water straight from the fridge.
- 💡 The windowpane test: stretch a small piece of dough—if it's translucent without tearing, gluten is properly developed.
- 💡 If the dough tears when stretching, it's too cold. Let it rest at room temperature for 30 more minutes.
- ⚠️ Too much yeast = over-fermentation. Stick to 2g fresh yeast for long fermentation.
- ⚠️ Don't rush the room temperature rest—cold dough tears and springs back aggressively.
- 🌡 Baking stone tip: preheat your stone or steel for at least 45 minutes before baking.
📊 Nutrition (per 100g dough)
| Nutrient | Amount |
|---|---|
| Calories | 265 kcal |
| Protein | 8g |
| Carbohydrates | 52g |
| Fat | 2.5g |
| Fiber | 2g |
| Sodium | 580mg |
Frequently Asked Questions
Yes, but results differ. All-purpose flour has slightly more protein, making the dough chewier and less extensible. Tipo 00 produces a more tender, silky crust. If using AP flour, reduce hydration by 5%.
Over-fermented dough smells very sour, feels slack and sticky, and tears easily when stretched. It bakes into a dense, flat crust with little rise. If in doubt, stick to 48–72h max.
Yes. After dividing and shaping the balls, freeze on a tray until solid, then transfer to freezer bags. They keep for up to 3 months. Thaw overnight in the fridge, then room temp for 2h before use.
Leopard spotting requires very high heat (300°C+) and proper fermentation. If your oven doesn't get hot enough, the dough dries out before it chars. Use the broiler for the last 2 minutes for better results.
250g for a 28–30cm (11–12 inch) pizza. For a thinner Roman-style, use 200g. For a thicker Sicilian-style focaccia base, use 300–350g.