Homemade NEAPOLITAN PIZZA DOUGH! So Easy You Have to Try It!

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose flour is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Start with 2 lbs of double O flour, which is about 6 and 1/2 cups.

Measure out 1.2 lbs of water, which is about 3 to 3 and a half cups.

Dissolve just over 6 oz of fine sea salt (about 1 and 1/2 tablespoons) into the water.

Stir some of the flour into the salted water to prevent killing the yeast when added.

Add about 4 tsp of yeast to the flour-water mixture.

Mix by hand or use a stand mixer to combine until a dough forms.

Knead the dough for about 15 to 20 minutes by hand or less if using a mixer, checking around 10 minutes for readiness.

Transfer the dough to a lightly oiled bowl for its first rise, covering with a dish towel.

Let the dough rise at room temperature for about 1 hour until doubled in size.

After 1 hour, divide the dough into about 6 balls, each around 8 oz, using a kitchen scale for accuracy.

Lightly oil the containers before placing the dough balls in them, ensuring they don't stick.

The smaller dough balls (5 and 1/2 to 6 oz) can be used for cheesy bread.

Refrigerate the dough balls for at least 24 hours, up to 36 hours for optimal fermentation.

After fermentation, let the dough sit at room temperature for 15 to 30 minutes before shaping.

Preheat the pizza oven to about 650°F or the home oven to its highest setting, using a pizza stone if available.

Gently turn the dough out onto a floured work surface, avoiding squishing or reforming the dough.

Use your hands to gently stretch the dough into the desired shape.

Cooking Techniques

Equipment Needed

Dietary

Allergens