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Traditional Italian style with long fermentation and wood-fired baking
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Step-by-Step Dough Making Guide
Prepare Your Ingredients
Measure all ingredients precisely using a digital scale. Use room temperature water (70-75°F / 21-24°C). For authentic Neapolitan pizza, use only 00 flour and avoid oil and sugar. Keep salt and yeast separate until mixing to protect yeast activity.
Mix the Dough
In a large bowl, combine 00 flour and salt. Mix the dry yeast directly with the water. Make a well in the center and add water gradually while mixing with your hands or a wooden spoon. The dough should be very wet and sticky - this is normal for Neapolitan style.
Knead the Dough
Transfer to a floured surface and knead for 6-8 minutes until smooth and elastic. The dough should be very tacky but not overly sticky. The dough is ready when it can be stretched thin enough to see light through without tearing (windowpane test). Resist the urge to add more flour — stickiness is normal and essential for Neapolitan texture.
First Rise
Place dough in a lightly floured bowl, cover with plastic wrap or a damp cloth, and let rise at room temperature for ~3 hours or until doubled in size.
Shape Dough Balls
1 hour before desired baking time, shape into a smooth ball (250g). Handle very gently to preserve air bubbles for maximum oven spring. Place on a floured surface, cover, and let rest for 1 hour before stretching.
Stretch and Top
Gently stretch each dough ball by pressing from the center outward (never use a rolling pin). The dough should be very thin in the center with a thicker edge. Add toppings sparingly - traditional Neapolitan uses minimal toppings. Bake at 800-900°F (425-485°C) for 60-90 seconds for authentic results.
Pro Tips
- Flour Choice: Use only 00 flour for authentic Neapolitan results.
- Water Temperature: Warmer water speeds up fermentation, cooler water slows it down.
- Kneading: Proper kneading develops gluten for better structure and chew.
- Resting: Always let dough rest after shaping to relax the gluten.
- Cold Fermentation: Longer cold fermentation (24-72 hours) develops better flavour and texture. The yeast amount is automatically reduced for longer ferments.
- Storage: Dough can be refrigerated for up to 3 days or frozen for up to 3 months.
- Neapolitan-Specific: The dough should be very wet and sticky - resist adding extra flour. Long fermentation (24-72 hours) is essential for flavor development. Bake at extremely high heat (800-900°F) for just 60-90 seconds.
- Neapolitan Technique: Never use a rolling pin - only hand stretching. The dough should be very thin in the center with a thicker edge. Traditional toppings are minimal.
- Need Recipe Modifications? If you want to alter this recipe or get personalized step-by-step guidance, copy the recipe into the PizzaGuru chat window found on the homepage (active subscription required). Our AI can help you customize ingredients, adjust techniques, or troubleshoot any issues!