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Neapolitan Pizza Dough

Source: Casual Cuisines of the World - Pizzeria
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Rating: 4   Reviews: 5 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 35 Minutes
  Makes enough for two 9-inch pizza crusts
A Neapolitan pizza crust must be thin, but not cracker-thin as is traditional in Rome. If you prefer an extra-crisp super-thin crust, roll the dough into a round 11 inches (28 cm) in diameter rather than the 9 inches (23 cm) specified in the pizza recipes. Note that these directions make enough for 2 crusts. This pizza recipe calls for only half that amount. You can refrigerate the extra dough for up to 2 days or freeze for up to 1 month, or double the topping ingredients in the recipes and make 2 pizzas.
1 1/2 teaspoons active dry yeast
1/4 cup lukewarm water (105 degrees F)
1 1/2 tablespoons olive oil
1/2 cup cold water
1 2/3 cups unbleached all-purpose flour, plus flour for kneading
3/4 teaspoon salt
Neapolitan Pizza Dough Recipe at
In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes. Stir in the olive oil and the cold water, and then whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in the remaining flour, 1/2 cup at a time, until the dough comes together in a rough mass.

On a lightly floured work surface, knead the dough until smooth and velvety, 8 to 10 minutes. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes.

Divide into 2 equal portions, knead briefly, then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface and set the balls on it. Cover them with a kitchen towel and let rise for 1 hour, then stretch and top the dough as directed in each recipe.

You may also store one or both balls of dough until ready to use. For short-term storage and for a slow rise resulting in more flavor, place the dough balls on a small baking pan lined with a kitchen towel, cover them with a second towel and refrigerate for up to 48 hours; remove from the refrigerator and let stand at room temperature for 10 to 15 minutes before forming the pizza. For longer storage, slip each flour-dusted ball into a plastic freezer bag, seal tightly and freeze for up to 1 month. Before use, place the frozen dough in a lightly oiled bowl, cover loosely with plastic wrap, and let thaw overnight in the refrigerator or for about 2 hours at room temperature. The thawed dough should be puffy and soft to the touch.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes enough for two 9-inch pizza crusts
Calories: 60
Fat. Total: 1g
Protein: 1g
Carbohydrates, Total: 10g
Sodium: 109mg
% Cal. from Fat: 15%
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Maryann Reviewed: 01/04/2013
Not just pizza dough
This recipe is very similar to the one I use for pizza and for bread dough. To make a loaf of bread, prepare the dough as instructed, roll into a rectangle the width of a small loaf pan. Roll the dough jelly roll style, pinch ends to seal and place seam side down in greased pan. When the dough has risen to one inch above pan, bake it in a 350 degree oven for about 45 minutes or until it pulls away from the sides of the pan. Sometimes I cut 3 slits in the top before placing it in the oven.
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