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Neapolitan Pizza Dough

Prep Time: 20-25 min
Passive Time: 6-12 hours
Calories per serving:
 
pizzas
  • 303 g flour 285g
  • 167 g water 185g
  • 9.1 g salt 8,6g
  • 0.3 g dry yeast 0,3g

The grey quantities are if you’re using Type 00 four. For other pizza sizes etc. use the calculator.
  1. Completely dissolve the salt in the water.
  2. Mix in 30.3g (28.5g) of the flour and mix thoroughly, then mix in the yeast.
  3. Combine the yeast mixture with the remaining 272.7g (256.5g) flour until it forms a shaggy dough. Turn out to your work surface and knead for 10-20 minutes, until it passes the window pane test.
  4. Shape into a ball and transfer into an oiled bowl. Oil the dough aswell, cover and let prove for 2 hours.
  5. Divide the dough into 2 pieces andform into tight balls.
  6. Oil the dough balls, cover and let rest for 4-6 hours at room temperature, or overnight in the fridge.

The grey quantities are if you’re using Type 00 four. For other pizza sizes etc. use the calculator.
Prep Time: 20-25 min
Passive Time: 6-12 hours
Calories per serving:
 
pizzas
  • 303 g flour 285g
  • 167 g water 185g
  • 9.1 g salt 8,6g
  • 0.3 g dry yeast 0,3g

The grey quantities are if you’re using Type 00 four. For other pizza sizes etc. use the calculator.
  1. Completely dissolve the salt in the water.
  2. Mix in 30.3g (28.5g) of the flour and mix thoroughly, then mix in the yeast.
  3. Combine the yeast mixture with the remaining 272.7g (256.5g) flour until it forms a shaggy dough. Turn out to your work surface and knead for 10-20 minutes, until it passes the window pane test.
  4. Shape into a ball and transfer into an oiled bowl. Oil the dough aswell, cover and let prove for 2 hours.
  5. Divide the dough into 2 pieces andform into tight balls.
  6. Oil the dough balls, cover and let rest for 4-6 hours at room temperature, or overnight in the fridge.

The grey quantities are if you’re using Type 00 four. For other pizza sizes etc. use the calculator.