Italian Pizza Dough
A traditional Neapolitan-style pizza dough with 70% hydration, perfect for home ovens. Light, airy, and crisp with just four simple ingredients!
Equipment
- Mixing bowl
- Wooden spoon or dough whisk
- Kitchen scale
- Bench scraper
- Pizza stone or baking steel
- Pizza peel (if using a stone or steel)
Ingredients
- 500 grams 00 flour or bread flour about 4 cups
- 350 grams warm water about 1 ½ cups
- 10 grams salt about 2 teaspoons
- 2 grams instant yeast about ¾ teaspoon
- 1 tablespoon olive oil optional, for added elasticity
- 1 teaspoon honey optional, for slight browning
Instructions
- In a mixing bowl, dissolve the yeast in warm water and let sit for a minute.
- In a separate bowl, combine flour and salt. Slowly add the yeast mixture while stirring with a wooden spoon until a sticky dough forms.
- If using olive oil or honey, add them now and mix until fully incorporated.
- Transfer the dough to a floured surface. Knead using the stretch-and-fold method for about 8-10 minutes, resisting the urge to add extra flour.
- Place the dough in a lightly oiled or plain bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 8-12 hours.
- For better flavor, refrigerate the dough for up to 48 hours, then bring it to room temperature before using.
- Divide the dough into 3 portions for 12-inch pizzas and let rest for 30 minutes before stretching.
- Stretch the dough by pressing from the center outward with your fingertips, leaving a thicker crust.
- Preheat the oven to 500°F (260°C) with a pizza stone or baking steel inside for at least 30 minutes.
- Transfer the stretched dough to a pizza peel or baking sheet, add toppings, and bake for 6-8 minutes until golden brown and crisp.
Notes
For an authentic Neapolitan experience, use San Marzano tomatoes and fresh mozzarella. For a wood-fired taste, brush the crust with olive oil before baking.