Neapolitan Pizza Dough – Authentic, Airy & Wood-Fired Ready
Traditional Neapolitan pizza dough made with just flour, water, yeast, and salt. Long-fermented for airy texture, chewy crust, and that iconic wood-fired finish.
Ingredients
Scale
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500g “00” flour
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325g water (65% hydration)
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15g salt
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0.5g instant yeast (or 1.5g fresh yeast)
Instructions
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Dissolve yeast in water. Gradually mix in flour. Add salt.
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Knead until smooth and elastic (10–12 min).
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Rest in bowl 2 hrs at room temp. Transfer to fridge 18–24 hrs.
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Divide into 4 dough balls (approx. 250g each). Let rise 2–3 hrs at room temp.
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Stretch by hand into 10–12″ rounds.
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Bake on pizza stone at 500°F for 6–8 minutes or in wood oven 60–90 seconds.
Notes
Use “00” flour for best texture. Long fermentation improves flavor and digestion.