Modern Neapolitan Pizza Dough
Recipe by Savory Spice Test Kitchen
All-Purpose Cooking
DIY Takeout
Classic Neapolitan pizza crust with a modern twist. Designed for home pizza ovens, this recipe delivers light, airy, and perfectly pillowy crust. Similar to the original but with a fresh edge. Elevate pizza night to make it remarkable, and savor the artistry of tradition reimagined for today’s table.
Serves
6 pizzas
Prep Time
24 hours
Ingredients
625g Bread Flour (5 ¼ cups) 325g Type 00 Flour (2 ¾ cups) 100g Whole Wheat Flour (¾ cup) 2 Tbsp. Olive Oil 0.5g dry Yeast (¼ tsp.) 665g warm water (2 ¾ cups) Semolina Flour, to prevent sticking when you slide it into a pizza oven
Fine Pink Himalayan Sea Salt
Fine Pink Himalayan Sea Salt
Directions
Step 1
Warm water to 85° F then add yeast to dissolve.
Step 2
Measure out 28g (4 ½ tsp.) of Fine Pink Himalayan Sea Salt.
Step 3
Starting mixer on low. Add bread flour, 00 flour, whole wheat flour, and salt. Up speed to the next higher setting for 3 minutes.
Step 4
Stop mixer and add olive oil and rest for 10 minutes. Then mix for one minute.
Step 5
Stop mixer, remove dough, and mold it a one ball. Rest dough uncovered for 1 hour.
Step 6
Separate dough into 6 balls. Oil surface and roll into balls, pinching the bottom closed to eliminate air pockets.
Step 7
Place the dough balls in the fridge and cover with a damp cloth overnight.
Step 8
Warm to room temperature for 1.5 hours before rolling out for pizza.
Recipe Notes
For the best results, use a food scale to weigh each ingredient. Measuring in grams keeps things simple, especially when it comes to flour and other dry ingredients.
Type 00 flour is an ultra-fine, high-quality flour prized for its silky texture. It's ideal for creating light crusts, fresh pasta, and pastries. It can be purchased in most grocery stores.
Start each pizza you make with this exceptional crust as your canvas. Explore our collection of pizza recipes, starting with a few of our favorites.
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