Neapolitan Pizza Dough

Napolitansk pizzadeig

The perfect Neapolitan pizza dough - nothing less than that! The perfect base for a fantastic, classic pizza!

Category: Dough

Servings: 3 - 4

Prep time: 260 minutes

Cook time: 1 minute


Makes 3x 330g dough balls or 4x 225g dough balls.

  • 600g Tipo 00 flour
  • 20g salt
  • 5g dry yeast
  • 375ml cold water
  • 30g olive oil


  1. Dissolve the yeast in the water. Add oil and flour.
  2. Knead the dough at maximum speed until it begins to collapse down the side of the bowl. This takes about 8–12 minutes.
  3. Add salt and knead the dough for an additional 3–4 minutes.
  4. Transfer the dough to a container with a bit of olive oil, and let it rest in the refrigerator overnight (or 2–3 hours at room temperature).
  5. Divide the dough into 225g portions and roll them into balls.
  6. Place the dough in a greased container with a lid, and let it rise at room temperature for about an hour.
  7. Now the dough is ready to be rolled out and baked in the pizza oven.
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