Neapolitan Pizza Dough
Unlock the art of crafting the perfect Neapolitan pizza dough with this easy technique! By using high-quality flour and a touch of olive oil, you’ll create a stretchy, flavorful base that’s just begging to be topped with your favorite ingredients. Get ready to impress your friends and family with homemade pizza that’s as delicious as it is fun to make!
Prep
15
min
Cook
10
min
Serves
2
people
Level
intermediate
📝 Ingredients
Pantry Items
Amounts also listed in instructions below
- flour or semolina (to taste)
👨🍳 Instructions
- 1
Mark the entire edge of the dough with two fingers.
- 2
Sprinkle flour or semolina on the table to prevent sticking.
- 3
Imagine a line in the center and press from the middle upwards to move the air to the edges.
- 4
Flip the dough and repeat the same process.
- 5
Remove all semolina from the table.
- 6
Optionally, rotate the dough with your hands or use the traditional Neapolitan slap technique.
- 7
Place the stretched dough on the table and top with your favorite ingredients.
💡 Pro Tips
- ✓Use 00 flour with 11-12.5% protein content because its fine grind and moderate gluten creates the signature tender yet chewy Neapolitan texture without tearing during stretch.ingredient11-12.5% protein
- ✓Maintain dough temperature at 75-80°F during stretching because gluten is most pliable in this range, preventing tears while allowing proper extensibility.technique75-80°F
- ✓Use semolina instead of flour for dusting because its larger grain size acts like ball bearings, reducing friction by 60% and preventing the dough from sticking without absorbing moisture.ingredient60% friction reduction
- ✓Stretch the dough to 10-12 inches diameter with a 1-inch cornicione (edge) because this ratio ensures even cooking at 900°F while maintaining structural integrity.technique10-12 inches diameter, 1-inch edge
- ✓Complete the entire stretching process within 60-90 seconds because extended handling develops too much gluten tension, causing the dough to snap back and resist shaping.timing60-90 seconds
Share this recipe
Prep
15
min
Cook
10
min
Serves
2
people
Level
intermediate
Share this recipe
Neapolitan Pizza Dough
Unlock the art of crafting the perfect Neapolitan pizza dough with this easy technique! By using high-quality flour and a touch of olive oil, you’ll create a stretchy, flavorful base that’s just begging to be topped with your favorite ingredients. Get ready to impress your friends and family with homemade pizza that’s as delicious as it is fun to make!
📝 Ingredients
Pantry Items
Amounts also listed in instructions below
- flour or semolina (to taste)
👨🍳 Instructions
- 1
Mark the entire edge of the dough with two fingers.
- 2
Sprinkle flour or semolina on the table to prevent sticking.
- 3
Imagine a line in the center and press from the middle upwards to move the air to the edges.
- 4
Flip the dough and repeat the same process.
- 5
Remove all semolina from the table.
- 6
Optionally, rotate the dough with your hands or use the traditional Neapolitan slap technique.
- 7
Place the stretched dough on the table and top with your favorite ingredients.
💡 Pro Tips
- ✓Use 00 flour with 11-12.5% protein content because its fine grind and moderate gluten creates the signature tender yet chewy Neapolitan texture without tearing during stretch.ingredient11-12.5% protein
- ✓Maintain dough temperature at 75-80°F during stretching because gluten is most pliable in this range, preventing tears while allowing proper extensibility.technique75-80°F
- ✓Use semolina instead of flour for dusting because its larger grain size acts like ball bearings, reducing friction by 60% and preventing the dough from sticking without absorbing moisture.ingredient60% friction reduction
- ✓Stretch the dough to 10-12 inches diameter with a 1-inch cornicione (edge) because this ratio ensures even cooking at 900°F while maintaining structural integrity.technique10-12 inches diameter, 1-inch edge
- ✓Complete the entire stretching process within 60-90 seconds because extended handling develops too much gluten tension, causing the dough to snap back and resist shaping.timing60-90 seconds