Naples pizza dough ferments 24-72 hours at room temperature—this slow rise creates those signature leopard-spotted bubbles.
Pizza Dough
Unleash your inner pizzaiolo with this easy-to-follow pizza dough recipe! With just flour, yeast, and a splash of olive oil, you'll create a perfectly chewy crust that’s ready to be topped with all your favorite ingredients. Get ready to impress your friends and family with homemade pizza night that will have everyone coming back for seconds!
Prep
60
min
Cook
0
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- cold water (240 ml)
🫙Pantry Staples(4)
- flour (500 g)
- oil (30 ml)
- sugar (5 ml)
- yeast (5 ml)
🧂Spices & Seasonings(1)
- salt (5 ml)
👨🍳 Instructions
- 1
In a large bowl, mix together cold water, oil, flour, salt, sugar, and yeast. Combine with a wooden spoon.
- 2
Once it's roughly combined, transfer it to a cutting board. Knead the dough for eight minutes by hand. Avoid adding any additional flour.
- 3
If it gets sticky, let the dough sit for a few minutes before kneading it again.
- 4
After at least eight minutes of kneading, rest the dough under the mixing bowl.
- 5
For the next hour, perform three sets of stretch and folds every 20 minutes, resting the dough under the bowl in between.
- 6
After the stretch and folds, let the dough rest for one more hour before cutting it into two.
- 7
To ball the dough, continuously fold the dough under itself until tight, ensuring the bottom seam is completely sealed.
- 8
Once balled, place the dough balls in a lightly oiled and sealed container and refrigerate for at least 48 hours. Remove two to three hours before using.
💡 Pro Tips
- ✓Use water at exactly 65-70°F when mixing because cold water slows yeast activation and allows for better gluten development during the long fermentation process.ingredient65-70°F
- ✓During stretch and folds, wet your hands to prevent sticking and stretch the dough until you can see light through it - this indicates proper gluten window formation.technique20-minute intervals
- ✓The 48-hour cold fermentation breaks down proteins and develops flavor compounds while retarding yeast activity, creating a more digestible and flavorful crust.timing48 hours minimum
- ✓When balling dough, create surface tension by dragging the dough ball across an unfloured surface - friction helps form a tight skin that prevents tearing during stretching.technique
- ✓Remove dough from refrigeration 2-3 hours before use to reach 65-70°F internal temperature, allowing gluten to relax for easier stretching without tearing.timing2-3 hours, 65-70°F
Share this recipe
Prep
60
min
Cook
0
min
Serves
2
people
Level
intermediate
Share this recipe
Naples pizza dough ferments 24-72 hours at room temperature—this slow rise creates those signature leopard-spotted bubbles.
Pizza Dough
Unleash your inner pizzaiolo with this easy-to-follow pizza dough recipe! With just flour, yeast, and a splash of olive oil, you'll create a perfectly chewy crust that’s ready to be topped with all your favorite ingredients. Get ready to impress your friends and family with homemade pizza night that will have everyone coming back for seconds!
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- cold water (240 ml)
🫙Pantry Staples(4)
- flour (500 g)
- oil (30 ml)
- sugar (5 ml)
- yeast (5 ml)
🧂Spices & Seasonings(1)
- salt (5 ml)
👨🍳 Instructions
- 1
In a large bowl, mix together cold water, oil, flour, salt, sugar, and yeast. Combine with a wooden spoon.
- 2
Once it's roughly combined, transfer it to a cutting board. Knead the dough for eight minutes by hand. Avoid adding any additional flour.
- 3
If it gets sticky, let the dough sit for a few minutes before kneading it again.
- 4
After at least eight minutes of kneading, rest the dough under the mixing bowl.
- 5
For the next hour, perform three sets of stretch and folds every 20 minutes, resting the dough under the bowl in between.
- 6
After the stretch and folds, let the dough rest for one more hour before cutting it into two.
- 7
To ball the dough, continuously fold the dough under itself until tight, ensuring the bottom seam is completely sealed.
- 8
Once balled, place the dough balls in a lightly oiled and sealed container and refrigerate for at least 48 hours. Remove two to three hours before using.
💡 Pro Tips
- ✓Use water at exactly 65-70°F when mixing because cold water slows yeast activation and allows for better gluten development during the long fermentation process.ingredient65-70°F
- ✓During stretch and folds, wet your hands to prevent sticking and stretch the dough until you can see light through it - this indicates proper gluten window formation.technique20-minute intervals
- ✓The 48-hour cold fermentation breaks down proteins and develops flavor compounds while retarding yeast activity, creating a more digestible and flavorful crust.timing48 hours minimum
- ✓When balling dough, create surface tension by dragging the dough ball across an unfloured surface - friction helps form a tight skin that prevents tearing during stretching.technique
- ✓Remove dough from refrigeration 2-3 hours before use to reach 65-70°F internal temperature, allowing gluten to relax for easier stretching without tearing.timing2-3 hours, 65-70°F