There’s something magical about biting into a slice of homemade pizza—the crispy-yet-chewy crust, the subtle tang from the fermentation, and that soft, airy interior. But the foundation of every great pizza lies in one thing: the dough.
🥖 Ingredients Matter
Let’s start with the basics. For a classic Neapolitan-style pizza dough, you only need five ingredients:
500g (about 4 cups) of 00 flour or bread flour
325ml (1⅓ cups) of lukewarm water
10g (2 tsp) of salt
2g (½ tsp) of active dry yeast (or 5g of fresh yeast)
1 tbsp of olive oil (optional for extra softness)
Pro Tip: 00 flour is extra finely milled and creates a tender yet strong dough. If you can’t find it, bread flour works just fine.
Let’s start with the basics. For a classic Neapolitan-style pizza dough, you only need five ingredients:
500g (about 4 cups) of 00 flour or bread flour
325ml (1⅓ cups) of lukewarm water
10g (2 tsp) of salt
2g (½ tsp) of active dry yeast (or 5g of fresh yeast)
1 tbsp of olive oil (optional for extra softness)
Pro Tip: 00 flour is extra finely milled and creates a tender yet strong dough. If you can’t find it, bread flour works just fine.
🕒 Step-by-Step Dough Perfection
1. Activate the Yeast
Dissolve the yeast in the lukewarm water and let it sit for 5-10 minutes until it begins to bubble. This tells you the yeast is alive and ready to work its magic.
2. Mix and Knead
In a large bowl, combine the flour and salt. Gradually pour in the yeast mixture and mix until it forms a shaggy dough. Turn it onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Shortcut: Use a stand mixer with a dough hook for 6-7 minutes on medium speed.
3. First Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours until doubled in size.
4. Cold Fermentation (Optional but Game-Changing)
For deeper flavor and better texture, divide the dough into balls (about 250g each for a 10” pizza), place them in oiled containers or a tray, cover, and refrigerate for 24–72 hours. This slow fermentation develops flavor and improves the dough’s extensibility.
1. Activate the Yeast
Dissolve the yeast in the lukewarm water and let it sit for 5-10 minutes until it begins to bubble. This tells you the yeast is alive and ready to work its magic.
2. Mix and Knead
In a large bowl, combine the flour and salt. Gradually pour in the yeast mixture and mix until it forms a shaggy dough. Turn it onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Shortcut: Use a stand mixer with a dough hook for 6-7 minutes on medium speed.
3. First Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours until doubled in size.
4. Cold Fermentation (Optional but Game-Changing)
For deeper flavor and better texture, divide the dough into balls (about 250g each for a 10” pizza), place them in oiled containers or a tray, cover, and refrigerate for 24–72 hours. This slow fermentation develops flavor and improves the dough’s extensibility.
🔥 Cooking Tips
Room Temp Dough: Bring your dough back to room temperature for about an hour before stretching.
Stretch, Don’t Roll: Use your hands to stretch the dough. Rolling pins push out air bubbles—those give your crust that amazing texture.
Hot Oven = Happy Pizza: Preheat your oven to its highest setting (250°C/480°F or higher). If you have a pizza stone or steel, use it—it mimics a pizzeria oven by retaining and radiating heat.
Room Temp Dough: Bring your dough back to room temperature for about an hour before stretching.
Stretch, Don’t Roll: Use your hands to stretch the dough. Rolling pins push out air bubbles—those give your crust that amazing texture.
Hot Oven = Happy Pizza: Preheat your oven to its highest setting (250°C/480°F or higher). If you have a pizza stone or steel, use it—it mimics a pizzeria oven by retaining and radiating heat.
🍕 Final Thoughts
Making the perfect pizza dough takes a bit of patience and practice, but it’s absolutely worth it. Once you nail the base, you can go wild with toppings—or keep it classic with tomato, mozzarella, and fresh basil.
Happy baking, and may your crust be with you!
Making the perfect pizza dough takes a bit of patience and practice, but it’s absolutely worth it. Once you nail the base, you can go wild with toppings—or keep it classic with tomato, mozzarella, and fresh basil.
Happy baking, and may your crust be with you!