The Easiest Traditional Neapolitan Pizza Dough Recipe | PizzaTanz 🍕🇮🇹🇳🇿
This easy-to-follow recipe will have you making traditional Neapolitan pizza dough like a pro—whether you’re short on time or prepping ahead. Ready in a minimum of 3 hours, or even better when left overnight, this dough is perfect for home pizza ovens or regular kitchens.
Made with 60% hydration, it’s ideal for beginners: easy to handle, not too sticky, and a dream to stretch. The result? A light, fluffy, and beautifully blistered crust every time.
🔹 We recommend using #Caputo Pizzeria flour and Caputo dry yeast for the best, most authentic results.
Pizza Dough Ingredients for 6 medium pizzas:
1 kg 00 Caputo Pizzeria Flour (It will not turn out the same with supermarket flour!)
10g Caputo Yeast
600g Water
30g Salt
Semolina (Semola) for dusting
Method:
Mix the dough – Place flour and yeast in mixer with a dough hook, turn onto lowest setting. Gradually add water and then salt. Continue to mix for 10 minutes.
First Rise – Form dough into one large flat ball and place in lightly floured proofing box. Cover and leave to rise for 1hour at room temperature.
Form into balls and second rise – Divide the risen dough into 6 roughly equal parts. Form these into balls and place in proofing box to rise in fridge overnight for best resuts (if you are in a hurry you can skip this step and use the dough on the day it is made). Let the dough stand for at least one hour at room temperature before stretching (or longer on cooler days).
Stretch, Top and Bake – Dust a clean surface generously with semolina. Place a dough ball into the semolina and gently stretch it (come along to our pizza making class to learn the right technique) Add toppings: hand crushed San Marzano Tomatoes, Fior di Latte Mozzarella. Bake in pizza oven for best results at 400 degrees for 2 minutes.
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