Neapolitan-Style Pizza Crust

Neapolitan-Style Pizza Crust

Neapolitan-Style Pizza Crust

Our Pizza Flour is milled from 100% American-grown wheat to precise “00” standards: perfect for homemade Neapolitan-style pizza. Its silky smooth texture creates an easy-to-shape dough that yields a wonderfully chewy, crispy crust. This is destined to be your new go-to recipe for pizza night!

Prep
15 mins
Bake
4 to 8 mins
Total
1 day 30 mins
Yield
two 10" to 12" pizzas
Neapolitan-Style Pizza Crust - select to zoom
Neapolitan-Style Pizza Crust - select to zoom
Neapolitan-Style Pizza Crust - select to zoom
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Instructions

  1. In a medium bowl, mix the dry ingredients, then add the water. Stir until just combined, making a rough but cohesive dough.

    Neapolitan-Style Pizza Crust – Step 1
  2. Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours. 

    After being kneaded (left) this dough probably won't double in size; instead it will simply become a bit puffy (right).

    Neapolitan-Style Pizza Crust – Step 2

     

  3. Place a rack in the center of your oven and preheat the oven to 500°F to 550°F (if your oven goes to 550°F) with a baking steel or stone inside. The position of the rack is important, particularly if you're using parchment paper — too close to the broiler (you need at least 8" clearance) and the top of your pizza (and any visible edges of parchment) will burn before the bottom has had time to bake through. Make sure your oven is at the required temperature for at least 30 minutes before baking, so the steel or stone can fully preheat.

  4. Divide the dough in half. Working with one piece at a time, transfer the dough to a well-floured surface.

    Neapolitan-Style Pizza Crust – Step 4
  5. Stretch and fold it, as follows: holding onto the dough at both ends, pull one end away from the other, then fold it back onto itself. Repeat on the other side. The dough will likely be sticky — don't worry about it looking neat as you fold. Be sure to keep your hands floured as you work.

    Neapolitan-Style Pizza Crust – Step 5
  6. Repeat this process on the other side of the dough, so that all four corners of the dough have been stretched and folded.

  7. Next, pull the ends of the dough towards the middle, then turn it over. Using your fingers, pull the dough under itself to make a smooth, round ball with the seams tucked into the bottom. 

    Neapolitan-Style Pizza Crust – Step 7
  8. Repeat with the second piece of dough, and place each ball seam-side down into a floured bowl.

  9. Cover the bowls and allow the dough to rise for 45 minutes to an hour, while your oven preheats. In colder weather, place the bowls on the stove top (above the preheating oven) to stay warm.

  10. Generously flour a wooden peel, rubbing flour into the board to completely coat. If you're using a metal peel, or if this is your first attempt at homemade pizza, place a piece of parchment on your peel instead of using flour.

  11. Scoop the risen dough onto a well-floured work surface seam-side down (a bowl scraper is helpful here), using care to shape it as round as possible for easier stretching. If the dough feels wet, use a generous dusting of flour on top. For dough that feels drier, use slightly less flour.

  12. Use your fingertips to gently depress the dough, being careful not to touch the outer edge of the crust. This step is important — leaving the circumference untouched at this stage will result in a beautiful bubbly outer crust post-bake.

    Neapolitan-Style Pizza Crust – Step 12
  13. Again, using care to not touch the outermost edge of the crust, lift the pizza from the work surface and use your knuckles to gently stretch the dough into a 10" to 12" circle. If the dough is at all sticky, use more flour. Use two hands at once to gently move the dough in a circle, allowing gravity to perform the stretch. Gravity is your friend! Let it do most of the work for you, as pulling will stretch the center more than the edges. If you find your dough is difficult to stretch, set it down on a floured surface for 5 to 10 minutes to allow the gluten to relax.

    Neapolitan-Style Pizza Crust – Step 13
  14. Move the dough to the floured peel (or floured sheet of parchment) and adjust it so none is hanging off the edge. Remember — if the dough is sticky when you put it on the peel, it will stick to the peel! Make sure it's well-floured.

  15. If you're using parchment, trim the excess around the dough to prevent it from burning. To be safe we recommend trimming the paper flush with the dough, especially if your parchment's heat rating is below 500°F, as many are.

  16. Lightly sauce the dough, then top with the cheese of your choice. Add additional toppings as desired.

    Neapolitan-Style Pizza Crust – Step 16
  17. Turn on the top broiler in your preheated oven, and transfer the pie to your preheated steel or stone. If you only have a bottom broiler (in a drawer underneath the oven), don't use it — there's not enough clearance (see "tips," below). But no worries; even if you can't use a broiler you can simply bake your pie for a few minutes longer, and with a steel or stone it will turn out just fine.

  18. If you're using a wooden peel, jiggle the uncooked pizza back and forth until it moves easily on the peel before quickly transferring it to the steel. If you're using parchment, gently slide pizza and parchment onto the steel or stone. The parchment will blacken around any edges showing, but remain intact under the pizza.

  19. Bake the pizza for approximately 6 minutes on the steel or 7 minutes on the stone (give or take), until bubbly and charred around the edges. Remove the pizza from the oven, and top it with fresh basil leaves, if desired.

    Neapolitan-Style Pizza Crust – Step 19
  20. Repeat with the remaining dough and toppings.

Tips from our Bakers

  • For a shorter-rise version of this recipe, proceed as follows: Increase the yeast to 1/2 teaspoon. After mixing the ingredients into a rough but cohesive dough, cover and let rest for 20 to 30 minutes. After this rest, grasp one edge of the dough, pull it up and out, and tuck it into the center. Give the bowl a quarter turn and repeat three more times, until you’ve gone all the way around. Cover and allow the dough to rise at room temperature for at least 8 hours; this can be done before leaving for work. When you're ready to bake pizza, follow the recipe above starting at step #3.  

  • Warning: DO NOT place your pizza under a broiler with less than 8" of space between it and the cooking surface (as is often found with bottom broilers.) This could cause a fire. Broiling instructions for this recipe are written for an oven equipped with a top broiler. If you have an oven where the broiler is on the bottom (usually in the bottom compartment of the oven) or on top in a smaller, separate compartment, make sure there's at least 8" between the broiler and the cooking surface. If there isn't, don't use the broiler. Your pizza will still be great without being broiled, though it may take a few more minutes to bake.
  • Why use parchment instead of flour on a metal peel? Releasing the dough from a wooden peel (even a generously floured one) takes some practice, and is even more difficult using a metal peel. Parchment is easier to use while you perfect your technique, and renders equally delicious crusts.

  • Make absolutely sure the pizza moves easily on the peel before you transfer it to the stone or steel. You want to be sure it isn't sticking before opening the oven; we learned the hard way that jiggling the pizza over a steel usually causes toppings to fly onto the steel, burning immediately and setting off smoke alarms.
  • If you're using a wooden peel, be sure to apply your toppings quickly. The longer the dough sits on the peel, the more it'll want to stick.