Pizza has always been a go-to meal for our family. Who can resist the combination of chewy dough, flavorful sauce, tasty toppings, and gooey cheese? Our first taste of true Neapolitan-style pizza was on our family trip to Italy—staying across the square from the Pantheon, exploring the Colosseum and Vatican museums, and often ending the day with perfectly blistered pizza from a tiny Roman restaurant. This recipe recreates that chewy, flavorful crust at home, whether you choose the cold-ferment version for deep flavor, the quick version for same-day pizza, or the freezer version for easy make-ahead dough. Our base recipe uses one 3 lb (1,360 g) bag of 00 flour and makes ten personal pizzas, with a little dough left over for garlic-Parmesan bites. To scale the recipe for a different number of pizzas or select another fermentation schedule, use the Pizza Dough Calculator at the end of the Directions.
Ingredients
Dough Formula
- 1,360 g (about 3 lb) 00 flour (100%)
- 952 g (about 4 cups) cold water (70%)
- 27 g (about 1 tbsp + 1½ tsp) table salt (2%)
Active Dry Yeast
- Cold Ferment: 0.45 g (about ⅛ tsp) for 72 hours (0.03%) or 0.82 g (about ¼ tsp) for 48 hours (0.06%)
- Quick Version: 2.72 g (about ⅞ tsp) for same-day use (0.2%)
- Freezer Version: 3.54 g (about 1⅛ tsp) for use the same day as thawed (0.26%)
- Quick and Freezer Versions only: 2 tbsp (30 ml) warm water, 105°F (40°C), for dissolving the yeast
Directions
Cold Ferment (48–72 Hours)
In a large bowl, combine the flour, cold-ferment yeast, and cold water. Mix until no dry bits remain and the dough is shaggy. Cover and rest 20–30 minutes.
Sprinkle the salt over the dough and gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform one set of stretch and folds as described in Notes.
After the final folds, place the dough in a clean bowl, cover, and rest at room temperature, 75–80°F (23–27°C), for 1–2 hours. Divide into 225 g (about 8 oz) balls, lightly oil, and place in individual containers or on a floured tray covered tightly. Refrigerate 48–72 hours. Remove from the refrigerator 2–3 hours before baking to come to room temperature.
Quick Version (Same-Day)
In a large bowl, combine the flour and cold water. Mix until no dry bits remain and the dough is shaggy. Cover and rest 20–30 minutes.
In a small cup, dissolve the quick-version yeast in the 2 tbsp (30 ml) warm water at 105°F (40°C) and let stand 5–10 minutes, until foamy.
Sprinkle the salt over the dough, then add the yeast mixture. Gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform one set of stretch and folds as described in Notes.
After the final folds, cover and rest at warm room temperature, 75–80°F (23–27°C), for 2–3 hours, until nearly doubled. Divide into 225 g (about 8 oz) balls, lightly oil, and place in proofing containers or on a floured tray. Cover and proof 1–2 hours, until puffy and relaxed.
Freezer Version (Make-Ahead)
In a large bowl, combine the flour and cold water. Mix until no dry bits remain and the dough is shaggy. Cover and rest 20–30 minutes.
In a small cup, dissolve the freezer-version yeast in the 2 tbsp (30 ml) warm water at 105°F (40°C) and let stand 5–10 minutes, until foamy.
Sprinkle the salt over the dough, then add the yeast mixture. Gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform one set of stretch and folds as described in Notes.
After the final folds, cover and rest at warm room temperature, 75–80°F (23–27°C), for 2–3 hours, until nearly doubled. Divide into 225 g (about 8 oz) balls. Lightly oil, wrap tightly in plastic wrap, and place in freezer-safe bags or airtight containers. Freeze up to 3 months.
To thaw, transfer to the refrigerator for 24 hours. Then allow 1–3 hours at room temperature before stretching and baking.
Bake the Pizzas
Place a pizza steel on the top rack of the oven and preheat to 500–550°F (260–290°C) for at least 45 minutes. Just before baking, switch to broil for 5–10 minutes to superheat the surface.
Stretch a dough ball gently by hand without rolling, top lightly with sauce, cheese, and desired toppings, and slide it onto the steel. Bake 4–5 minutes, rotating halfway through. For extra char, broil the final 30–60 seconds.
For an even closer match to wood-fired results, bake in an outdoor pizza oven at 750–850°F (400–455°C) for 60–90 seconds.
Yield: 9–10 dough balls, 225 g (about 8 oz) each.
Notes
Preparation
- Use a digital scale accurate to 0.01 g for yeast precision; approximate only to the nearest small pinch if a precision scale is unavailable.
- The 70% hydration gives the dough an open crumb and extensible texture typical of Neapolitan-style pizza. Adjust slightly based on flour absorbency.
- With wet hands, grab one edge of the dough, stretch it up, and fold it over. Rotate 90 degrees and repeat until all four sides are folded. After 3–4 rounds, the dough will feel smoother and more elastic.
- Use minimal toppings and well-drained mozzarella to prevent sogginess during high-heat baking.
Variations
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Pita: Reduce hydration to 65%, roll ⅛–¼ inch (3–6 mm) thick, and bake 1½–2 minutes at 475–500°F (245–260°C).
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Pizza Margherita: Neapolitan tomato sauce, mozzarella, parmesan, basil; after baking top with a drizzle of extra virgin olive oil.
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Pizza Marinara: Neapolitan tomato sauce, garlic, oregano, salt; after baking top with a drizzle of extra virgin olive oil.
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Pizza Capricciosa: Neapolitan tomato sauce, mozzarella, ham, artichokes, mushrooms, olives; after baking top with a drizzle of extra virgin olive oil.
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Pizza Boscaiola: Neapolitan tomato sauce, mozzarella, mushrooms, Italian sausage, and parmesan; after baking top with a drizzle of extra virgin olive oil.
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Pizza Quattro Formaggi: Neapolitan tomato sauce (optional), mozzarella, ricotta, gorgonzola, parmesan, garlic, oregano (or, more traditionally, mozzarella, gorgonzola, parmigiano-reggiano, fontina; and after baking top with a drizzle of extra virgin olive oil).
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Pizza alla Napoletana: Neapolitan tomato sauce (optional), mozzarella, anchovies, capers, oregano; and after baking top with a drizzle of extra virgin olive oil.
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Pizza Prosciutto e Funghi: Neapolitan tomato sauce, mozzarella, prosciutto, mushrooms; and after baking top with a drizzle of extra virgin olive oil.
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Spicy Sausage: Neapolitan tomato sauce, mozzarella, spicy Italian sausage, pickled jalapeños.
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Sweet & Spicy: Neapolitan tomato sauce, mozzarella, spicy Italian sausage, pickled jalapeños; after baking top with a drizzle of honey.
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Spinach & Sun-dried Tomato: Neapolitan tomato sauce, mozzarella, provolone, ricotta, Parmesan, spinach, sun-dried tomatoes; after baking top with fresh basil and a drizzle of extra virgin olive oil.
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Loaded Hawaiian: Neapolitan tomato sauce, mozzarella, ham, rotisserie chicken, bacon, pineapple, red onion, pickled jalapeños.
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Shoarma Pizza: Neapolitan tomato sauce, mozzarella, chicken shoarma; after baking top with a drizzle of knoflooksaus (Dutch Garlic Sauce) and shoarmasaus.
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Barbecue Chicken: Dr Pepper Barbecue Sauce, mozzarella, rotisserie chicken, bacon, pickled jalapeños.
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Fig & Pig: Neapolitan tomato sauce, mozzarella, fresh sliced figs, fig jam, prosciutto; after baking top with a drizzle of honey.
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Fig, Pig, & Goat: Neapolitan tomato sauce, mozzarella, goat cheese, fresh sliced figs, caramelized onions, prosciutto; after baking top with arugula and a drizzle of honey.
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Chicken Pesto: pesto sauce, mozzarella, rotisserie chicken, ricotta, thinly sliced tomatoes.
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Mushroom & Olive: Neapolitan tomato sauce, mozzarella, ham, mushroom, olives, pickled jalapeños.
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Pear & Gorgonzola: garlic oil pizza base, thinly sliced pear, gorgonzola, mozzarella, walnuts or pecans; after baking top with arugula and balsamic glaze.
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Prosciutto & Burrata: Neapolitan tomato sauce, mozzarella; after baking top with torn burrata, prosciutto, arugula, and olive oil.
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The Meats: Neapolitan tomato sauce, mozzarella, pepperoni, Italian sausage, ham, bacon.
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Chicken, Spinach, & Feta: garlic oil pizza base, rotisserie chicken, spinach, feta, Parmesan, mozzarella.
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Indo Saté: peanut sauce thinned with coconut milk, Saté Ajam, mozzarella, blanched vegetables (thinly sliced carrots, small pieces of green beans, thin shavings of cabbage); after baking top with bean sprouts tossed in lime juice and roasted sesame oil, thin cucumber slices, sambal, fresh cilantro, and a drizzle of ketjap manis.
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Chicken Fajita: Neapolitan tomato sauce with a sprinkle of cumin & paprika, mozzarella, Jack cheese, fajita chicken, red onion, roasted bell pepper strips, and pickled jalapeños; after baking top with a drizzle of salsa verde, crema, and a squeeze of lime juice.
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Saag Paneer: Pureed spinach “saag” base (spinach, blanched & puréed, sautéed onion, garlic, ginger, garam masala, cumin, coriander, a little chili, finished with cream or yogurt for silkiness) spread in a thin, even layer topped with paneer cubes, red onion, serrano chile slices; after baking top with fresh cilantro, a light dusting of crumbled kasoori methi, and a drizzle of yogurt.
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Carnitas: garlic oil pizza base, carnitas, mozzarella, red onion, roasted poblano chile strips, pickled jalapeños; after baking top with fresh cilantro, diced white onion, crumbled cotija cheese or queso fresco, and a drizzle of salsa verde and crema.
Serving Suggestions
- Top with traditional Neapolitan tomato sauce, fresh mozzarella, and basil for a Pizza Margherita.
- Drizzle with extra virgin olive oil after baking to enhance flavor and aroma.
- Pair with a simple arugula salad or Italian antipasti for a complete meal.
