Neapolitan Pizza Dough

The best light & chewy pizza dough recipe. Long fermentation needed.

Servings: 1 pizza

Author:

Cook Time
10 minutes

Rest time
3 days

Main Course

Italian

flatbread

Instructions

1 Mix together flour, yeast, salt and water. A sticky dough should form. Cover
dough and let it sit at room temperature for 8 to 12 hours.
2 This makes 1 large pizza but if you prefer to make 2 small ones, turn dough out
onto lightly floured surface and divide the dough. Place the dough in a covered
container or ziplock bag and let it ferment in the fridge for 2 days or up to 4.
3 Remove from the fridge, shape it into a ball, cover, and allow it to come to
room temperature on the countertop ~2-3 hours.
4 At this point you can start using the dough or wrap the dough and freeze it for
future use. When ready to use just thaw the dough in the fridge for at least 12
hours. Then bring it to room temperature for 1 – 2 hours before using.
5 Preheat oven to at least 500 degrees F.
6 Lightly dust your work surface with flour and cornmeal. Stretch and shape your
pizza dough and place it on a pizza peel dusted with cornmeal or baking sheet.
Assemble your pizza and pop into the oven and set it to broil on high*. Cook for
about 10 minutes. Time varies depending on size and thickness of pizza.