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Classic Neapolitan Dough Recipe

Image by David Todd McCarty


  • 564ml of water

  • 27gr of salt

  • 910gr of 00 flour

  • 5gr of fresh yeast (0.2gr of instant yeast)



  • Mix water and salt into a large bowl and stir until dissolved.

  • Add approximately 30% of flour to the water and salt mixture and mix until combined.

  • Once combined, add yeast and mix until dissolved.

  • Add remaining flour into the bowl and mix until the mixture is dry.

  • Remove the dough from the bowl, place onto a clean work surface and knead by hand for approximately 15 minutes (or until internal temperature of the dough is 23-27 degrees Celsius).

  • Place dough into a bowl or container, cover with a damp tea towel and allow to rise at room temperature for 2 hours.

  • After 2 hours cut the dough into 6 dough balls weighing 250gr.

  • Place dough balls in an airtight container and allow to rise for  18 to 42 hours in a fridge approximately 4 to 8  degrees Celsius. 

  • Remove from the fridge and let the balls rest for 6 hours before use.


After 24 to 48 hours your dough should be filled with plenty of air to give your pizza a nice fluffy crust.

Click here for our famous gluten free recipe. 

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