Neapolitan Pizza Dough Recipe with Dry Yeast
Make world-champion style Neapolitan pizza dough at home using a traditional technique and dry yeast. This traditional method, inspired by world champion pizza chefs, creates a light, airy crust perfect for wood-fired ovens.
Servings: 6 Pizzas
Calories: 250kcal
Cost: ~$3.60 to $4.80.
Equipment
- Large mixing bowl
- Digital kitchen scale
- Dough scraper or knife
- Clean countertop or workbench
- Damp kitchen towel
- Wood-fired or pizza oven (400–450°C recommended)
- Thermometer (optional, for dough temperature)
Ingredients
For the Pizza Crust:
- 600 ml water (room temperature)
- 1 kg Le 5 Stagioni Pizza Napoletana flour (or other 00 flour)
- 30 g salt (1 oz)
- 1 g dry yeast (or 3 g fresh yeast)
For the Pizza Toppings:
- Refined semolina (for dusting)
- Tomato sauce
- Sliced mozzarella
- Full basil leaves
- Extra virgin olive oil
Instructions
To make the dough:
- Pour 600 ml water into a large mixing bowl. Add 1 gram dry yeast and mix with your hand to activate the yeast.
- Slowly add about 10% of the 1 kg flour to create a pancake-like consistency. Mix well.
- Gradually incorporate the remaining flour, mixing continuously with your hands.
- Once nearly all the flour is mixed in, add 30 g salt. This should be done after the yeast has been fully absorbed to prevent interference.
- Once a dough begins to form, turn it onto a floured bench. Place flour in front of the dough (not on top) and knead into it.
- Use firm pressure with your body weight. Knead for 15–25 minutes until the dough becomes smooth and elastic.
- Check the dough temperature — it should be between 23°C–26°C. You can also press your finger into the dough to test its springiness.
- Cover the dough with a damp cloth and let it rest at room temperature for at least 2 hours.
- After resting, divide the dough into six equal-sized balls using a scraper or knife. Shape into smooth rounds using your preferred method.
To prepare the pizza:
- Let the dough balls rise for another 2–4 hours at room temperature.
- Dust your surface with refined semolina and stretch the dough gently by hand, keeping the center thin and the edges thick.
- Add tomato sauce, mozzarella slices, and basil leaves. Drizzle with extra virgin olive oil.
- Bake in a wood-fired oven at 400–450°C for 90 seconds, turning the pizza multiple times for even cooking.
- The pizza is ready when the crust is puffed, spotted with char, and the base is cooked.
Notes
- Use flour with a W rating between 220–330 for the best dough performance.
- Always measure ingredients by weight, especially flour and water.
- Avoid letting salt and yeast come into contact too early in the process.
- For home ovens, use a pizza stone or steel and bake at the highest temperature for 6–8 minutes.
- Dough balls can be refrigerated in an airtight container for 24–48 hours to deepen flavor — just bring to room temp before baking.