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Best Home Oven Neapolitan Pizza Dough Recipe

  • Writer: Tim (owner)
    Tim (owner)
  • Nov 19
  • 2 min read

Updated: 3 days ago

This pizza dough recipe is tried and tested, utilizing the optimal hydration that's suitable for home oven temperatures. Enjoy making authentic pizzas right at home with your carbon baking steel!


Ingredients (makes 2 pizzas)

  • .025g fresh yeast, or 0.1g instant *(most Polish shops in the UK sell fresh yeast)

  • 190ml water, straight from the tap

  • 290g '00' pizza flour

  • 9g fine salt

  • Extra virgin olive oil (for coating)


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Instructions

  1. In a large mixing bowl, combine the flour and salt.

  2. Make a well in the middle and pour in the water.

  3. Dissolve the yeast into the water.

  4. Mix until a dough forms, then knead on a floured surface for about 5 minutes (it will still be sticky and not stretchy).

  5. Cover, and leave for up to half an hour to rest, this lets the dough relax.

  6. Stretch, then fold it a few times and leave to rest again for 15 minutes, covered.

  7. Shape into a ball, coat with a little oil and place into a bowl for 18hours, covered, at room temperature (20c).

  8. Divide your dough into two balls, then leave covered for a remaining 4 hours.

  9. Place your baking steel on the top shelf of the oven and preheat to the highest setting.

  10. Stretch out each doughball on a floured surface to your preferred thickness, taking care not to push all the air out of the edge (cornicione).

  11. Add your favourite toppings and launch onto your steel with the grill ON (this hits temperatures up to 400c!).

  12. After a few minutes turn your oven back to conventional mode and bake until your pizza is perfectly cooked.

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Tips for Perfect Pizza Dough

  • For a crispy crust and great oven-spring, preheat your pizza steel for at least 30 minutes.

  • Make sure your dough isn't too cold when stretching as it can shrink or tear.

  • Experiment with different types of flour for varying textures.


Now it's up to you to test out different cheese, sauce and toppings! Canned sauce can be great for the base, or you may even want to get fancy and mill your own San Marzano Tomatoes. I like to use fior di latte mozzarella for the cheese (straight from the fridge as it melts slower and doesn't release a lot of moisture). Wet mozzarella is fine, but be sure to dry it well before adding.


You can read all about choosing the right tomato sauce and cheese HERE




 
 
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