Go Back

Naples-Style Pizza Dough Recipe

Print Recipe Pin Recipe

Equipment

  • Stand mixer with a dough hook
  • Bench knife
  • Large, wide containers for proofing
  • Kitchen scale for precise measurements
  • Baking steel, pizza stone, or sheet pan

Ingredients
  

  • For one 10-12 inch pizza:
  • 116 g 1/2 cup filtered water, around 53°F
  • Scant pinch of instant dry yeast
  • 166 g 1 1/3 cups bread flour, plus extra for dusting
  • 4 g 3/4 teaspoon kosher salt

Instructions
 

Mix the Dough

  • In a stand mixer bowl, combine water, yeast, and flour. Mix on speed 2 for about 2 minutes until combined.
  • Add salt and mix for another 30 seconds to disperse.
  • Knead the dough for 12-15 minutes. The dough will be soft and slightly sticky. If necessary, add up to 1/4 cup of flour during this process.

First Rise

  • Cover the bowl with a towel and let the dough rest for 2 hours at room temperature.

Form the Dough Ball

  • Lightly flour your hands and bench knife. Scrape the dough onto a clean surface.
  • Gently drag and fold the dough to form a smooth, taut ball. Place it in a wide container with a tight-fitting lid.

Second Rise

  • Let the dough rise at room temperature for 6-12 hours. This extended proofing develops flavor and texture.