Y’all one of my fave places in Italy is Naples where I had some of the best pizza of my entire life. After that trip, I started working on a dough that would give me that same crisp, light, chewy and slightly charred flavor so I could make my fave Neapolitan pizza anytime. I gotta say this pizza dough is pretty darn perfect. And I use the most basic ingredients to pull it off. Let me teach you how to make pizza dough that’s fantastic and easy!
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How to Make Pizza Dough
Step 1: Add all-purpose flour, salt, sugar and instant yeast to a medium sized bowl. Quickly combine the dry mixture with a whisk.
Step 2: Next, add water to mix and use a whisk to make sure everything is mixed together.
Step 3: Do a little kneading and form a ball.
Take a large bowl and coat with quality olive oil. Add the dough to the bowl, cover with plastic wrap, and let rise at room temperature for at least 2 hours but longer is better.
Step 4: When ready, roll out the dough and start making some pizza!
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How to Make Pizza Dough Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon granulated sugar
- 1 teaspoon instant yeast
- 3/4-1 cup lukewarm water
- 1- 1 1/2 tablespoons quality olive oil to coat the bowl
- Optional: cornmeal for dough dusting
Instructions
- Add all-purpose flour, salt, sugar and instant yeast to a medium sized bowl. Quickly combine the dry mixture with a whisk.
- Next, add water to mix and use a whisk to make sure everything is mixed together.
- Do a little kneading and form a ball.
- Take a large bowl and coat with quality olive oil. Add the dough to the bowl, cover with plastic wrap, and let rise at room temperature for at least 2 hours but longer is better.
- When ready, roll out the dough and start making some pizza!
Notes
Nutrition
Recipe Tips
- Use a quality olive oil. It’s the perfect coating for my dough and it also adds extra flavor.
- Utilize the Broiler. An authentic Naples Pizza is cooked in a brick oven which can reach upwards of 800 degrees! The extremely high heat is what makes for a quicker cooking time and that wonderful char. Of course, our ovens aren’t capable of that kind of heat but, we can use the broiler in the last ¼ of cooking to really crisp up the crust.
- Start with Simple Toppings. Try out a pared down pizza sauce fresh mozzarella, olive oil and basil for an authentic margherita experience.
- Use Parchment: This dough can be quite tacky so, I find that sometimes working on floured parchment paper can help prevent super sticky situations. Parchment paper can also be used to transfer your pizza into the oven if you don’t have a peel or are just looking for a simpler baking process.
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Best pizza dough recipe I’ve tried and I’ve tried many different recipes.
Thanks so much, Vince!
Hi there! Can you freeze this dough? Or will it be ok left out for 24+ hours?
Absolutely! You can wrap really well with plastic wrap then place in a freezer safe bag squeezing out the air. It should last for a few months this way. Just thaw in the fridge overnight.
I didn’t see a temp to bake it at for how long?
It’s best to bake at a super high temperature like 450 or 500.
“Do a little kneading”
How much kneading?
Just a few minutes up to about 5.
What size pizza does this make ?
It makes about 1-2 medium sized pizzas depending on how thick or thin you make your dough.
Made the dough recipe for tomorrows PIZZA PARTY! Normally d the Mellow Mushroom copy cat, but I love Neapolitan
Hope everyone enjoyed!!
This recipe is so tasty – the crust is a great thickness and it turns out nice and crispy. I’ve made this dough a handful of times now and it is always a success! It’s a great dough if you want a quality neopolitain crust but don’t want 24 hours prep. Highly recommend 🙂
Thank you so much, Taylor!
Love this recipe! I’ve been looking for a new go-to pizzas base recipe and this one’s a winner! I made this in my Thermomix, so no hand kneading which was great. Puffed up lovely around the edges of my pizza too!
Yay! So happy to hear that, Kelsie!