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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This has been my go-to recipe for pizza dough ever since I found it a year or two ago. And I don’t say that lightly cuz I tested MANY pizza dough recipes trying to find one that I loved. (That and your Nashville hot chicken recipe. Seriously at this point any time I need a recipe I check your website first because I would trust it with my life when it comes to good food!)
Aw, thank you so much, Tess!
Awesome post
Thanks
This recipe is perfect!!!! Thank you so much
I would like to add my photo but comment section will not let me paste it in
My husband hand made the most wonderful outdoor wood burning pizza oven in our yard
I made your dough recipe .. let it rest for 24 hours; it was perfect .. pizzas , small, took 1 minute to cook
I made 8 of them , 1 after the other .. they were sooo fantastic.
My favourite was a thick bechamel that had goat cheese chunks mixed in, fresh shrimp cut into 1/3’s, fresh figs & a bit of grated provolone
I forgot to add… I doubled the recipe to make the 2 pizzas. Sorry.
Great crust. I used a pizza stone on the lowest rack of my gas oven at 450 for 13 minutes. I didn’t need to use my broiler. Made 2 nice pizzas. I let the dough rise for 2 hours. Punched it down and divided it into 2 dough balls, put in gallon bags with a little olive oil, and refrigerated them for 24 hours before bringing to room temp for 2 hours, Then, shaped and brushed with olive oil before putting toppings on. I baked them separately. Could not be happier with results. Thank you for such a wonderful recipe.
Great pizza Dough. My husband said it was the best one yet. I have been testing different receipes for my outdoor propane pizza oven and hands down this one wins.
But I do have a question. I doubled the receipe and found it too salty . I need to make at least 10 – 250gr doughs, I know I can’t just multiply the receipe 5 times and I would hate to have to make separate batches What would be the proper calculation of ingredients. to make 10 – 250 gr dough balls. Help would be greatly appreciated
Just tried this recipe and it turned out so good are these recipe quantities meant for 2 pizzas or 1? I made it for 2 but they were quite thin compared to your picture.
My daughter and I are longing for a taste of Napoli. Since we can’t go back back right now, we’ve just made your dough. Pizza for dinner tonight!