Neapolitan Pizza Dough Overnight

This authentic Neapolitan pizza dough recipe gives you an airy chewy crust with those signature charred bubbles everyone loves. It relies on an overnight slow rise and just four basic ingredients creating that classic flavor and texture you only get with real Neapolitan pizza. I started making this when my family grew obsessed with pizza night at home and it is still our Saturday ritual

Ingredients

• Type 00 flour: This ultra-fine flour gives a soft tender bite but still creates enough gluten structure for a puffy chewy base Look for one labeled for pizza use for best results
• Cool water at 73 degrees F: Tempered water helps the dough rise slowly and develop flavor avoid warm water which makes the dough over-proof
• Kosher salt: Enhances both the taste and gluten development choose a salt with clear crystals like Diamond Crystal for consistency
• Instant yeast: You only need a tiny pinch since the overnight fermentation does the work freshest yeast gives you the best rise

Step-by-Step Instructions

Mix the Dough:

Combine flour water salt and yeast in a large bowl Use a spoon first then wet hands to mix and pinch the dough until just combined It will look a bit rough but should be evenly mixed Cover and let rest for thirty minutes to allow the flour to hydrate

Strengthen the Dough:

After the rest use wet hands to reach under the dough and stretch it up and over itself repeating all around for four to six folds This encourages gluten development Cover and leave to rest for another thirty minutes

Fold Again and Slow Rise:

Perform another round of strength-building folds then flip the dough so the seam is at the bottom Cover and let rise at room temperature for twelve hours overnight During this time the dough will become elastic and flavorful

Divide and Shape:

In the morning generously flour your work surface Dust the top of the dough and divide into four even pieces Shape each piece by pulling the edges to the center pinching the seams then rolling seam-side-down into a smooth ball Place each one into an oiled container

Cold Fermentation:

Cover and refrigerate dough balls for at least two hours or up to five days This cold period helps bring out maximum flavor and texture in the final baked crust

Prepare for Baking:

Remove your dough from the fridge about two hours before you want to bake so it can come to room temperature This will make it much easier to shape and stretch

Shape the Pizza:

Carefully place a dough ball on a floured surface Sprinkle more flour on top and gently press into the center stretching outward Do not press out all the bubbles at the edge Stretch and rotate until you reach a crisp round twelve-inch base

Top and Bake:

Place shaped dough on a floured peel Top with sauce cheese or whatever you love Bake in a pizza oven at full heat for about ninety seconds turning every twenty seconds If using a home oven get it as hot as possible and bake on a stone for six to eight minutes Broil right at the end for extra char

Pin

I swear by the King Arthur brand of 00 flour for its consistency and performance and there is something really magical about working with a living dough overnight My kids call this their favorite science project

Storage Tips

Store dough balls in their oiled containers in the fridge for up to five days Pull them out and let rest at room temperature for about two hours before baking If you want to freeze them wrap tightly in plastic as soon as they are shaped Let thaw in the fridge overnight

Ingredient Substitutions

If you cannot find Type 00 flour use bread flour for similar protein content though the crust will be slightly chewier Table salt can stand in for kosher salt just use a bit less and if you only have active dry yeast dissolve it in the water before mixing

Serving Suggestions

The classic is Pizza Margherita with tomato sauce fresh mozzarella and basil but this dough works with any toppings Try finishing your pizza with a drizzle of olive oil fresh arugula or shaved parmesan right after baking for a restaurant-style touch

Cultural Context

Neapolitan pizza is a UNESCO-recognized food tradition from Naples Italy with roots tracing back over two hundred years The slow fermentation and high temp baking are time-honored methods that deliver that beloved charred edge and airy interior When you make this dough you are taking part in pizza history

Recipe FAQs

→ Why is Type 00 flour preferred for Neapolitan dough?

Type 00 flour has a high protein content, which promotes gluten development, resulting in extra elasticity for stretching and a chewy bite typical of classic Neapolitan bases.

→ Can I use active dry yeast instead of instant yeast?

You can, but activate the yeast in water first to ensure an even rise, and adjust rising times as needed since instant yeast acts more quickly.

→ How important is the overnight fermentation?

The long, slow fermentation develops flavor, aroma, and a perfect airy texture. It also relaxes the dough, making it easier to shape by hand.

→ What is the best way to stretch Neapolitan dough?

Gently press from the center outward, handling the edges delicately to preserve bubbles. Finish by stretching over your knuckles for an even, thin base with a pronounced rim.

→ How hot should the oven be for baking?

For the signature charred crust, use a pizza oven at its hottest (800°F+) or a home oven with a pre-heated stone at maximum temperature.

→ Can I freeze extra dough balls?

Yes, wrap tightly and freeze before the final proof. Thaw overnight in the fridge, then bring to room temperature before shaping and baking.