Neapolitan Pizza Dough Overnight (Print-Friendly Version)
Classic Neapolitan dough with Type 00 flour. Slow rise for airy texture and signature crust.
# What You’ll Need to Make This:
→ Dough Base
01 -
665 g Type 00 flour
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450 g cool water (approximately 23°C)
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1 tablespoon kosher salt
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1/8 teaspoon instant yeast
# How to Prepare:
01 -
Combine Type 00 flour, cool water, kosher salt, and instant yeast in a large bowl. Stir with a spoon until ingredients are loosely incorporated. With moistened hands, continue mixing, pinching the dough between your thumb and index finger to fully blend. Mixture will appear rough but should be combined. Cover and let rest for 30 minutes.
02 -
After the initial rest, perform a strength-building fold. With wet hands, slide your fingers under one side of the dough, lift upwards, then fold over itself. Repeat around the dough, making 4–6 folds in total. Cover and rest for another 30 minutes.
03 -
Repeat the strength-building fold, then invert the dough so the seam faces downward. Cover and let rise at room temperature for 12 hours to promote gluten development and flavor.
04 -
Generously flour a work surface and gently turn out the risen dough. Dust the top of the dough with flour. Divide evenly into 4 segments of approximately 275 g each. Form each portion into a tight ball by pulling the edges up, sealing the seam, flipping seam-side down, and rolling. Transfer each dough ball into a lightly oiled container and cover.
05 -
Refrigerate dough balls in their covered, oiled containers for a minimum of 2 hours and up to 5 days, allowing flavors to mature and texture to develop.
06 -
Remove dough from the refrigerator approximately 2 hours prior to shaping to ensure it reaches room temperature and becomes pliable.
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Liberally flour your work surface. Gently invert a dough ball, taking care not to deflate the edges. Flour the top and press the center, gradually working outward to form a thin base and pronounced rim. Slowly stretch the dough, rotating as needed, until 30 cm in diameter. Stretch further by draping the edge over closed fists while rotating, taking care to preserve air in the crust.
08 -
Place shaped dough on a floured pizza peel. Top as desired, such as with tomato sauce, mozzarella, and basil. Bake in a preheated pizza oven on a stone at maximum temperature for 60–90 seconds, rotating every 20 seconds. Alternatively, bake in a preheated conventional oven (260°C minimum) on a pizza stone for 6–8 minutes, finishing with 1–2 minutes of broiling and rotating every 30 seconds for an even char.
# Extra Tips:
01 -
Use high-protein Type 00 flour for optimal elasticity and authentic Neapolitan texture.
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Cold fermentation enhances flavor complexity and dough extensibility.
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Dough keeps refrigerated in oiled, covered containers for up to 5 days.