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Neapolitan pizza crust Recipe

Italian · Main course · 38 min total

This authentic Neapolitan pizza crust recipe yields a soft, chewy, and slightly charred base, perfect for classic Margherita or Marinara pizzas. Made with simple ingredients and a long fermentation, it's the closest you'll get to a wood-fired oven crust at home.

Ingredients

• 4 cups (500g) all-purpose or bread flour
• 1 1/2 cups (350ml) warm water (about 105°F/40°C)
• 2 teaspoons (6g) active dry yeast
• 2 teaspoons (10g) fine sea salt
• 1 tablespoon (15ml) extra-virgin olive oil

Instructions

1. In a small bowl, dissolve the yeast in warm water and let stand for 5 minutes until foamy.
2. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, and stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 8-12 hours (or overnight) until doubled in size.
5. Punch down the dough and divide into 4 equal pieces (about 220g each). Shape each into a tight ball, place on a floured tray, cover, and let rest for 30 minutes.
6. Preheat your oven to the highest setting (500°F/260°C or higher) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
7. On a floured surface, stretch one dough ball into a 10-inch round, leaving the edge slightly thicker for the crust. Transfer to a floured pizza peel or parchment paper.
8. Top with desired toppings (e.g., San Marzano tomatoes, fresh mozzarella, basil) and slide onto the hot stone. Bake for 6-8 minutes until the crust is puffed and charred in spots. Repeat with remaining dough.

Tips

• For best results, use a pizza stone or steel preheated for at least 45 minutes.
• If you don't have a pizza peel, assemble the pizza on parchment paper and slide it onto the hot stone.
• Leftover dough balls can be refrigerated for up to 2 days or frozen for 3 months.

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