There’s nothing like the magic of a real Neapolitan pizza crust thin, chewy, and beautifully blistered from the oven. This easy overnight dough develops incredible flavor and texture, giving you that classic pizzeria taste right at home.
Ingredients
- 2 cups (232g) King Arthur ‘00’ Pizza Flour
- 1/8 teaspoon instant or active dry yeast
- 1/2 teaspoon granulated sugar
- 1 1/4 teaspoons (8g) table salt
- 3/4 cup (170g) lukewarm water (105°F–115°F)
Instructions
Step 1: Mix the Dough
In a medium bowl, combine the flour, yeast, sugar, and salt. Pour in the warm water and stir until a rough, shaggy dough forms. It should look slightly sticky but well combined.
Step 2: Let It Rise Overnight
Cover the bowl and leave it at room temperature for 12–24 hours. The dough won’t double in size but will look puffier and soft a sign it’s perfectly fermented.
Step 3: Preheat the Oven
Place a baking steel or stone on the center rack and preheat your oven to 500°F–550°F for at least 30 minutes. A hot surface is key to that signature crisp, airy crust.
Step 4: Shape the Dough
Divide the dough into two equal balls. On a floured surface, stretch and fold each one several times, tucking the seams underneath to form smooth rounds. Let them rest for 45–60 minutes while the oven finishes heating.
Step 5: Stretch and Top
Transfer a dough ball to a floured surface. Using your fingertips, gently press and stretch it into a 10–12″ circle, keeping the edges untouched to form a fluffy crust. Add sauce, cheese, or toppings as you like.
Step 6: Bake to Perfection
Slide your pizza onto the hot steel or stone. Bake for 6–7 minutes, then broil for 2–3 minutes until bubbly and charred around the edges. Cool slightly before slicing.
Pro tip: If you can’t use a broiler, just extend the bake time a few extra minutes for the same crisp, golden results.
Storage Tip:
Store leftovers in the fridge for up to 3 days. Reheat at 300°F for 5–10 minutes for that fresh-baked flavor.
Neapolitan-Style Pizza Crust
Equipment
- mixing bowl Medium size
- Kitchen scale or measuring cups Weigh for accuracy
- Baking steel or pizza stone Preheat thoroughly
- Pizza Peel Wooden peel preferred; parchment optional
- Bowl scraper Helps lift sticky dough
Ingredients
- 2 cups (232g) King Arthur 00 Pizza Flour
- 1/8 teaspoon instant yeast or active dry yeast
- 1/2 teaspoon granulated sugar
- 1 1/4 teaspoons (8g) table salt
- 3/4 cup (170g) lukewarm water (105°F to 115°F)
Instructions
- In a medium bowl, whisk flour, yeast, sugar, and salt. Add lukewarm water and stir with a spoon until a rough, cohesive dough forms; it will look shaggy and slightly sticky.
- Cover the bowl and let the dough rest at room temperature for 12 to 24 hours. It won’t double; look for a puffy, relaxed dough with small bubbles.
- Place a baking steel or stone on the center rack. Preheat the oven to 500°F to 550°F for at least 30 minutes so the surface is fully heated.
- Turn dough onto a floured surface and divide into two 200g pieces. Stretch and fold each piece from all four sides, then tuck seams underneath to form smooth balls. Place seam-side down in floured bowls; rest 45 to 60 minutes.
- Generously flour a peel (or use parchment on a metal peel). Gently press the dough from the center outward, leaving a 1-inch rim untouched. Use knuckles to stretch to a 10–12 inch circle; let gravity help.
- Top lightly (if using) and slide onto the hot steel/stone. Bake about 6 minutes on a steel or 7 minutes on a stone, until the crust is set and spotted.
- Switch to top broil and cook 2 to 3 minutes until the edge blisters and chars in spots. Rotate as needed to avoid burning. Cool slightly before slicing.