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Neapolitan Pizza Dough

Authentic Nepolitan Pizza Recipe with percentage ratios from AVPN
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Prep Time 1 d
Cook Time 2 mins
Total Time 1 d 2 mins
Course Pizza
Cuisine Italian
Servings 4 pizzas
Calories 435 kcal


  • 482 g Tipo 00 Flour
  • 289 g Water
  • 17 g Fine Sea salt
  • 0.48 g Fresh yeast For dry yeast, divide by 3


  • Mix the flour, salt, and yeast with a wooden spoon or dough whisk in a large bowl.
  • Add water and mix until the flour absorbs all the water.
  • Turn and knead the dough until it looks homogeneous. 
  • Rest the mixture (bulk ferment) for 18 to 24 hours, until it has at least doubled in volume.
  • Divide the dough into four equally sized pieces on your flour-dusted working surface. 
  • Roll each piece into a ball.
  • Refrigerate for 24 to 48 hours.
  • At least one hour before you plan to cook the pizza, take the dough out of the refrigerator. 


Calories: 435kcalCarbohydrates: 87gProtein: 14gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1653mgPotassium: 122mgFiber: 3gSugar: 1gVitamin A: 2IUCalcium: 21mgIron: 1mg