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A kneeded dough ball.
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5 from 10 votes

Homemade Pizza Dough Recipe

An easy recipe for perfect Neapolitan style inspired pizza dough. Good crust, airy pockets, and the right level of hydration for that chewy crust. This recipe makes three (10-12-inch) Neapolitan style pizza doughs.
Prep Time30 minutes
Proofing Time6 hours
Total Time6 hours 30 minutes
Course: Entree, Pizza
Cuisine: American, Italian, Pizza
Keyword: easy pizza dough recipe, homemade pizza dough, pizza dough, pizza dough recipe
Servings: 3 doughs
Cost: $5.00

Equipment

Ingredients

  • 330 grams warm water, Targeting 95 - 105 degrees Fahrenheit (F)
  • 11 grams kosher salt
  • ½ teaspoon yeast
  • 500 grams bread flour
Makes: 11inch round

Instructions

  • Activate Yeast: In a large bowl, combine the warm water, yeast, and kosher salt. Stir to combine and then let sit for 5 minutes. The warm water and the time will start to activate the yeast.
  • Combine Dough: Next, add the flour to the bowl and, with your hands, stir to combine the liquid and the flour with your hands for 30 seconds. Be sure to remove dry flour from the edges so it is all combined together.
  • Let Sit: Roughly form the dough into a ball (still in the bowl) and cover the bowl with plastic wrap or thick towel. It’s now going to rise for 20 minutes. After 20 minutes, the yeast has activated, the dough is starting to rise and it’s time for the first fermentation.
  • First Fermentation: Lightly flour your hands and a cutting board, and gently remove the dough from the bowl to the board. Kneed the dough for 30 seconds by gently folding the dough like a trifold wallet and pressing. I do this about 4 times (over 30 seconds). Begin to form the dough ball by cupping it with your hands. The seam from folding is on the bottom and the top should be smooth. Place the dough ball into a lightly oiled (we use olive oil) bowl, seam side down, and cover with plastic wrap, and let it rise somewhere warm for 2 hours.
  • Form Dough Balls: After the 2 hours, the dough will have risen and it’s time to separate into the individual balls. We typically weigh it and divide by three. Using a pizza scraper divide the dough into 250 – 280 gram dough balls. After dividing the dough, kneed the smaller dough balls again for 30 seconds and reform into a ball. Place them onto a floured sheet pan and then flour the tops (so they don’t stick). Cover tightly with plastic wrap.
  • Second Fermentation: Let the dough ball rise somewhere warm for 4 – 6 additional hours and then it’s ready to use for your favorite pizza recipes.

Video

Notes

Dough Proofing Tip: We keep our house cold, and dough needs a warm environment to rise. So we turn the light on in our oven, and that light will keep the oven at around 70 – 80 degrees. A perfect temperature for the dough to ferment for both the first and second fermentation. This was an idea we got from Chef Billy Parisi. Note – we do not turn the oven on, just the light, and then we put the dough in the oven to rise.
This recipe is great for our high heat pizzas like our Margherita Pizza Recipe. Add an easy blender pizza sauce as well.

Nutrition

Calories: 608kcal | Carbohydrates: 122g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1425mg | Potassium: 186mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg