Neapolitan Pizza Dough

Follow this detailed step-by-step process to make authentic Neapolitan pizza dough.



PMQ’s test kitchen is now open and ready for business. In addition to a recent visit from Las Vegas-based Metro Pizza’s John Arena, PMQ’s resident pizzaiolo Brian Hernandez gets things started this month with a special instructional video on making and stretching authentic Neapolitan pizza dough. Watch the video at PizzaTV.com/neapolitandough, or follow the recipe and instructions below and try it for yourself!

Pizza Dough Ingredients:
2.2 lb. “00” flour
20 oz. water
1 oz. salt
1 g. fresh yeast

Making the dough:
Melt yeast into 1/2 of the water and pour into the mixer. Add flour into the mixer and begin mixing on slowest speed. Add the salt to the remaining water, then pour into the mixer. Mix for 15 minutes on slowest speed. Place the dough on the counter, wrap it with plastic and let it stand for 40 minutes. Cut into dough balls and let rest for 4 hours. (This resting period is essential to retard the formation of gluten, resulting in the chewy, puffed texture that is the signature of Neapolitan pizza.) Place into cooler for use the next day.

Stretching the dough:
Working with one dough ball at a time, dust heavily with semolina. Using your fingertips, press dough from the center out into a 10” circle, about ¼” thick and leaving a 1” thick crust around the edges. Hold dough straight up, and, with fingertips circling crust, let dough naturally fall. Slide your fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about ⅛” thick; transfer to a semolina-dusted pizza peel.

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Idea Zone: This Symbiotic Relationship With Hotels Is Key

Idea Zone: Ditch the Norm and Never Miss an Order Again

Sweden Goes Gourmet But Remains Loyal to Its First Love: Kebab Pizza

PMQ International Correspondent Missy Green takes on the tasty treat of Swedish kebab pizzas

Old World Asiago Chicken Pizza

Escalon serves up a recipe for a signature pizza featuring rotisserie chicken, Asiago cheese, caramelized onions and fresh sage.

The secrets of effective dough docking

According to Tom “The Dough Doctor” Lehmann, docking helps control bubbling in your pizza dough, but only if you do it correctly.

California Dreamin’: How Golden State pizza chefs used fresh, local and seasonal ingredients to develop a pizza style that has spread across the country

Experts break down their approaches to crafting healthier, flavor-packed West Coast pies.

Wonder Women: Beyonce says girls ‘run the world,’ so it’s high time that pizzerias learned how to market to them

Seven female millennials talk about what they’re looking for in a restaurant experience—and what they hate.

Idea Zone: DoughSafe Doughbox Bags Will Cut Your Costs for Maintaining Clean Dough Boxes

This dough box hack saves time, money and employee grief.

Idea Zone: Peel-A-Deal Offers Win-Win Fundraising Opportunities for Pizzeria Owners

This unique peel-off coupon card lets pizzerias partner with local schools and nonprofits while increasing pizza sales and customer loyalty.

Idea Zone: Pinsa is Revolutionary in Flavor, Texture and Shape

Corrado di Marco developed the perfect blend of GMO-free flours to create a product that’s crisp on the outside, moist on the inside and low in gluten.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags