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, 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

Chocolate Pizza Dough is Now a Thing

This pizzeria puts chocolate inside its pizza dough, and it's incredible!

Chef's Corner | An Interview with Mario Rizzotti

Brian Hernandez goes one-on-one with famed chef Mario Rizzotti

Doubling down on delivery at Pagliacci Pizza

With 270 drivers on staff, this Seattle chain shares the keys to exceeding delivery expectations.

What’s Your Story? Il Primo Pizza & Wings, Richmond, TX

Co-owner Si Mendoza details the advantages—and the challenges—of adding a food truck to an existing brick-and-mortar business.

What you need to know about the new tax law

Some new deductions will be available, while others have been taken away.

Recipe of the Month: BBQ Pork Pizza

This recipe from T. Marzetti is sweet, bold, cheesy and guaranteed to satisfy.

Swag with swagger: Feel the brand-building power of logoed merchandising

Experts share their top tips for creating cool pizza swag that customers really want—and getting it into their hands.

The Lost Boys: Building a small-town pizza empire in the Deep South

This pair of best buddies from the Mississippi Delta made their pizza dreams come true—and no one’s more surprised than they are.

5 things pizzeria owners need to learn for Facebook success

Daily posts, boosted ads and video are essential to building an audience on the world’s largest social media platform.

Delivery: Do or Don’t? Behind the wheel at Pizza Shuttle

Delivery accounts for up to 70% of this Milwaukee pizza company’s business, but it isn’t getting any easier.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags