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Perfect risen dough
Roberta Di Rosa

Neapolitan Pizza Dough

A Neapolitan-style pizza dough recipe using instant dry yeast and a series of folds, requiring about four hours of total wait time.
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Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups total All-purpose flour start using 3 and half, as half a cup will definitely be needed on the counter/in the bowl
  • 1 and 1/3 cups Lukewarm water temperature here is crucial so be sure it is not cold
  • 1 packet Instant dry yeast
  • 1 and 3/4 tsp Fine salt
  • 1 tsp Sugar
  • 1 tbsp EVO oil

Method
 

  1. From the lukewarm water, take half a glass to dissolve the salt and a glass to dissolve the sugar and instant dry yeast together.
  2. Put flour in a bowl. Slowly stir in plain water with a fork, then yeast water, then salt water.
  3. Continue kneading with the fork, then oil your hands and use them to work the oil into the dough.
  4. Cover the bowl with a dish or towel. Rest in a warm, dark spot for 30 mins.
  5. Dust the counter with some of the reserved half cup flour. Transfer dough and stretch lengthwise into thirds. Fold the left third over the middle, then the right third over the middle. Fold in half in the opposite direction.
  6. Return to the bowl; rest 30 minutes and repeat the folds.
  7. After the second folds, return to the bowl for 2 to 3 hours or until doubled.
  8. If desired, divide into smaller balls on the counter with an oiled sharp knife. Rest 30 more mins to regain their shape.

Notes

Boost oven temperature to the max it can reach; place the pizza first on the lower part of the oven for 8 minutes, then 4 minutes in the middle, and 5 more on the highest part.
Total time: more or less 30 mins to knead and 4 hours total to wait.