Chef AntonioCreate perfect pizza dough at home with this time-tested recipe. Learn the techniques that make Neapolitan-style pizza legendary.
90 min
Time Required
$3 – $8
Estimated Cost
6
Steps
low
Safety
What You'll Need
Tools
Materials
Step 1 of 6
Mix Ingredients
Combine flour, yeast, and salt in a large bowl. Add warm water and olive oil. Mix until a rough dough forms. No need to be precise yet — just bring it together.
Step 2 of 6
Knead Until Smooth
Knead on a lightly floured surface for 8-10 minutes until the dough is smooth, elastic, and slightly tacky. It should pass the windowpane test.
Step 3 of 6
Bulk Fermentation
Place dough in an oiled bowl, cover, and let rise for 1-2 hours until doubled. For even better flavor, cold-ferment in the fridge for 24-72 hours.
Pro Tip
Cold fermentation develops complex flavors. Make dough the day before for the best pizza.
Step 4 of 6
Divide and Shape
Divide dough into 2-3 equal balls (about 250g each). Shape into tight balls by pulling surface taut. Let rest 15-30 minutes. This relaxes the gluten for easier stretching.
Step 5 of 6
Stretch the Dough
Press from the center outward with your fingertips, leaving a thicker rim. Stretch gently over your knuckles, rotating as you go. Never use a rolling pin — it crushes the air bubbles.
Common Mistake
Using a rolling pin destroys the air pockets that create an airy, puffy crust.
Step 6 of 6
Top and Bake
Preheat oven to the highest setting (500-550°F) with a pizza stone inside. Add sauce, cheese, and toppings sparingly — less is more. Slide onto the stone and bake 8-12 minutes until charred in spots and bubbling.
