Doughbase
King Arthur Baking

Neapolitan-Style

00 flour, 73% hydration, a tiny bit of yeast and a 12–24 hour room-temp rise.

NeapolitanCompare with other doughs
Pizza size
11"
8"14"
Number of pizzas
2
110
Thickness
Yeast
Rack position

Keep at least 8" between the pizza and the broiler, or the top burns before the bottom bakes.

Dough ball
206
grams each
Total flour
232
grams
Total water
170
grams
Hydration
73.3
percent
Neapolitan-StyleRoom temp 12–24 hrs2 pizzas · 11" · regular
IngredientAmountBaker's %
00 pizza flour
King Arthur ‘00’
232g100%
Water
Lukewarm, 105–115°F
170g73.3%
Yeast
Instant
0.38g0.16%
Salt
Table salt
8g3.4%
Sugar
Granulated
2.0g0.86%

Instructions

  1. 01Mix flour, yeast, sugar, and salt, then add the water
  2. 02Stir until just combined into a rough, cohesive dough
  3. 03Cover and rise at room temp 12–24 hours — it gets puffy, not doubled
  4. 04Preheat oven to 500–550°F with a steel or stone for at least 30 min
  5. 05Divide; with floured hands, stretch and fold each piece on all four sides
  6. 06Tuck into smooth balls and set seam-side down in floured bowls
  7. 07Cover and rise 45–60 min while the oven preheats
  8. 08Press out with fingertips, leaving the edge untouched, then stretch over your knuckles
  9. 09Top and bake ~6 min on a steel (7 on a stone), then broil 2–3 min until charred

Recipe from King Arthur Baking.

How this was adapted

  • Yeast (⅛ tsp) and sugar (½ tsp) are given by volume only, converted at King Arthur's 1 tsp instant yeast = 3g and 1 tsp sugar = 4g.
  • King Arthur stretches each ball to 10–12"; 11" is the default here.

See the original at King Arthur Baking.

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