Doughbase
Serious Eats

Neapolitan

A lean, no-knead dough with 65% hydration and a 2–4 day cold ferment, by J. Kenji López-Alt.

NeapolitanPizza ovenCompare with other doughs

Made for a pizza oven at 750–950°F. In a home oven, bake on a stone or steel preheated for at least 45 minutes at its highest setting, then finish under the broiler. Expect a longer bake and a less blistered crust than the source.

Pizza size
12"
8"14"
Number of pizzas
4
110
Thickness
Yeast
No kneading

The long cold ferment develops the gluten and flavor for you. Just mix until no dry flour remains.

Dough ball
239
grams each
Total flour
567
grams
Total water
369
grams
Hydration
65
percent
NeapolitanRoom temp 8–12 hrs, then cold 2–4 days4 pizzas · 12" · regular
IngredientAmountBaker's %
Bread flour
Preferably Italian-style 00
567g100%
Water
369g65%
Yeast
Instant
8.5g1.5%
Salt
Kosher
11.3g2%

Instructions

  1. 01Whisk flour, salt, and yeast together
  2. 02Add water and mix by hand until no dry flour remains
  3. 03Cover tightly and rise at room temp 8–12 hours
  4. 04Turn out onto a floured surface and divide into even balls
  5. 05Refrigerate in covered containers or zipper-lock bags for 2–4 days
  6. 06Shape into balls and rest at room temp at least 2 hours before baking

Recipe from Serious Eats.

How this was adapted

  • The recipe is in ounces only. They match the accompanying article's ratios (65% water, 2% salt, 1.5% yeast), used here against 567g (20 oz) of flour.
  • No pizza size is given; 12" is typical for these ~240g balls.

See the original at Serious Eats.

More Neapolitan doughs