Neo-Neapolitan Pizza Dough

Makes four 10 ounce dough balls
Prep Time:
Total Time:

Just a moment please...

Three pizzas
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Helpful Equipment:

KitchenAid pizza peelpizza stone

Pizzas are easy to make at home. This post includes a spicy chipotle variety, a mushroom white sauce pizza, and a proscuitto and arugula treat.

From American Pie. Read my review.


22.5 ounces (about 5 cups) unbleached high-gluten or bread flour
1 Tablespoon sugar or honey (I used sugar)
3 1/2 Teaspoons kosher salt (or 2 Teaspoons table salt)
1 Teaspoon instant yeast
2 Tablespoons olive oil
1 3/4 Cups + 1 Tablespoon room temperature water (70 degrees F.)


1) It’s best to make this recipe the day before you want to make pizzas. If you’re using a stand mixer, add everything but the flour to your mixer and stir it together. Let it sit for a few minutes until the yeast starts to foam. Then add the flour and mix it with the dough hook until it comes into a ball, just a few minutes.

2) Let the dough rest for 5 minutes to relax, then mix for another 3-4 minutes. If the dough is really sticky, add more flour by the tablespoon.

3) If you’re doing it by hand, mix all your ingredients together in a large bowl with a spoon until they come together. Then start working the dough by sticking your hand in a bowl of room temperature water and work the dough vigorously as you rotate the bowl with the other hand. After 4 to 5 minutes of this, all the flour should be well incorporated and you should have a coarse dough ball. Let the dough rest for 5 minutes and then continue to work the dough for 3 minutes or until the dough is slightly sticky, soft, and supple. Remember that wet dough won’t stick to your wet hand, so dipping it in water is important while you work it in the bowl.

4) Once your dough is made, shape it into 4 10-ounce balls. Store the balls in some large plastic bags drizzled with olive oil. Let these rest at room temp for 15 minutes, then store them in the fridge overnight (or at least 4 hours).

5) Remove dough balls and let sit at room temperature for 90 minutes before using so the dough can return to room temperature.