Ryan Jarnutowski

Neapolitan Pizza

Authentic Italian pizza with a perfectly chewy crust

Neapolitan pizza with basil

Time

  • Prep: 30 min
  • Cook: 5 min
  • Total: 35 min

Yield

4 pizzas

Ingredients

Pizza Dough

  • 1000 g 00 flour
    Preferably Caputo blue
  • 650 ml Water
    Room temperature
  • 30 g Salt
  • 1 g Fresh yeast
    Sub: 0.4g active dry yeast

Instructions

  1. Mix flour and water until just incorporated, leaving some water aside for adjustments. Let rest for 20 minutes (autolyse).

    Tip: This rest period allows the flour to fully hydrate and makes kneading easier

    ⏱️ 20 min
  2. Add salt and yeast, mix thoroughly until the dough comes together and becomes smooth.

    Tip: The dough should be slightly tacky but not sticky. Add remaining water if needed.

  3. Cover and let rise at room temperature for 2 hours.
    ⏱️ 120 min
  4. Divide into 250g balls and cold ferment for 24-72 hours.

    Tip: Longer fermentation develops better flavor and texture

    ⏱️ 1440 min