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Neapolitan-Style Pizza Dough

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“A classic Naples pizza measures from 9-10 inches. The texture of the crust is soft and chewy”
READY IN:
3hrs 30mins
YIELD:
4 9- to 10-inch pizzas
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle the yeast over the water (in a bowl); let stand 1 minute, or until the yeast is creamy; stir until the yeast dissolves.
  2. In a large bowl, combine the cake flour, 2 ½ cups all-purpose flour, and the salt.
  3. Add the yeast mixture to the flour; stir until a soft dough forms.
  4. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
  5. Lightly coat a large bowl with oil; place the dough in the bowl, turning it to oil the top.
  6. Cover with plastic wrap; place in a warm, draft-free place and let rise until doubled in size, about 1 ½ hours.
  7. Flatten dough with your fist.
  8. Cut the dough into 2 to 4 pieces and shape the pieces into balls; dust the tops with flour.
  9. Place the balls on floured surface and cover each with plastic wrap, allowing room for the dough to expand; let rise 60-90 minutes, or until doubled.
  10. Shape and bake the pizzas as directed.

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