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“Traditional pizza crust like is made in Naples”
8hrs 10mins

Ingredients Nutrition

  • 4 12 cups flour
  • 2 teaspoons salt
  • 2 teaspoons bread yeast (add a 1/2 t brewers yeast for a more sourdough flavor)
  • 2 tablespoons olive oil
  • 1 34 cups water


  1. - Dissolve the salt into the water.
  2. - Make a volcano sort of mountain from the flour and put the water in it's "crater".
  3. - Carefully blend up to 10% of the flour into the water, then add dry yeast.
  4. - Add the olive oil and blend everything by hand until all flour is incorporated.
  5. - Knead the dough for min 10 minutes and max 15 minutes to an even elastic ball with the tacky property of a post-it note. The warmth of your hands helps activate the yeast.
  6. - Let the whole rise for 2 hours at 77 degF (25 deg C) under a damp dishcloth (not too wet, we are not water boarding the dough).
  7. - Part the dough in 4 smaller balls.
  8. - Let the smaller balls rise for another 4 to 6 hours under a damp cloth.
  9. - Each ball should make a 12-14 inch pizza. The dough can be stored in a refrigerator for four days or in a freezer (well wrapped in cling film) until needed.
  10. When ready to make, flatten the ball and spread into a rough circle by hand. The dough should be elastic, so you have to force it a bit. Roll a crust edge if desired. Top with your favorite sauce and toppings and bake at 450F on a pizza stone or heavy baking sheet for 8-10 minutes. Watch it, don't walk away, as the crust can burn quickly. Remove from the oven when the crust edge is golden brown.

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