Neapolitan-style pizza dough recipe

Tom Gozney – founder of Dorset-based pizza oven firm, Gozney – shows us how to make pizza dough at home

By Alice BarracloughPublished: 09 May 2024

Neapolitan-style pizza originated from the streets of Napoli. It is loved for its puffy crusts and soft structure. Traditionally it’s a 24-hour ferment and made up only a few simple ingredients – flour, water, salt and yeast.

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Yields:: 6 serving(s)
Prep Time:: 1 day
Total Time:: 1 day

Ingredients

1000g '00' flour

600 g
cold water
2 g
dry yeast
30 g
salt

Directions

1. Step 1Divide the water into two batches: 590–595g (20.8–21oz) (first water) and 5–10g (0.2–0.3oz) (second water).
2. Step 2Add the first water and yeast to the mixer and mix on slow speed for a couple of minutes until the yeast has dissolved.
3. Step 3Add the flour to the mixer and mix on a slow speed until all the flour has combined and there are no dry bits left.
4. Step 4Stop the mixer and rest the dough for 1–2 minutes.
5. Step 5Add the salt along with the second water and mix on medium speed for a further 2 minutes until all the salt has been combined.
6. Step 6Allow the dough to rest for 5 minutes before removing it from the mixer. If you wish to freeze any dough, after removing it from the mixer, divide it into desired portions and freeze it before it begins fermenting.
7. Step 7Form the dough into a big ball. Place in a bowl, cover and leave at room temperature for 3–4 hours.
8. Step 8Divide and shape the dough into 260g (9.2oz) dough balls, transfer to a dough tray and cover. Leave at room temperature for 30 minutes to 1 hour then place in the fridge to ferment for 24–48 hours.
9. Step 9After removing from the fridge, let the dough balls sit at room temperature for 3–6 hours before baking (time will vary based on the room temperature).

Extracted from Pizza Volume 01 by Gozney (HarperNonFiction, £25, Hardback).

Alice Barraclough

Nutrition Editor

With nearly a decade of journalistic experience – in print, online and social – at national newspapers and lifestyle magazines, it’s fair to say Alice has tried it all when it comes to health and fitness. From packing herself off to an extreme Aveduric retreat in Sri Lanka and sweat-testing every new fitness fad to running the London Marathon and completing a 70.3 IronMan, Alice now looks after WH’s food content. With a ‘food first’ ethos, she is here to help you decipher exactly which foods will support your health, and which macro-counting, pasta-replacing, intermittent-fasting, 13-day cleanse is just, well, a scam. A keen baker and host, her favourite dessert has to be pavlova (with lots of summer berries and whipped cream, of course).

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