Shop
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Neapolitan Pizza Dough

  • Author: Noel Brohner of Slow Rise Pizza
  • Yield: 4x – 250 g dough balls. Each dough ball will make a 11″ pizza.
Print Recipe

Description

This recipe creates a classic Neapolitan pizza that uses 00 flour and an overnight room temperature rise.

Ingredients

Units

Equipment:

  • Mixer
  • Digital Thermometer
  • Digital Scale
  • High Temperature Oven (Ooni, Gozney, or similar)

Ingredients (Amount – Baker’s %):

  • 650 g 00 Flour (11-12% protein) – 100%
  • 403 g Warm Water (90℉ or 32℃) – 62%
  • 19.5 g Kosher Salt – 3%
  • 0.9 g Leaven Wild Yeast – 0.13% or
  • 1.1 g Leaven All Purpose – 0.16%

Instructions

  • Incorporate – Add water and then flour to the mixing bowl and mix on speed 1 for 5 minutes or until incorporated.
  • Mix – Add Leaven Wild Yeast or Leaven All Purpose and mix on speed 1 for 2 minutes. Add the salt and continue to mix at speed 1 for another 2 minutes. Increase the speed to 2 and mix for another 11 minutes. The dough will have a rough texture at this point, but will become smooth and less sticky as gluten is developed during the stretch and fold process. The desired temperature of the dough at the end of the mix is 85-88℉/29-31℃.
  • Overnight Room Temperature Bulk Fermentation – After mixing, transfer the dough to an oiled container. Cover the container and allow it to rest at room temperature (70-75℉/21-24℃). Perform three stretch and folds 30 minutes apart during the first hour and a half of bulk fermentation. After the final stretch and fold, cover the container and let the dough ferment at room temperature (70-75℉/21-24℃) overnight.
  • Divide and Shape – The following day, 18-20 hours after the dough was mixed, divide the dough into 4x – 250g portions. Shape the divided dough into balls and proceed with proofing. 
  • Proof – Proof the dough balls at room temperature (70-75℉/21-24℃ ) for 4-6 hours.
  • Bake – After proofing is complete, the dough balls are ready to stretch, top, and bake. Bake at 750-800℉ (398-426℃) for 1-2 minutes. 

Notes

  • Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a 4.5 qt. KitchenAid® or similar mixer using a dough hook attachment.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

You also may like:

Leaven harnesses the microbial power of ancient fermentations to create all-natural, flavorful, healthier, and more sustainable food.

Menu

CONTACT US

Mailing List

Get updates on new products and promotions!

©2025 Leaven Foods   |   Terms & Conditions   |   Privacy Policy   |   Cancellation Policy

Conversion Calculator