To make this at-home Neapolitan pizza dough, in your bowl, dump in the flour, yeast, salt, and mix to combine the dry ingredients.

Add all the water and start mixing using the wooden spoon.

Folding the outward sides into the middle of the dough ball is the best method. The main focus should be getting all the contents in the bowl, combined.

Leaving the dough in the bowl, you can start to use your hands to more thoroughly mix all of the ingredients together.

At this point, the dough won’t have much structure but that’s how it should be. Cover the bowl and mixture with a plate or plastic wrap and leave it in the fridge overnight (10-16 hours).

The following day, the structure should have completely transformed into a pliable, workable dough.

Now, stretch it out and make a letter fold with the dough twice.

From here, as the dough is slowly becoming more of a ball shape, fold it in half, and then again. Slowly twisting it, it will begin to take the shape of an authentic Neapolitan dough ball.

From here, cover the dough with an upside down mixing bowl and leave it to rest for 15 minutes.

Using the right amount of dough per pizza is really important so we’re going to cut and measure the dough until we have individual sections that are 250-260 grams each.

After you remove your measured section from the scale, it will lose its form so continue folding and closing it until it’s back in its round dough ball. This can also require some technique if you haven’t done it before. We break it down simply and easily as well as an alternative pinch method and roll dough method here.

Put a few drops of oil in the containers rubbing it on all sides and leave the dough balls to rest with an airtight lid. Leave to rest for 4 hours. No exceptions here. You’ll want them to rest the full time.

After the 4 hours have passed, we’re going to extract the dough by taking a bit of semolina (or flour) and sprinkle it all around the edges.

On the table, put down a handful of semolina (or flour), turn the dough upside down and let it fall into the pile.

Flip the dough twice shaping it with each flip then gently begin to press the dough down with your fingertips starting at the bottom, slowly working away from you.

Flip the dough and repeat. In the end you should have a traditional pizza shape, a thin middle with thicker crust.

To finish spreading, we must remove all of the flour from the dough. Extra flour must not go into the oven. Pick up the dough and let it hang off your hands, spreading it slightly to let any excess fall.

From here, quickly add your toppings. You do not want to let your dough stick to the worktable. We used tomato, basil, roman pecorino cheese, fior di latte cheese, and topped it with oil.

The oven was 432 C – 810 F degrees but we were using an electric pizza oven. One turn half way through and 60-90 seconds later, out came our absolutely perfect pizza.