Essential Neapolitan Pizza Dough

PizzaAt the time of writing, there were over 9 million pages on Google under the term of Pizza Dough. Much has been written and many recipes shared over how to make the perfect dough.
From the first pizza dough I made at the Manna from Devon cookery school, through other tips along the way, this is now my essential neapolitan pizza dough recipe.
Ingredients (to make 4 10-12 inch pizzas)
  • 500g type 00 flour
  • 300ml warm water
  • 1/4 teaspoon salt
  • 7g fast action yeast
  • 1 tablespoon olive oil
When I’m making pizza I usually mix up the dough the evening before and then leave in the fridge overnight. You can do this or make up in the morning that you need it and leave to rise out of the fridge.
  • Mix all the ingredients to form a dough.
  • Knead the dough until it is a smooth, silky consistency. I use a dough hook in an electric mixer for no less than 5 minutes.
  • Either put in the fridge overnight, or leave out to rise for no less than 2 hours.
  • If left overnight, in the morning separate out the dough into 4 equal round balls. Try to get the roundest balls of dough you can – round balls now will help you make round pizza! Put back in the fridge, or leave out if you are soon to be cooking your pizza. These dough balls will freeze wrapped in cling film if required
  • To roll out your pizza, flour your bench and use the tips of your fingers to push the dough ball into a pizza round. Work the dough around in a circle as you stretch out the edges and form the pizza shape. As the dough gets larger then you can use flat palms to do this, as you’ll find it difficult to use the tips of your fingers without breaking the dough. See the bottom of this page for a great video on this technique.
  • Once you have your pizza round, top the pizzas with you tomato sauce and toppings. My favourite sauce is this flavour full pizza topping tomato sauce.
  • Cook in your wood fired oven. The speed your pizza will cook depends on temperature. For true Neapolitan pizza it should be 400°C+ to cook in 90-120 seconds. At 300°C it will be around 3 minutes