Same-Day Neapolitan
Pizza Dough
Authentic Neapolitan-style pizza dough ready for dinner. No overnight wait required.
Perfect for Spontaneous Pizza Nights
Start in the morning, eat pizza for dinner. While flavor won't match a 24-72 hour cold ferment, this dough is still leagues better than store-bought and delivers authentic Neapolitan texture.
Example Timeline
Combine ingredients and knead until smooth
Cover and let rise at room temperature
Portion into 250g balls, shape tightly
Let balls relax before stretching
Heat oven with steel/stone to max temp
Shape, top, and bake your pizzas!
Step-by-Step Instructions
1. Mix the Dough
In a large bowl, combine 396g room-temperature water with 18g salt. Stir until dissolved. Sprinkle 3g instant yeast over the water and let sit 1 minute. Add 610g flour gradually, mixing until a shaggy dough forms.
Turn out onto a clean surface and knead for 10-15 minutes. The dough is ready when it's smooth, slightly tacky (not sticky), and passes the windowpane test—you can stretch a small piece thin enough to see light through without it tearing.
2. Bulk Fermentation (4 hours)
Place dough in a lightly oiled container (at least 2x the dough volume). Cover with plastic wrap or a lid. Let rise at room temperature (20-22°C / 68-72°F) for about 4 hours. The dough should roughly double in size and feel airy when poked.
3. Divide and Ball (Staglio)
Gently turn the dough onto a lightly floured surface. Divide into 4 equal pieces (about 256g each, accounting for some flour absorption). Shape each piece into a tight ball by tucking the edges underneath and rotating.
Place balls seam-side down in a proofing box or on a floured tray. Cover to prevent drying out.
4. Final Proof (2 hours)
Let the balls rest at room temperature for 2 hours. This relaxes the gluten, making the dough easier to stretch. The balls should spread slightly and feel pillowy-soft when gently pressed.
5. Preheat (45-60 minutes before baking)
Place your pizza steel or stone on the top rack. Preheat oven to maximum temperature (usually 250-290°C / 480-550°F). Steel/stone needs at least 45-60 minutes to fully saturate with heat.
6. Shape and Bake
Generously flour your work surface with semolina or 00 flour. Gently press a dough ball from center outward, leaving a 1-inch rim for the crust. Lift and stretch by draping over your knuckles, rotating as you stretch to 10-12 inches.
Transfer to a floured peel, add toppings quickly (don't overload!), and slide onto the preheated steel. Bake 5-7 minutes until the crust is golden and charred in spots.
Pro Tips for Speed
- Room temp matters: At 25°C, fermentation is ~50% faster. Reduce yeast to 2g or watch dough closely.
- Don't skip the windowpane test: Underkneaded dough won't stretch properly and will tear.
- Cold toppings cool your steel: Have sauce and cheese at room temperature.
- Less is more: Too many toppings = soggy pizza. Keep it simple.