We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Neapolitan Pizza Dough

Simple, slow fermentation pizza dough that will work well on both your home oven over a pizza stone or under higher temperatures if you have a wooden burn oven or a proper pizza oven.

Like this? Share it with your friends.

Report abuse

 The entire process will take about 24 hours with a couple of hours of flexibility, so plan ahead and start by preparing the Poolish.

Using a large bowl mix the 1gr of dry yeast with 100gr of lukewarm water, see it its fully dissolved before adding the 100gr of 00 flour. Stir it gently but well, seal it with cling film and place it in a warm place for 4 to 5 hours or until it has almost doubled in volume. To check if it is ready, get a tiny amount of it and drop it in a glass of water, if it floats it is show time. If not, leave it a while longer. 

To the Poolish, add 170gr of lukewarm water, 25gr olive oil, 5gr salt and stir it all well. Your hands will work best here. Add now 300 gr of 00 flour, mixing just enough so there is no lump of dry flour - do not knead it at this moment. Seal it with cling film again and let it rest for 30 minutes. 

After this time the dough should be much better to work with, pulling the bottom portion of the dough upwards, stretching it and folding it over itself, rotate the dough as you pulling all its surface once you have folded all "sides" this is one fold. Perform one folding every 30 minutes until a total of 4 folds. Note the dough does not leave its bowl, seal it again but this time place it on a much cooler place, 5 to 7 C fridge. Leave it there overnight - 8 to 9 hours.

It should by now be completed inflated, carefully deflate it by initiating a folding process, seal it again and give it 30 min at room temperature (20C) before you give it its final folding. 

It is now time to portion it into 5 dough balls, here it is important to give it structure by tensioning the dough. You can do that by folding it onto itself. Let the dough balls rest in the fridge until it is time to bake or freeze them now for best results. They will hold well for up to 8 hours. Remember to bring them to room temperature before baking, take them out of the fridge 1 hr prior to pizza o'clock.

1gr dry yeast
100gr lukewarm water (26C)
100gr 00 flour

350gr 00 flour
170gr lukewarm water (26C)
25gr Olive Oil
5gr Salt

Yield: 750 gr of dough, enough for 5 discs of 150g each.

Added by: xandeantunes

Add comment
This recipe needs editing

You seem to have missed out instructions on making the poolish with flour water and yeast. So your second paragraph is about adding the rest of the ingredients to the poolish

Dr IL Marples 23 April 2020

RE: This recipe needs editing

Hi, thank you for the headsup - I believe it reads better now. Cheers

xandeantunes 23 April 2020

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Good news, we are taking orders again, after clearing the initial backlog.

Levels of demand are still unbelievably high and we can only fulfil a finite number of orders each day. Please click here to find out more ...


Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.

Keep safe and well

The Shipton Millers