Nutritional values are estimates per serving
The foundation of a great pizza. Simple ingredients, proper technique and enough time to let the gluten develop properly. This makes enough for two thin and crispy 30cm pizzas with a proper char on the base.
A note from us
Authentic Neapolitan pizza dough uses just four ingredients — flour, water, salt and yeast. No oil, no sugar. Tipo 00 flour is the gold standard — it is finely milled with just the right protein content for a soft elastic dough with a proper chew. Strong white bread flour works as a substitute and gives an excellent result. The single most important thing you can do for better pizza dough is give it more time — overnight in the fridge transforms the flavour completely.
What you need 🛒
For the best possible result prove the dough in the fridge for 24-48 hours. The slow cold fermentation develops complex flavour that a quick room temperature prove simply cannot match. Take it out 1-2 hours before shaping to come up to room temperature.
How to make it 👨🍳
Mix the flour, yeast and salt together in a large bowl. Make a well in the centre.
Pour the warm water into the well. Mix with a fork until a shaggy dough forms then turn out onto a lightly floured surface.
Knead for 10 minutes until the dough is smooth, elastic and slightly tacky but not sticky. When you press it with your finger it should spring back slowly. This kneading step develops the gluten which gives the pizza its structure and chew.
Shape into a ball and place in a lightly oiled bowl. Cover with cling film or a damp tea towel.
Leave to prove at room temperature for at least 1 hour until doubled in size. For a better flavour prove in the fridge overnight — the slow cold prove develops much more complex flavour.
Once proved divide into 2 equal pieces. Shape each into a tight ball by folding the edges underneath and rotating on the surface. Leave to rest for 15 minutes — this relaxes the gluten and makes the dough much easier to stretch.
To shape: press the dough ball flat with your fingers then use your knuckles to gently stretch it from the centre outwards into a rough 30cm circle. Do not use a rolling pin — it knocks out all the air you have developed.
Top and bake immediately on a preheated pizza stone or the hottest oven tray you have at 250C for 8-12 minutes until the crust is charred and the base is crispy.
