How to Make Perfect Neapolitan Pizza Dough (Light & Airy Every Time!)

Homemade Pizza Dough Recipe For Neapolitan Pizza (4 Dough Balls, 280g Each, 63% Hydration)

Step 1: Make the Poolish
1️⃣ In a bowl, mix:
100ml water 💧
1g dry yeast 🧪 (mix until dissolved)
100g strong type 00 flour 🌾 (e.g., Caputo Cuoco)
2️⃣ Mix for 2 minutes, cover, and let it ferment 1 hour at room temperature 🌡️
3️⃣ Transfer to the fridge for 16-24 hours ❄️.

Step 2: Make the Dough
1️⃣ The next day, gather:
325ml water 💧
574g strong type 00 flour 🌾
20g salt 🧂
2️⃣ Put the poolish in the dough mixer.
3️⃣ Add half of the water and mix for 2 minutes.
4️⃣ Add all the flour, mix at speed 1 for 1 minute.
5️⃣ Slowly add the rest of the water.
6️⃣ Switch to speed 4, add the salt, and knead for 6 minutes.
7️⃣ Let the dough rest for 10 minutes.
8️⃣ Knead again for 5 seconds at speed 1.

Step 3: Bulk Fermentation
1️⃣ Form a large dough ball.
2️⃣ Transfer to a large container and let it bulk ferment at room temperature for 3 hours 🌡️.
3️⃣ Place in the fridge for a cold fermentation of 36 hours ❄️.

Step 4: Final Fermentation & Dough Balls
1️⃣ After 36 hours, divide into 4 dough balls (280g each).
2️⃣ Place them in a container and let them ferment at room temperature for 4-5 hours (at 21ºC).

If the temperature is higher than 21ºC, fermentation time may be shorter.

Step 5: Your Dough is Ready! 🍕
Patience is key—long fermentation = amazing pizza! 🍕🔥

I know it’s a long recipe—almost 3 days—but trust me, it’s worth it!
All the ingredients and steps are detailed in the description.
If you have any questions, leave a comment, and I’ll reply.
Let me know if you try the recipe and how it turns out!

in this video, I am making a marinara but check my other videos to see amazing pizza made with this dough recipe.