this is a work-in-progress recipe for homemade Neapolitan pizza


% 1 2 3 4
flour / g 100 150 300 450 600
water / ml 65 97.5 195 292.5 390
salt / g 2.5 2.5 5 7.5 10
ADY / g 0.3 0.45 0.9 1.35 1.8


  1. dough
  • measure ingredients
    • put some flour to the side for use when kneading
    • put some water aside for the ADY
  • mix remaining flour and salt and place on counter with a well in the centre
  • gradually mix in prepared ADY mix and water (a dough scraper helps)
  • once dough is consistent in texture, rest it for 10 minutes
  • knead for ~10 minutes using the flour from earlier to prevent sticking
  1. bulk ferment
  • place dough in sealed olive oil coated container in fridge for 48 hours for the first rise
  1. proof
  • split dough into individual serving sizes. create dough balls by tucking the dough into itself at the bottom. the surface of the ball should be completely smooth
  • place each ball into a flour lined box to proof. the proofed balls should be about double the sizes
  • proofing can occur in the fridge overnight or at room temperature
  1. stretch
  • take a dough ball and gently flatten it and being stretching the dough out by hand.
    • the un-topped edge of the pizza (cornicione) should be thicker, in order to rise in the oven - no rolling pin!
  1. top and bake
  • top to taste and bake as hot as possible (consider baking steel or a pizza oven)

see also