Single Pizza Dough Ball (Neapolitan Method)

This recipe makes one 10-12 inch pizza. The technique is simple: mix the dough, let it rise at room temperature for 8 hours (or cold ferment overnight), then stretch and bake. The long rise develops complex flavor and an airy, chewy crust.

You can use either active dry yeast or instant yeast – doesn’t matter. If using active dry, dissolve it in the water first. If using instant, just mix it straight into the flour. The olive oil is optional but adds richness and makes the dough easier to work with.

For the best crust, use strong bread flour. If you only have all-purpose, reduce the rise time to 3-4 hours. The dough should double in size and feel light and airy when it’s ready.

Chef Griffin

Single Pizza Dough Ball (Neapolitan Method)

One perfect pizza dough ball. Mix in the morning, bake for dinner. The long fermentation develops flavor without you doing anything. This is how Neapolitan pizzaiolos make dough at home.

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Course: Main Course

Cuisine: American, Italian

Ingredients Method Notes

Ingredients

  

• 100 g water room temperature
• 1 g dry yeast ¼ teaspoon, active or instant
• 150 g strong bread flour or 160g all-purpose flour
• 5 g table salt 1 teaspoon
• 3-4 g extra virgin olive oil 1 teaspoon, optional

Method

 

Mix the Dough

1. Pour water into a bowl and dissolve the yeast in it
2. Add half the flour and mix with a fork or spoon until smooth and creamy
3. Add the salt and continue mixing
4. Add remaining flour in 2-3 rounds (save a few grams to clean your hands later)
5. Mix until all flour is incorporated – use hands when it gets less sticky
6. If using olive oil, add it now while the dough still needs kneading

Knead the Dough

1. Fold from bottom up with your thumb, pushing the edge into the center
2. Rotate 90 degrees and repeat
3. Continue rotating and folding until smooth and elastic (5-8 minutes)
4. Test by gently pushing your finger in – if it springs back, you’re done

First Rise (8 Hours)

1. Let rise in bowl at room temperature for 8 hours (or 3-4 hours if using all-purpose flour)
2. Container doesn’t need to be airtight, but keep away from drafts
3. Optional: spread a few drops of oil in bowl before adding dough for easier removal

Cold Fermentation Option

1. After 1 hour at room temperature, refrigerate overnight
2. Next day, remove from fridge 2 hours before baking to reach room temperature
3. Your fridge should be 42-50°F (6-10°C)

Ready to Use

1. Dough is ready when doubled in size and feels light and airy
2. Use within 12 hours of reaching room temperature

Notes

• Flour choice: Strong bread flour gives better structure and chew. All-purpose works but needs shorter rise time (3-4 hours instead of 8).
• Yeast type: Active dry or instant both work. Active dry needs to dissolve in water first. Instant can be mixed directly into flour.
• Kneading: Don’t squeeze, squash, stretch, push hard, or twist. Use the gentle folding motion described above.
• Storage: You can refrigerate shaped dough balls for 1-2 days. Bring to room temperature before stretching.
• Scaling: This recipe is designed for one pizza. To make multiple, make separate dough balls rather than one large batch.