Easy Neapolitan Pizza Dough for Ooni Pizza Ovens
Make authentic Neapolitan-Style pizza with your Ooni Pizza Oven using this easy Neapolitan pizza dough recipe. Staying true to authentic Neapolitan-Style pizza it only uses a few ingredients and it tastes delicious. For best results It’s crucial to use the recommended flour for this recipe, Caputo “00” Pizzeria Flour (in the blue bag). Thankfully it’s now easy to source this flour online without breaking the bank, pick up a bag here.
Why is this pizza dough recipe so easy?
We let fermentation do the hard work. No fussiness, just an easy Neapolitan pizza dough recipe that produces amazing results in a home pizza oven. This recipe produces beautiful, leopard spotted pizza that tastes delicious!
Can I use another brand of flour?
This recipe is designed for Caputo “00” Pizzeria Flour, in the blue bag (not the red “Chef’s” flour). This flour is specifically designed for making authentic Neapolitan pizza at high heat. Other flours may burn or produce undesirable results. If you have a home pizza oven you should have a bag on hand!
How do I get leopard spots on my pizza?
The “leopard spotting” that has become the signature of Neapolitan-style pizza for many is a combination of formation and heat. A properly fermented dough with lots of small bubbles when baked at very high heat will produce this stunning look.
What pizza oven should I use to make authentic Neapolitan pizza at home?
All of the Ooni Pizza Ovens can produce authentic Neapolitan-style pizza. My favorites are the Ooni Volt 12 and Ooni Karu 16 with the gas attachment.
Where can I buy your cookbook?
My cookbook: Epic Outdoor Pizza Oven Cookbook is now available for purchase. You can buy it here and many others booksellers. It’s full of recipes dialed in for making epic pizza at home.
More pizza dough recipes and more can be found on the Santa Barbara Baker.com.
Easy Neapolitan Pizza Dough
Ingredients
- 200 grams Water
- 10 grams Salt
- 2 grams Instant Dry Yeast
- 315 grams Caputo "00" Pizzeria Flour, Blue Bag
Instructions
- Pour the filtered water into a medium size bowl and add the salt. Stir to dissolve.
- Sprinkle the instant dry yeast over the surface of the water. Allow the yeast to rehydrate for about 1 minute and then stir to dissolve completely.
- Add the flour to the bowl and use your hands to mix, pinching and stirring to fully incorporate all the ingredients. Do not knead at this point. Cover and let rest at room temperature (about 70F) for 20 minutes to allow the flour to better absorb the water.
- After 20 minutes, uncover the dough and knead with your hands directly in the bowl or on a work surface. Knead and fold the dough for about 3 minutes till the dough begins to look mostly smooth. Cover and let rest at room temperature (about 70F) for at least 45 minutes and up to 2 hours (1 hour tends to be the sweet spot).
- Uncover the dough and transfer to a work surface. Divide the dough into 2 equal pieces (about 260 grams each). Using your hands shape the portions into dough balls, folding the dough into itself a couple times to expose a nice shiny surface and pinch the dough balls closed.
- Transfer the dough balls to a lightly oiled dough tray or individual bowls. Brush the surface of the dough balls lightly with oil (optional). Cover and transfer to the refrigerator to cold-ferment for at least 12 hours.
4-6 Hours Before Making the Pizzas
- Remove the dough tray or bowls from the refrigerator and let rise at room temperature (about 70 F) till fully proofed before using. This should take about 4-6 hours depending on your environment. The dough should look relaxed and may have spread out quite a bit in the dough tray. Look for lots of small bubbles and maybe a few larger ones (you really want tons of little ones for the best leopard spotting).
- Stretch, top, and bake in your Ooni Pizza Oven. Check out my website SantaBarbaraBaker.com, Santa Barbara Baker YouTube Channel, and my cookbook: Epic Outdoor Pizza Oven Cookbook for all the details on stretching, topping, and baking, amazing pizza with your pizza oven.
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