• 1kg 00 flour
  • 556g water
  • 28 to 30g salt
  • 1 sachet yeast (dried)


  1. put the water in a large bowl
  2. add the salt
  3. add a third of the flour
  4. mix it all together
  5. add the yeast
  6. mix it
  7. add the rest of the flour
  8. mix it until it comes together
  9. knead for at least five minutes. Ideally up to 20 minutes
  10. leave in the bowl covered with a damp tea-towel somewhere about 21°c for 4 hours
  11. lightly flour a work surface
  12. take the flour out of the bowl and cut into roughly 250g lumps
  13. you'll get 6 to 8 lumps
  14. make into balls
  15. leave on the surface for another 2 hours covered with the damp towel

It turns out that Neapolitan pizza dough is a strictly described thing. The UK version of the EU rules are here. Those instructions use 1.8 kilograms of flour and 1 litre of water. But (if you're not going to a wholesaler) flour comes in 1 kilogram bags. Ingredients have been adjusted to 1kg for this recipe.

I sometimes use a biga starter. Instructions for that are here. But it takes more work, time, and nuance.

This recipe can be completed in a single day and makes a very consistently tasty dough

(Yes! That much salt)

the dough balls resting on a wooden surface