Classic Neapolitan Pizza Dough - Small Batch

Quick 3-Hour Pizza Dough

Yields 3 dough balls (6–7 oz. each)

Ingredients

• 3/4 cup warm water, divided

• 1/2 tsp active dry yeast (0.1 oz.)

• 2 cups "00" pizza flour (10–12 oz.)

• 1/2 tsp salt (0.2 oz.)

• 1/2 tsp olive oil (optional)

Directions

Place 1/4 cup of the warm water in a small bowl and sprinkle with yeast. Let sit for 5 minutes, until the yeast is hydrated and looks creamy. This helps it absorb quickly into the flour.

By Hand

Add flour and salt to a mixing bowl. Pour in the yeast mixture and remaining water, stirring with the back of a spoon while pressing against the sides of the bowl. Mix until the dough looks shaggy, then drizzle in the oil. Stir to incorporate, pull the dough into a rough ball, and turn it out onto a lightly floured surface.

Knead for 5 minutes. If the dough feels dry, cover and let it rest 10 minutes before continuing. If it's sticking to your hands, add flour one tablespoon at a time. You're looking for moist but not sticky.

Cover and rest 20 minutes, then knead 3–5 minutes more. Transfer to a lightly oiled bowl, cover with plastic wrap, and leave at room temperature for 2.5 hours. The dough will double in size and is ready to use.

By Mixer

Add flour, salt, yeast mixture, and remaining water to the bowl of a stand mixer fitted with a dough hook. Mix on low for 2 minutes. If the dough looks too wet to come together, add flour a tablespoon at a time until it looks shaggy. Drizzle in oil and mix 2 minutes more — the dough should form a smooth ball and pull away from the sides.

Turn off the mixer, cover the bowl with plastic wrap, and rest 20 minutes. Mix on medium-low for 3 more minutes, until smooth. Transfer to a lightly oiled bowl, cover, and rest at room temperature for 2.5 hours. Once doubled, shape into dough balls and use right away.

Made in a Neapolitan tradition — fast enough for a weeknight, good enough for a wood-fired oven.