Traditional Neapolitan Pizza Dough

by Leah Halmagyi


  • 2 sachets (14g) instant dried yeast
  • 700g bakers’ flour
  • 12g (2½ tsp) fine salt
  • 2 tsp extra virgin olive oil


Preparation time: 1½ hours
Cooking time: nil
Makes: 4 pizzas

1 Combine the yeast in the bowl of an electric mixer with 380g flour and 480ml warm water then beat with the paddle attachment on medium speed for 5 minutes, until very stretchy. Cover with cling film, then set aside for 45 minutes until doubled in size.
2 Add the remaining flour, then knead with the dough hook for 5 minutes, until smooth. Cover with cling film and set aside for 30 minutes, until doubled in size.
3 Divide the dough into four pieces, then stretch each out to a 25cm disc.