Overnight Neapolitan Dough (Printable Recipe Version)

Airy Neapolitan dough made with Type 00 flour and a laid-back overnight proof for that classic puffy crust.

# Ingredients You’ll Need:

→ Dough Base

01 - 1/8 teaspoon instant yeast
02 - 1 tablespoon kosher salt
03 - 450 g cool water (around 23°C)
04 - 665 g Type 00 flour

# Steps to Make It:

01 - Pop your shaped dough onto a floured peel. Add your favorite toppings like basil, mozzarella, and tomato sauce if you want. Slide into a super-hot pizza oven on a stone for about 60–90 seconds, spinning it every 20 seconds so it gets charred in all the right spots. No pizza oven? Use your oven cranked to 260°C or higher with a stone, bake for 6–8 minutes, then broil for 1–2 minutes. Keep turning every 30 seconds to avoid burning.
02 - Cover your counter with plenty of flour. Flip a dough ball over (don’t squash those puffy edges). Dust the top with more flour. Start in the middle and push out with your fingers to make it thin in the center but keep a thick border. Gently stretch the dough, turning it as you go, until it’s about 30 cm across. If you want it bigger, drape the edge over your fists and carefully stretch while spinning, keeping that rim full of air.
03 - Take out your dough from the fridge roughly 2 hours before you plan to shape it. Give it time to warm up and soften.
04 - Move your dough balls into their oiled, covered tubs and stash them in the fridge for at least 2 hours or even up to 5 days. They’ll taste better and get way easier to work with.
05 - Sprinkle flour thickly onto your counter. Flip the risen dough out of the bowl gently. Shake flour on top too. Split into 4 pieces, about 275 g each. Pinch and tuck the dough edges on each piece, then flip each so edges are under. Roll into balls with the seam down. Slip the balls into oiled tubs and cover.
06 - Give your dough one last set of stretchy folds, then flip it over so the seam is underneath. Cover up and let it sit out at room temp for 12 hours. This gives it major flavor and allows the dough to relax.
07 - When the first rest is done, some stretching and folding will build strength. Wet your hands, slip them beneath one side, and lift that part up, folding over the top. Go around and do this 4 or 6 times. Cover again and wait another 30 minutes.
08 - Dump the flour, water, salt, and yeast in your biggest bowl. Use a spoon to stir everything until just mixed. Then, get your hands wet and keep pinching and mixing until the dough is all brought together and kinda shaggy. Cover it, then let it chill out for 30 minutes.

# Extra Information:

01 - Type 00 flour with lots of protein makes stretchy, just-like-Naples dough.
02 - Letting dough get cold for a while in the fridge bumps up flavor and makes it way stretchier.
03 - You can keep this dough chilled in oiled, covered tubs for as long as 5 days.