--- title: "Neapolitan Pizza Dough Recipe — Festa Pizza Co." description: "Classic Neapolitan pizza dough made for the Festa Oven. A simple, high-hydration dough that develops flavor through a long, slow fermentation. Made with…" lang: en json-ld: | [ { "@context": "https://schema.org", "@type": "Organization", "name": "Festa Pizza Co.", "url": "https://www.festapizzaco.com", "logo": "https://www.festapizzaco.com/favicon.ico", "sameAs": [ "https://www.instagram.com/festapizzaco", "https://www.tiktok.com/@festapizzaco" ], "contactPoint": { "@type": "ContactPoint", "telephone": "+1-866-792-7789", "email": "support@festapizzaco.com", "contactType": "customer support" } }, { "@context": "https://schema.org", "@type": "WebSite", "name": "Festa Pizza Co.", "url": "https://www.festapizzaco.com", "potentialAction": { "@type": "SearchAction", "target": "https://www.festapizzaco.com/recipes?q={search_term_string}", "query-input": "required name=search_term_string" } }, { "@context": "https://schema.org", "@type": "Recipe", "name": "Neapolitan Pizza Dough", "description": "Classic Neapolitan pizza dough made for the Festa Oven. A simple, high-hydration dough that develops flavor through a long, slow fermentation. Made with just four ingredients — flour, water, salt, and yeast — this dough bakes beautifully in the Festa's high heat, producing a puffy, leopard-spotted crust with a light, airy interior.", "url": "https://www.festapizzaco.com/recipes/neapolitan-pizza-dough", "image": [ "https://cdn.shopify.com/s/files/1/0712/9766/3228/files/Brandon.png?v=1777333855" ], "author": { "@type": "Organization", "name": "Festa Pizza Co." }, "publisher": { "@type": "Organization", "name": "Festa Pizza Co.", "logo": { "@type": "ImageObject", "url": "https://cdn.shopify.com/s/files/1/0712/9766/3228/files/FESTA_Studio-23.jpg?v=1747685098" } }, "prepTime": "PT30M", "cookTime": "PT4M", "totalTime": "PT34M", "recipeYield": "4 servings", "recipeCategory": "Pizza Dough", "recipeCuisine": "Italian", "recipeIngredient": [ "600 g 00 flour (Caputo Pizzeria)", "372 ml Water (Room Temp)", "16 g Fine Sea Salt", "0.4 g Instant Yeast (or 0.6 g active dry yeast)" ], "recipeInstructions": [ { "@type": "HowToStep", "position": 1, "text": "Mix & Knead — Whisk instant yeast directly into the flour, then add water and salt. Mix until a shaggy dough forms, then knead 8–10 minutes until smooth and elastic. Dough should pass the windowpane test. Stretch a small piece of dough between your fingers — if it forms a thin, translucent sheet without tearing, the gluten is fully developed." }, { "@type": "HowToStep", "position": 2, "text": "Bulk ferment — Cover and rest at room temp 2 hours." }, { "@type": "HowToStep", "position": 3, "text": "Ball — Divide into four 270g balls. Place in a covered proofing tray." }, { "@type": "HowToStep", "position": 4, "text": "Cold ferment — Refrigerate 24–72 hours. Tip: 48–72 hours develops the best flavor." }, { "@type": "HowToStep", "position": 5, "text": "Temper — Remove from fridge 2 hours before baking. Tip: Cold dough tears — room temp is essential." }, { "@type": "HowToStep", "position": 6, "text": "Stretch — Stretch by hand to ~10 inches. Never use a rolling pin." }, { "@type": "HowToStep", "position": 7, "text": "Bake — Bake in the Festa Oven at 850–900°F for 60–90 seconds, rotating once. Tip: Look for leopard spotting on the cornicione." } ] }, { "@context": "https://schema.org", "@type": "BreadcrumbList", "itemListElement": [ { "@type": "ListItem", "position": 1, "name": "Home", "item": "https://www.festapizzaco.com/" }, { "@type": "ListItem", "position": 2, "name": "Recipes", "item": "https://www.festapizzaco.com/recipes" }, { "@type": "ListItem", "position": 3, "name": "Neapolitan Pizza Dough", "item": "https://www.festapizzaco.com/recipes/neapolitan-pizza-dough" } ] }, { "@context": "https://schema.org", "@type": "Organization", "name": "Festa Pizza Co.", "url": "https://www.festapizzaco.com", "logo": "https://cdn.shopify.com/s/files/1/0712/9766/3228/files/FESTA_Studio-23.jpg?v=1747685098", "email": "support@festapizzaco.com", "telephone": "+1-866-792-7789", "sameAs": [ "https://www.facebook.com/festapizzaco", "https://www.instagram.com/festapizzaco", "https://www.tiktok.com/@festapizzaco", "https://www.youtube.com/@festapizzaco", "https://x.com/festapizzaco", "https://www.linkedin.com/company/festapizzaco" ], "contactPoint": [ { "@type": "ContactPoint", "telephone": "+1-866-792-7789", "email": "support@festapizzaco.com", "contactType": "customer support", "areaServed": "US", "availableLanguage": [ "en" ] } ] }, { "@context": "https://schema.org", "@type": "WebSite", "name": "Festa Pizza Co.", "url": "https://www.festapizzaco.com", "potentialAction": { "@type": "SearchAction", "target": "https://www.festapizzaco.com/recipes?q={search_term_string}", "query-input": "required name=search_term_string" } }, { "@context": "https://schema.org", "@type": "Recipe", "name": "Neapolitan Pizza Dough", "description": "Classic Neapolitan pizza dough made for the Festa Oven. A simple, high-hydration dough that develops flavor through a long, slow fermentation. Made with just four ingredients — flour, water, salt, and yeast — this dough bakes beautifully in the Festa's high heat, producing a puffy, leopard-spotted crust with a light, airy interior.", "url": "https://www.festapizzaco.com/recipes/neapolitan-pizza-dough", "image": [ "https://cdn.shopify.com/s/files/1/0712/9766/3228/files/Brandon.png?v=1777333855" ], "author": { "@type": "Person", "name": "Festa Pizza Co." }, "publisher": { "@type": "Organization", "name": "Festa Pizza Co.", "logo": { "@type": "ImageObject", "url": "https://cdn.shopify.com/s/files/1/0712/9766/3228/files/FESTA_Studio-23.jpg?v=1747685098" } }, "prepTime": "PT30M", "cookTime": "PT4M", "totalTime": "PT34M", "recipeYield": "4 servings", "recipeCategory": "Pizza Dough", "recipeCuisine": "Italian", "recipeIngredient": [ "600 g 00 flour (Caputo Pizzeria)", "372 ml Water (Room Temp)", "16 g Fine Sea Salt", "0.4 g Instant Yeast (or 0.6 g active dry yeast)" ], "recipeInstructions": [ { "@type": "HowToStep", "position": 1, "text": "Mix & Knead — Whisk instant yeast directly into the flour, then add water and salt. Mix until a shaggy dough forms, then knead 8–10 minutes until smooth and elastic. Dough should pass the windowpane test. Stretch a small piece of dough between your fingers — if it forms a thin, translucent sheet without tearing, the gluten is fully developed." }, { "@type": "HowToStep", "position": 2, "text": "Bulk ferment — Cover and rest at room temp 2 hours." }, { "@type": "HowToStep", "position": 3, "text": "Ball — Divide into four 270g balls. Place in a covered proofing tray." }, { "@type": "HowToStep", "position": 4, "text": "Cold ferment — Refrigerate 24–72 hours. Tip: 48–72 hours develops the best flavor." }, { "@type": "HowToStep", "position": 5, "text": "Temper — Remove from fridge 2 hours before baking. Tip: Cold dough tears — room temp is essential." }, { "@type": "HowToStep", "position": 6, "text": "Stretch — Stretch by hand to ~10 inches. Never use a rolling pin." }, { "@type": "HowToStep", "position": 7, "text": "Bake — Bake in the Festa Oven at 850–900°F for 60–90 seconds, rotating once. Tip: Look for leopard spotting on the cornicione." } ] }, { "@context": "https://schema.org", "@type": "BreadcrumbList", "itemListElement": [ { "@type": "ListItem", "position": 1, "name": "Home", "item": "https://www.festapizzaco.com/" }, { "@type": "ListItem", "position": 2, "name": "Recipes", "item": "https://www.festapizzaco.com/recipes" }, { "@type": "ListItem", "position": 3, "name": "Pizza Dough", "item": "https://www.festapizzaco.com/recipes" }, { "@type": "ListItem", "position": 4, "name": "Neapolitan Pizza Dough", "item": "https://www.festapizzaco.com/recipes/neapolitan-pizza-dough" } ] } ] --- [Skip to main content](#main-content) [![Festa Pizza Co. logo](/assets/festa-logo-BHdwRcvZ.png)](/) [Pizza Oven](/products/festa-oven)[Accessories](/accessories)[Recipes](/recipes)[Explore](/recipes/neapolitan-pizza-dough)[Support](/support) [](/account/login) [Recipes](/recipes)Pizza Dough ![Neapolitan Pizza Dough](https://cdn.shopify.com/s/files/1/0712/9766/3228/files/Brandon.png?v=1777333855) # Neapolitan Pizza Dough Classic Neapolitan pizza dough made for the Festa Oven. A simple, high-hydration dough that develops flavor through a long, slow fermentation. Made with just four ingredients — flour, water, salt, and yeast — this dough bakes beautifully in the Festa's high heat, producing a puffy, leopard-spotted crust with a light, airy interior. Prep Time 30 minutes Cook Time 4 minutes Servings 4 [Subscribe to our YouTube for more recipes](https://www.youtube.com/@gaborandsons) ## Ingredients ImperialMetric - 21.2 oz 00 flour (Caputo Pizzeria) - 12.6 Water (Room Temp) - 0.56 oz Fine Sea Salt - 0.01 oz Instant Yeast (or 0.6 g active dry yeast) ## Instructions Cook Mode Prevent your screen from going dark as you follow along. 1 Step 1 Mix & Knead — Whisk instant yeast directly into the flour, then add water and salt. Mix until a shaggy dough forms, then knead 8–10 minutes until smooth and elastic. Dough should pass the windowpane test. Stretch a small piece of dough between your fingers — if it forms a thin, translucent sheet without tearing, the gluten is fully developed. 💡 Tip: If using active dry yeast, dissolve in water first and let sit 5 minutes before adding to flour — increase amount to 0.6g. 2 Step 2 Bulk ferment — Cover and rest at room temp 2 hours. 3 Step 3 Ball — Divide into four 270g balls. Place in a covered proofing tray. 4 Step 4 Cold ferment — Refrigerate 24–72 hours. Tip: 48–72 hours develops the best flavor. 5 Step 5 Temper — Remove from fridge 2 hours before baking. Tip: Cold dough tears — room temp is essential. 6 Step 6 Stretch — Stretch by hand to ~10 inches. Never use a rolling pin. 7 Step 7 Bake — Bake in the Festa Oven at 850–900°F for 60–90 seconds, rotating once. 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