A versatile recipe for fluffy Neapolitan dough, this pizza dough from King Arthur Flour’s latest cookbook is on repeat in our kitchens.
recipe 
yields
Makes enough for two 10-inch pizzas
Scant 3 cups 00 flour or 2¾ cups plus 1 tablespoon unbleached all-purpose flour, plus more for dusting
1½ teaspoons fine salt
¼ teaspoon instant yeast
Scant 1 cup cold water (55-60 degrees)
Ingredients
steps
- In a medium bowl, combine flour, salt, and yeast, then add water. Mix to combine, then knead dough by hand in bowl until rough but cohesive. Cover and let rest at room temperature for 1 hour.
- Lightly dust a work surface with flour and place dough on it. Divide dough into 2 equal pieces. Tightly ball the dough, place seam side down in a lightly greased container, and cover tightly. Let rise at room temperature for 8 to 10 hours.
- Dough is now ready to be baked, or it can be refrigerated for up to 3 days. Let refrigerated dough rest at room temperature while your oven preheats, at least 1 hour.
Date Published: 08.18.26
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Recipe excerpted from
King Arthur Baking Company's Book of Pizza: Recipes for Every Pizza Maker. Copyright © 2026, King Arthur Baking Company. Photography Copyright © 2026 by Andrew Thomas Lee. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
