Four simple ingredients are all it takes to build this classic Neapolitan dough — just flour, water, salt, and a whisper of yeast, given time to slowly develop flavor and structure. The long cold ferment (24 to 72 hours in the fridge) is what gives this dough its signature open, airy crumb and that beautifully blistered, leopard-spotted cornicione once it hits a hot oven. Hand-kneading and a careful shaping technique build the gluten network you need for a dough that stretches thin without tearing, letting light shine through the center. There's nothing fussy about the ingredient list here, which makes this an easy, reliable choice to keep in a soy free kitchen. Whether you're topping it simply with San Marzano tomatoes and fresh basil or going bolder, this dough gives you a genuinely great pizzeria-style base to build on.
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Bob's Red Mill 00 Flour, Italian Style, Premium
Combine the lukewarm water and yeast in a large mixing bowl and stir briefly until the yeast is dissolved, about 30 seconds.
Add the salt to the water and stir to dissolve. Add the 00 flour all at once and mix with your hand or a stiff spatula until no dry flour remains and a shaggy dough forms, about 2 minutes.
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