Neapolitan Style Pizza: Start to Finish Instructions
Urban Slicer Neapolitan Style Pizza Dough Mix makes two 13 to 14 inch thin-crust pizzas from one packet. You add nothing but water. Total hands-on time is about fifteen minutes, plus a two to four hour rise.
Full written directions are below. The video walks through the same steps if you would rather watch someone do it.
At a glance
| Makes | Two 13 to 14 inch pizzas |
| You add | 1 cup (236g) warm water. Nothing else. |
| Hands-on time | About 15 minutes |
| Rise time | 2 to 4 hours at room temperature |
| Bake | 500F for 8 to 10 minutes in a conventional oven |
| Servings | About 11 per package (35g dry mix each, 120 calories) |
What you need
- 1 packet Urban Slicer Neapolitan Style Pizza Dough Mix
- Exactly 1 cup (236g) warm water
- A large mixing bowl
- A stand mixer with dough hook, optional
- Flour for your work surface
- A pizza stone, steel, or pan
- Your toppings
Directions
- In a large bowl add the entire packet of dough mix and exactly one cup (236g) warm water.
- Mix well until the dough is smooth and elastic. 10 minutes kneading by hand, or 8 minutes with a stand mixer and dough hook.
- Form into 2 identical sized balls and let rise in a covered bowl 2 to 4 hours at room temperature.
- Toss or stretch on a floured surface into two 13 to 14 inch pies.
- Add toppings and bake.
For perfect Neapolitan crust
Cook on a hot pizza stone.
| Pizza oven | 700 to 900F | 2 to 4 minutes |
| Conventional oven | 500F | 8 to 10 minutes |
Get your water temperature right
This one matters more than people expect. The best water temperature is between 75 and 80 degrees. Anything over 100 degrees will kill the yeast and the dough will not rise.
Watch it done start to finish
The video below walks through mixing, kneading, balling, stretching and baking. Worth watching once before your first bake, especially for the stretch.
Getting a real Neapolitan crust in a home oven
A pizza stone is the best choice. Put the stone on the highest rack position and turn the oven up as high as it will go. Preheat for 30 to 45 minutes so the stone gets piping hot. Cooking up high lets the top of the oven act as radiant heat against the top of the pizza.
You can also use the two stone method: same idea, but with a second stone on the rack directly above the pizza. Alternatively you can cook this on a pan.
Want more flavor? Cold ferment it
Much like smoke is a flavor in BBQ, time is a flavor in dough making. To cold ferment, mix the dough with cold water instead of warm and put the dough balls straight into the refrigerator to slow the yeast down. 24 hours is good, 48 is better, 72 is best.
Common questions
Can I make more than 2 pizzas from one packet?
Yes. Each package is designed to make 2 pizzas, but you can adjust your dough ball sizes and make 1 larger pizza or 3 smaller ones just as easily.
What pans work?
Our favorites are LloydPans, but they are not required. Quality cake pans, cast iron, pyrex dishes or cookie sheets all work. Use oil, grease or butter so the pizza releases. Note that pyrex is glass, so the crust will be less crispy.
How should I store the mix?
Our dough mixes have live yeast and are sensitive to temperature. Never store above 80F or in a humid environment. Hot cars and summer garages are bad. Store in a cool dry place, or freeze it to extend shelf life significantly.
Ready to make it? Shop Neapolitan Style Pizza Dough Mix
Using a different Urban Slicer dough? Compare all four doughs to find the right instructions.