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.
Ingredients
- 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)
Instructions
Prevent your screen from going dark as you follow along.
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.
Step 2
Bulk ferment — Cover and rest at room temp 2 hours.
Step 3
Ball — Divide into four 270g balls. Place in a covered proofing tray.
Step 4
Cold ferment — Refrigerate 24–72 hours. Tip: 48–72 hours develops the best flavor.
Step 5
Temper — Remove from fridge 2 hours before baking. Tip: Cold dough tears — room temp is essential.
Step 6
Stretch — Stretch by hand to ~10 inches. Never use a rolling pin.
Step 7
Bake — Bake in the Festa Oven at 850–900°F for 60–90 seconds, rotating once. Tip: Look for leopard spotting on the cornicione.
Author
Brandon Price
Restaurateur & Pizza Ambassador
Brandon Price built his reputation the hard way — behind the line. After years owning and operating his own restaurant, Brandon developed an obsessive attention to dough, fire, and flavor that most home cooks never get to experience. When he stepped away from the restaurant world, he brought that professional discipline to the backyard and turned it into one of the most-followed pizza accounts online. Known for his approachable style and willingness to experiment, Brandon breaks down complex techniques into simple, repeatable steps anyone can follow. From classic Neapolitan to creative fusion builds, he proves that world-class pizza doesn't require a commercial kitchen — just the right oven, the right fundamentals, and a willingness to learn. As a Festa ambassador, Brandon bridges the gap between professional kitchens and backyard cooking, showing that restaurant-quality results are within reach for everyone.
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