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Neapolitan Style Pizza Dough

Prep Time:6 Hours
Cook Time:5 Minutes

Nutritional Information

This is a recipe for a traditional Neapolitan style crust. A thinner dough and less toppings are best for this style of pizza.


  • 20 ounces 00 flour
  • .4 ounce kosher salt
  • .3 ounce instant yeast
  • 13 ounces water


  • 1. Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
  • 2. Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
  • 3. In a skillet, sauté the leeks in the bacon fat until the leeks begin to caramelize, a few minutes. Whisk in the cream and the crushed red pepper. Season to taste with salt and pepper and set aside.
  • 4. Roll dough out on a floured surface to desired thickness. Remember that this dough is best when rolled thinly and topped with fewer toppings.
  • 5. Preheat the EGG to 450º using indirect heat and the plate setter with the legs up.
  • 6. Build the pizza on parchment paper or a pizza peel. Put down the sauce, sprinkle with the bacon and top with the cheese. Generously sprinkle the plate setter with cornmeal. It will begin to burn, so you want to work quickly. Gently slide the pizza onto the plate setter and cook for 3-4 minutes or until browned on the bottom and cooked to desired doneness. Your pizza may take more or less time depending on the thickness.
  • 7. Carefully remove from the EGG and let rest for a few minutes before serving. Enjoy!

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Variation: Pizza Class 01/19/15, 01/20/15, 01/21/15; Roll the dough out as thin as possible without tearing. Top each one of your pizzas with 3 ounces seasoned marinara, 1 ounce each your choice of 4 cured or smoked meats (we used Goose The Market mortadella, salami, duck pear sausage [cooked and finely crumbled] and jowl bacon [finely diced and cooked]), 3 ounces mozzarella cheese, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano and 1/2 teaspoon dried thyme. Build your pizza; sauce, cheese, meats and dried herbs. Bake at 500 degrees F, using indirect heat with the plate setter, feet up. Bake 5-8 minutes or until the cheese is melted and the crust is brown and crisp. Let sit 5 minutes before cutting.
01-21-2015 at 08:26 PM
Variation: Baking 101 Class 03/24/15: Pizza toppings 3 ounces feta 3 ounces artichoke hearts, sliced 3 ounces kalamata olives, halved 3 ounces red onions, sliced 3 ounces tomatoes, diced
03-27-2015 at 08:04 PM

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828