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Traditional Neapolitan pizza dough

Great pizza dough recipe, half Margherita, half Hawaiian topping.
Recipe for a Ø 12 inches pizza with a thick crust.
Prep Time30 mins
Cook Time15 mins
Resting time8 hrs
Total Time8 hrs 45 mins
Course: Main Course
Cuisine: Canadian, Italian
Keyword: Margherita pizza, Neapolitan pizza dough, Vegetarian Hawaiian pizza
Servings: 4 people


  • 1⅓ cup water 320 g
  • 2 tsp fine sea salt 10 g
  • ½ tsp instant dry yeast 3 g = 10 g fresh yeast
  • 3 cups +3 tbsp Manitoba flour 500 g
  • 2 tbsp olive oil
  • 4 tbsp tomato sauce
  • 5 slices mozzarella
  • fresh basil chopped
  • ¼ cup red pepper diced
  • ¼ cup pineapple diced
  • grated cheddar cheese


  • Put the flour, salt, yeast and water in a bowl of a stand mixer and mix on first speed with a hook until combined - scrape the sides if needed.
  • Knead on second speed for about 10 to 12 minutes.
  • Once the dough is elastic, quickly shape a ball and place in a lighlty greased bowl. Cover with plastic wrap and leave at room temperature for 8 to 10 hours.
  • Preheat the oven to 480°F.
    Brush with olive oil or place a parchment paper on a baking sheet.
  • Spread the dough with your hands - that you previously covered with a bit of olive oil to prevent from sticking. Push the dough from the center to the edges with your fingers, until you get the thickness you want.
  • Prick the edges with a fork, and press the olive oil into the dough with your fingers.
  • Spread the tomato sauce and bake the pizza for 5 minutes at 480°F.
  • Remove from the oven and put the rest of the ingredients - apart from the herbs.
  • Put back in the oven for 5 to 10 minutes. You want the crust to be nice and golden brown.
    If you want the cheese to be grilled, broil for a couple more minutes, but keep an eye on the pizza so it doesn't burn!
  • Sprinkle with basil and drizzle with olive oil if you like.