pizza-dough
Overnight Neapolitan-Style Pizza Dough
A flexible, high-hydration pizza dough made with strong flour, slowly fermented in the refrigerator, and divided into three individual pizza dough balls before baking.
Jump to recipe ↓- Total time
- 24 h 25 min
- Serves
- 3
- Difficulty
- easy
What you need
Ingredients
- 500 gstrong white flour, about 12.5% protein
- 325 gwater, reserve up to 13 g to adjust hydration
- 13 gwater, add gradually as needed to reach up to 67.5% hydration (optional)
- 0.7 gdry yeast
- 10 gsalt
- 15 gextra-virgin olive oil (optional)
How to make it
Steps
- 01
Combine the flour, 325 g water, and dry yeast in a bowl. Mix until no dry flour remains. Add the salt and optional olive oil, then knead until the dough is cohesive and fairly smooth.
- 02
If desired, gradually knead in some or all of the reserved 13 g water, stopping when the dough reaches the consistency you want. The full amount gives approximately 67.5% hydration; using only the initial water gives 65%.
- 03
Cover the dough and refrigerate for 18–24 hours.
- 04
About 4–5 hours before baking, remove the dough from the refrigerator and divide it into three equal portions. Shape each portion into a ball, cover, and leave at room temperature for 4–5 hours, until relaxed and ready to shape.
- 05
Shape each dough ball into an individual pizza, add toppings, and bake using your preferred pizza oven or baking setup. Baking temperature and time depend on the equipment.
Per portion · 1/3
Nutrition
Per portion · 1/3 · Estimated values
Macronutrients
- Energy
- 602.4 kcal30% RI
- Protein
- 20.1 g40% RI
- Carbohydrate
- 121 g47% RI
- Sugars
- 0.52 g1% RI
- Fat
- 2.78 g4% RI
- Saturates
- 1.18 g6% RI
- Fibre
- 4.06 g14% RI
- Salt
- 3.25 g54% RI
Vitamins & minerals
- Sodium
- 1,299.9 mg54% RI
- Potassium
- 169.2 mg8% RI
- Calcium
- 29.3 mg4% RI
- Magnesium
- 43 mg11% RI
- Phosphorus
- 163.2 mg23% RI
- Iron
- 7.37 mg53% RI
- Zinc
- 1.45 mg14% RI
- Selenium
- 66.2 µg120% RI
- Iodine
- 0 µg0% RI
- Vitamin A
- 0 µg0% RI
- Vitamin D
- 0 µg0% RI
- Vitamin E
- 0.67 mg6% RI
- Vitamin K
- 0.5 µg1% RI
- Vitamin C
- 0 mg0% RI
- Thiamin (B1)
- 1.38 mg125% RI
- Riboflavin (B2)
- 0.86 mg62% RI
- Niacin (B3)
- 12.7 mg79% RI
- Vitamin B6
- 0.07 mg5% RI
- Folate (B9)
- 485.5 µg243% RI
- Vitamin B12
- 0 µg0% RI
Source: USDA FoodData Central live API. 2026-09-28. RI for an average adult (2,000 kcal per day).
Worth knowing
Notes
- The batch makes three individual pizza dough balls; each contains roughly one-third of the ingredients.
- Flour absorption varies, so add the optional water gradually rather than forcing it all into the dough.
Make it yours
Variations
- For the faster-yeast schedule, use 1.4 g dry yeast. After mixing, leave the dough for 1–2 hours, divide and shape it into three balls, then refrigerate. Remove the dough balls from the refrigerator 2–3 hours before baking.
- The optional olive oil can be omitted.
For later
Storage
- Keep the covered dough refrigerated for up to 18–24 hours before dividing and shaping.
- Once divided, follow the room-temperature proofing schedule in the method, or the faster-yeast schedule if using that variation.