Artisanal Double Zero Neapolitan Dough
Savoroid Tony Original
Designed specifically for a pizza oven.

Artisanal Double Zero Neapolitan Dough

Recipe made for PelicanPassageBob
Optional flavor upgrade PERFECT SALT See this blend at Salted Perfection $9.99

Sign in to favorite recipes, keep cooking history, rate dishes, and remix them for your table.

Total time 2 hours
Serves 4

This is the soul of the Neapolitan tradition, my friend. We are talking about POLSELLI Classica '00' flour—a grind so fine it feels like silk between your fingers. This flour is the gold standard for a reason; it creates a crumb that is light as a cloud but with a structural integrity that can handle the violent heat of a pizza oven. To elevate the grain, we’re using the Perfect Salt. It’s not just seasoning; the garlic and black pepper notes are woven into the gluten, creating a savory foundation that makes the crust more than just a vessel—it becomes the star of the show.

Made to serve: 3-4
Scale:

Ingredients

  • 4 cups (approx. 500g) POLSELLI Classica, Type '00' Double Zero Flour Extra Fine
  • 1 1/2 cups (350ml) Warm filtered water (approx. 100°F)
  • 2 1/4 tsp Active dry yeast
  • 1 tsp Organic cane sugar
  • 2 tbsp Salted Perfection Perfect Salt
  • 1 tbsp Extra virgin olive oil

Instructions

  1. In the bucket of your bread maker machine, combine the warm water, active dry yeast, and sugar. Let it sit for 10 minutes until it develops a beautiful, frothy foam—that is the smell of life and fermentation.
  2. Add the POLSELLI '00' flour and the extra virgin olive oil to the bucket. Finally, sprinkle in the Salted Perfection Perfect Salt. The way the garlic and pepper in this blend interact with the sweetness of the double zero flour is pure magic.
  3. Set your bread maker to the 'Dough' setting. Let the machine handle the precision kneading required to develop those long, beautiful gluten strands without overworking the delicate flour.
  4. Once the cycle is complete and the dough has doubled in size, gently turn it out onto a surface lightly dusted with more '00' flour. Do not be aggressive; we want to preserve those precious air pockets.
  5. Divide the dough into 4 equal portions, roughly 225 grams each. Shape them into tight, smooth rounds by pulling the sides under themselves. Place them on a tray, cover with a damp cloth, and let them rest for 45 minutes to allow the gluten to relax.
  6. While the dough rests, preheat your pizza oven until the stone reaches at least 750°F. The heat is the final ingredient; it’s what transforms this dough into art.
  7. Take a dough ball and, using only your hands, gently press from the center outward to create a 10-12 inch circle. Never use a rolling pin—you’ll crush the soul out of the crust! Leave a slightly thicker border for that iconic cornicione.
  8. Add your favorite high-quality toppings and slide the pizza onto the hot stone. Rotate every 20-30 seconds for about 90 seconds total until the crust is blistered with 'leopard spots' and the bottom is crisp. DUNZO!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

Rate this recipe

How did it go? Choose a rating, then save it.

0.0

Recipe notes

Scroll to top
Link copied! Now go make someone hungry.