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70% Hydration Yeast Pizza Dough

Makes three (3) 12” Neapolitan-style pizzas


600°F - 700°F

cook time

1m 30s to 3m


400g Type 00 Flour
280g water
15g fine sea salt
5g active dry yeast


Mix flour, yeast, and 250g water in a stand mixer with a hook attachment. Knead for 10 minutes on medium speed. Stop mixer to add salt. Turn mixer on low and slowly drizzle 30g water, making sure you don’t splatter it around. This process can take a little bit. Run mixer on low until water is fully absorbed, then turn on high for 5 minutes.

Turn dough out onto counter and form into a ball. Invert a large bowl over dough and let it rest for 30 minutes.

After 30 minutes, divide dough into 3 equal balls, making sure there are no seams. Let rise, covered, for 4-5 hours in a warm, draft-free place.

After dough has sufficiently risen, it is ready to be stretched out for pizzas.

If you want a pillowy crust, stretch dough out with your hands. If you prefer a crispy crust, use a rolling pin.