Try Marc Vetri’s Naples Style Pizza Dough for Your Next Pizza

By:

Dave Joachim

Marc Vetri making Naples style pizza dough

Renowned Philadelphia chef Marc Vetri shares his recipe for Naples style pizza dough from his book, Mastering Pizza.

The classic Neapolitan dough is about 60% water by weight. But that’s for pizza baked in a 900°F oven. When you’re baking at lower temperatures than those in a wood-fired pizza oven, we found that a little more water in the dough helps create a classic Neapolitan crust that’s soft, foldable, and delicately crisp on the bottom.

Marc Vetri’s Naples Style Pizza Dough Recipe at 70% Hydration


Cutting dough into portions
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3 from 41 votes
This dough is meant to be baked at 500º to 600ºF (260º to 316ºC), perfect for a home oven and a kamado-style grill. Try this dough recipe when making Kamado Grilled Sausage Pizza. The real secret to flavor in this dough is giving it plenty of time to ferment low and slow.

Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Difficulty: Easy

Makes:

Servings: 12 (6 dough balls, each about 270g/9.5 oz)

Takes:

Prep Time: 30 minutes
Rising Time: 2 days

Ingredients

Starter

  • 354 grams King Arthur bread flour (2 2/3 cups)
  • 354 grams water at 45ºF (1 1/2 cups)
  • 0.8 grams fresh yeast (or 0.3 grams active dry yeast, about a scant 1/8 teaspoon)

Dough

  • 340 grams water at 55ºF (1 1/2 cups)
  • 1.3 grams fresh yeast (or 0.6 grams active dry yeast, about generous 1/8 teaspoon)
  • 638 grams King Arthur bread flour (4 2/3 cups)
  • 20 grams fine sea salt (3 1/2 teapoons)
About the flour. If you can’t find King Arthur bread flour, look for another bread flour that has about 12.7% protein.
Freeze it. To freeze the dough balls, dust them lightly with flour, place each one in a quart-size zipper-lock bag, suck out the air, seal, and freeze for up to 1 month. Thaw the dough in the refrigerator, and then let it warm up at room temperature for 1 to 3 hours before using.
Make it whole grain. To make Whole-Grain Naples Dough at 70% Hydration, replace some of the bread flour with any whole grain flour, preferably fresh milled. It can be whole grain wheat, spelt, einkorn, emmer, sprouted flour, or any other flour you like. When I mill it myself, I like to sift the flour through a fine-mesh sieve (a typical metal sieve for home use) to remove some of the larger bran flakes. You can use the sifted-out bran for another purpose—it makes a great yogurt topping! Sifting will create “high-extraction” flour because you will retain about 80% of the whole grain in the sifted flour. The more fresh-milled high-extraction flour you use, the more germ, bran, and earthy flavor you’ll get in the crust. The raw dough will also feel a little softer and looser. Handle it carefully when shaping it. For dough with 10% whole grain flour, use 35 grams whole grain flour + 319 grams bread flour in the starter; then use 64 grams whole grain flour + 574 grams bread flour in the dough. For dough with 20% whole grain flour, use 71 grams whole grain flour + 283 grams bread flour in the starter; then use 127 grams whole grain flour + 511 grams bread flour in the dough. If you experiment with higher percentages of fresh-milled whole grain flour, you’ll need to add slightly more water because whole grain flour absorbs more water. The extra fiber can give the dough a heavier texture as well, so you may want to use a little more yeast for extra lift. Either way, dough made with fresh-milled whole grain flour is so much more flavorful. It’s also more perishable, so use the mature dough balls within a day or two.

Method

  • Day 1: Make the starter. Mix everything together in the bowl of an electric mixer, crumbling in the yeast if it’s fresh or sprinkling the dry yeast over the water. Mix just long enough to make sure all the flour is wet. The starter will be wet and sticky. Cover tightly with plastic wrap and let the starter rest at room temperature (about 70ºF/21ºC) for 24 hours.
  • Day 2: Make the dough. By this time, the starter should be bubbly and smell like sex. For the dough, pour the water into a small bowl, crumble in the yeast, and whisk them together until no lumps remain; or, if using dry yeast, you can just sprinkle the yeast over the starter.
  • Mix and knead. Add the water (or water/yeast mixture) to the starter and then the flour, and then the salt. Attach the dough hook and mix on low speed for 8 minutes. Switch to medium-low speed and mix for another 4 minutes. The dough should be somewhat loose, since it has a fair amount of water in it. But if you’re mixer is less than 600 watts and the mixer is straining, remove half of the dough and mix the dough in 2 batches to avoid burning out your mixer motor. Recombine the dough at the end of mixing both batches.
  • Ferment. Cover tightly and let the dough ferment in the refrigerator until it proofs, rises, and almost doubles in size, at least 2 hours or up to 24 hours for more flavor. You could also let the dough rise at room temperature for 5 to 6 hours if you’re pressed for time.
  • Ball up and ferment again. Lightly flour your hands and a bench knife (the bigger the better). Resist the temptation to dust the dough or your work surface with more flour; that will just make the dough stiffer. You want to keep the dough soft. Use your hand to scrape and dump the mass of dough onto a dry work surface. Use the bench knife to cut and divide the dough into 6 pieces, each about 270 grams (9.5 oz). Just cut and scrape away a 270-gram piece from the dough, transferring the piece to a scale to weigh it (at least weigh the first piece so you can eyeball the rest). The dough will be loose, wet, and sticky—especially if you use some fresh-milled whole grain flour. Handle it with authority. Scoop it up with the bench knife and scrape it off with your fingers. Transfer the 270-gram piece to a 2-foot-square area on the dry work surface. Then scrape and shape the dough into a ball. To do that, position the bench knife at one edge of the dough and then push the dough in the opposite direction, scraping and pushing the dough at least a foot or two away from you. It will swell up and form an oval shape. Remove the bench knife (using your fingers if necessary), reposition the knife on the pointy end of the dough, and proceed to push the dough in a direction perpendicular to the first, tilting the knife down a bit and scraping the dough with some pressure, swelling up the dough again. Repeat this process of pushing, reposi­tioning, and scraping the dough in opposite directions all around the 2-foot square until the dough goes from a loose oval shape to a more organized round one. It’s almost like shaping a water balloon, so it’s a somewhat delicate opera­tion. You want to gently squeeze all around the balloon to swell it up into a round ball, always increasing the surface tension. When the dough becomes a somewhat organized round ball, use the bench knife to quickly transfer the dough ball to a proofing box or a wide tray with a tight-fitting lid. It will flatten out quite a bit, so leave room for the other dough balls. Repeat the process with each lump of dough, transferring the dough balls to the container and leaving several inches between each—you don’t want the balls reconnecting themselves. I don’t dust them with flour. They get plenty of flour when you shape them. Cover tightly and refrigerate for 24 hours. Or leave at room tem­perature for up to 12 hours.
  • Day 3: Use or chill the dough. After the dough balls have rested, use them imme­diately or chill them for up to 36 hours after that (until the evening of Day 4). Let the dough rest at room temperature for 1 hour before using to take the chill off. That will make the dough easier to shape.

Nutrition

Calories: 299kcal | Carbohydrates: 60g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 651mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Calcium: 15mg | Iron: 1mg
Mastering Pizza book cover

This recipe has been adapted with permission from Mastering Pizza by Marc Vetri and David Joachim (Ten Speed Press, 2018).

Related articles

Published On: 9/28/2018 Last Modified: 4/15/2021

  • Dave Joachim - Editor of AmazingRibs.com, David Joachim has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in "Fine Cooking" magazine since 2011. He’s a perfect match for a website dedicated to the “Science of Barbecue and Grilling.”


If you help us, we’ll pay you back bigtime with an ad-free experience and much more!

Millions come to AmazingRibs.com every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club, but please don’t think of it as a donation. Members get 21 great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial membership, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click for comments...

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone’s Rangetop Combo With Deep Fryer does it all!

Click here to read our detailed review and to order


If you have a Weber Kettle, you need the Slow ‘N’ Sear


The Slow ‘N’ Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.
Click here for our article on this breakthrough tool


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker


Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order


GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Bring The Heat With Broil King Signet’s Dual Tube Burners


The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review