The quick answer
For two modest home pizzas, mix 300 g flour, 195 g water, 3 g instant yeast, 6 g salt and 10 g olive oil. Knead until smooth, let rise until noticeably expanded and divide into two balls. Rest before shaping; bake in a thoroughly preheated oven until the crust is cooked through and browned.
In this guide
A simple dough formula
| Ingredient | Metric | US weight / approximate volume |
|---|---|---|
| All-purpose or suitable bread flour | 300 g | 10.6 oz; use a scale |
| Lukewarm water | 195 g / ml | 6.9 oz by weight / about 0.82 US cup |
| Instant yeast | 3 g | About 1 tsp; check brand |
| Fine salt | 6 g | 0.21 oz; volume varies by salt |
| Olive oil | 10 g | 0.35 oz / about 2 tsp |
Mix, knead and give the dough time
Combine the ingredients
Mix flour and instant yeast, then water, salt and oil until no dry flour remains. Use lukewarm, not hot, water. Rest covered for 10 minutes to let the flour hydrate.
Knead gently
Knead on a lightly oiled or minimally floured surface until smoother and elastic, often 8-10 minutes by hand. If sticky, pause for a short rest rather than repeatedly adding flour.
Let it rise
Place in a lightly oiled covered bowl. At a comfortable room temperature, start checking after about 1 hour; it may need 2 hours or more. Look for visible expansion and a lighter feel.
Divide and relax
Divide into two roughly 257 g / 9 oz balls. Cover and rest 20-30 minutes before pressing outward from the center. If it springs back, wait a little longer.
Shape and bake in your own oven
Each ball makes a modest thin pizza around 10 inches / 25 cm across, depending on thickness. Keep toppings restrained and drain wet cheese or vegetables. Preheat the oven to about 475°F / 245°C if your equipment permits, with an appropriate baking surface arranged according to its instructions.
On a suitable tray, begin checking around 10 minutes; thickness, toppings and the oven can extend the bake. The base should be cooked and the rim browned, not just the cheese melted. Use heat-safe handling and do not place ordinary glassware into a sudden high-temperature setup.
A few useful answers
Is this a traditional Neapolitan formula?
No. It is a practical home-oven dough with oil and a short fermentation, not a claim of an exact regional standard.
Can I use active dry yeast instead?
Follow that yeast’s instructions for activation and quantity. Do not add hot water or assume all yeast brands use the same conversion.
Use the full recipe alongside these tips, and follow the stated care and safety limits of your equipment.
