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Neapolitan-Style Pizza Dough Mix

Make your own Neapolitan-Style pizza in the comfort of your home! Makes two chewy, crunchy & airy crusts.

Check out this recipe

FREQUENTLY ASKED QUESTIONS:

• What happens if I don’t let it rest for the full 24 hours?

  • The lengthy fermentation allows the enzymes to break down the flour’s protein strands, resulting in an airy and flavorful crust that doesn’t require kneading.  24 hours is best recommendation, but in a pinch you could shorten it to 18 hours.

• Can I make it a few days ahead of time?

  • Yes! Prepare according to package instructions and let it rise for the full 24 hours.  Then move it to a food storage bag and place in the fridge for up to 3 days.  Just be sure to let it come to room temperature (covered) for a few hours before you bake the pizza.

• Can I freeze it?

  • Yes!  Prepare according to package instructions and let it rise for the full 24 hours.  Then move it to a freezer storage bag and place in the freezer; use within 3 months. Thaw and be sure to let it come to room temperature (covered) for a few hours before you bake the pizza.

• Do I need to parbake the crust before topping it?

  • No!  Roll it, top it, and bake it!

• Do I need to poke the air bubbles?

  • No!  The air bubbles are important, especially in the outer crust area.

• Do I have to use a pizza steel?

  • No, you can use a pizza stone, pizza steel, cast iron, or a sheet pan.  A sheetpan will take a little longer to cook with.

• Do I really need to preheat the pizza steel for an hour?

  • Preheat it for at least 15 minutes, but preferably up to 1 hour for best results.

• What kind of pizza steel do you use?

  • Technically I use a cast iron.  I love my Lodge Cast Iron Pizza Pan.  It works well on the smoker too!  It is unlikely to crack, gets very hot, and has great results.

• What if the dough isn’t rolling out easily?

  • Let the dough sit for about 10 minutes on a floured surface to allow the gluten to relax and then try it again. It also works well to lift the dough onto your fists and gently rotate around to stretch the dough.

This product was produced at a Licensed Home Food Processing Establishment and was made in a facility that also processes wheat, egg, milk, peanuts, soy, tree nuts, shellfish, fish, and sesame. Extend shelf life by storing in a cool, dark, dry place.