Neapolitan Pizza Dough

 

Daniel set the bar for pizza crusts in our house.

A couple of months ago, he introduced us to a crust that absolutely rocks—light, bubbly, chewy in all the right ways. It’s become such a staple that the recipe is now typed and taped to the inside door of my kitchen cabinet where I keep the baking supplies. That’s how you know something has earned permanent residence around here.

But this recipe—the one I’m sharing today—came to us through a completely different mission.

Rachel was helping me try to replicate our favorite appetizer from a local pizza place: involtini. It has eluded me every single time I’ve tried to make it… until now, when she found the path to this Neapolitan pizza dough. Not sourdough—just long fermented, and worth every single minute of the wait.

And when I say worth it, I mean it. Just look at that bubbly, crazy dough. It’s alive. The kind of dough that makes you excited before it even goes in the oven.

This Neapolitan pizza dough recipe comes from Vincenzo’s Plate, and I’m grateful for the clear, traditional method that makes it feel doable at home. If you love that light, airy, blistered-edge kind of crust—and you don’t mind letting time do the heavy lifting—this one is going to make you very happy.