Name: Neapolitan Pizza Dough for Breakfast Ideas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 500g all-purpose or 00 flour; 325g cold water; 2 tsp sea salt; 0.3g instant yeast (just a pinch)

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When I first learned how to make Neapolitan pizza dough at home, I didn’t expect it to become a weekend ritual. But here we are. This dough is soft, light, and just chewy enough to make you forget you ever ordered takeout. It’s also surprisingly easy—and kind of fun—to make, even if you’re not usually the type to play with flour before your morning coffee. What makes this recipe a keeper is its flexibility. Want to experiment with fun pizza ideas? This dough holds up. Curious about a breakfast twist with vegan toppings? Go wild. The cold fermentation adds flavor depth while giving you time to run errands or binge-watch your favorite show. Win-win. If you’re a fan of crusts that bubble and char just enough to be dramatic but not bitter, this is your moment. Whether you’re dreaming of a fried dough recipe or just need a dependable base for your next homemade Pizza Hut pan pizza dupe, I’ve got you covered. This dough even makes a good start for pie dough recipe easy variations. Who knew breakfast ideas could start with pizza?

1) Key Takeaways
2) Easy Neapolitan Pizza Dough Recipe
3) Ingredients for Neapolitan Pizza Dough
4) How to Make Neapolitan Pizza Dough
5) Tips for Making Neapolitan Pizza Dough
6) Making Neapolitan Pizza Dough Ahead of Time
7) Storing Leftover Neapolitan Pizza Dough
8) Try these Breakfast Recipes next!
9) Neapolitan Pizza Dough
10) Nutrition

1) Key Takeaways

Learn the basics of cold fermentation dough using simple ingredients.
Discover how this method works beautifully for breakfast ideas.
Find out how you can make your dough days ahead of time.
Tips for achieving a chewy crust with a crisp bite at home.

2) Easy Neapolitan Pizza Dough Recipe

I never thought I’d turn into the kind of person who makes pizza dough before sunrise, but here I am. Something about waking up to dough already bubbling in the fridge makes breakfast feel like a tiny win. That’s why this Neapolitan pizza dough became part of my weekend rhythm. It hits the right texture every time—pillowy, crisp, with a faint tang. Best part? It doesn’t fight back when you stretch it.

Now, I’ll be honest. At first, I wasn’t sure this recipe would work for early morning meals, but it really fits with breakfast ideas that stretch beyond toast and scrambled eggs. Add some veggies, maybe an egg cracked on top, and suddenly you’ve got a breakfast that beats most diners. If you’re into breakfast ideas vegan style, this dough plays nice with those too.

It’s also versatile. Need a bread dough recipe for something simple? This covers you. Want a fried dough recipe? Same dough. Pie dough recipe easy style? Roll this thinner. Looking for fun pizza ideas? This gives you the best base. Craving that Pizza Hut pan pizza recipe crust feel at home? Yep, you’ll get it here too.

3) Ingredients for Neapolitan Pizza Dough

All-purpose or 00 flour: This is your structure. I’ve tried both, and while 00 flour is traditional, all-purpose holds its own. It brings chew and stretch without needing special trips to the store.

Cold water: I use cold water straight from the tap. It slows fermentation, which gives the dough time to develop flavor. Warm water rushes things, and you miss that mellow depth in your crust.

Sea salt: Salt doesn’t just boost taste, it tightens the gluten so your dough doesn’t feel floppy. I use fine sea salt, and it blends in easily.

Instant yeast (just a pinch): A literal pinch. You don’t need much. This long rest gives yeast the room to work gently. It won’t puff up right away, and that’s what you want.

4) How to Make Neapolitan Pizza Dough

Step 1. Mix your flour and yeast in a big bowl. Stir them together with your hand or a fork. You’re not looking for perfection, just enough to spread the yeast through the flour.

Step 2. Pour in your cold water and use your hand to stir until it forms a shaggy, sticky dough. Add your salt last, mixing until it mostly blends in. It’ll look rough, and that’s fine.

Step 3. Let the dough rest for about 30 minutes. This gives the flour time to soak up the water. Cover it with a towel or a loose lid so it doesn’t dry out.

Step 4. After that rest, do four sets of stretch and folds every 30 minutes. Pull one side of the dough and fold it over. Turn the bowl and repeat. Do this all the way around. It builds strength without kneading.

Step 5. Split the dough into three or four equal balls. Place each in a lightly oiled container or wrap in plastic. Let them chill in the fridge for 24 to 72 hours. Yes, days. That slow rise changes everything.

Step 6. When you’re ready to bake, pull the dough out two hours ahead. Let it warm up on the counter. Crank your oven to the highest it’ll go, and use a pizza steel or stone if you’ve got one. Stretch the dough gently, top it, and bake until the crust blisters. It’s magic.

5) Tips for Making Neapolitan Pizza Dough

Start with cold water. It might seem odd, but it keeps the yeast from jumping the gun. That extra time brings a deep, complex flavor, and the dough becomes easier to handle.

Don’t use too much yeast. A little goes a long way here. The long rise makes up for what you don’t use up front. Overdo it, and your dough might ferment too fast and collapse on you.

Give the dough time in the fridge. I usually let it sit at least 48 hours. At 24, it’s good. At 72, it’s amazing. The flavor shifts from flat to sourdough-like, and the texture gets lighter. Patience pays off.

6) Making Neapolitan Pizza Dough Ahead of Time

This dough isn’t last minute, but that’s kind of the beauty of it. You mix it, fold it, tuck it in the fridge, and forget about it for a day or two. It works around your schedule, not the other way around.

Making it ahead gives you freedom. When I know we’ve got a busy morning, I pull out a dough ball the night before, and we’ve got a hot breakfast in no time. Yes, pizza for breakfast. Don’t knock it till you try it.

If you’re batch prepping, make extra dough and freeze after the cold rise. Just thaw it overnight in the fridge and bring it to room temp for two hours before baking. It handles just as well as fresh.

7) Storing Leftover Neapolitan Pizza Dough

If you’ve got extra dough, wrap it tight and keep it in the fridge. It’ll last another two days just fine. You’ll want to let it come back to room temperature before shaping again, or it’ll fight you all the way.

For longer storage, freezing works great. Wrap each dough ball in plastic wrap, then drop it into a zip-top bag. When you’re ready, thaw it in the fridge overnight and let it warm up on the counter. Good as new.

Don’t try to refrigerate shaped pizzas. Once you stretch the dough, bake it. Otherwise, it sticks and tears. Let the dough rest chilled, but shape fresh.

8) Try these Breakfast Recipes next!

9) Neapolitan Pizza Dough