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Hints & Tips
HOW TO SHAPE THE
NEAPOLITAN PIZZA DOUGH
For the Neapolitan dough recipe, refer to the
recipe card provided with the pizza oven.
• Add flour, yeast and salt to the bowl of a bench
mixer. Stir to combine. Add the water and
knead on low speed until the dough is smooth
and elastic, 5–6 minutes.
• Cover with plastic wrap and proof until
doubled in size 45–60 minutes.
• Divide dough into 4x 8-ounce (240g) pieces.
Using lightly floured hands , shape each piece
into a smooth ball.
• Lightly dust two baking trays with semolina
mix and place the dough balls on the trays,
leaving 4 inches (10cm) between the balls.
Lightly oil the top of each ball then thoroughly
wrap each tray with plastic wrap.
Refrigerate for at least 6 hours or up to 4 days.
• Let dough stand, still wrapped, at room
temperature for 1 hour before use. Sprinkle
a generous amount of semolinamix on a
clean work surface. Use a bench scraper (or
a spatula) to lift out one dough ball. Keep the
remaining dough covered until ready to use.
• Working with one dough disc at a time,
coat dough in the semolina mix.
• On a lightly floured work surface, gently
press out dough from the center into a 6-inch
(15cm) circle, leaving a 1-inch (2cm) border
around the edge. Gently stretch dough
into a 10 to 12-inch (25–30cm) circle.
NOTE
The dough can be hard to shape if it has not
rested long enough or is still too cold.
If the dough snaps back when shaping, let it rest
for a further 15–30 minutes under a damp cloth.
It will make the dough easier to manage.
TIPS
If having difficulty stretching the dough,
place the floured dough on the top of an
upside-down bowl, then gently stretch the
dough down the sides.
The dough can also be kneaded by hand
or by using a food processor. Dough is ready
when it is possible to strech a very thin
(almost transparent) piece without tearing.
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