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Homemade Neapolitan Pizza Crust - As Close As It Gets

Course: Main
Cuisine: Mediterranean
Keyword: easy, pizza
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 3 hours 15 minutes
Servings: 2 pizzas
Calories: 644kcal
Author: Gloria
Delicious homemade vegan Neapolitan Pizza. A complete step by step guide.
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For the dough:

Extra for kneading:


Preparing the dough:

  • Add the flour for the dough to the mixing bowl. Make a well and add half the water. Add 1 tbsp of dry active yeast to the water and gently stir it in with a fork. Let it rest for 2 minutes.
  • Add the remaining water and salt and mix it roughly with the fork.
  • Dust a flat, clean surface generously with some of the flour needed for kneading. Transfer the flour out of the bowl onto it. Add half of the kneading flour and work it into the dough. Add more flour as you go until you have a smooth and non-sticky ball of dough. I am usually left with about tbsp of flour at this point. You will know your dough is ready when you can press a finger into the surface, and it bounces back to its original shape. This process will take about 10minutes. It will take less with a kitchen machine.
  • Place the dough ball onto a damp proofing cloth and cover it. It is necessary to use a damp cloth to prevent it from drying out. Let it rest for 2 hours.

After the first resting phase:

  • After two hours, your dough will have expanded a lot, and it can happen that it sometimes sticks slightly to the cloth. Do not be alarmed by this. It’s perfectly normal. Just scrape it off the cloth and drop the dough onto a lightly floured surface. This is what I use my remaining 2 tbsp of flour for. Divide the dough and roughly form it into balls.
  • The dough should be very elastic at this point and easily formed. Shape it into firm little balls by continuously pulling the dough to the bottom and tucking it under the dough ball. Now it’s time for the second round of proofing. Place your little dough balls in containers that can be sealed. Place a lid on them and let them rest for another hour.
  • This is the moment when I turn on the oven with the pizza stone inside of it. It would be best if you had it to be thoroughly heated through.

After the second resting phase:

  • The dough should be very elastic and not sticky at all. First, lightly flour a surface and place the ball onto it. Next, you shape the pizza by gently pressing and pulling.
  • Gently form a small disc with my fingertips by pushing it down from the centre towards the border. Then stretch the dough lightly and keep rotating it while doing so. The dough is very elastic, so you can go quite thin with it without worrying about it ripping.
  • Transfer your pizza dough onto a pizza peel or thin cutting board that is lightly covered in semolina.
  • Add the tomato sauce and vegan cheese.


  • Slide the pizza onto the hot pizza stone and watch it like a hawk since it’s cooked in less than 5 minutes, and it goes from perfect to charcoal real quick.


Serving: 2g | Calories: 644kcal | Carbohydrates: 134g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2335mg | Potassium: 207mg | Fiber: 5g | Sugar: 1g | Vitamin C: 1mg | Calcium: 31mg | Iron: 8mg