This is the most important step. DO NOT rush this step! Remove your Dough Dorks ready made Neapolitan pizza dough balls from the freezer, leave it on the side with the lid on,[keep it out of direct sunlight], let it defrost, bring it up to room temperature, 18 to 20 degrees, your dough will relax and grow more. This is key to getting more air in your pizza dough.
Now remove the lid and let it sit again for 10 minutes or so, and generously sprinkle flour on the top of your dough ball, using your fingers, gently peel the dough ball away from the side of the pot, using the flour to help release it, turn it upside down and and again generously sprinkle flour, move on to step 2... hand stretching your Neapolitan pizza dough balls
1. Prepare your workspace: Lightly dust your work surface with fine flour (many use flour or semolina).
2. Dust and flip: place your Dough Dorks Neapolitan pizza dough balls seam-side down on the floured surface. Press the top gently to form a flat disc about 5–6 inches across — but keep a thicker rim around the edge (about 1 inch wide).
3. Start pressing the air outward: Using your fingertips, press from the center of the dough outward in gentle, circular motions. The goal is to push the trapped gas toward the edges, which creates that classic puffy, airy crust. Rotate the dough as you go to keep it even.
4. Lift and stretch: Once it’s about 7–8 inches, pick up the dough and lay it across the backs of your hands or knuckles, letting gravity help stretch it. Gently rotate the dough as you stretch, letting it drape and widen evenly. Avoid pulling or tearing — let the dough’s elasticity do the work.
5. Finish the shape: Place the dough back on the surface, give it a final round of gentle stretching to reach 10–12 inches across. Check that the center is thin (around 2–3 mm) and the edges are still puffy and full of air.
6. Ready to top: Move quickly to add toppings — traditionally just crushed San Marzano tomatoes, mozzarella, basil, and a drizzle of olive oil. Avoid overloading; Neapolitan pizza is light and fast-cooking
1. Cooking Neapolitan Pizza in a Conventional Home Oven using your Dough Dorks authentic Neapolitan pizza dough balls
Setup: Pizza stone or steel: Place a pizza stone or baking steel on the top rack or the second-highest rack — this helps mimic the intense heat of a real pizza oven.
Preheat time: Preheat your oven to its maximum temperature (usually 250–290°C / 480–550°F) or maximum temperature for at least 45–60 minutes so the stone or steel gets ripping hot.
Cooking Steps: During the last 10 minutes of preheating — this creates an overhead blast of heat to puff and char the crust. Prepare your pizza on a floured peel or parchment paper.
Launch the pizza: Slide the pizza onto the hot stone/steel. If you’re using parchment, remove it halfway through the bake (when the dough firms up) to let the bottom crisp. Cook for 5–7 minutes or until golden. Rotate halfway through if your oven has hot spots.
Pro tips: For extra heat, you can heat a cast-iron pan or steel plate on the stovetop and slide the pizza onto it, then finish under the broiler. A baking steel will give a crisper, darker bottom than a stone.
Don’t overload with toppings — home ovens don’t evaporate moisture as fast as wood-fired ones.
2. Cooking in a Pizza Oven (Wood-Fired or Gas-Fired)
Temperature: Ideal baking temp: 430–480°C (800–900°F). The pizza cooks in 60–90 seconds flat.
Steps:
Preheat the oven until the floor is around 430°C (800°F) and the dome is 480–500°C (900–930°F). You can test the floor with an infrared thermometer — this ensures proper leopard spotting and oven spring.
Clean the deck: Brush off any ash or flour before launching the pizza.
Launch the pizza: Slide the pizza onto the stone or deck near the mouth of the oven (not too deep, where the heat is too fierce).
Rotate frequently: After 20–30 seconds, use a turning peel to rotate the pizza 90° every few seconds
to brown evenly. Remove after 60–90 seconds: The crust should be puffed, lightly charred, and soft — not crisp like a New York slice.
Pro tips: Keep the flame rolling but not roaring — too much direct flame burns the toppings before the base finishes.
Use well-seasoned hardwood (if wood-fired) or medium flame (if gas). Never flour the peel with too much flour — it burns at high temps and can leave a bitter taste
Success In 3 Easy Steps
Follow these easy 3 steps as advised by our Head Dork Mike Fitzerald