Uploaded February 2026 | Updated September 2026, 2 weeks ago
Neapolitan and Roman pizza are two delicious icons of Italy, and with this one dough, you can make both at home. It’s a true crowd-pleaser, easy to prepare, simple ingredients, and no complicated techniques. For Neapolitan pizza, you’ll get a light and fluffy base with a proud, puffy crust and a soft, airy centre. For Roman style, stretch it thinner and bake it a little longer to create a beautifully thin pizza that stays soft in the middle with a perfectly crisp, crunchy edge, never floppy, always structured. One dough. Two styles. Endless pizza nights.
💯 Follow this link to read and print the written recipe:
vincenzosplate.com/neapolitan-and-roman-pizza
==========================================
INGREDIENTS:
Dough
1 kg / 8 cups 00 flour
1 Tsp / 0.16oz dry yeast
20 g / 0.70oz salt
600 ml / 20.28 fl oz cold tap water
Extra Virgin Olive Oil, EVOO
Bowl of fine semolina, for stretching
Toppings
1 bowl of passata or peeled tomatoes
Fresh mozzarella, drained well
Grated Pecorino Romano
A fresh bunch of basil
METHOD:
1) Add the flour to the stand mixer bowl, then add the salt and dry yeast. Mix briefly to combine the dry ingredients.
2) With the mixer on high speed, slowly pour in the water while mixing. Add it gradually so the flour absorbs properly.
3) Add the EVOO, reduce to medium speed, and continue mixing. Pour in the remaining water a little at a time.
4) Increase to high speed again and mix until the dough is fully combined and the bowl looks clean.
5) Transfer the dough onto a clean work surface. Slap it down, then knead back and forth using the palm of your hand until smooth and elastic.
6) Shape the dough into a round ball and cover it with the upside-down mixing bowl. Rest at room temperature for 20–30 minutes.
You have two options here:
Option 1: Make dough balls now
After the 20–30 minute bench rest, divide the dough into balls, place them in lightly oiled airtight containers, and refrigerate for 16–24 hours.
Option 2: Refrigerate the whole dough first
After the 20–30 minute bench rest, place the dough into a bowl and cover tightly with cling wrap. Refrigerate for 16–24 hours, then divide into balls the next day.
Keep reading the recipe via:
vincenzosplate.com/neapolitan-and-roman-pizza
==========================================
Introducing My Debut Cookbook: Authentic Italian
Order your copy from anywhere in the world and bring Italy into your home. Find your local stockist:
👉 vincenzosplate.com/authentic-italian-cookbook
==========================================
👨🍳🧑🍳Join Vincenzo's Plate Italian Cooking Academy and Became an Italian Food Ambassador: academy.vincenzosplate.com/cooking-academy
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): vincenzosplatestore.com
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) vincenzosplate.com/italian-tour
📖LIKE Vincenzo’s Plate ON FACEBOOK facebook.com/vincenzosplate
📷FOLLOW ME ON INSTAGRAM @vincenzosplate instagram.com/vincenzosplate
💯 To purchase my t-shirts and more follow this link: vincenzosplatestore.com
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction - One Pizza Dough Recipe for Neapolitan & Roman Pizza
0:26 Pizza Ingredients
1:28 How to Make the Pizza Dough
3:04 How to Knead Pizza Dough Properly
5:09 How to Shape Perfect Pizza Dough Balls
6:30 Preparing the Toppings the Right Way
7:45 How to Stretch & Cook Roman-Style Pizza
11:28 How to Stretch & Cook Neapolitan-Style Pizza
15:06 Final Results & Taste Test, E ora si Mangia!
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Neapolitan and Roman pizza are two delicious icons of Italy, and with this one dough, you can make both at home. It’s a true crowd-pleaser, easy to prepare, simple ingredients, and no complicated techniques. For Neapolitan pizza, you’ll get a light and fluffy base with a proud, puffy crust and a soft, airy centre. For Roman style, stretch it thinner and bake it a little longer to create a beautifully thin pizza that stays soft in the middle with a perfectly crisp, crunchy edge, never floppy, always structured. One dough. Two styles. Endless pizza nights.
💯 Follow this link to read and print the written recipe:
vincenzosplate.com/neapolitan-and-roman-pizza
==========================================
INGREDIENTS:
Dough
1 kg / 8 cups 00 flour
1 Tsp / 0.16oz dry yeast
20 g / 0.70oz salt
600 ml / 20.28 fl oz cold tap water
Extra Virgin Olive Oil, EVOO
Bowl of fine semolina, for stretching
Toppings
1 bowl of passata or peeled tomatoes
Fresh mozzarella, drained well
Grated Pecorino Romano
A fresh bunch of basil
METHOD:
1) Add the flour to the stand mixer bowl, then add the salt and dry yeast. Mix briefly to combine the dry ingredients.
2) With the mixer on high speed, slowly pour in the water while mixing. Add it gradually so the flour absorbs properly.
3) Add the EVOO, reduce to medium speed, and continue mixing. Pour in the remaining water a little at a time.
4) Increase to high speed again and mix until the dough is fully combined and the bowl looks clean.
5) Transfer the dough onto a clean work surface. Slap it down, then knead back and forth using the palm of your hand until smooth and elastic.
6) Shape the dough into a round ball and cover it with the upside-down mixing bowl. Rest at room temperature for 20–30 minutes.
You have two options here:
Option 1: Make dough balls now
After the 20–30 minute bench rest, divide the dough into balls, place them in lightly oiled airtight containers, and refrigerate for 16–24 hours.
Option 2: Refrigerate the whole dough first
After the 20–30 minute bench rest, place the dough into a bowl and cover tightly with cling wrap. Refrigerate for 16–24 hours, then divide into balls the next day.
Keep reading the recipe via:
vincenzosplate.com/neapolitan-and-roman-pizza
==========================================
Introducing My Debut Cookbook: Authentic Italian
Order your copy from anywhere in the world and bring Italy into your home. Find your local stockist:
👉 vincenzosplate.com/authentic-italian-cookbook
==========================================
👨🍳🧑🍳Join Vincenzo's Plate Italian Cooking Academy and Became an Italian Food Ambassador: academy.vincenzosplate.com/cooking-academy
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): vincenzosplatestore.com
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) vincenzosplate.com/italian-tour
📖LIKE Vincenzo’s Plate ON FACEBOOK facebook.com/vincenzosplate
📷FOLLOW ME ON INSTAGRAM @vincenzosplate instagram.com/vincenzosplate
💯 To purchase my t-shirts and more follow this link: vincenzosplatestore.com
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction - One Pizza Dough Recipe for Neapolitan & Roman Pizza
0:26 Pizza Ingredients
1:28 How to Make the Pizza Dough
3:04 How to Knead Pizza Dough Properly
5:09 How to Shape Perfect Pizza Dough Balls
6:30 Preparing the Toppings the Right Way
7:45 How to Stretch & Cook Roman-Style Pizza
11:28 How to Stretch & Cook Neapolitan-Style Pizza
15:06 Final Results & Taste Test, E ora si Mangia!
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
