The Ultimate Neapolitan Pizza Dough Recipe: Traditional Italian Perfection at Home

There’s something unmistakably special about a Neapolitan pizza. Its thin, soft, yet slightly chewy crust with puffed-up, charred edges transports you straight to the heart of Naples. Ideal for a casual weekend dinner, a backyard pizza night with friends, or simply when you’re craving a taste of authentic Italian cuisine, Neapolitan pizza dough is more than just a base—it’s an experience.

This dough recipe draws from centuries of Italian tradition and follows the guidelines set by the Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association). Developed over years of trial and tradition, this recipe offers a gateway to creating restaurant-quality pizza right in your own kitchen. Whether you’re an experienced pizzaiolo or a curious home cook, this guide will walk you through every step to master Neapolitan pizza dough from scratch.

Why Neapolitan Pizza Dough is Special

Neapolitan pizza dough isn’t just another pizza base—it’s a protected culinary heritage. Originating from Naples, Italy, its simplicity is its secret weapon. Made with just flour, water, salt, and yeast, this dough depends heavily on quality ingredients, technique, and time to develop its iconic characteristics. What sets it apart?

• High-hydration dough results in a light, airy crust.

• Long fermentation deepens the flavor and improves texture.

• Wood-fired baking produces the iconic leopard-spot charring and soft chew.

While a wood-fired oven is ideal, this dough can still deliver fantastic results in a home oven or on a pizza stone or steel.

Ingredients: Simple, Yet Powerful

For authentic Neapolitan pizza dough, precision is key. Stick to the recommended ingredient ratios for best results.

Ingredients (makes 4 10–12″ pizzas):

• 500g (3 ⅓ cups) “00” flour (or a high-quality all-purpose flour as a substitute)

• 325ml (1 ⅓ cups + 1 tbsp) water (65% hydration)

• 2g (⅔ tsp) active dry yeast or 0.25g fresh yeast

• 10g (1 ½ tsp) fine sea salt

Optional for enhanced flavor:

• A few drops of olive oil (not traditional, but used by some for added extensibility)

Choosing the Right Flour

Authentic Neapolitan dough uses Tipo “00” flour—a finely milled Italian flour known for its high protein and low ash content. It produces a silky, elastic dough that’s perfect for high-temperature baking.

If “00” flour isn’t available, look for a high-protein all-purpose or bread flour with 11.5% to 12.5% protein. Avoid low-protein flours, which may tear under the high hydration.

Step-by-Step Instructions

1. Dissolve the Yeast

Start by dissolving your yeast in the water. If using active dry yeast, allow it to bloom for 5–10 minutes until foamy. If using fresh yeast, crumble it directly into the water and stir until dissolved.

2. Add the Flour Gradually

In a large mixing bowl, add about 80% of your flour to the water and yeast mixture. Stir until a shaggy dough forms. Add the salt, then incorporate the remaining flour. Use your hands or a wooden spoon until no dry bits remain.

3. Knead the Dough

Transfer the dough to a lightly floured surface. Knead for 10–15 minutes until the dough becomes smooth, elastic, and slightly tacky, but not sticky. Resist adding too much flour—this is a high-hydration dough and will be softer than typical bread dough.

Tip: Use the “stretch and fold” technique for easier kneading: stretch the dough away from you, fold it over, rotate 90 degrees, and repeat.

4. Bulk Fermentation (First Rise)

Place the kneaded dough into a lightly oiled bowl. Cover with a damp cloth or plastic wrap. Let it rest at room temperature (21–24°C / 70–75°F) for 2 hours.

After this, refrigerate the dough for 12 to 24 hours to allow slow fermentation. This improves flavor and texture dramatically.

5. Divide and Ball

Remove the dough from the fridge and let it come to room temperature for 1 hour. Divide into 4 equal portions (about 215g each). Shape each piece into a tight ball by folding the edges underneath and pinching them closed.

Place the balls on a lightly floured surface or tray, seam side down. Cover with a damp cloth or plastic wrap and allow them to proof for 4–6 hours at room temperature.

6. Stretching the Dough

When ready to bake, take one dough ball and place it on a lightly floured surface. Gently press down the center, leaving a 1-inch border. Use your fingers to stretch the dough outwards, rotating as you go. Avoid using a rolling pin—it compresses the air bubbles.

Your goal is a thin base with a slightly thicker, airy edge.

Cooking Your Pizza

1. Traditional Wood-Fired Oven

If you’re lucky enough to have access to a wood-fired oven, preheat it to 430–480°C (800–900°F). Cook your pizza for 60–90 seconds, rotating halfway through.

2. Home Oven with Pizza Stone or Steel

For home cooking, a pizza steel or stone is essential. Preheat your oven with the stone inside to the highest setting (usually around 260°C / 500°F) for at least 45 minutes.

Slide the stretched dough onto a well-floured peel or parchment paper. Add sauce and toppings quickly. Transfer onto the hot stone or steel and bake for 6–8 minutes, or until the crust is puffed and charred in spots.

Optional: Use the broiler in the last 1–2 minutes for extra blistering.

Neapolitan Pizza Sauce: Keep it Simple

Traditional Neapolitan pizza uses uncooked sauce made from San Marzano tomatoes.

Quick Pizza Sauce Recipe:

• 1 can (400g) San Marzano tomatoes (or high-quality plum tomatoes)

• Pinch of sea salt

• Optional: torn basil leaves

Blend or crush by hand until smooth. No cooking required. Spread a thin layer on your stretched dough before adding mozzarella and basil.

Topping Ideas: Classic to Creative

Classic Margherita

• Crushed San Marzano tomatoes

• Fresh mozzarella (fior di latte or buffalo)

• Fresh basil leaves

• Drizzle of extra virgin olive oil

Marinara (Vegan)

• Tomato sauce

• Sliced garlic

• Oregano

• Olive oil

Modern Favorites

• Prosciutto, arugula, and parmesan shavings

• Sausage and broccolini with chili flakes

• Mushrooms, gorgonzola, and truffle oil

Tip: Neapolitan pizza is about balance—avoid overloading your dough with toppings, which can lead to sogginess.

Tips for Perfect Neapolitan Dough Every Time

• Use a scale: Precision matters. Volume measurements can be inconsistent.

• Watch your fermentation times: Under or over-proofed dough affects texture and rise.

• Use cold fermentation: Slower fermentation = better flavor.

• Don’t rush the stretch: Let gravity do most of the work.

• Use minimal toppings: Let the dough shine.

Common Mistakes to Avoid

• Too much yeast: A small amount is sufficient for long fermentation. More doesn’t mean better.

• Over-kneading or under-kneading: Knead until the dough passes the windowpane test.

• Over-topping the pizza: This leads to soggy centers.

• Not letting the dough rest properly: Gluten needs time to relax for stretchability.

• Insufficient oven heat: High heat creates the signature charred spots and puff.

How to Store and Freeze Neapolitan Dough

Neapolitan dough is ideal for making ahead.

To store in the fridge:

• After balling, place dough balls in airtight containers or covered trays.

• Refrigerate for up to 3 days.

To freeze:

• After the first fermentation and balling, place the dough balls in individual freezer bags.

• Freeze for up to 3 months.

To thaw:

• Move from freezer to fridge 12–24 hours before use.

• Let it come to room temperature and rise for 2–4 hours before stretching.

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