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

Neapolitan pizza dough is the soul of Italy’s most iconic pizza style. With a light, airy crust and slightly chewy texture, this traditional dough uses just four ingredients and slow fermentation to achieve unbeatable flavor and authenticity. Whether baked in a wood-fired oven or on a pizza stone at home, it delivers the unmistakable character of true Neapolitan pizza.

Ingredients

Scale
  • 500g (3 ⅓ cups) “00” flour (or high-protein all-purpose flour)

  • 325ml (1 ⅓ cups + 1 tbsp) water

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

  • 10g (1 ½ tsp) fine sea salt

  • Optional: a few drops of olive oil (not traditional but used by some for extra extensibility)

Instructions

  • In a large bowl, dissolve the yeast in the water. Let it sit for 5–10 minutes if using active dry yeast until foamy.

  • Add 80% of the flour and mix until a shaggy dough forms. Add the salt, then incorporate the remaining flour. Mix until fully combined.

  • Transfer the dough to a floured surface and knead for 10–15 minutes until smooth and elastic. Avoid adding too much extra flour.

  • Place the dough in a clean bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for 2 hours.

  • Move the dough to the refrigerator and allow it to ferment for 12 to 24 hours.

  • Remove from the fridge, rest for 1 hour at room temperature, then divide into 4 equal balls (around 215g each).

  • Place each ball on a floured surface or tray, cover, and let them rise for 4–6 hours at room temperature.

  • When ready to use, gently stretch each dough ball into a 10–12” round, leaving a slightly thicker edge. Do not use a rolling pin.

  • Top with a simple tomato sauce, fresh mozzarella, and basil for a classic Margherita, or use toppings of your choice.

  • Bake in a wood-fired oven at 430–480°C (800–900°F) for 60–90 seconds, or in a home oven at 260°C (500°F) on a pizza stone for 6–8 minutes. Use the broiler at the end for added charring if desired.

Notes

  • For best results, use Italian Tipo “00” flour for optimal elasticity and texture.

  • The long fermentation enhances the flavor—don’t skip it.

  • Use a pizza steel or stone and preheat the oven thoroughly.

  • Do not overload the pizza with toppings to avoid a soggy crust.

  • Freeze dough balls after the first fermentation and use within 3 months.