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.
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)
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.
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.