Neapolitan Pizza Dough

Neapolitan Pizza Dough is a traditional Italian recipe that uses only four ingredients—flour, water, yeast, and salt—to create a soft, airy, and chewy crust with a thin base and beautifully blistered edges. Perfect for recreating authentic pizza right at home.

Why You’ll Love This Recipe

• Authentic Italian flavor and texture
• Uses only simple, pantry-staple ingredients
• Long fermentation builds depth and character
• Crispy on the outside, soft and chewy inside
• Works with a home oven or pizza stone
• Great for pizza night or entertaining
• Easy to make in advance and store
• Customizable with your favorite toppings
• Freezer-friendly dough
• Bakes quickly at high temperatures

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 00 flour (or all-purpose if unavailable)
• Lukewarm water
• Active dry yeast or fresh yeast
• Sea salt

Directions

1. Mix the dough
   • In a bowl, dissolve salt in water. Add yeast and stir until dissolved.
   • Gradually mix in flour until a rough dough forms.
2. Knead the dough
   • Knead on a floured surface for about 15–20 minutes until smooth and elastic.
3. First rise
   • Place dough in a bowl, cover, and let rest at room temperature for 2 hours.
4. Cold fermentation
   • Transfer dough to the fridge and let ferment for 24–72 hours.
5. Divide and shape
   • Divide dough into equal balls (about 250g each), cover, and let rest at room temperature for 2–3 hours.
6. Stretch and bake
   • Preheat oven with pizza stone to 500–550°F. Hand-stretch dough into 10–12 inch rounds.
   • Add toppings and bake for 5–7 minutes or until bubbly and browned.

Servings and timing

• Servings: 4 10–12 inch pizzas
• Prep time: 30 minutes
• Rest time: 24–72 hours
• Cook time: 5–7 minutes
• Total time: 1–3 days (mostly hands-off)

Variations

• Mix 00 flour with bread flour for added strength
• Add a bit of olive oil for extra extensibility (not traditional)
• Use a sourdough starter for natural fermentation
• Add a pinch of sugar if using lower protein flour
• Try a poolish or preferment for flavor depth
• Bake on a steel for better bottom crisp
• Cook in a pizza oven for classic wood-fired taste
• Make mini pizzas or calzones
• Use semolina for dusting instead of flour
• Add herbs to the dough for extra flavor

storage/reheating

• Storage:
  • Dough balls can be refrigerated for up to 3 days after the first rise.
• Freezing:
  • Wrap each dough ball in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight.
• Reheating:
  • Reheat baked pizza slices in a 400°F oven for 5 minutes or in a skillet for a crisp bottom.

FAQs

1. Can I use all-purpose flour instead of 00 flour?

Yes, all-purpose works well, though 00 flour gives the best texture and chew.

2. How long should I cold ferment the dough?

Anywhere from 24 to 72 hours—longer fermentation adds more flavor and structure.

3. Can I make the dough without kneading?

You can use the no-knead method with longer fermentation, but kneading improves elasticity.

4. What oven temperature is best for Neapolitan pizza?

As high as your oven allows, ideally 500–550°F, with a pizza stone or steel.

5. Why is my dough tearing?

It might be under-kneaded or over-proofed. Ensure it’s rested before stretching.

6. Can I use instant yeast?

Yes, use slightly less than active dry yeast and mix directly with the flour.

7. What size pizzas does this recipe make?

Four 10–12 inch pizzas, each from about 250g of dough.

8. How do I get charred edges at home?

Use a pizza stone or steel, and finish under the broiler for 1–2 minutes.

9. Can I make this gluten-free?

Gluten-free pizza dough is different—this recipe won’t work without gluten development.

10. Do I need a pizza peel?

It helps, but you can use parchment paper or an inverted baking sheet for transferring pizzas.

Conclusion

Neapolitan Pizza Dough is the foundation of truly authentic pizza—simple, slow-fermented, and incredibly flavorful. With just four ingredients and a bit of time, you can create a crust that rivals your favorite pizzeria right from your own kitchen. Enjoy the process and the amazing results!

Print