There’s something magical about a true Neapolitan pizza. With its thin, chewy crust, slightly charred edges, and a center that melts in your mouth, it’s no wonder pizza lovers across the world seek to recreate this Italian masterpiece at home. In this guide, we’ll walk you through the perfect Neapolitan pizza dough recipe—authentic, easy to follow, and guaranteed to impress.
What Makes Neapolitan Pizza Dough Special?
Unlike other pizza styles, Neapolitan pizza dough is all about simplicity and tradition. Made with just four ingredients—flour, water, salt, and yeast—this dough relies on long fermentation and high-heat baking to develop its signature flavor and texture. The result? A crisp yet tender crust with just the right amount of chew.
Ingredients for Authentic Neapolitan Pizza Dough
This recipe makes 4 dough balls, perfect for 4 individual pizzas (about 10–12 inches each).
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500g (3 ⅓ cups) Tipo “00” flour – ultra-fine Italian flour for the perfect texture
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325ml (1 ⅓ cups) water – lukewarm (around 20°C or 68°F)
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10g (2 tsp) sea salt
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1g (¼ tsp) active dry yeast or 3g fresh yeast
Step-by-Step Neapolitan Pizza Dough Recipe
1. Activate the Yeast
In a large mixing bowl, dissolve the yeast in the lukewarm water. Let it sit for 5–10 minutes until slightly foamy.
2. Mix the Dough
Gradually add the flour to the yeast mixture, mixing with your hands or a spoon. Once about half the flour is in, add the salt and continue mixing until the dough comes together.
3. Knead by Hand
Turn the dough onto a clean surface and knead for about 10–15 minutes. The dough should be smooth, elastic, and slightly tacky—but not sticky.
4. Bulk Fermentation
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rest at room temperature for 2 hours.
5. Cold Fermentation
After the initial rise, divide the dough into 4 equal pieces. Shape each into a tight ball, place them in airtight containers or cover with plastic wrap, and refrigerate for 18–24 hours.
6. Bring to Room Temperature
About 2 hours before baking, remove the dough balls from the fridge and let them come to room temperature.
Baking Your Neapolitan Pizza
The key to Neapolitan pizza is a blazing hot oven. Traditional pizzerias use wood-fired ovens at 900°F (480°C), but you can get great results at home too.
Option 1: Pizza Oven (Preferred)
Preheat your pizza oven to at least 800°F. Stretch your dough, top with simple ingredients (think San Marzano tomatoes, mozzarella, fresh basil), and bake for 90 seconds.
Option 2: Home Oven
Place a pizza stone or steel in your oven and preheat at 500°F (260°C) for at least 45 minutes. Bake the pizza for 5–7 minutes, or until the crust is puffed and lightly charred.
Tips for the Perfect Dough
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Use high-quality flour – Tipo “00” makes a big difference in texture.
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Don’t over-top your pizza – Neapolitan style is minimalist.
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Let the dough ferment – Slow fermentation develops complex flavors.
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Stretch, don’t roll – Rolling crushes air bubbles; stretching preserves them.
Final Thoughts
Mastering the Neapolitan pizza dough recipe takes a bit of patience and practice, but the reward is well worth it. Whether you’re using a backyard pizza oven or your home kitchen, this recipe delivers that iconic pizzeria-style crust that’s crisp, chewy, and full of flavor.
So, roll up your sleeves, grab your favorite toppings, and transport your taste buds straight to Naples. Buon appetito!
