Neapolitan Pizza Dough Recipe

Neapolitan pizza dough is known for its light, airy crust with a perfect balance of chewiness and crisp edges. Made with just four simple ingredients—flour, water, salt, and yeast—it’s a true taste of Italy. The slow fermentation process brings out incredible flavor and texture for authentic pizzeria results at home.

This traditional recipe is simple yet transformative, using time and technique to develop gluten strength and flavor depth. Whether baked in a wood-fired oven or a hot home oven, it delivers a beautiful, blistered crust and a soft, tender interior.

If you’re craving that signature Neapolitan pizza experience, this recipe gives you all the secrets to create restaurant-quality dough from scratch right in your own kitchen.

Ingredients List

– 3 ½ cups (450g) Italian “00” flour (or all-purpose if unavailable)
– 1 ¼ cups (300ml) lukewarm water
– 1 teaspoon fine sea salt
– ¼ teaspoon active dry yeast
– Extra flour for dusting

Step-by-Step Instructions

Step 1: In a large mixing bowl, dissolve yeast in lukewarm water. Let it sit for about 5 minutes until slightly foamy. This step ensures the yeast is active and ready for fermentation.

Step 2: Add half the flour to the yeast mixture and stir with a wooden spoon until combined. Gradually add the remaining flour and salt, mixing until a shaggy dough forms.

Step 3: Transfer the dough to a clean surface and knead gently for 8–10 minutes until smooth and elastic. If it feels sticky, sprinkle a little flour, but avoid adding too much to maintain the light texture.

Step 4: Place the dough in a lightly floured bowl, cover with plastic wrap or a damp towel, and let it rest for 2 hours at room temperature. The dough will begin to rise and soften.

Step 5: After the initial rise, divide the dough into 2–3 equal portions (depending on pizza size). Shape each portion into a tight ball and place them in a floured tray or container. Cover again and refrigerate for 12–24 hours to ferment slowly.

Step 6: When ready to bake, remove the dough from the refrigerator and let it rest at room temperature for 1–2 hours before shaping. This relaxes the gluten and makes stretching easier.

Step 7: Preheat your oven to the highest temperature possible (usually 500°F/260°C). If you have a pizza stone or steel, place it in the oven to heat up for at least 45 minutes.

Step 8: On a floured surface, gently stretch one dough ball from the center outward, leaving a slightly thicker edge for the crust. Avoid using a rolling pin to maintain the airy structure.

Step 9: Add your favorite toppings—tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil are traditional choices for a classic Margherita.

Step 10: Bake the pizza for 7–9 minutes (or 60–90 seconds if using a wood-fired oven) until the crust is golden with charred spots and the cheese is bubbly.

Step 11: Remove from the oven, cool slightly, slice, and serve immediately. Enjoy the aroma and flavor of a true Neapolitan pizza.

Cook Time

Prep Time: 20 minutes
Resting/Fermentation Time: 14–24 hours
Cook Time: 8 minutes
Total Time: 14–25 hours

Servings

Makes 3 medium pizzas

Nutritional Information (approx. per serving)

Calories: 260
Carbs: 54g
Protein: 8g
Fat: 1g

Storage Instructions

Refrigerate leftover dough in an airtight container for up to 3 days.
Freeze for up to 3 months. Thaw in the fridge overnight and bring to room temperature before shaping.
Baked pizza slices can be reheated in the oven at 375°F for 5 minutes to restore crispness.

Pairings/Suggestions

Serve with a drizzle of extra virgin olive oil and a sprinkle of fresh basil.
Pair with a light salad, such as arugula with lemon vinaigrette.
Enjoy with a chilled glass of Italian white wine or sparkling water with lemon.

Seasonal Relevance

Neapolitan pizza dough is perfect for all seasons—fresh Margherita pizzas in summer, mushroom or truffle versions in fall, and cozy four-cheese or sausage pizzas in winter. It’s a versatile base for any seasonal topping combination.

Health Benefits

This pizza dough is made with minimal ingredients, avoiding preservatives and artificial additives. Using “00” flour provides a fine texture and easier digestion. The long fermentation process helps break down gluten, making it more tolerable for some people. Pairing it with wholesome toppings like vegetables and fresh herbs turns this indulgence into a balanced meal.

Pros and Cons

Pros	Cons
Authentic flavor and texture	Requires long fermentation
Simple ingredients	Needs high oven temperature
Light, airy crust	Time-consuming process
Customizable with toppings	Not suitable for instant baking

Conclusion

This Neapolitan pizza dough recipe captures the essence of Italy—simple ingredients, patience, and passion. The long fermentation builds flavor, while the high-heat baking creates that signature leopard-spotted crust and airy texture. Whether you’re using a pizza stone or wood-fired oven, the result is pure magic.

Perfect for pizza night, gatherings, or special occasions, this dough transforms your kitchen into an authentic pizzeria. Once you taste the crisp yet soft crust with rich, tangy sauce and melted cheese, you’ll never go back to store-bought dough again.

FAQs

Q1: Can I make Neapolitan pizza dough without “00” flour?
Yes, you can use all-purpose flour, though the texture may be slightly less smooth. “00” flour gives a silkier, lighter crust.

Q2: Can I shorten the fermentation time?
You can, but longer fermentation (at least 12 hours) greatly enhances flavor and texture. If short on time, let it rise at room temperature for 4–6 hours instead.

Q3: Do I need a pizza stone or steel?
While not essential, they help achieve the authentic Neapolitan char and crispness by mimicking the heat of a wood-fired oven.

Q4: Can I make this dough gluten-free?
You can substitute with a high-quality gluten-free pizza flour blend, though the texture and stretch will differ slightly.

Q5: What’s the best way to store leftover dough?
Wrap it tightly in plastic or place in a sealed container in the fridge for up to 3 days. Let it return to room temperature before using.