This Neapolitan pizza dough recipe captures the heart of Italian pizza-making. It’s airy, chewy, slightly crispy, and uses minimal ingredients to deliver maximum flavor. Whether you bake it in a wood-fired oven or the hottest home oven you’ve got, the result is a pizza base that’s beautifully blistered and full of character.
Perfect for those who crave a pizza with soul and substance, this dough relies on a slow fermentation to develop depth and texture. Once you master the process, you’ll unlock endless pizza possibilities—from Margherita to Marinara and beyond. Impress guests, treat your family, or simply elevate your own pizza nights at home with this Italian classic.
Full Recipe
Ingredients:
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500g (about 3 1/3 cups) “00” flour
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325ml (1 1/3 cups) water, at room temperature
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2 tsp fine sea salt
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1/4 tsp active dry yeast
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Extra flour for dusting
Directions:
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In a large mixing bowl, combine the flour and salt. In a separate bowl, dissolve the yeast in the water and let it sit for 5 minutes until slightly foamy.
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Gradually pour the yeast-water mixture into the flour while mixing with a wooden spoon or your hands.
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Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
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Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for 8–12 hours, or until doubled in size.
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Divide the dough into 2–4 equal portions, form each into a ball, and let them rest for an additional 2 hours, covered with a damp towel or plastic wrap.
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Once rested, stretch each dough ball gently by hand into a thin round (avoid using a rolling pin to preserve the air bubbles).
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Add your favorite toppings and bake in the hottest oven possible (ideally 500°F/260°C or higher) on a preheated pizza stone or steel for 7–9 minutes, or until bubbly and golden.
Prep Time: 15 minutes | Rise Time: 12–14 hours | Total Time: 12 hours 15 minutes
Kcal: 260 kcal (per serving, dough only) | Servings: Makes 2–4 pizzas
The Rich Heritage of Neapolitan Pizza Dough
Neapolitan pizza dough is far more than just a base for toppings—it is a centuries-old Italian tradition that reflects the soul of Naples, a city where food, community, and craftsmanship are intertwined. Recognized by UNESCO as an intangible cultural heritage, Neapolitan pizza holds a revered place in the global culinary scene. The dough, in particular, is the foundation upon which this globally beloved dish rests.
What distinguishes Neapolitan dough is its simplicity. With just four basic ingredients—flour, water, salt, and yeast—it creates a product that is airy, light, and flavorful. Yet, the true magic of Neapolitan dough comes not from the ingredients themselves, but from the technique, time, and care with which they are combined and allowed to ferment.
Why This Dough is Unique
Unlike many commercial pizza doughs that are quick to prepare and often lack flavor and texture, authentic Neapolitan dough requires patience. The slow rise, often 12 to 24 hours at room temperature, allows fermentation to fully develop. This fermentation not only enhances the dough’s taste but also breaks down gluten more effectively, resulting in a dough that is easier to digest.
Another defining feature is the type of flour used—”00″ flour. This ultra-fine Italian flour has a lower protein content than typical bread flour, which makes the dough incredibly soft and easy to stretch by hand. It creates that signature chewy texture with a blistered and slightly crisp exterior when baked at high heat.
The Science Behind Slow Fermentation
Slow fermentation is a cornerstone of this recipe. As yeast slowly feeds on the flour’s sugars, it produces carbon dioxide, which causes the dough to rise. But it also creates organic acids and alcohols, which contribute complex flavors to the final product.
This method also allows for the development of gluten networks over time without excessive kneading. As a result, the dough becomes naturally extensible, meaning it can be stretched thin without tearing. This elasticity is what allows Neapolitan pizza to form those characteristic puffy crust edges, or “cornicione,” while maintaining a thin, tender center.
Cooking It Right: The Importance of High Heat
Authentic Neapolitan pizza is traditionally cooked in a wood-fired oven at temperatures exceeding 800°F (425°C), with baking times as short as 60–90 seconds. At these temperatures, the crust puffs dramatically, creating leopard-like charring patterns while the interior remains airy and chewy.
For home bakers, replicating these conditions requires some adaptation. Using a pizza stone or steel preheated at the oven’s highest setting can simulate this effect reasonably well. Broiler techniques and specialized home pizza ovens can also help achieve that coveted Neapolitan texture and flavor.
Flavor Profile and Texture
When baked properly, Neapolitan pizza dough develops a lightly blistered crust that’s both crisp and chewy. The long fermentation gives it subtle sour notes, similar to a mild sourdough. The inside is soft, light, and full of airy pockets, while the bottom stays firm enough to hold the toppings without becoming soggy.
This dough is designed to complement rather than overshadow the toppings. Traditional toppings like San Marzano tomatoes, fresh mozzarella, and basil shine brightly on this canvas, creating a balance of flavors that highlight the quality of each ingredient.
The Art of Stretching by Hand
One of the hallmarks of Neapolitan pizza-making is hand-stretching the dough. Unlike rolling, which can push out valuable air pockets, hand-stretching preserves the dough’s delicate internal structure. This technique helps create a thin center and thicker, airy edges that puff up dramatically during baking.
Hand-stretching also gives you better control over the dough’s shape and thickness, allowing for a more authentic pizza experience. While it takes practice, it’s a skill worth learning for anyone serious about mastering pizza at home.
Cultural Significance and Modern Adaptations
In Naples, pizza is more than a dish—it’s a symbol of the city’s resilience and ingenuity. The Margherita pizza, which features this dough topped with tomato, mozzarella, and basil, was said to have been created in honor of Queen Margherita of Savoy in the 1800s, representing the colors of the Italian flag.
Today, while the core principles of Neapolitan dough remain unchanged, the method has been adapted around the world. Whether made in wood-fired ovens, gas ovens, or even high-heat electric ovens, the essential spirit of the recipe lives on.
Pizza chefs and home cooks alike continue to innovate while respecting tradition—using sourdough starters instead of commercial yeast, adding whole grain flours, or experimenting with hydration levels to suit different climates and ovens.
How to Incorporate This Dough into Your Weekly Routine
Once you’ve tried authentic Neapolitan pizza dough, it’s hard to go back. It can be prepped ahead of time and refrigerated after the initial rise for up to 72 hours, making it incredibly convenient for busy schedules. Simply take the dough out and let it come to room temperature before shaping and baking.
It’s also versatile. While it’s perfect for classic pizzas, this dough can also be used for calzones, focaccia, and even garlic knots or flatbreads. Its adaptability makes it a staple worth mastering.
Tips for Success
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Use the best quality “00” flour you can find. It makes a noticeable difference in texture.
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Don’t rush the fermentation process. The longer the dough rests, the better it tastes.
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Use filtered or bottled water if your tap water is heavily chlorinated—it can affect the yeast.
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Stretch gently and avoid deflating the dough during shaping.
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If using a home oven, preheat your pizza stone or steel for at least 45 minutes.
Conclusion
Making Neapolitan pizza dough from scratch is more than a recipe—it’s a ritual, a celebration of tradition, and a way to connect with the timeless artistry of Italian cooking. From its simple ingredients to its complex flavor and texture, this dough teaches patience, attention to detail, and respect for the process.
Whether you’re aiming to recreate the taste of a Naples pizzeria or just want to elevate your homemade pizza night, this dough offers a deeply satisfying foundation. Once mastered, it becomes a trusted base for culinary creativity and a joyful reminder that great food often starts with the humblest of beginnings.
By embracing this dough, you’re not just making pizza—you’re preserving a tradition that has delighted generations and continues to unite people around the table. Buon appetito!