If you’ve been searching for the perfect Neapolitan pizza dough recipe, this might just be the one your heart and your taste buds have been waiting for.
In our house, Friday nights are sacred. That’s when the kitchen fills with the smell of dough rising, little floury handprints land everywhere, and the oven gets as hot as it’ll go. Making Neapolitan pizza from scratch isn’t just a recipe it’s a ritual, a tradition, and a whole lot of love rolled into one tender, chewy crust.
Authentic Neapolitan Pizza Dough Recipe
Equipment
- Large Mixing Bowl
- Kitchen Scale
- Bench Scraper
- Proofing Container
- Pizza Stone or Steel
- Oven or Pizza Oven
Ingredients
Dough
- 500 grams 00 Flour high-protein, finely milled Italian flour
- 325 grams Water lukewarm (around 20–22°C)
- 2 teaspoons Sea Salt
- 1 gram Fresh Yeast or 0.3 grams active dry yeast
I’ve spent years fine-tuning this dough to get it just right: soft in the middle, airy on the edges, and with that light char that makes your first bite unforgettable. Whether you’re a first-time pizza maker or an old pro like my nonna, you’ll feel the difference when you pull that golden pie from the oven.
So tie on your apron, flour your countertop, and let’s bring a little Naples magic into your kitchen. 🍕
Why Neapolitan Pizza Dough Recipe Will Become Your Family’s Favorite
There’s something almost magical about a good Neapolitan pizza dough recipe. It’s not just about flour, water, and yeast it’s about creating something that brings people together. Around here, pizza night isn’t just dinner… it’s connection.
And this dough? Oh, it’s special.
Unlike other doughs that can feel dense or too bready, this one gives you that classic Neapolitan pizza texture: light and airy inside, with a beautifully crisp, slightly charred edge. Every bite is chewy and flavorful, just like the pizza you’d find in a tiny Italian pizzeria tucked away in Naples.
What truly sets this pizza dough apart is its simplicity. No sugar, no oil, no fuss. Just the essentials treated with patience and love. When you give it time to rest, something amazing happens. It develops a depth of flavor and a structure that holds toppings just right without overpowering them.
But maybe the best part? This dough makes memories. Kids can shape their own pizzas, friends can gather around the table, and the smell alone will have your neighbors peeking through the windows.
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Once you try it, I have a feeling this Neapolitan pizza dough recipe will be your go-to too. A family favorite, from my kitchen to yours. 💛
The Ingredients You Can’t Skip
When it comes to making the perfect Neapolitan pizza dough recipe, every ingredient matters. This isn’t one of those times where you can swap and substitute too much this dough gets its beautiful texture and taste from the quality and balance of just a few simple things.
Here’s what you’ll need to make your very own Neapolitan pizza that tastes like it came straight from an Italian forno:
Tipo 00 Flour – This super fine Italian flour is the heart of the dough. It creates that soft, elastic texture pizza dough is known for. If you can’t find it, high-protein bread flour is the next best thing.
Cold Water – Yep, cold! It slows the fermentation and helps the dough develop flavor over time. Trust me, this step makes a difference.
Active Dry Yeast – Just a tiny bit goes a long way. The long rest in the fridge gives the yeast time to work its magic and create that signature chew.
Sea Salt – It might seem like a small detail, but salt brings out the flavor of the crust and balances everything beautifully.
That’s it. Four humble ingredients flour, water, yeast, salt. But when handled with care, they transform into the most delicious Neapolitan pizza dough you’ve ever tasted.
Oh, and a little time and patience? Those are the secret fifth and sixth ingredients.
How to Make Neapolitan Pizza Dough Recipe Step-by-Step
This Neapolitan pizza dough recipe might look simple on paper, but like most things in life, the magic is in the details. Don’t worry, though I’ll walk you through every step so you can create a dough that makes your pizza night unforgettable.
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Step 1: Mix the Ingredients
In a large bowl, combine the Tipo 00 flour, cold water, and active dry yeast. Mix gently with a wooden spoon or your hands until a shaggy dough forms. Don’t worry if it looks messy it’s just the beginning!
Step 2: Let It Rest
Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 30 minutes. This gives the flour a chance to hydrate and makes kneading easier later on.
Step 3: Add the Salt and Knead
Now sprinkle in the salt and knead the dough gently but firmly for about 10 to 15 minutes. The dough should become smooth, elastic, and slightly tacky. You can use a stand mixer with a dough hook if you prefer, but I always love working it by hand it’s part of the ritual.
Step 4: First Rise (Cold Fermentation)
Shape the dough into a ball and place it in a lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for 24 to 72 hours. Yes, that long! This cold rise is what gives your pizza dough its rich flavor and perfect texture. The longer the rest, the better the result.
Step 5: Divide and Shape
Take the dough out of the fridge 3 hours before you plan to use it. Let it come to room temperature. Then, divide it into 4 equal parts (about 250g each) and shape each one into a tight, round ball. Cover and let them rest for 2 more hours.
Step 6: Stretch the Dough
On a floured surface, gently press the dough from the center outward using your fingertips. Avoid rolling pins they push out all that beautiful air! Once it’s about 8 inches wide, lift the dough and stretch it gently using your knuckles until it’s about 12 inches.
Step 7: Top and Bake
Transfer the dough onto a floured pizza peel or baking sheet. Add your toppings less is more with Neapolitan pizza. Classic tomato sauce, fresh mozzarella, a few basil leaves, and a drizzle of olive oil are all you need.
Bake at the highest temperature your oven allows (ideally 500–550°F) on a preheated pizza stone or steel. If you have a broiler, switch it on for those final golden blisters. Your Neapolitan pizza dough will puff up, char just slightly, and come out looking like a dream in about 6–8 minutes.
Let it cool just a minute, slice it with scissors (trust me!), and serve warm.
FAQ
What is the secret to Neapolitan pizza dough?
The real secret to an authentic Neapolitan pizza dough recipe is time and simplicity. Just four ingredients flour, water, salt, and yeast plus a slow fermentation (at least 24 hours in the fridge) to develop flavor and texture. The dough should be soft, stretchy, and airy when baked at high heat. No sugar, no oil just patience and love.
How is Neapolitan pizza dough different?
Neapolitan pizza dough is unique because it uses finely milled Tipo 00 flour and no fats like oil or butter. The result is a soft, chewy crust with beautiful blistered edges, unlike New York-style pizza which is crispier and often uses sugar or olive oil in the dough. Neapolitan dough also needs a very hot oven—think 800°F in traditional wood-fired ovens.
What is the 55 rule for pizza?
The “55 rule” usually refers to a hydration level of 55% in pizza dough meaning for every 100 grams of flour, you use 55 grams of water. However, most Neapolitan pizza dough recipes actually use a higher hydration (around 60–65%) to create that light and airy texture we all love. Don’t be afraid of a sticky dough it bakes up beautifully.
What is the ratio for Neapolitan pizza dough?
A classic ratio for Neapolitan pizza dough is:
100% Tipo 00 flour
60–65% water
2.5–3% salt
0.1–0.25% active dry yeast
These small percentages make a big difference in how the dough behaves and tastes, especially during a slow fermentation.
Why put lemon juice in pizza dough?
Lemon juice isn’t traditional in Neapolitan pizza dough. Some bakers might add a bit of acid (like vinegar or lemon) to enhance gluten development or flavor in other types of dough, but it’s not necessary here. The classic Neapolitan pizza dough recipe shines all on its own with just flour, water, salt, and yeast.
What are the rules for Neapolitan pizza?
True Neapolitan pizza follows the rules set by the Associazione Verace Pizza Napoletana (AVPN). The dough must be hand-kneaded, use Tipo 00 flour, and rise for at least 24 hours. It must be stretched by hand and baked in a wood-fired oven at 800–900°F for 60–90 seconds. The finished pizza should be soft, light, and slightly charred on the edges.
