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Neapolitan pizza dough

How to Make Neapolitan Pizza Dough at Home

This Neapolitan Pizza Dough is light, airy, and perfectly chewy, with a crispy charred crust just like traditional pizzas from Naples, Italy. Made with simple ingredients and slow fermentation, this dough is perfect for high-heat ovens, pizza stones, or wood-fired setups!
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Prep Time 20 minutes
Cook Time 3 minutes
Resting Time 8 hours
Total Time 8 hours 23 minutes
Course Bread
Cuisine Italian, Neapolitan
Servings 4
Calories 275 kcal

Ingredients
  

  • 500 g 3 ⅓ cups "00" flour (or high-protein bread flour)
  • 325 g 1 ⅓ cups + 1 tbsp warm water (around 90°F/32°C)
  • 10 g 2 teaspoons fine sea salt
  • 3 g 1 teaspoon dry yeast (or 1g fresh yeast)
  • 1 teaspoon olive oil optional, for softer dough

Instructions
 

  • Step 1: Mix the Dough
  • In a large mixing bowl, dissolve the yeast in warm water. Let sit for 5 minutes until foamy.
  • Add half the flour and mix until a shaggy dough forms.
  • Sprinkle in the salt, then add the remaining flour. Mix until combined.
  • Transfer the dough to a clean, lightly floured surface and knead for 10-15 minutes until smooth and elastic. (Or knead in a stand mixer on low speed for 8 minutes.)
  • Step 2: First Rise (Bulk Fermentation)
  • Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature (70-75°F) for 2 hours until doubled.
  • Step 3: Cold Fermentation (Optional, But Recommended!)
  • For the best flavor and texture, transfer the dough to the fridge and let it cold ferment for 12-24 hours.
  • Step 4: Divide And Second Rise
  • Remove dough from the fridge and let it sit at room temperature for 1 hour.
  • Divide into 4 equal balls and place them on a floured surface. Cover and let rest for 45-60 minutes before stretching.
  • Step 5: Shape And Bake
  • Preheat a pizza oven to 850°F (450°C) OR a conventional oven with a pizza stone at 500°F (260°C) for at least 45 minutes.
  • Gently stretch each dough ball into a 10-12 inch round, keeping the edges slightly thicker for the crust.
  • Top with San Marzano tomato sauce, fresh mozzarella, and basil for a classic Margherita pizza.
  • Bake:
  • Wood-Fired Pizza Oven: 90 seconds
  • Conventional Oven with Pizza Stone: 7-10 minutes
  • Remove, slice, and enjoy your authentic Neapolitan pizza!

Notes

  • Best Flour? Use Caputo "00" flour for the most authentic results.
  • No Pizza Stone? Use an inverted baking sheet preheated at 500°F.
  • Hydration Level? This recipe is 65% hydration for a soft yet crispy crust.
  • Faster Dough? Skip cold fermentation and let it rise at room temp for 6 hours.

Nutrition

Calories: 275kcalCarbohydrates: 55gProtein: 9gFat: 1.5g
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