🍕 Neapolitan Style Pizza Dough Recipe – Real Italian Magic You Can Make at Home
Alright, let’s get something straight.
If you’ve ever bitten into a true Neapolitan pizza, the kind with that blistered, paper-thin crust, chewy center, soft edge, and just the right kiss of char—you know.
You know.
It’s not just dough. It’s poetry.
And after years of testing, tweaking, failing, fermenting, and straight-up obsessing, I’ve finally nailed down a Neapolitan style pizza dough recipe that brings that same Napoli magic straight into your kitchen.
No shortcuts. No tricks. Just flour, water, salt, yeast—and time.
Because this kind of pizza dough isn’t about rushing.
It’s about respecting tradition, nurturing fermentation, and letting a few humble ingredients become something unforgettable.
So whether you’ve got a wood-fired oven, a pizza steel, or just a solid home oven with a stubborn heart like mine—this is the homemade Neapolitan pizza dough recipe I swear by.
Ready to make the best pizza dough of your life? Let’s do it.
🧂 Ingredients for Authentic Neapolitan Pizza Dough
This recipe makes four 10–12 inch pizza crusts, perfect for a classic Margherita or any topping you love.
| Ingredient | Amount |
|---|---|
| Tipo 00 flour (or strong bread flour) | 500g (about 3 ¾ cups) |
| Water (room temperature) | 325g (1⅓ cups) |
| Fine sea salt | 10g (about 2 tsp) |
| Active dry yeast or fresh yeast | 0.25g (a tiny pinch – ~⅛ tsp dry) |
Note: Neapolitan pizza dough uses very little yeast and relies on slow fermentation to develop flavor and texture.
👨🍳 Step-by-Step: How to Make Neapolitan Pizza Dough (Like a True Pizzaiolo)
Step 1: Bloom the Yeast (Optional if Using Fresh)
If using active dry yeast, dissolve it in a small portion of the water. Let it sit for 5–10 minutes until foamy.
If using fresh yeast, just crumble it directly into the flour later.
Step 2: Mix the Dough
In a large bowl, combine the flour and salt. Slowly pour in the water (with or without yeast, depending on the type) and start mixing with your hands or a wooden spoon. You’re not kneading yet—just mixing to combine.
The dough will be sticky. Don’t panic. Embrace the mess.
Step 3: Knead Gently
Turn the dough onto a lightly floured surface. Knead it for 8–10 minutes until it becomes smooth, elastic, and slightly tacky—but not overly sticky.
Pro tip: Use a slap-and-fold technique for extra hydration handling—it gives you that soft, airy interior without overworking.
Step 4: First Rest
Shape the dough into a smooth ball. Place it in a lightly oiled bowl, cover with a damp cloth, and let it rest for 2 hours at room temperature.
This is where the gluten starts forming its beautiful structure.
Step 5: Cold Fermentation (24–48 Hours)
After the initial rest, divide the dough into 4 equal balls (~215g each). Place them in separate airtight containers or lightly floured proofing boxes.
Refrigerate for at least 24 hours, ideally 48. This long cold ferment is what gives Neapolitan pizza dough its complex flavor, soft chew, and blistered bubbles.
Step 6: Bring to Room Temp Before Baking
Remove the dough from the fridge 2–3 hours before baking. Let it come to room temperature and rise gently. The dough balls should look slightly puffed and relaxed—ready to be stretched.
🔥 How to Shape and Bake Neapolitan Pizza (The Art Is Real)
Step 1: Preheat Your Oven Like You Mean It
If you’ve got a wood-fired oven or Ooni-style pizza oven—lucky you. Preheat to 850–900°F (450°C).
If using a regular home oven, crank it up to the max—ideally 500°F (260°C)—and preheat a pizza stone or steel for at least 45 minutes.
Step 2: Shape the Dough (No Rolling Pins Allowed)
Dust your hands and surface with semolina or flour. Gently lift a dough ball and start pressing from the center outward, rotating as you go.
You want a thin center and slightly raised edges.
Let gravity help. Lift and stretch gently with your knuckles—never roll it flat. That ruins the air pockets we worked so hard to create.
Step 3: Add Toppings (Keep It Light!)
Neapolitan pizza is all about balance. Don’t smother it.
- A thin layer of San Marzano tomato sauce
- A few torn pieces of fresh mozzarella
- A couple of basil leaves
- A drizzle of olive oil
That’s it. Let the crust shine.
Step 4: Bake Fast & Furious
- Wood-fired oven: 60–90 seconds
- Home oven with stone/steel: 6–8 minutes
Look for that signature leopard spotting, puffed cornicione (crust edge), and bubbling cheese.
💡 Tips & Tricks for Perfect Neapolitan Dough
✅ Use Tipo 00 Flour
It’s finely milled and ideal for high-heat baking. Gives that silky, tender crumb with just enough structure.
✅ Cold Ferment = Flavor Bomb
The difference between an okay crust and a WOW crust? Time. That 48-hour cold rise builds complexity, elasticity, and the most beautiful airy texture.
✅ Less Yeast, More Time
Neapolitan dough isn’t about quick-rise. Using a tiny amount of yeast and a long ferment makes it digestible and flavorful without any sour notes.
✅ Hot Stone or Steel Is Your Friend
If you’re using a home oven, a pizza steel is your best investment. It holds heat better than stone and gives that crisp, charred bottom we crave.
✅ Keep It Simple
Too many toppings = soggy disaster. Neapolitan style pizza is about restraint. High-quality ingredients. Clean flavors. Crispy bottom. Chewy bite. Bliss.
❓ FAQ: Everything You Ever Wondered About Neapolitan Pizza Dough
Can I use all-purpose flour instead of 00?
You can, but the texture won’t be quite the same. If you must, mix AP flour with bread flour (50/50) to increase protein and structure. But for that true pizzeria feel? Stick with Tipo 00.
Do I really need a pizza oven?
Not at all. You can make incredible Neapolitan-style pizza in a home oven with a hot steel or stone. It won’t be 100% identical to a wood-fired pizza, but it’ll be damn close.
What if I don’t have 48 hours?
You’ll still get decent results with a 24-hour ferment. But honestly, that second day makes a huge difference. Plan ahead if you can—it’s worth it.
Can I freeze the dough?
Absolutely. After dividing into balls, freeze them individually wrapped. To use, thaw overnight in the fridge, then let rise at room temp for 2–3 hours before baking.
Why is my crust not puffing up?
Could be a few reasons:
- Oven isn’t hot enough
- You overworked the dough during shaping
- Cold dough didn’t rest long enough before baking
- Overloaded with toppings
Let the dough relax, bake hot, and keep toppings minimal.
❤️ Final Thoughts – The Joy of Crafting Real Neapolitan Pizza at Home
There’s something deeply satisfying about making authentic Neapolitan pizza dough with your own hands.
It’s rustic. It’s romantic. And when you watch that dough puff and blister in the oven, when you take that first crispy-chewy bite… you get it.
It’s not just food. It’s a connection to centuries of Italian tradition. To wood-fired ovens in Naples. To flour-dusted aprons and families gathered around the table.
And the best part? You can make that magic at home. With nothing more than flour, water, salt, and a little patience.
So go ahead. Try it. Make a mess. Get flour in your hair. Burn the first one. Laugh. Then make it again. Better. Crispier. Closer to perfect.
Because this is what cooking should be—hands-on, soul-filled, deeply satisfying. Pizza as it was meant to be.
See Also: Naan Flatbread Pizza Recipes – Quick, Crispy, and Loaded with Flavor
