Napolitano Pizza Dough Recipe: Master the Art of Authentic Italian Pizza

There’s nothing quite like a Napolitano pizza straight from the oven — the crackling, chewy crust, the airy interior, and that slight char that signals perfection. The secret? It all begins with the dough.

I’ve spent years perfecting the Napolitano pizza dough recipe, experimenting with flour types, fermentation times, and hydration ratios. The result is a dough that’s light, elastic, and flavorful, giving you that classic Neapolitan texture right at home.

Whether you’re a home cook aiming to recreate an Italian pizzeria experience or a pizza lover wanting the ultimate crust for your favorite toppings, this recipe is your guide to authentic Napolitano pizza dough.

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Ingredients for Napolitano Pizza Dough

To make this dough, you need only a few simple, high-quality ingredients. Here’s a breakdown with precise measurements:

Ingredient	Quantity	Notes
Tipo 00 flour	500 g	Italian-style, finely milled for elasticity
Water	325 ml	Cold or room temperature
Active dry yeast	2 g	Or 5 g fresh yeast
Sea salt	12 g	Enhances flavor
Extra virgin olive oil	1 tbsp	Optional, adds softness
Sugar	½ tsp	Optional, helps yeast activation

Chef’s Tip: Using Tipo 00 flour is key for that silky, chewy texture characteristic of Neapolitan pizza.

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Step-by-Step Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine water and yeast. If using sugar, add it here.
2. Let sit for 5-10 minutes until foamy. This ensures the yeast is active and ready to work its magic.

Pro Tip: Cold water slows fermentation, giving the dough more flavor; warm water speeds it up but can risk over-proofing.

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Step 2: Mix the Dough

1. In a large bowl, combine flour and salt.
2. Create a well in the center and pour in the yeast mixture. Add olive oil if using.
3. Stir with a wooden spoon or your hands until it starts coming together.

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Step 3: Knead for Perfection

1. Transfer dough to a floured surface. Knead for 8-10 minutes until smooth, elastic, and slightly tacky.
2. If using a stand mixer, knead on medium speed for 6-8 minutes with a dough hook.

Chef’s Tip: Proper kneading develops gluten, which gives the dough its signature chewiness.

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Step 4: First Rise (Bulk Fermentation)

1. Place dough in a lightly oiled bowl. Cover with a damp cloth or plastic wrap.
2. Let rise at room temperature for 2 hours, or until doubled in size.
3. For deeper flavor, refrigerate overnight (8-24 hours) for slow fermentation.

Secret Tip: Slow fermentation develops complex flavors and a more digestible dough.

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Step 5: Divide and Shape

1. After the first rise, gently punch down the dough.
2. Divide into 4 equal portions for medium pizzas.
3. Shape each portion into a tight ball and place on a floured tray. Cover and let rest for 30-60 minutes.

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Step 6: Stretch the Dough

1. Lightly flour your hands and surface.
2. Press the dough from the center outward, gently stretching it into a 10-12 inch circle.
3. Avoid using a rolling pin — hand stretching preserves air bubbles for a light, airy crust.

Chef’s Tip: If the dough resists stretching, let it rest for 5-10 minutes; gluten relaxation helps.

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Step 7: Top and Bake

1. Preheat your oven to 475°F (245°C) or as hot as possible. Use a pizza stone or steel for best results.
2. Add your favorite toppings — simple tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil is classic Neapolitan style.
3. Bake for 7-10 minutes until the crust puffs, cheese melts, and edges char slightly.

Secret Tip: For extra flavor, sprinkle a little sea salt on the edges before baking.

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Tips & Tricks for Perfect Napolitano Pizza Dough

• Flour Choice: Tipo 00 flour is ideal; all-purpose can work but results in a slightly less chewy crust.
• Hydration: Adjust water slightly if dough is too dry or sticky — aim for a soft, slightly tacky texture.
• Fermentation: Long, slow fermentation enhances flavor and digestibility.
• Baking Surface: A pizza stone or steel preheated in the oven gives a crisp, professional crust.
• Stretching Dough: Avoid using a rolling pin; hand stretching keeps the airy texture intact.
• Toppings: Less is more; heavy toppings can weigh down the dough and prevent proper cooking.

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FAQ: Napolitano Pizza Dough

Q1: Can I make this dough without a stand mixer?
Yes! Kneading by hand works beautifully; just be patient and thorough.

Q2: How long can I refrigerate the dough?
Up to 24 hours for slow fermentation. Longer storage can be done in the freezer for up to 1 month.

Q3: Can I freeze the dough?
Yes, portion the dough into balls, lightly coat with oil, and freeze in airtight containers. Thaw overnight in the fridge before use.

Q4: Why does my dough tear when stretching?
Let it rest for 5-10 minutes to relax gluten. Overly tight dough resists stretching.

Q5: Can I use all-purpose flour instead of Tipo 00?
Yes, but the texture will be slightly less elastic and chewy.

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Final Thoughts

This Napolitano pizza dough recipe is the foundation for endless culinary creativity. Once you master it, you’ll have the confidence to create authentic, pizzeria-quality pizzas at home — from classic Margherita to inventive toppings.

See Also: Napoli Pizza Sauce Recipe | Authentic Italian Flavor for Perfect Pizza