Neapolitan Pizza Dough

Why You’ll Love This Recipe

• Authentic Taste – This recipe follows traditional Neapolitan techniques for a true pizzeria-style pizza.
• Minimal Ingredients – Made with only four basic ingredients, no sugar or oil required.
• Perfectly Chewy and Crispy – Creates a thin, airy crust with a deliciously charred edge.
• Versatile Cooking Methods – Can be cooked in a wood-fired oven, home oven, or even on a pizza stone.
• Make-Ahead Friendly – The dough can be prepared in advance for better flavor development.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 00 flour (or bread flour)
• Water
• Salt
• Fresh yeast (or active dry yeast)

Directions

1. Mix the Dough – In a large bowl, combine flour and salt. Dissolve the yeast in warm water and gradually add it to the flour mixture. Stir until a shaggy dough forms.
2. Knead the Dough – Transfer to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
3. First Rise – Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for 8-24 hours.
4. Divide and Shape – Once the dough has doubled in size, divide it into equal portions and shape them into balls.
5. Second Rise – Let the dough balls rest at room temperature for another 2-4 hours.
6. Stretch the Dough – On a floured surface, gently stretch each ball into a thin round shape, about 10-12 inches in diameter.
7. Bake – Cook in a preheated wood-fired oven at 900°F (485°C) for 60-90 seconds, or in a home oven at the highest temperature available (preferably on a pizza stone) until the crust is golden and slightly charred.

Servings and Timing

• Servings: Makes 4-6 pizzas
• Prep Time: 15 minutes
• Resting Time: 8-24 hours
• Cook Time: 1-5 minutes per pizza, depending on the oven temperature

Variations

• Whole Wheat Dough – Replace part of the 00 flour with whole wheat flour for a nuttier flavor.
• Herbed Dough – Add dried oregano or basil to the dough for extra flavor.
• Garlic-Infused Dough – Mix in a small amount of garlic powder for a subtle garlic kick.
• Cold Fermentation – Let the dough rise in the fridge for 24-72 hours for enhanced flavor.
• Gluten-Free Version – Use a high-quality gluten-free flour blend designed for pizza dough.

Storage/Reheating

• Refrigeration: Store unused dough balls in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap dough balls in plastic wrap and store them in the freezer for up to 3 months. Thaw in the fridge overnight before using.
• Reheating: If reheating cooked pizza, place slices in a hot skillet or oven at 375°F (190°C) for a few minutes until warmed through.

FAQs

How do I get a crispy Neapolitan pizza crust at home?

Use a pizza stone or steel, preheat your oven to the highest temperature, and bake the pizza on the middle or lower rack for better heat distribution.

Can I use all-purpose flour instead of 00 flour?

Yes, but 00 flour gives the best texture. Bread flour is a closer substitute due to its higher protein content.

What is the ideal hydration level for Neapolitan pizza dough?

Typically, 60-65% hydration (water-to-flour ratio) works best for a soft and airy crust.

Can I make this dough without a wood-fired oven?

Absolutely! A home oven with a pizza stone or steel at the highest temperature will work well.

How long should I let Neapolitan pizza dough ferment?

For the best flavor, ferment for at least 8 hours at room temperature or up to 72 hours in the fridge.

Can I make Neapolitan pizza dough with instant yeast?

Yes, but adjust the quantity. Use about one-third of the fresh yeast amount.

Why is my dough too sticky?

It might have too much water or need more kneading. Add a little flour if necessary but avoid overloading it.

How do I stretch Neapolitan pizza dough without tearing it?

Let it rest at room temperature before stretching, and use your hands instead of a rolling pin for an airy crust.

Can I freeze Neapolitan pizza dough?

Yes! Wrap individual dough balls in plastic wrap and store them in a freezer bag for up to 3 months.

How do I know when my dough is ready to bake?

It should be soft, stretchy, and slightly puffy. A properly fermented dough will have small air bubbles when stretched.

Conclusion

Making Neapolitan pizza dough at home is simple and rewarding. With just a few ingredients and some patience, you can enjoy authentic, restaurant-quality pizza right from your own kitchen. Whether you cook it in a wood-fired oven or a standard home oven, this dough delivers the perfect balance of chewiness and crispness. Try it today and elevate your homemade pizza game!