Neapolitan Pizza Dough Recipe

Why You’ll Love This Recipe

I love Neapolitan pizza dough because such a short ingredient list can produce so much flavor and texture. A slow fermentation develops the dough while helping me achieve a light, airy crust without adding oil or sugar.

I also enjoy working with this dough because I can stretch it by hand instead of using a rolling pin. Once I get my oven or pizza oven extremely hot, the pizza cooks quickly and develops a wonderful combination of a tender center, puffed edges, and charred spots.

Ingredients

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

• 4 cups 00 flour, preferably pizza flour
• 1 1/2 cups cool or room-temperature water
• 2 teaspoons fine sea salt
• 1/4 teaspoon instant dry yeast
• Extra flour or semolina for dusting

Directions

1. I pour the water into a large mixing bowl and add the yeast. I stir briefly to distribute it.
2. I gradually add most of the flour and mix until a rough dough begins to form.
3. I add the salt and remaining flour, then continue mixing until everything comes together.
4. I transfer the dough to a clean work surface and knead it for about 8–10 minutes, until it becomes smooth and elastic.
5. I shape the dough into a ball, place it in a covered container, and let it rest at room temperature for about 1–2 hours.
6. I divide the dough into 4 equal portions and shape each portion into a tight, smooth ball.
7. I place the dough balls in individual covered containers or a covered dough tray, leaving enough room for them to expand.
8. For deeper flavor, I refrigerate the dough balls for about 24–48 hours.
9. On the day I want to make pizza, I remove the dough from the refrigerator approximately 2–3 hours before baking so it can warm up and relax.
10. I preheat my pizza oven as hot as possible. For a conventional home oven, I place a pizza stone or steel inside and preheat the oven at its highest setting for at least 45–60 minutes.
11. I place one dough ball on a lightly floured surface and gently press the center outward with my fingertips, leaving about 1 inch around the edge untouched.
12. I lift and stretch the dough gently with my hands until I have a thin round approximately 10–12 inches across. I avoid using a rolling pin because I want to preserve the air around the edges.
13. I transfer the stretched dough to a lightly floured pizza peel and add a thin layer of tomato sauce, mozzarella, and my preferred toppings.
14. In a very hot pizza oven, I bake the pizza for roughly 60–90 seconds, turning it as necessary for even cooking. In my conventional home oven, I bake it on the preheated stone or steel until the crust is puffed, browned, and cooked through, which generally takes several minutes depending on the maximum oven temperature.

Servings and Timing

This recipe makes approximately 4 individual Neapolitan-style pizzas.

• Prep time: 20 minutes
• Initial rest: 1–2 hours
• Cold fermentation: 24–48 hours
• Final room-temperature rest: 2–3 hours
• Pizza oven cook time: Approximately 60–90 seconds per pizza
• Conventional oven cook time: Approximately 5–8 minutes per pizza
• Yield: 4 dough balls
• Servings: Approximately 4

Variations

Same-Day Neapolitan-Style Dough

When I don’t have time for an overnight fermentation, I increase the yeast slightly and let the dough ferment at room temperature until properly risen and relaxed. I find that the flavor isn’t quite as developed as a long-fermented dough, but I can still make a delicious pizza.

Whole Wheat Pizza Dough

I replace a small portion of the 00 flour with whole wheat flour. I start with about 10–20% whole wheat so I can add extra flavor without making my crust excessively dense.

Bread Flour Pizza Dough

When I can’t find Italian 00 flour, I use good-quality bread flour. I find that the finished crust can be slightly chewier, but it still makes an excellent homemade pizza.

Longer Fermentation Dough

I let my dough ferment in the refrigerator for up to about 72 hours, adjusting the amount of yeast when necessary. The longer fermentation gives me more developed flavor, but I watch the dough carefully so it doesn’t overproof.

Herb Pizza Dough

Although I keep traditional-style Neapolitan dough very simple, I sometimes add a small amount of dried oregano or finely chopped herbs when I want a less traditional variation.

Storage/Reheating

I keep my prepared dough balls in covered containers in the refrigerator while they ferment. I generally use refrigerated dough within about 2–3 days for the best texture and fermentation.

I can also freeze individual dough balls. I lightly flour them, place them in freezer-safe containers or bags, and freeze them for up to about 3 months. I thaw frozen dough overnight in the refrigerator and then let it sit at room temperature for approximately 2–3 hours before stretching.

For leftover baked pizza, I store the slices in an airtight container in the refrigerator for up to 3–4 days. I prefer reheating them in a hot skillet or a 400°F (200°C) oven until the crust becomes crisp and the cheese is hot.

FAQs

What flour should I use for Neapolitan pizza dough?

I prefer finely milled Italian 00 pizza flour, especially when I’m baking at the extremely high temperatures used for Neapolitan-style pizza. If I can’t find it, I can use bread flour, although I expect a somewhat different texture and browning.

Why does Neapolitan pizza dough need a long fermentation?

I use a long fermentation because it allows the dough to develop more flavor while gradually changing its texture. I find that properly fermented dough is also relaxed and easier for me to stretch by hand.

Why shouldn’t I use a rolling pin?

I avoid using a rolling pin because it presses out much of the gas that develops during fermentation. Instead, I gently press and stretch the center while leaving the outer rim relatively untouched, helping me create a puffed, airy cornicione.

Can I make Neapolitan pizza in a regular home oven?

Yes. I can make a Neapolitan-style pizza in my home oven, although a conventional oven usually can’t reproduce the extremely high temperatures of a dedicated pizza oven. I get my best results by preheating a pizza steel or stone thoroughly at my oven’s maximum temperature.

How do I know when my pizza dough is ready to stretch?

I look for dough that’s soft, relaxed, slightly puffy, and easy to stretch without immediately springing back. If my dough keeps shrinking while I shape it, I let it rest a little longer before trying again.

Conclusion

Neapolitan pizza dough is a recipe I love because it transforms four basic ingredients into a remarkably flavorful and airy pizza crust. The key for me is giving the dough enough fermentation time, handling it gently, and baking it at the highest temperature I can achieve. With a thin center, puffed cornicione, and beautifully blistered exterior, this dough gives me an excellent foundation for a simple homemade Neapolitan-style pizza.

Neapolitan Pizza Dough Recipe

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Neapolitan pizza dough uses flour, water, salt, and yeast to create a thin, tender pizza with an airy, puffed cornicione. Slow fermentation develops flavor and produces a beautifully blistered crust when baked at very high heat.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 60–90 seconds per pizza in a pizza oven or 5–8 minutes per pizza in a conventional oven
• Total Time: About 27–53 hours including fermentation and resting
• Yield: 4 dough balls, approximately 4 individual pizzas
• Category: Pizza
• Method: High-Heat Baking
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 4 cups 00 flour, preferably pizza flour
• 1 1/2 cups cool or room-temperature water
• 2 teaspoons fine sea salt
• 1/4 teaspoon instant dry yeast
• Extra flour or semolina for dusting

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Instructions

1. Pour the water into a large mixing bowl, add the yeast, and stir briefly to distribute it.
2. Gradually add most of the flour and mix until a rough dough begins to form.
3. Add the salt and remaining flour, then continue mixing until the dough comes together.
4. Transfer the dough to a clean work surface and knead for 8–10 minutes, until smooth and elastic.
5. Shape the dough into a ball, place it in a covered container, and let it rest at room temperature for 1–2 hours.
6. Divide the dough into 4 equal portions and shape each portion into a tight, smooth ball.
7. Place the dough balls in individual covered containers or a covered dough tray, leaving enough room for expansion.
8. Refrigerate the dough balls for 24–48 hours to slowly ferment and develop flavor.
9. Remove the dough from the refrigerator 2–3 hours before baking so it can warm, relax, and become easier to stretch.
10. Preheat a pizza oven as hot as possible. For a conventional oven, place a pizza stone or steel inside and preheat at the oven’s highest setting for at least 45–60 minutes.
11. Place one dough ball on a lightly floured surface and gently press the center outward with your fingertips, leaving approximately 1 inch around the edge untouched.
12. Lift and gently stretch the dough by hand into a thin round approximately 10–12 inches across. Avoid using a rolling pin to preserve the air in the outer crust.
13. Transfer the stretched dough to a lightly floured pizza peel and add a thin layer of tomato sauce, mozzarella, and preferred toppings.
14. Bake in a very hot pizza oven for approximately 60–90 seconds, turning as necessary for even cooking. In a conventional oven, bake on the preheated stone or steel for approximately 5–8 minutes, or until the crust is puffed, browned, and cooked through.

Notes

• Finely milled Italian 00 pizza flour is ideal, especially for baking at very high temperatures. Bread flour can be substituted for a slightly chewier crust.
• Avoid using a rolling pin because it can press out the gas created during fermentation and reduce the airy texture of the cornicione.
• If the dough springs back while stretching, let it rest a little longer before continuing.
• For same-day dough, increase the yeast slightly and allow the dough to ferment at room temperature until properly risen and relaxed.
• For whole wheat dough, replace about 10–20% of the 00 flour with whole wheat flour.
• For deeper flavor, the dough can be cold-fermented for up to about 72 hours, with the yeast adjusted as necessary to prevent overproofing.
• For a nontraditional herb variation, add a small amount of dried oregano or finely chopped herbs to the dough.
• Refrigerated dough is best used within about 2–3 days.
• Freeze individual dough balls in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and let stand at room temperature for 2–3 hours before stretching.
• Store leftover baked pizza in an airtight container in the refrigerator for 3–4 days and reheat in a hot skillet or a 400°F (200°C) oven until crisp and hot.

Nutrition

• Serving Size: 1 dough ball
• Calories: 455 kcal
• Sugar: 1 g
• Sodium: 1160 mg
• Fat: 1.2 g
• Saturated Fat: 0.2 g
• Unsaturated Fat: 0.8 g
• Trans Fat: 0 g
• Carbohydrates: 95 g
• Fiber: 3.5 g
• Protein: 13 g
• Cholesterol: 0 mg