Hey y'all! If you crave crust that's gloriously puffy, chewy, and kissed by a wood-fired aroma, you have to try making authentic Neapolitan Pizza Dough from scratch. This classic Italian recipe transforms simple ingredients into magical, pillowy-dough perfection, whether it's for a weekend Pizza party, a special night in, or impressing friends. Let's get cooking!
Why You'll Love This Neapolitan Pizza Dough
- Authentic Texture: Just the right balance of chewy and airy, thanks to slow fermentation.
- Simple Ingredients: Uses only four pantry staples—no fuss or fancy additives needed.
- Versatile for Any Topping: The perfect base for classic Margherita or your favorite creative combos.
- Easy to Make Ahead: The dough can be stored and used when you need it.
- Delivers Restaurant-Style Results: Achieve that beautiful leopard-spotted crust at home.
Ingredients
- 500g (about 3 ⅓ cups) Italian 00 flour (plus extra for dusting)
- 325ml (1 ⅓ cups) lukewarm water
- 2 teaspoons sea salt
- ¼ teaspoon active dry yeast
Directions
Step 1: Activate the Yeast
In a small bowl, dissolve the active dry yeast in 50ml of the lukewarm water. Let sit for 5 minutes until slightly frothy.
Step 2: Make the Dough
In a large mixing bowl, add the flour and salt. Make a well in the center and pour in the yeast mixture. Gradually add the remaining water, mixing with your hands or a wooden spoon until it forms a rough, shaggy dough.
Step 3: Knead the Dough
Turn the dough onto a floured surface. Knead for 10-12 minutes until smooth, elastic, and slightly tacky but not sticky. (Or use a stand mixer with a dough hook for the same time.)
Step 4: First Rise
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 2-3 hours, or until doubled in size.
Step 5: Portion and Second Rise
Punch down the dough to release gases, then divide into 2-4 equal pieces, depending on your desired pizza size. Shape each into a tight ball, place on a floured tray, cover, and proof for 6-8 hours (or refrigerate up to 48 hours for extra flavor).
Step 6: Shape Your Pizzas
Preheat your oven to its hottest setting (ideally 500°F/260°C or higher) with a pizza stone inside for at least 45 minutes. On a well-floured surface, gently press and stretch each dough ball into a thin 10-12 inch circle, leaving a thicker rim for the crust. Don’t use a rolling pin—fingertips only!
Step 7: Top and Bake
Transfer the shaped dough onto a floured pizza peel or parchment. Add sauce, cheese, and toppings as desired. Slide onto the preheated stone and bake for 7-9 minutes, or until the crust is puffed, blistered, and golden with lovely char spots.
Notes
- For ultimate flavor, let dough ferment in the fridge for 24-48 hours.
- Use Italian 00 flour for the signature soft-yet-strong texture, but bread flour works in a pinch.
- Don’t overload with toppings—less is more for optimal bake.
Variations
- Sourdough Neapolitan Dough: Substitute 100g active sourdough starter for yeast and reduce rise time.
- Whole Wheat Neapolitan Dough: Replace 100g of 00 flour with whole wheat flour for a nutty flavor and rustic texture.
- Herby Dough: Add 1 tablespoon finely chopped fresh basil or oregano into the dough for extra aroma.
Required Equipment
- Digital kitchen scale (for accuracy)
- Mixing bowls
- Wooden spoon or stand mixer (with dough hook)
- Pizza peel
- Pizza stone or steel (for crispy base)
- Measuring spoons
Storage Instructions
Store shaped dough balls in individual airtight containers or wrap tightly with plastic wrap. Refrigerate for up to 2 days or freeze up to 3 months. Thaw overnight in the fridge and bring to room temperature before shaping. Baked pizza keeps in the fridge for 2-3 days—reheat at 400°F (200°C) for the best texture.
Serving Recommendations
Pair fresh Neapolitan pizza with a simple arugula salad, marinated olives, sparkling lemonade, or Italian red wine. Serve piping hot straight from the oven for that unbeatable chewy-crisp bite. Fresh basil, a drizzle of olive oil, and a sprinkle of sea salt make perfect finishing touches.
Pro Tips
- Work with cold dough for easier shaping—let it sit at room temp only 30 minutes before stretching.
- Preheat your pizza stone for at least 45 minutes for a blistered, crunchy base.
- Moisten your hands slightly before kneading to keep the dough smooth and supple.
FAQ
What makes Neapolitan pizza dough different?
The high hydration, long fermentation, and fine 00 flour make Neapolitan dough uniquely chewy, airy, and easy to digest with a signature leopard-spotted crust.
Can I make this dough without a pizza stone?
Yes, use a heavy-duty baking tray flipped upside down and preheated—it won’t be quite as crisp, but still delicious.
How can I tell when the dough is ready to bake?
Properly proofed dough feels puffy, slightly tacky, and stretches easily without tearing—the best sign is a dough ball that springs back slowly when pressed gently.
Prep & Total Time
- Prep Time: 20 minutes (plus rising/fermentation time)
- Total Time: 8-12 hours (including proof and bake)
Ingredients
- 500 g (3 ¾ cups) 00 flour or all-purpose flour
- 325 ml (1 ⅓ cups) lukewarm water
- 2 teaspoon sea salt
- 2 g (½ tsp) active dry yeast
- 1 teaspoon sugar
- 1 tablespoon olive oil
- Extra flour for dusting
Instructions
-
1In a large bowl, dissolve the yeast and sugar in lukewarm water. Let sit for 5 minutes until slightly foamy.
-
2Add the flour and salt gradually to the yeast mixture, stirring continuously until a dough begins to form.
-
3Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Add olive oil and knead again to incorporate.
-
4Form the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm area for 2 hours or until doubled in size.
-
5Punch down the dough, divide into 4 equal pieces, and shape into balls. Let rest for 30 minutes before shaping into pizza bases.
-
6Bake shaped pizzas in a preheated oven at 500°F (260°C) on a pizza stone for 8-10 minutes or until crust is puffed and golden.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
Leave a Reply