Neapolitan pizza is the gold standard for pizza lovers worldwide. With its thin, airy crust, leopard-spotted char, and delicate balance of flavors, it’s an art form perfected in Naples, Italy. But what makes the perfect Neapolitan pizza dough recipe?
Creating an authentic Neapolitan pizza dough recipe requires precision, patience, and high-quality ingredients. Whether you’re a seasoned baker or a beginner, this guide will take you through everything you need to know to craft the perfect Neapolitan pizza dough recipe.
Let’s dive in!
Table of Contents
Part 1: Introduction & Ingredients
What is Neapolitan Pizza?
A Neapolitan pizza dough recipe follows strict guidelines to achieve the perfect texture and flavor. Neapolitan pizza is characterized by:
- A thin, soft center with a slightly crispy, charred crust.
- Simple, high-quality ingredients (flour, water, yeast, and salt).
- A quick bake in a wood-fired oven at very high temperatures (800-900°F).
Unlike thick, bready pizzas, a Neapolitan pizza dough recipe ensures a light texture with an airy crust, thanks to proper fermentation.
A Brief History of Neapolitan Pizza
The origins of the Neapolitan pizza dough recipe date back centuries:
- 16th Century: Pizza was first documented in Naples, originally as a simple flatbread.
- 18th Century: Tomatoes were introduced, leading to the first versions of modern pizza.
- 19th Century: Queen Margherita of Savoy inspired the famous Pizza Margherita, featuring tomatoes, mozzarella, and basil.
- Today: The Neapolitan pizza dough recipe is globally recognized, with an official certification from the Associazione Verace Pizza Napoletana (AVPN), ensuring authenticity.
Authentic Ingredients for Neapolitan Pizza Dough Recipe
A perfect Neapolitan pizza dough recipe relies on a few essential ingredients:
1. 00 Flour – The Secret to Authentic Dough
The best Neapolitan pizza dough recipe uses Caputo 00 flour because of its fine texture, high protein content (11-13%), and excellent gluten formation.
If you can’t find 00 flour, you can substitute bread flour, though it will create a chewier crust.
2. Water – A Crucial Element
A proper Neapolitan pizza dough recipe maintains a high hydration level (60-65%).
Use filtered or spring water to avoid chlorine, which can interfere with fermentation.
3. Yeast – Fresh vs. Dry
A traditional Neapolitan pizza dough recipe uses fresh yeast (2-3 grams per batch), but instant dry yeast works well too (use about 1/3 the amount of fresh yeast).
A slow fermentation (12-24 hours) gives the Neapolitan pizza dough recipe its rich flavor.
4. Salt – Enhancing Dough Structure
Salt strengthens gluten and slows fermentation, ensuring the dough develops properly.
A classic Neapolitan pizza dough recipe includes 2-3% salt relative to flour weight (20-30g per 1kg flour).
5. Olive Oil (Optional Ingredient)
A traditional Neapolitan pizza dough recipe does not include oil. However, some home bakers add a little olive oil for softness.
Choosing the Right Flour for the Perfect Neapolitan Pizza Dough Recipe
Flour selection is crucial for a great Neapolitan pizza dough recipe. The table below compares common choices:
| Flour Type | Protein % | Characteristics |
|---|---|---|
| Caputo 00 Flour | 11-13% | Light, airy, ideal for high heat |
| Bread Flour | 12-14% | More chew, good alternative |
| All-Purpose Flour | 9-11% | Softer, less structure |
| Whole Wheat Flour | 12-14% | Adds fiber, denser texture |
💡 Pro Tip: If using all-purpose flour, reduce hydration slightly (58-60%) to avoid excess stickiness.
Yeast and Fermentation Process in Neapolitan Pizza Dough Recipe
A slow fermentation process is essential for an authentic Neapolitan pizza dough recipe.
Types of Yeast for Neapolitan Dough
- Fresh Yeast – Traditional but perishable.
- Instant Dry Yeast – Easy to use, dissolves quickly.
- Active Dry Yeast – Requires activation in water.
🔹 Fermentation is Key: A slow, cold fermentation (24-48 hours in the fridge) enhances the dough’s texture and flavor.
Water and Hydration Levels in Neapolitan Pizza Dough Recipe
Water affects how elastic the dough becomes.
- Standard Hydration: 60-65% (600-650g water per 1kg flour).
- Higher Hydration (65-70%) – Creates a lighter crust but is harder to handle.
🌡 Water temperature matters! Use lukewarm water (75-85°F) for better yeast activation.
Salt’s Role in Neapolitan Pizza Dough Recipe
Salt plays several critical roles in a Neapolitan pizza dough recipe:
✅ Strengthens gluten, making the dough elastic.
✅ Enhances flavor while controlling yeast fermentation.
✅ Prevents an overly sticky dough.
Use 2-3% salt relative to flour weight (20-30g per 1kg flour).
Traditional vs. Modern Variations of Neapolitan Dough
A classic Neapolitan pizza dough recipe includes only:
- 00 Flour
- Water
- Yeast
- Salt
Some home bakers modify the Neapolitan pizza dough recipe by adding sugar (for browning) or olive oil (for softness), but traditionalists stick to the basics.
Essential Tools for Making Neapolitan Pizza Dough Recipe
A few tools will make your Neapolitan pizza dough recipe easier:
- Pizza Stone or Steel – Retains heat for a crisp crust.
- Dough Mixer (Optional) – Helps knead evenly.
- Kitchen Scale – Ensures accurate measurements.
- Dough Scraper – Useful for handling sticky dough.
How to Measure Ingredients Properly in a Neapolitan Pizza Dough Recipe
⚖️ Precision matters! Always measure ingredients by weight rather than volume.
- Flour: Weigh it on a scale for accuracy.
- Water: Use grams (1g = 1ml).
- Salt & Yeast: Small digital scales are best.
Importance of Room Temperature and Climate Considerations
🌡 Temperature affects fermentation in a Neapolitan pizza dough recipe.
- In hot climates, reduce yeast slightly or refrigerate earlier.
- In cold climates, increase fermentation time or allow extra resting time.
Part 2: Step-by-Step Dough Preparation for the Perfect Neapolitan Pizza Dough Recipe
Now that we’ve covered the essential ingredients for an authentic Neapolitan pizza dough recipe, it’s time to get hands-on with the process. This step-by-step guide will walk you through mixing, proofing, shaping, and baking your dough to create the perfect Neapolitan-style pizza.
Step 1: Mixing the Dough Properly for a Neapolitan Pizza Dough Recipe
The way you mix the dough has a huge impact on its texture and final result. A good Neapolitan pizza dough recipe follows a strict mixing method to ensure proper gluten development.
Hand Mixing Method (Traditional Neapolitan Style)
- Dissolve yeast – In a large mixing bowl, combine 600ml lukewarm water with 3g fresh yeast (or 1g instant dry yeast). Stir until dissolved.
- Add flour gradually – Slowly incorporate 1kg of 00 flour, mixing with your hands or a wooden spoon.
- Sprinkle in salt – After the flour is mostly mixed in, add 25g of fine sea salt and ensure it dissolves evenly.
- Knead the dough – Using your hands, fold and press the dough for about 10-15 minutes, until it becomes smooth and elastic.
- Rest for 15 minutes – Allow the dough to relax before kneading again for another 5 minutes.
💡 Pro Tip: If your Neapolitan pizza dough recipe results in a sticky dough, lightly flour your hands instead of adding more flour to the mixture.
Using a Stand Mixer for a Faster Neapolitan Pizza Dough Recipe
- In the mixing bowl, combine 600ml water and yeast, then add half of the flour.
- Mix on low speed using a dough hook, gradually adding the remaining flour and salt.
- Increase speed to medium and knead for 8-10 minutes until the dough is smooth and elastic.
Step 2: First Fermentation (Bulk Proofing) for a Neapolitan Pizza Dough Recipe
Once the dough is mixed, it’s time for its first fermentation, which develops structure and flavor.
How to Bulk Ferment Dough Correctly
- Shape the dough into a smooth ball and place it in a lightly floured or oiled bowl.
- To keep it from drying out, cover with plastic wrap or a moist cloth.
- Let the dough proof at room temperature (70-75°F) for about 2 hours.
🔹 Why is this step important in a Neapolitan pizza dough recipe?
- Yeast produces carbon dioxide, creating tiny air bubbles.
- Gluten continues to develop, making the dough strong but elastic.
- The dough should double in size by the end of this step.
Step 3: Dividing and Balling the Dough for Neapolitan Pizza Dough Recipe
Now that your dough has proofed, it’s time to divide it into portions for individual pizzas.
How to Divide Dough Evenly
- Lightly flour a surface and turn the dough out of the bowl.
- Using a dough scraper, cut it into 250g-280g portions (perfect for a 10-12 inch pizza).
- Shape each portion into a smooth, round ball by folding the edges underneath.
💡 Pro Tip: Avoid kneading the dough at this stage—this helps keep the air bubbles intact, making a light and airy crust.
Step 4: Second Fermentation (Cold vs. Room Temperature) for a Neapolitan Pizza Dough Recipe
The second fermentation helps enhance the dough’s flavor, texture, and elasticity.
Cold Fermentation (Recommended for Best Flavor)
- Place dough balls in an airtight container or dough box.
- Refrigerate for 12-24 hours (or up to 48 hours for more flavor).
- Before using, let the dough sit at room temperature for 2 hours.
Room Temperature Fermentation (Faster Method)
- If you’re short on time, let the dough rise at room temperature for 4-6 hours.
- Keep covered to prevent drying.
⏳ Cold fermentation is highly recommended in a Neapolitan pizza dough recipe for better gluten development and flavor.
Step 5: Stretching and Shaping the Dough for a Neapolitan Pizza Dough Recipe
A perfect Neapolitan pizza dough recipe ensures that the dough is stretched by hand, never rolled.
How to Stretch Dough by Hand (Traditional Method)
- Flour your work surface – Lightly dust with 00 flour or semolina.
- Gently press the dough – Flatten with your fingertips, working from the center outward.
- Leave a raised edge – Avoid pressing down on the outer crust.
- Stretch using gravity – Lift the dough and rotate it in your hands, allowing gravity to stretch it naturally.
- Final adjustments – Lay the dough down and gently stretch it to 10-12 inches in diameter.
🚫 Never use a rolling pin! This pushes out all the air bubbles, making the crust dense.
How to Achieve the Perfect Neapolitan Pizza Crust
A true Neapolitan pizza dough recipe results in a crust that is:
✅ Light and airy – Achieved through proper fermentation.
✅ Leopard-spotted (charred spots) – Created by a very hot oven.
✅ Thin in the center, puffy on the edges – The hallmark of a perfect Neapolitan crust.
Common Mistakes & How to Fix Them
| Mistake | Cause | Solution |
|---|---|---|
| Dough is too tough | Over-kneading | Knead only until elastic, not overly stiff |
| Dough is sticky | Too much water or under-kneaded | Dust with flour & knead slightly longer |
| Dough tears when stretching | Not enough gluten development | Ensure enough fermentation time |
| Crust is too dense | Over-proofed or rolled out dough | Stick to proper fermentation times & hand-stretching |
How to Store Neapolitan Pizza Dough Properly
If you’re not baking immediately, store your dough correctly:
- In the refrigerator: Keep for up to three days in an airtight container.
- In the freezer – Wrap each dough ball in plastic wrap and freeze for up to 3 months.
- Thawing frozen dough – Move to the fridge overnight, then let it sit at room temperature for 2 hours before baking.
Cooking a Neapolitan Pizza Dough Recipe in a Home Oven vs. Wood-Fired Oven
A wood-fired oven is ideal, but you can still achieve great results at home.
Home Oven Method
- Preheat your oven to the highest setting (500°F/260°C) for at least 45 minutes.
- Place a pizza stone or steel on the top rack to mimic a wood-fired oven.
- Use the broiler trick – After baking for 5 minutes, turn on the broiler for 1-2 minutes to crisp the top.
Wood-Fired Oven Method
🔥 Bake at 900°F for 60-90 seconds.
🔥 Rotate the pizza halfway for even cooking.
💡 Pro Tip: A hotter oven = a better crust in a Neapolitan pizza dough recipe!
Part 3: Enhancements, Variations, and Serving
Now that we’ve perfected our Neapolitan pizza dough, it’s time to explore different ways to enhance it. In this section, we’ll cover authentic toppings, flour variations, sourdough alternatives, and cooking methods to take your pizza-making skills to the next level.
Authentic Toppings for Neapolitan Pizza
A true Neapolitan pizza keeps things simple. Here are the must-have toppings to create an authentic experience:
1. San Marzano Tomatoes – The Gold Standard
San Marzano tomatoes are grown in the volcanic soil near Naples and are known for their:
✔ Naturally sweet and low acidity
✔ Rich, deep flavor with minimal processing
✔ Perfect consistency for Neapolitan sauce
💡 How to Make Authentic Pizza Sauce:
- Use San Marzano canned tomatoes, hand-crushed (no blender).
- Add a pinch of sea salt and a drizzle of olive oil.
- Avoid cooking! The sauce should remain fresh and raw.
2. Mozzarella – Fresh vs. Low-Moisture
- Mozzarella di Bufala: Creamy, tangy, and the most traditional choice.
- Fior di Latte: Made from cow’s milk, slightly firmer but still fresh.
- Low-Moisture Mozzarella: Melts well but is not considered authentic.
💡 Pro Tip: Always drain fresh mozzarella before using to prevent a soggy pizza.
3. Basil & Olive Oil – The Final Touch
- Add fresh basil leaves after baking for an aromatic finish.
- Drizzle extra virgin olive oil right before serving for added richness.
Alternative Flour Variations for the Dough
Want to experiment beyond 00 flour? Here are some alternatives that can add unique flavors and textures:
1. Whole Wheat Neapolitan Dough
Using whole wheat flour adds a slightly nutty flavor and more fiber. However, whole wheat has less gluten, so mix it with 00 flour for the best texture.
🔹 Recipe Adjustment: Replace 20-30% of 00 flour with whole wheat flour for a balanced approach.
2. Gluten-Free Neapolitan Pizza Dough
A good gluten-free dough requires a blend of rice flour, potato starch, and tapioca flour to mimic the elasticity of gluten.
💡 Pro Tip: Add xanthan gum or psyllium husk to improve dough flexibility.
3. Using Semolina for a Crispier Texture
Semolina flour can be mixed into the dough or used for dusting to create a slightly crisper crust.
🔹 Best Ratio: Substitute 10-15% of 00 flour with fine semolina.
Sourdough Neapolitan Pizza Dough Variation
A sourdough pizza dough uses a natural starter instead of commercial yeast, giving it a tangier flavor and chewier texture.
How to Make Sourdough Neapolitan Dough:
- Use a mature sourdough starter – Feed it 4-6 hours before mixing the dough.
- Adjust fermentation time – Sourdough requires longer proofing (24-48 hours cold fermentation).
- Hydration levels matter – Increase hydration to 65-70% for a lighter texture.
💡 Sourdough adds complexity to the dough but requires patience!
Neapolitan Pizza Dough for Different Cooking Methods
While a wood-fired oven is ideal, you can still get great results with other methods:
1. Gas Ovens
- Preheat the oven to 500°F (260°C) for at least 45 minutes.
- Use a pizza stone or steel to mimic a wood-fired floor.
- Bake for 5-7 minutes, finishing under the broiler for extra charring.
2. Outdoor Pizza Ovens (Ooni, Roccbox, etc.)
- These can reach 800-900°F and bake a pizza in 60-90 seconds.
- Use a turning peel to rotate the pizza for even cooking.
3. Cast-Iron Skillet Method
If you don’t have a pizza oven, try this:
- Preheat a cast-iron skillet on high heat.
- Stretch the dough and place it directly in the skillet.
- Add sauce and toppings, then transfer under a broiler for 2-3 minutes.
💡 This method creates a crispy bottom while keeping the toppings light and fresh.
How to Pair Neapolitan Pizza with the Right Drinks
The right drink pairing enhances the pizza experience!
Wine Pairings
- 🍷 Chianti – A classic Italian red with acidity that cuts through the richness.
- 🍷 Pinot Noir – Light-bodied and fruity, perfect for Margherita pizza.
- 🍷 Prosecco – A sparkling wine that refreshes the palate.
Best Beers for Pizza
- 🍺 Pale Ale – Balanced bitterness that complements the sweetness of tomatoes.
- 🍺 Pilsner – Crisp and refreshing, pairs well with mozzarella.
- 🍺 Wheat Beer – Light and citrusy, great for basil and olive oil flavors.
Non-Alcoholic Options
- 🥤 San Pellegrino Limonata – A zesty lemon soda that enhances fresh ingredients.
- 🥤 Arnold Palmer (Iced Tea + Lemonade) – Refreshing and not too sweet.
- 🥤 Sparkling Water with Lime – Simple, crisp, and palate-cleansing.
Regional Italian Pizza Styles vs. Neapolitan Pizza
Italy is home to various pizza styles. Here’s how they compare to Neapolitan pizza:
| Pizza Style | Characteristics | Key Differences |
|---|---|---|
| Neapolitan | Soft, airy, thin crust | Quick bake at 900°F |
| Roman Pizza | Thin, crisp, cracker-like | Baked at lower temps |
| Sicilian Pizza | Thick, square, fluffy | Uses focaccia-style dough |
| New York-Style | Large, foldable slices | Longer fermentation & more oil |
💡 Each style has its charm, but Neapolitan remains the most traditional!
How to Make Neapolitan Pizza Dough Ahead of Time
You can prepare the dough in advance for more convenience.
Best Make-Ahead Tips
- Refrigerate for up to 3 days – This enhances flavor and texture.
- Freeze dough balls – Wrap in plastic and store for up to 3 months.
- Thaw in the fridge overnight – Let it sit at room temperature for 2 hours before baking.
Neapolitan Pizza Dough Troubleshooting Guide
Common Dough Issues & Fixes
| Problem | Cause | Solution |
|---|---|---|
| Dough is too sticky | High hydration or under-kneading | Knead longer & flour hands |
| Dough is too tough | Too much kneading | Let it rest before shaping |
| No leopard spotting | Oven not hot enough | Preheat for longer or use broiler |
| Pizza is soggy | Too much sauce or cheese | Use less & drain toppings |
Final Thoughts & Expert Tips for Perfect Neapolitan Pizza Dough
After reading this guide, you now know how to:
✅ Make authentic Neapolitan pizza dough from scratch.
✅ Experiment with alternative flours, sourdough, and different cooking methods.
✅ Enhance flavors with traditional toppings and perfect pairings.
🎉 Now it’s your turn! Fire up your oven, stretch that dough, and enjoy the ultimate homemade Neapolitan pizza.
More FAQs (Frequently Asked Questions)
1️⃣ How long can Neapolitan pizza dough sit before using?
- At room temperature: Up to 6 hours
- In the fridge: Up to 3 days
2️⃣ Can I use all-purpose flour instead of 00 flour?
- Yes, but it will create a less elastic, slightly tougher dough.
3️⃣ What’s the best way to reheat Neapolitan pizza?
- Heat in a skillet over medium heat for a crispy crust.