Neapolitan Pizza Dough Recipe
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This Neapolitan pizza dough recipe is your ultimate guide to mastering authentic Italian pizza at home. It’s the best step-by-step guide for achieving a soft, airy crust with that signature chewy bite and charred edges, just like in Naples. Once you try it, it’ll become your go-to pizza dough recipe!
Love pizza? Try my Roman-style pizza dough or pizza al taglio next time.
Quick Look at This Recipe
- Prep Time: 24 hours 20 minutes
- Cook Time: 15 minutes
- Total Time: 24 hours 35 minutes
- Servings: 8 people
- Dietary Info: Vegan
- Method: Mix and knead the dough, then let it rise overnight. Shape into balls and let it rise again. Shape, top, and bake.
- Technique: kneading, stretching, and shaping dough.
- Flavor & Texture: This Neapolitan pizza dough recipe is very stretchy, which makes it easy to shape, and bakes quickly in a hot oven to create a crisp, crunchy, thin crust that pairs well with any toppings.
Why You’ll Love This Family Favorite!
What makes Neapolitan pizza dough truly special is its simplicity and authenticity. Just four ingredients—00 flour, water, sea salt, and yeast—come together to create a soft, stretchy dough with a pillowy interior and beautifully blistered, charred crust. As I can attest, It’s the closest you’ll get to eating authentic Italian pizza without hopping on a plane!
The secret is in the slow fermentation (usually 24+ hours), which develops deep flavor and a light, airy texture. This dough is meant to be hand-stretched until it’s thin, and then baked at a high heat for just a couple of minutes. It’s the kind of dough that lets the ingredients and toppings shine, just like we make it in Italy. My family loves this pizza dough every time we have pizza night at home!
You’ll also want to try other authentic Italian recipes like pappardelle pasta and homemade ravioli!
Made With Amore,
“Amazing! I have been making your dough for 2 years now, and it is my go to recipe. The crust is so light and airy!”
– ERIN
Table of Contents
Ingredients for Neapolitan Pizza Dough
All you need is four simple ingredients, no oil or sugar—just pure, traditional pizza dough the way it’s made in Naples!
- 00 Flour: This ultra-fine Italian flour creates a soft, elastic dough with just the right chew. It’s the gold standard for Neapolitan-style pizza and creates the signature light crust. Bread flour (such as King Arthur) can be used with great results as well.
- Water: Typically, room temperature water works well. It hydrates the dough and activates the gluten in the flour. The water-to-flour ratio is key for achieving the perfect soft and stretchy texture!
- Fresh or Active Dry Yeast: A small amount is all you need! The yeast slowly ferments the dough, developing flavor and giving rise to that classic puffy, bubbly crust. Instant yeast will also work.
- Sea Salt: This adds essential flavor and strengthens the dough structure during fermentation. Use high-quality fine sea salt for best results.
See recipe card for full information on ingredients and quantities.
Topping Ideas
- Margherita Pizza: San Marzano tomatoes, fresh mozzarella (fior di latte or buffalo), fresh basil leaves, and a drizzle of olive oil.
- Homemade Marinara Sauce or Italian Tomato Sauce: Crushed tomatoes, garlic, oregano, and olive oil (no cheese).
- Prosciutto e Rucola: After baking, top with thinly sliced prosciutto, fresh arugula, shaved Parmigiano, and a drizzle of olive oil.
- Funghi: Top with mozzarella, tomato sauce, and fresh mushrooms.
- Try my Pear, Honey, Walnut Cheese Pizza with this dough!
How to Make Neapolitan Pizza Dough
This is the ultimate step-by-step photo overview of how to make authentic Neapolitan pizza dough from scratch. The full instructions are in the printable recipe card below.
Night Before: Making the Dough
- First, add the salt to the water in a large mixing bowl and let it dissolve. Then, add a little bit of the flour to the salt and water.
- Sprinkle in the yeast and mix with the water and flour mixture.
- Knead on a clean surface for 10 minutes. Let it rest for 10 minutes.
- Knead again until smooth and elastic. You can also knead it in a stand mixer. Rest 10 more minutes, then form a smooth ball. Place in a floured bowl, cover, and let sit at room temp overnight (8–12 hours).
Day of Baking: Shaping the Pizza Dough Balls
- After letting the dough rise overnight, divide into 8 dough balls (~250g each). Shape using the pinch-and-tuck method.
- Place on a floured tray or in dough boxes. Cover and refrigerate for 12–48 hours (longer fermentation = better flavor!).
Day of Baking: Shaping and Cooking Neapolitan Pizza
- Remove dough from refrigerator 2 hours before baking. Let it come to room temperature. Lightly flour the surface. Flatten dough gently with fingers, leaving a raised rim (cornicione).
- Gently stretch the dough and toss gently to create 10–12″ rounds. Place the dough on a pizza peel or sheet pan.
- Preheat oven with pizza stone to 550°F for at least 30 mins (or 750–900°F for pizza oven). Top the pizza with tomato sauce and your favorite toppings.
- Bake in a home oven (550°F) for 10–15 minutes or in a pizza oven (900°F) for ~5 minutes. The pizza crusts will get slightly charred. Slice and serve!
Recipe FAQs
Neapolitan pizza dough is beautifully simple, as it is made with just 4 ingredients: Tipo 00 flour, water, salt, and yeast (no oil or sugar!). What makes it special is the higher hydration (60–65%), long, cold fermentation (often 24-48 hours in all) and shaping technique of stretching rather than rolling to create a thin crust with a light interior and crispy, chewy texture.
The best flour is Tipo 00 flour, a finely milled Italian flour with a lower protein content (around 11–12.5%). It creates a soft, elastic dough that’s easy to stretch and delivers that signature light, chewy texture with a crisp, blistered crust. It also absorbs water slowly, making it ideal for long fermentation—essential for authentic Neapolitan pizza.
Up to 48 hours. The longer it rests, the better the flavor; just make sure it’s well covered. Storing your pizza dough the right way will change your homemade pizza life! Here’s my tips on how to store pizza dough to give you everything you need to know.
Yes, you can! Freeze after shaping into balls. Remove from the freezer and thaw overnight in the fridge, then bring to room temperature before using.
Serving Suggestions
Wondering what to serve with Neapolitan pizza? This delicious and authentic pizza recipe serves as a main course, but is even better with some classic Italian sides, like from my complete list of 75 best side dishes for pizza.
If you’re looking for fresh veggies or salads, go for a pear gorgonzola salad, crispy Brussels sprouts, or Italian fennel and orange salad. But don’t forget dessert! Try my Classic Italian Tiramisu or Italian Pear Cake.
My Pro Tips
Expert Tips
- Use Tipo 00 flour. This finely milled Italian flour creates the signature soft, elastic texture with light charring; don’t substitute with all-purpose if you’re after true authenticity.
- Weigh the ingredients in grams. Precision matters! Use a kitchen scale for consistent hydration and perfect fermentation.
- Cold fermentation is key. A long, cold proof (24–48 hours) develops deeper flavor, better texture, and makes the dough easier to digest.
- Stretch the dough; don’t roll. Gently press and stretch the dough with your hands. A rolling pin flattens the air bubbles you worked so hard to develop.
- Keep the toppings light. Neapolitan pizza is all about balance—too much sauce or cheese will weigh down the dough and cause sogginess.
More Italian Pizza Recipes You’ll Love
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Neapolitan Pizza Dough
Equipment
Ingredients
- 2½ cups room temperature water, + 1 teaspoon warm water
- 35 oz Tipo 00 Pizza Flour, or good-quality bread flour
- 5 teaspoons salt
- ½ teaspoon dry yeast
Instructions
Night Before Baking
- In a large bowl, dissolve the salt in the water. Add about 100g of the flour and mix until it forms a crepe-like batter. Add the yeast and mix well with your fingers until dissolved.
- Gradually add the remaining flour, mixing with one hand and scraping the sides of the bowl. When the dough comes together, transfer it to a clean surface and knead for 10 minutes. Cover and rest the dough for 10 minutes.
- Knead again for another 10 minutes, until smooth and elastic. Let rest for 10 minutes to let the gluten relax.
- Form the dough into a big smooth ball. Place it in a lightly floured bowl, cover with plastic wrap or a damp cloth, and let it rest overnight (8-12 hours) on the kitchen counter.
Next Morning: Shaping Dough and Cold Fermentation
- After 8–12 hours, divide the dough into 8 equal pieces (about 250g/8.8oz each). Form each piece into smooth dough balls (use the pinch-and-tuck method for a tight surface). See notes for more tips.
- Place the dough balls on a lightly floured baking sheet, cover tightly with plastic wrap, or place in airtight dough containers. Refrigerate for 6-48 hours. (The longer the cold ferment, the better the flavor!)
Day of Baking: Shaping & Baking the Pizza
- Take the dough balls out of the fridge 2-3 hours before baking. Let them rest at room temperature, still covered.
- Preheat the oven to its highest setting (usually 550°F), with a pizza stone placed on the middle rack. Let the stone heat for at least 30 minutes. For professional ovens or pizza ovens, heat to 750-900°F.
- Lightly flour your work surface. Gently flatten the dough with your fingertips, leaving a thicker outer rim (cornicione).
- Carefully stretch the dough by lifting it over your forearm and flipping it back onto the surface. Shape into a 10-12-inch circle.
- Sprinkle a little semolina flour on your pizza peel or baking sheet and transfer the pizza dough onto it. Top the dough with tomato purée, mozzarella, and any other desired toppings. Do not add to many toppings, or it will weigh down the pizza. (Add mozzarella halfway through baking if using a home oven.)
- Slide the pizza from the peel onto the preheated stone. Bake in a home oven at 550°F for about 10-15 minutes, or in a pizza oven at 900°F for about 5 minutes.
Serving Pizza
- Add fresh basil and a drizzle of extra virgin olive oil after baking. (If you're using fresh mozzarella, add the cheese after the pizza comes out for a creamy, soft texture! See my magherita pizza recipe for more.)
- Remove the pizza from the oven with the pizza peel, and transfer to a wooden cutting board or parchment paper. Slice and serve immediately, and prepare the next pizza.
Notes
- The double knead (before and after a short rest) gives the dough better structure and elasticity.
- Cold fermentation (refrigeration) brings incredible flavor—don’t skip it!
- If the dough feels tight after refrigerating, let it relax fully at room temperature before shaping.
- Take a piece of dough and place it on a lightly floured surface. Flatten it a little with your fingers. Grab the edges of the dough with your fingers and pinch them together in the center.
- Keep lifting the edges up and tucking them underneath, like you’re wrapping the dough into a little pouch. Turn the dough a little and pinch and tuck again. Do this about 4-5 times.
- After a few pinches and tucks, you’ll see the top get smooth and tight — that’s exactly what you want! Flip it over so the smooth side is facing up. Gently roll it under your palm in a small circle to make it even tighter if needed.
- The goal is to create a smooth, tight ball of dough without any tears; this helps it rise evenly and bake beautifully!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank goodness for your blog! This is our favorite pizza dough recipe. I should know it by heart but still like referring to it. For some unknown reason Pinterest suspended my account and while trying to convince them to to unsuspend I have been chasing my 1000s of saved recipes all over the internet. Love your recipes and your summer posts from 🇮🇹. Thank you for sharing!
I am so happy that you found right where you need to be for all your favorite Italian and more recipes!! I hope to bring many more amazing dishes to your table!
Elena do I need to proof the fresh yeast?
Hi, no just use like the recipe states and it will work great! Make sure it is active fresh yeast. Enjoy!
Your dough is wonderful. When weighing the dough it is roughly 1600 grams. 1000g flour plus 600 ml water (approximately 600 grams). If make into 8 sections each would be only 200g not 250 as your recipe suggests. Is it better to increase amount of ingredients, make only 6 balls or leave the at 200 grams and make smaller pizzas?
With all the times we’ve made it the measurements are as the recipe states. If yours are a little different you can do the 6 dough balls instead! Enjoy 🙂
Can this dough be frozen?
Yes, please see the instructions in the recipe post. Thank you!
Hi Elena,
I’ve used this recipe several of times and it always turned out amazing, seriously the best pizza dough!! I’m currently making another batch of this dough and I am not remembering the recipe stating the cold fermentation part, before I was always leaving the balls to ferment on the counter for 24 hours. Did you change the recipe? Also, for the 8-12 hours of proofing, I’m just looking for it to double, correct? I’m scared this is far too long, as I live in Europe without A/C. Thanks in advance!
Hi! Yes, we updated the recipe and adjusted slightly after we kept making this way (current recipe)! You can certainly keep making it the other way as it is fairly similar. We just found that the individual dough balls proof better this way. Yes, you are just looking for it to double! Enjoy.
Greetings Elena,
Sorry if this question has been asked before but, if I am using fresh yeast, how many grams would you recommend?
Thank you
Hi! Let me give a helpful chart that you can use for any recipe (including this one). Enjoy the recipe!
– Fresh yeast to Active Dry Yeast: Multiply the fresh yeast amount by 0.4.
– Fresh yeast to Instant Dry Yeast: Multiply the fresh yeast amount by 0.33.
This dough was so easy to come together. We made it for family pizza night and ended up having extended family come for dinner. I was afraid it might not have been enough so I made another recipe that can rise in a couple of hours. It was no secret this dough was the star of the show. I didn’t have the fancy pizza oven nor did I remember to use a stone. Nonetheless, every single personal pizza looked Beautiful. Tastes AMAZING and had a perfect crust. Will definitely be using this recipe for our pizza nights from now on.
YES!! This is truly the best and most authentic Italian style pizza dough recipe. You should try my Pinsa Romana next for a variation on a different kind of pizza. Yum!
Best pizza dough recipe! I use it every time we make homemade pizza! Very easy and turns out every time.
Yay! So happy it is a family staple.