Authentic Neapolitan Pizza Dough Recipe
Updated May 24, 2025, Published Aug 20, 2021
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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 on the internet 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.
Try my Roman pinsa pizza and no-knead focaccia next time.
What Is Neapolitan Pizza?
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. 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 thin and then baked at a high heat for just 60–90 seconds. It’s the kind of dough that lets the ingredients—and your toppings—shine, just like we make it in Italy.
“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
You may also want to try: pappardelle pasta and homemade ravioli!
Recipe Ingredients
- 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 gives that signature airy, light crust. Bread flour can be used.
- Water – Typically room temperature. 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 Yeast 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 – Adds essential flavor and strengthens the dough structure during fermentation. Use high-quality fine sea salt for best results.
See the recipe card for amounts. That’s it—four simple ingredients, no oil or sugar—just pure, traditional pizza dough the way it’s made in Naples.
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: thinly sliced prosciutto, fresh arugula, shaved Parmigiano, and a drizzle of olive oil.
- Diavola – Spicy salame, tomato sauce, mozzarella, and chili oil.
- Funghi – Mozzarella, tomato sauce, and fresh mushrooms.
- Try my: Pear, Honey, Walnut Cheese Pizza
- White Pizza (Pizza Bianca) – Ricotta, mozzarella, garlic, olive oil, and fresh rosemary or lemon zest.
- Fig & Gorgonzola – Fresh figs, gorgonzola, mozzarella, and arugula.
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- How to Make the Dough
Steps #1-3: 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.
Steps #4-#6: Sprinkle in the yeast and mix with the water and flour mixture.
Steps #7-#9: Knead on a clean surface for 10 minutes. Let rest 10 minutes, then 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- How to Shape Pizza Dough Balls
Steps #10-12: 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 (covered) or in dough boxes.
Steps #13-16: Cover and refrigerate for 12–48 hours (longer fermentation = better flavor!).
Steps #17-18: photos before and after the cold fermentation.
Day of Baking- How to Shape and Cook Neapolitan Pizza
Steps #19-21: 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).
Steps 22-24: Gently stretch the dough and toss gently to create 10–12″ rounds. After placing the dough on a pizza peel (or sheet pan), top with tomato sauce and your favorite toppings.
Steps #25-27: Preheat oven with pizza stone to 550°F for at least 30 mins (or 750–900°F for pizza oven). Add tomato puree and mozzarella or other desired toppings. The pizza crusts will get slightly charred. Bake: Home oven (550°F): 10–15 minutes. Pizza oven (900°F): ~5 minutes. Place on parchment paper then slice and serve!
My Pro Tip
Neapolitan Pizza Dough Tips
Here are the most authentic and essential tips for success:
- 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 Your 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.
- Avoid Oil and Sugar: Authentic Neapolitan dough is pure—just flour, water, salt, and yeast. Additions like oil or sugar change the texture and flavor.
- Knead by Hand (if you can): It helps you feel the dough and develop gluten properly. The dough should be smooth, elastic, and slightly tacky—not sticky.
- Don’t Overproof: Over-proofed dough becomes weak and sticky. Follow the timing closely and keep dough covered to prevent drying out.
- Room Temp Before Shaping: Always let the dough sit at room temperature for 2–3 hours before stretching. Cold dough won’t shape properly or rise in the oven.
- Stretch, 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.
- Use a Pizza Stone or Steel: Preheat it for at least 30 minutes to mimic a wood-fired oven’s intense bottom heat and get that perfect leopard-spotted crust.
- Keep Toppings Light: Neapolitan pizza is all about balance—too much sauce or cheese will weigh down the dough and cause sogginess.
FAQ’s
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.
Authentic Neapolitan pizza uses fresh mozzarella—either fior di latte (cow’s milk) or mozzarella di bufala (buffalo milk). It’s torn, not shredded, and added in small amounts for those classic melted puddles. If there is water, remove it before adding the 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! Read How to store pizza dough for ALL your pizza storing needs.
Around 60–65%. This keeps the dough soft and easy to stretch while still holding its shape during baking.
Freeze after shaping into balls. Remove from the freezer and thaw overnight in the fridge, then bring to room temperature before using.
Serving Suggestions
Get a complete list of 75 Best Side Dishes for Pizza (sides and desserts).
This delicious and authentic pizza recipe serves as the main course. Side ideas include gorgonzola salad, crispy Brussels sprouts, and Italian fennel and orange salad.
Don’t forget dessert! Try Classic Italian Tiramisu , Italian Pear Cake Recipe, or Frozen Lemon Dessert (Creamy Lemony Treat).
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Neapolitan Pizza Dough Recipe
Equipment
Ingredients
- 600 ml water, 2 ½ cups, room temperature + 1 teaspoon warm water
- 1 kg Pizza Flour, 35 ounces, Tipo 00
- 30 g salt, 5 teaspoons
- 1-2 g dry yeast, ½ teaspoon
Instructions
Note: For this recipe I highly recomend looking at the detailed stessp-by-step photos to get an idea of what you are looking for with each step!
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 Day: Shaping Dough Balls 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.
- 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
- Take the dough balls out of the fridge 2-3 hours before baking. Let them rest at room temperature, still covered.
Shaping the Pizza
- Lightly flour your work surface.
- Gently flatten the dough with your fingertips, leaving a thicker outer rim (“cornicione” crust).
- Carefully stretch the dough by lifting it over your forearm and flipping it back onto the surface. Shape into a 10–12-inch circle.
Preheat Oven
- Preheat your 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: heat to 750–900°F.
- Sprinkle a little semolina flour on your pizza peel or baking sheet. Transfer the pizza dough onto it.
Add Toppings
- Top the shaped dough with tomato puree, mozzarella, and 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.
Bake Pizza
- In a home oven at 550°F: about 10–15 minutes.
- In a pizza oven at 900°F: about 5 minutes.
Serve Pizza
- Add fresh basil and a drizzle of extra virgin olive oil after baking.
- For a fresh mozzarella topping: add cheese after the pizza comes out for a creamy, soft texture!
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.