Neapolitan Pizza Dough
This Neapolitan pizza dough recipe is your ultimate guide to mastering real Italian pizza at home. With this easy, step-by-step process, you’ll create a soft, airy crust with that signature chewy bite and charred edges—just like in Naples! This dough is the foundation for pizza perfection.
Servings: 8 servings
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
Serving: 1serving | Calories: 455kcal | Carbohydrates: 95g | Protein: 13g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 1460mg | Potassium: 135mg | Fiber: 3g | Sugar: 0.3g | Calcium: 22mg | Iron: 6mg
