Name: Neapolitan Pizza Dough
Prep time: 20 min
Cook time: 9 min
Total time: PT-490028H33M8S
Cuisine: Italian
Ingredients: 3 3/4 cups all-purpose or “00” flour (about 500g); 1 1/2 tsp salt; 1 tsp active dry yeast or instant yeast; 1 1/4 cups lukewarm water (300ml); Optional: 1 tbsp olive oil (for flexibility, not traditional)

Jump to Recipe·Leave a Review

Neapolitan Pizza Dough is one of my favorite foundations for creating truly authentic, wood-fired-style pizza at home. With its chewy, airy crust and delicate crispness, this dough is simple, traditional, and all about honoring the quality of the ingredients. It takes a little time and patience, but the reward is worth every step.

Why You’ll Love This Recipe

I love this recipe because it sticks to the heart of true Neapolitan pizza—just a few ingredients and a slow fermentation that brings out deep flavor and perfect texture. This dough creates that classic leopard-spotted crust with a soft, tender interior and just enough chew. It’s the kind of pizza that makes me feel like I’ve been transported to a pizzeria in Naples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose or Italian “00” flour
Water (lukewarm)
Active dry yeast or instant yeast
Salt
Optional: a touch of olive oil (not traditional, but I sometimes add it for flexibility)

Directions

I dissolve the yeast in lukewarm water and let it sit for a few minutes until foamy if using active dry yeast.
In a large bowl, I combine the flour and salt, then gradually add the yeast mixture.
I stir with a spoon or my hands until a sticky dough forms.
I knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
I place the dough in a lightly oiled bowl, cover it, and let it rise at room temperature for 1 to 2 hours, or until doubled in size.
I punch it down gently, divide it into individual dough balls (about 250g each), and place them on a tray or in separate containers.
I cover and let them rise again for 4–6 hours at room temperature—or refrigerate overnight for even more flavor.
When ready to use, I bring the dough back to room temperature and stretch it gently by hand into a thin circle, about 10–12 inches wide.
I top it lightly with sauce, fresh mozzarella, and basil, then bake in a preheated pizza oven or on a very hot pizza stone at 500–550°F (260–290°C) until puffed and blistered, about 7–9 minutes.

Servings and timing

This recipe makes 2–3 pizzas, depending on size.
Prep time: 20 minutes
First rise: 1–2 hours
Second rise: 4–6 hours (or overnight in the fridge)
Total time: Around 6–8 hours (or longer with refrigeration)

Variations

Sometimes I cold ferment the dough for 48–72 hours in the fridge for deeper flavor. I’ve also added a bit of whole wheat flour (up to 20%) for a more rustic touch. While traditional Neapolitan pizza uses no oil or sugar, I occasionally add a splash of olive oil if I’m baking in a conventional oven to help with texture.

storage/reheating

I store unused dough balls in the fridge for up to 3 days or freeze them in airtight bags for up to 2 months. To use frozen dough, I thaw it in the fridge overnight, then bring it to room temperature before stretching. Baked leftover pizza can be reheated in a hot skillet or oven to revive the crust’s crispness.

FAQs

What’s the difference between Neapolitan dough and regular pizza dough?

Neapolitan dough uses fewer ingredients—usually just flour, water, salt, and yeast—with no sugar or oil, and is fermented longer for flavor and texture. It’s also softer and more elastic than regular dough.

Can I use all-purpose flour instead of “00” flour?

Yes. I use all-purpose flour when I don’t have “00” flour, and it still works well. “00” just gives a finer, softer texture that’s closer to traditional Neapolitan pizza.

Do I need a pizza stone or steel?

If I want that crisp, bubbly crust, I use a preheated pizza stone or steel in a very hot oven. It helps replicate the high heat of a wood-fired oven.

How do I stretch the dough without tearing it?

I let the dough rest at room temperature before stretching and avoid using a rolling pin. I use my fingertips to gently press and stretch from the center out, letting gravity help.

Can I freeze Neapolitan dough?

Yes. I portion the dough into balls, wrap tightly in plastic wrap or bags, and freeze. I thaw in the fridge overnight and let it rise again before using.

Conclusion

Neapolitan Pizza Dough is one of my favorite ways to elevate homemade pizza into something truly special. With just a few ingredients and a little time, I get that signature chewy, airy crust that’s light, flavorful, and beautifully blistered. Whether baked in a pizza oven or on a stone in my kitchen oven, this dough brings an authentic slice of Naples right to my table.