Authentic Neapolitan Pizza Dough: The Ultimate Guide for Perfect Results

If you’ve ever taken a bite of a true Neapolitan pizza, you know there’s nothing quite like it. That delicate, blistered crust with a chewy interior and slightly sour tang comes from one place — the dough. This article dives deep into the heart of Neapolitan pizza dough, guiding you through its origin, ingredients, tools, and a step-by-step recipe that’ll bring authentic Naples flavor to your kitchen.
Check out our Veggie Pizza Healthy Recipe Guide for more great pizza ideas.

Understanding Neapolitan Pizza Dough Origins and Importance

What is Neapolitan Pizza Dough?

Neapolitan pizza dough is the traditional base of Italy’s most iconic pizza. Crafted with minimal ingredients—00 flour, water, salt, and yeast—it’s famous for its light, chewy texture, puffy crust, and delicate char.

This type of dough is all about simplicity and technique. Authenticity matters here, and even small deviations from the traditional method can affect the final product.

The History and Cultural Significance of Neapolitan Pizza

Originating in Naples in the 18th century, Neapolitan pizza quickly became a working-class staple. The dough evolved through generations of pizzaiolos (pizza makers) and was eventually recognized by the European Union with a Traditional Speciality Guaranteed (TSG) status.

Key Ingredients and Science Behind Neapolitan Dough

The Role of 00 Flour, Water, Salt, and Yeast

The four key ingredients form the dough’s core:

Ingredient	Purpose
00 Flour	Ultra-fine grind allows for soft, elastic dough.
Water (360g)	Hydrates flour and affects fermentation.
Salt (14g)	Regulates yeast activity and enhances flavor.
Yeast (0.2g – 0.5g)	Causes fermentation and rise; use fresh or dry.

Tip: Use accurate digital kitchen scales to measure yeast (as low as 0.01g)!

Hydration Levels and Fermentation Time Explained

A 56–58% hydration level is typical for Neapolitan dough. This recipe follows a 24-hour room temperature fermentation, which helps develop flavor and texture without over-proofing. Learn more about cold fermentation in our Homemade BBQ Sauce guide.

Tools You Need for the Perfect Neapolitan Pizza Dough

Must-Have Pizza Dough Tools

Tool	Function
Digital Kitchen Scales	Precise measurements (1g & 0.01g scale)
Mixing Bowl (Metal Preferred)	Lightweight and easy to clean
Pizza Proofing Box	Airtight box for ideal dough fermentation
Pizza Peel (12”)	For loading pizza into the oven
Turning Peel	Rotates pizza during cooking
Infrared Thermometer	Measures stone temp in pizza ovens

Pizza Ovens vs Home Ovens: What Makes the Difference?

Pizza ovens like the Ooni Karu 16 hit 500°C (930°F), cooking pizza in 60–90 seconds. A home oven can work too—just preheat with a baking steel or stone at its max temp (260°C/500°F).

Step-by-Step Neapolitan Pizza Dough Recipe

How to Mix and Knead the Dough Correctly

1. Mix Ingredients
   Add water to a bowl first. Gradually mix in salt, yeast, and flour. Stir until a shaggy dough forms.
2. Autolyse Rest
   Let the dough rest for 1 hour.
3. Knead by Hand
   Knead gently for 5–8 minutes until smooth.
4. First Proof
   Cover bowl with cling film or use a proofing box. Let it sit at room temperature for 20 hours.
5. Divide & Shape
   Cut into four 250g dough balls. Place each in a covered container for another 4–6 hours.

The 24-Hour Prove Method: Best Practices for Timing

Don’t stress about precision. A window of 20–28 hours works well. Yeast amount should be adjusted based on your room temperature.
Don’t miss our Mini Pizza Bagels for more quick pizza snacks!

Shaping and Stretching the Dough Like a Pro

The Traditional Neapolitan Stretching Technique

1. Flour your work surface.
2. Press gently from the center of the dough outward.
3. Avoid flattening the edges. That’s your crust!
4. Flip, turn, and stretch to about 10 inches.

Tips to Avoid Dough Tearing and Crust Flattening

• Don’t press the crust.
• Don’t over-flour.
• Stretch slowly and rotate.
• If it tears, patch lightly and let it rest.

Creating the Authentic Neapolitan Pizza Sauce and Toppings

How to Make the Best No-Cook Tomato Sauce

Blend one tin (300g) of San Marzano tomatoes. Add a sprinkle of salt and pepper to taste. Optionally, add a tablespoon of tomato purée.

Note: Do not cook the sauce. Strain it slightly for thickness if needed.

Choosing the Right Cheese and Final Toppings

Topping	Details
Mozzarella	Fresh, low-moisture preferred
Parmesan	Optional, added post-bake
Olive Oil	Drizzle before or after
Fresh Basil	Tear and place before or after baking

Cooking Neapolitan Pizza at Home

Cooking with a Pizza Oven vs Regular Oven

• Pizza Oven: 450–500°C (850–930°F) – cooks in 60–90 seconds.
• Regular Oven: Preheat with stone at 260°C (500°F) – cook 6–8 minutes.

Turn pizza every 2–3 minutes or 20–30 seconds (pizza oven).

Covering Neapolitan Pizza at Home

Place on a dusted peel or board. Top gently with sauce and cheese. Cook immediately—delays may cause sticking or tearing.
Looking for inspiration? Try this Creamy Tomato Basil Tortellini

Troubleshooting Common Dough Issues

Dough Too Sticky or Dry?

• Add flour (if too sticky) or water (if dry).
• Knead briefly and let it rest.
• Use precise measurements and temperature control.

Crust Not Rising?

• You may have over-proofed or under-proofed.
• Avoid pressing the edges when shaping.
• Bake on a hot surface; check temp with an infrared thermometer.
  Discover great kitchen techniques with our Whole30 Crispy Chicken Wings

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