Authentic Neapolitan Pizza Dough: The Perfect Foundation for a Crispy, Chewy Crust
Make authentic Neapolitan pizza dough at home with this easy recipe! Simple ingredients, overnight fermentation, and step-by-step instructions for a perfect crispy, chewy crust.
Nothing beats the simplicity and flavor of an authentic Neapolitan pizza. With its beautifully blistered crust, airy texture, and slightly chewy bite, this dough is the foundation for a perfect homemade pizza. Whether you're a seasoned pizzaiolo or a beginner, this recipe will guide you step-by-step to achieve pizzeria-quality results at home.
Why You’ll Love This Recipe
Simple Ingredients: Just four ingredients create a dough full of flavor and texture.
Perfectly Balanced: Light, chewy, and slightly crispy crust every time.
Great for Any Pizza Oven: Works beautifully in a home oven or high-heat pizza oven.
Make-Ahead Friendly: Ferments overnight for better texture and flavor.
Ingredient Breakdown
1. 00 Flour or Bread Flour (1000g)
00 flour is the gold standard for Neapolitan pizza, producing an ultra-light and airy crust.
Bread flour is a great alternative, offering slightly more chew due to its higher protein content.
2. Warm Water (650g)
Hydrates the flour to form gluten, giving the dough its structure.
The temperature should be around 90-100°F (32-37°C) to help activate the yeast.
3. Instant Yeast (1g)
Just a small amount is needed since this dough ferments overnight.
Instant yeast works quickly and blends easily into the flour.
4. Fine Sea Salt (28g)
Enhances flavor and strengthens the dough’s gluten structure.
Step-by-Step Directions
1. Activate the Yeast
Add warm water to a large mixing bowl.
Sprinkle yeast over the water and let sit for 2-3 minutes.
Stir in a handful of flour using your hand or a spoon.
2. Mix the Dough
In a separate bowl, mix the salt into the remaining flour.
Gradually add the flour mixture to the bowl with water and yeast.
Stir until a shaggy dough forms.
3. Knead the Dough
Knead in the bowl for a few minutes until most of the flour is incorporated.
Transfer to a clean, lightly floured surface.
Knead for 10-15 minutes until smooth and elastic.
Form into a ball.
4. First Rise (Bulk Fermentation)
Place dough in a lightly oiled bowl.
Cover with a towel or plastic wrap.
Let rise for 2 hours at room temperature.
5. Cold Fermentation (Overnight Rest)
Transfer dough to the fridge and let it rest overnight (8-24 hours).
This slow fermentation improves the flavor and texture.
6. Prepare Dough Balls
Remove dough 2-3 hours before baking.
Punch down the dough and divide into 6 equal portions.
Shape into smooth dough balls.
Place on a large tray, spaced apart.
Cover and let rest for 2-3 hours at room temperature.
7. Stretch and Bake
On a floured surface, stretch each ball into a 12-inch circle.
Top with sauce, cheese, and favorite toppings.
Bake in a preheated 500°F (260°C) oven or pizza oven until the crust is golden and blistered (about 6-8 minutes).
Expert Tips for the Best Neapolitan Pizza Dough
Use a Pizza Stone or Steel: Preheating a stone or steel helps mimic a pizza oven, creating a crispy bottom.
Don’t Overdo the Toppings: Neapolitan pizzas are simple—less is more!
Stretch, Don’t Roll: Rolling can push out air bubbles; hand-stretch for a light, airy crust.
Ferment Longer for More Flavor: If possible, let the dough rest for 24-48 hours for deeper complexity.
Invest in a Pizza Peel: It makes transferring the pizza in and out of the oven much easier.
This Neapolitan pizza dough is the perfect base for crafting incredible homemade pizzas. With just four ingredients and a little patience, you’ll achieve a crispy, airy, and flavorful crust just like the pizzerias in Naples.
Authentic Neapolitan Pizza Dough
Make authentic Neapolitan pizza dough at home with this easy recipe! Simple ingredients, overnight fermentation, and step-by-step instructions for a perfect crispy, chewy crust.
Ingredients
- 00 Flour or Bread Flour (1000g)
- Warm Water (650g)*The temperature should be around 90-100°F (32-37°C) to help activate the yeast.
- Instant Yeast (1g)
- Fine Sea Salt (28g)
Instructions
- Add warm water to a large mixing bowl.
- Sprinkle yeast over the water and let sit for 2-3 minutes.
- Stir in a handful of flour using your hand or a spoon.
- In a separate bowl, mix the salt into the remaining flour.
- Gradually add the flour mixture to the bowl with water and yeast.
- Stir until a shaggy dough forms.
- Knead in the bowl for a few minutes until most of the flour is incorporated.
- Transfer to a clean, lightly floured surface.
- Knead for 10-15 minutes until smooth and elastic.
- Form into a ball.
- Place dough in a lightly oiled bowl.
- Cover with a towel or plastic wrap.
- Let rise for 2 hours at room temperature.
- Transfer dough to the fridge and let it rest overnight (8-24 hours).
- This slow fermentation improves the flavor and texture.
- Remove dough 2-3 hours before baking.
- Punch down the dough and divide into 6 equal portions.
- Shape into smooth dough balls.
- Place on a large tray, spaced apart.
- Cover and let rest for 2-3 hours at room temperature.
- On a floured surface, stretch each ball into a 12-inch circle.
- Top with sauce, cheese, and favorite toppings.
- Bake in a preheated 500°F (260°C) oven or pizza oven until the crust is golden and blistered (about 6-8 minutes).
Notes
Expert Tips for the Best Neapolitan Pizza Dough
- Use a Pizza Stone or Steel: Preheating a stone or steel helps mimic a pizza oven, creating a crispy bottom.
- Don’t Overdo the Toppings: Neapolitan pizzas are simple—less is more!
- Stretch, Don’t Roll: Rolling can push out air bubbles; hand-stretch for a light, airy crust.
- Ferment Longer for More Flavor: If possible, let the dough rest for 24-48 hours for deeper complexity.
- Invest in a Pizza Peel: It makes transferring the pizza in and out of the oven much easier.
Ready to make your own pizza? Try this recipe and let me know how it turns out in the comments! Share your pizza creations and tag me for a chance to be featured. 🍕🔥 Happy baking!
