If you have ever dreamed of making authentic pizzeria-quality pizza at home, look no further than this Neapolitan Pizza Dough Recipe. It captures the essence of classic Italian baking with just a few simple ingredients yet yields a dough that is light, airy, and perfectly chewy once baked. This dough forms the heart of the iconic Neapolitan pizza, boasting a tender crumb and delightful crust that crisp up beautifully in a very hot oven. Whether you’re a total novice or a seasoned home cook, this recipe will soon become your go-to for pizza nights that impress every time.
Ingredients You’ll Need
The magic of this Neapolitan Pizza Dough Recipe lies in its simplicity; each ingredient is carefully chosen to build flavor, texture, and that beautiful golden color in your finished crust. Using authentic Italian Type 00 flour helps create the silky smooth dough, while the cool water and minimal yeast give slow fermentation for depth of flavor.
- 665g Type 00 flour: This finely milled Italian flour produces an ultra-smooth dough with the perfect gluten structure for that iconic chew.
- 450g cool water (73º F): The slightly cool temperature controls fermentation, contributing to the dough’s tender crumb and extensibility.
- 18g kosher salt: More than flavor, salt strengthens the gluten network, ensuring a crisp yet tender crust.
- 1/8 tsp instant yeast: Just a touch of yeast keeps the fermentation slow and steady, developing complex flavor without an overpowering rise.
How to Make Neapolitan Pizza Dough Recipe
Step 1: The Night Before – Mix and Rest
Start by combining all your ingredients in a large bowl — flour, water, yeast, and salt. Mix them until just combined; no need to overwork. Let the dough rest for 30 minutes to hydrate the flour fully, often called the autolyse phase, which helps develop texture naturally without much kneading.
Step 2: Strength-Building Folds and Overnight Rise
After the initial rest, perform gentle folds to build elasticity by stretching and folding the dough over itself a few times. This technique develops gluten strength while maintaining airiness. Once folded, cover the dough and let it rise slowly overnight at cool room temperature; this slow fermentation is the secret to that amazing flavor and texture in the final crust.
Step 3: Divide and Chill
The next morning, turn the dough out onto a floured surface and divide it into 4 equal portions. Shape each into a smooth, tight ball. Place the balls in a covered container or bowl and refrigerate for at least 2 hours—and up to 5 days. This chill time not only aids in flavor development but makes the dough easier to handle.
Step 4: Shape and Bake
When you’re ready to bake, bring the dough balls back to room temperature. This usually takes about 1 to 2 hours depending on your kitchen. Stretch each dough ball out by hand into a beautiful thin circle — no rolling pins allowed for that classic light crust! Add your favorite toppings, preheat your oven to its highest setting (ideally with a pizza stone), and bake until the crust puffs up with those gorgeous leopard spots.
How to Serve Neapolitan Pizza Dough Recipe
Garnishes
One of the joys of working with this Neapolitan Pizza Dough Recipe is that it pairs beautifully with simple, fresh garnishes. Think fragrant fresh basil leaves, a drizzle of extra virgin olive oil, or a sprinkle of Parmigiano-Reggiano cheese just after baking. These small touches brighten the rustic charm of the dough and bring every bite to life.
Side Dishes
Despite being a meal on its own, Neapolitan pizza can be beautifully complemented by light side dishes. A crisp arugula salad with lemon vinaigrette or a bowl of marinated olives can balance the richness of the cheese and dough. Roasted vegetables or a simple Caprese salad also make fantastic companions.
Creative Ways to Present
Want to impress guests? Cut your pizza into irregular rustic slices and serve on wooden boards with little bowls of chili flakes and garlic-infused olive oil. Alternatively, turn leftover dough into mini calzones or garlic knots, showcasing the versatility of this Neapolitan Pizza Dough Recipe.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover dough, it keeps wonderfully when tightly wrapped in plastic wrap and refrigerated. Use within 3 to 5 days for the best texture and flavor, gently bringing it back to room temperature before shaping.
Freezing
You can freeze the dough balls for up to 3 months by sealing them in airtight bags. Thaw overnight in the refrigerator before bringing to room temp and using. This way, you’ll always have Neapolitan pizza dough ready when inspiration strikes.
Reheating
To reheat baked pizza made from this dough, avoid the microwave as it can turn crusts soggy. Instead, warm slices in a preheated oven or toaster oven at 375°F for 5–7 minutes to restore crispness and enjoy almost like fresh.
FAQs
Why use Type 00 flour in this recipe?
Type 00 flour is finely ground Italian flour with ideal protein content for elastic, extensible dough that can stretch thin without tearing, key to authentic Neapolitan pizza texture.
Can I use active dry yeast instead of instant yeast?
Yes, but activate active dry yeast in warm water first and expect the rising time to change slightly. Instant yeast is preferred for convenience and consistent results in this recipe.
Why does the recipe call for such a small amount of yeast?
This recipe emphasizes slow fermentation to develop flavor and texture. Using minimal yeast prevents overproofing and allows the dough to mature overnight gracefully.
How important is the refrigeration step?
Refrigeration gives the dough time for enzymatic activity and flavor development, plus makes handling and shaping easier by firming the dough slightly.
Can I make this dough without folding during the first rise?
While you can, folding strengthens the gluten and improves dough structure, resulting in a better rise and final texture, so it’s highly recommended in this Neapolitan Pizza Dough Recipe.
Final Thoughts
I can’t recommend this Neapolitan Pizza Dough Recipe enough if you want to bring that authentic pizzeria magic into your kitchen. With just a handful of ingredients and a bit of patience, you’ll be rewarded with incredible crusts bursting with flavor and perfect texture. So go ahead, roll up your sleeves, and get ready to impress your friends and family with homemade pizza that tastes like it came straight from Naples.
Print
Neapolitan Pizza Dough Recipe
- Prep Time: 38 minutes
- Cook Time: 10 minutes
- Total Time: overnight plus 2 hours refrigeration and bake time
- Yield: 4 pizza dough balls (serves 4)
- Category: Bread/Dough
- Method: Baking
- Cuisine: Italian
Description
This Neapolitan pizza dough recipe yields a tender, flavorful crust with a mildly chewy texture, achieved through a slow fermentation process. Using type 00 flour and a minimal amount of yeast, the dough undergoes an overnight rise and a cold rest, allowing development of complex flavors and a perfect elasticity for topping and baking classic Neapolitan pizzas at home.
Ingredients
Dough Ingredients
- 665g Type 00 flour (about 4 1/2 cups packed)
- 450g cool water (73º F)
- 18g kosher salt (about 2 1/2 tbsp)
- 1/8 tsp instant yeast
Instructions
- The Night Before: In a large bowl, combine the type 00 flour, cool water, instant yeast, and kosher salt. Mix thoroughly until all ingredients are incorporated into a rough dough.
- Rest and Fold: Let the dough rest for 30 minutes to allow hydration. After resting, perform strength-building folds by gently stretching and folding the dough over itself several times to develop gluten structure. Cover and leave the dough to rise slowly overnight at room temperature.
- The Next Morning: Once the dough has rested overnight, divide it into 4 equal portions. Shape each portion into a smooth dough ball by stretching the surface taut and pinching it underneath.
- Cold Rest: Place the dough balls in a container and refrigerate for at least 2 hours, and up to 5 days. This cold fermentation enhances flavor and texture.
- Preparing to Bake: When ready to make pizza, remove the dough from the refrigerator and let it come to room temperature, approximately 1 to 2 hours, to relax the gluten and facilitate stretching.
- Shape and Bake: Preheat your oven and pizza stone or baking surface to a high temperature (ideally 482°F/250°C or higher). Stretch the dough gently into pizza rounds without pressing out the air bubbles to maintain a light crust. Add your favorite toppings and bake the pizza in the hot oven until the crust is golden and toppings are cooked, about 7 to 10 minutes depending on your oven.
Notes
- Type 00 flour is finely milled Italian flour ideal for pizza dough but can be substituted with all-purpose flour if unavailable, though texture may vary.
- Ensure water temperature is about 73ºF to optimize yeast activation and fermentation.
- Folding the dough after the initial mix strengthens gluten, aiding dough elasticity and structure during baking.
- Cold fermentation in the fridge intensifies dough flavor and improves texture.
- Allowing dough to come to room temperature before shaping helps make stretching easier and prevents tearing.
- Bake pizzas on a preheated pizza stone or steel at high temperatures to achieve the authentic Neapolitan-style crust.
