When it comes to making pizza at home, nothing quite compares to the magic of Neapolitan Pizza Dough. This Italian classic is all about achieving that light, chewy crust with just the right amount of char—something you can proudly pull out of your own oven! With a handful of simple, high-quality ingredients, you’ll be amazed at how close you can get to the pizzerias of Naples without ever leaving your kitchen.
Ingredients You’ll Need
Making perfect Neapolitan Pizza Dough is all about quality over quantity—the essentials are few, but each one has a crucial role in flavor, texture, and the signature chewy bite. Here’s what you’ll need, plus a few tips for getting the best out of each ingredient:
- 00 Flour: This superfine Italian flour creates the signature soft, pillowy crumb and crispy edges; you can substitute all-purpose in a pinch, but 00 is truly worth seeking out!
- Sea Salt: Enhances flavor and helps with gluten development for that perfect chew.
- Active Dry Yeast or Instant Yeast: Yeast gives your dough rise and those beautiful airy bubbles—choose what you have on hand, but don’t skip the activation step if using active dry.
- Lukewarm Water (about 100°F): Warm water wakes up the yeast and ensures a smooth mix; make sure it’s not too hot or too cold for best results.
- Olive Oil (optional): Adds a little richness and helps with handling, especially if your kitchen is on the dry side.
How to Make Neapolitan Pizza Dough
Step 1: Combine the Dry Ingredients
Start by adding your 00 flour and sea salt to a large mixing bowl. Give them a quick stir to thoroughly blend the salt through the flour—this helps ensure every bite of your Neapolitan Pizza Dough is full of flavor and perfect texture.
Step 2: Activate the Yeast
In a separate bowl or measuring cup, dissolve the yeast in your lukewarm water. If you’re using active dry yeast, let it sit for 5–10 minutes until it turns foamy—this is confirmation your yeast is alive and ready to work its magic! (If using instant yeast, you can skip this wait and move straight on.)
Step 3: Mix Everything Together
Slowly pour the yeast and water mixture into the flour bowl, mixing with your hand or a sturdy wooden spoon. Don’t worry if it looks a little messy at first; just keep working until a shaggy dough forms. If you’re using olive oil, drizzle it in now and mix until it’s fully incorporated.
Step 4: Knead the Dough
Turn your dough out onto a lightly floured work surface and knead for 8–10 minutes. You’re looking for a smooth, elastic ball that springs back when poked. This step is essential for that signature chewy, airy Neapolitan Pizza Dough texture, so don’t skimp on the kneading!
Step 5: First Rise
Place your dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for 1 ½ to 2 hours. You’ll know it’s ready when it has doubled in size and feels soft and pillowy to the touch.
Step 6: Divide and Rest
Punch down the dough gently to release any trapped air, then divide it into two equal portions for medium-sized pizzas. Shape each into a tight ball, cover, and let them rest for 30–60 minutes. This final rest makes the dough easier to stretch and shape when you’re ready to bake.
How to Serve Neapolitan Pizza Dough
Garnishes
Once your Neapolitan Pizza Dough is stretched and topped, consider classic garnishes like fresh basil leaves, a drizzle of extra-virgin olive oil, or a sprinkle of flaky sea salt. These simple touches bring out the fresh, vibrant flavors that make Neapolitan-style pizza irresistible.
Side Dishes
Pair your pizza with a crisp arugula salad dressed in lemon and olive oil, or serve alongside marinated olives and a platter of Italian cheeses. These sides add brightness and variety to your pizza night, making the meal feel special from start to finish.
Creative Ways to Present
For a fun twist, try shaping mini pizzas for individual servings, or serve a pizza board with a variety of sauces and toppings so everyone can customize their own slice. Your Neapolitan Pizza Dough can even be used to make calzones or cheesy breadsticks for an unexpected treat!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra dough, wrap it tightly in plastic wrap and pop it in the refrigerator. It will keep for up to 2 days and actually develops even more flavor as it rests, giving you a head start on your next pizza night.
Freezing
Neapolitan Pizza Dough freezes beautifully! After the first rise and dividing into balls, wrap each portion in plastic wrap and then in foil or a zip-top bag. Store in the freezer for up to 3 months. Thaw overnight in the fridge before using, then bring to room temperature for about an hour before shaping.
Reheating
For baked pizza, reheat slices in a hot oven or on a skillet to bring back that crisp crust. If you have leftover unbaked dough, let it come to room temperature before shaping and baking as usual—the results will be just as delicious as the first time.
FAQs
Can I use all-purpose flour instead of 00 flour?
Absolutely! While 00 flour gives the most authentic Neapolitan Pizza Dough texture, all-purpose flour will still yield a tender, tasty crust. Your dough may be a bit chewier, but it will still be delicious.
How long can I let the dough rise in the fridge?
For maximum flavor and texture, you can let your dough rise in the refrigerator for up to 48 hours. This slow fermentation develops a complex, slightly tangy flavor that’s truly special.
What if I don’t have a pizza stone or steel?
No pizza stone? No worries! Simply preheat a baking sheet upside-down in your oven and slide your pizza onto it for baking. You’ll still get a great crispy bottom on your Neapolitan Pizza Dough.
Can I double the recipe?
Yes, this recipe doubles easily. Just make sure to use a large enough bowl for rising and divide the dough into equal portions before the final rest. You’ll have enough Neapolitan Pizza Dough to feed a hungry crowd!
How do I know when my dough is kneaded enough?
The dough should be smooth, elastic, and spring back when lightly pressed. If it tears easily or feels sticky, keep kneading and add a sprinkle of flour as needed until you reach the perfect consistency.
Final Thoughts
This Neapolitan Pizza Dough is a little taste of Italy right from your own oven. With each bite, you’ll taste the love and care that goes into homemade pizza. Don’t be afraid to give it a try—once you’ve made your own pizza dough, you’ll never look back!
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Neapolitan Pizza Dough Recipe
- Total Time: 2 hours 30 minutes
- Yield: 2 medium pizzas 1x
- Diet: Vegetarian
Description
This Neapolitan Pizza Dough recipe produces an authentic, tender, and elastic pizza crust that is perfect for creating traditional Italian-style pizzas. Made with 00 flour and a simple mixture of yeast, water, salt, and optional olive oil, this dough is easy to prepare and yields two medium-sized pizzas with a delicate texture and excellent flavor.
Ingredients
Dry Ingredients
- 4 cups (500g) 00 flour
- 1 ½ teaspoons sea salt
- 1 ½ teaspoons active dry yeast or 1 teaspoon instant yeast
Wet Ingredients
- 1 ½ cups (360ml) lukewarm water (about 100°F)
- 1 tablespoon olive oil (optional)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, combine the 00 flour and sea salt thoroughly to ensure even seasoning throughout the dough.
- Activate Yeast: In a separate bowl or measuring cup, dissolve the active dry yeast in lukewarm water and let it sit for 5–10 minutes until foamy. (If using instant yeast, skip this step and add it directly to the flour.)
- Mix Dough: Slowly pour the yeast mixture into the flour while mixing with your hand or a wooden spoon until a shaggy dough begins to form. If you choose to use olive oil, add it now and mix until fully incorporated.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead by hand for about 8–10 minutes until the dough is smooth and elastic, which helps develop the gluten for that classic Neapolitan texture.
- First Rise: Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it rise at room temperature for 1 ½ to 2 hours, or until it doubles in size.
- Divide and Rest: Punch down the risen dough to release air, then divide it into two equal portions for 10–12 inch pizzas. Form each portion into a tight ball, cover them, and allow to rest for 30–60 minutes before shaping and baking.
Notes
- For enhanced flavor and texture, allow the dough to undergo a slow rise in the refrigerator for 24–48 hours after the first rise. Remove from the fridge and allow it to come to room temperature for 1 hour before use.
- 00 flour is recommended for the authentic Neapolitan pizza texture, but all-purpose flour can be used as a substitute if 00 flour is unavailable.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dough
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza crust (half recipe)
- Calories: 600
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 122 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 0 mg
