Authentic Neapolitan Pizza Dough Recipe

Authentic Neapolitan Pizza Dough Recipe

 

How to Make Authentic Neapolitan Pizza Dough at Home

There’s something magical about biting into a true Neapolitan pizza—the blistered, chewy crust, the slight sour tang, and the melt-in-your-mouth softness at the center. This pizza style, born in Naples and perfected over centuries, all starts with one essential element: the dough.

At The Authentic Italian, we believe that good pizza isn’t just about toppings—it’s about honoring tradition, technique, and time. So let’s dive into what makes Neapolitan pizza dough so special, and how you can make it at home.

🍕 What Is Neapolitan Pizza Dough?

Authentic Neapolitan pizza dough is minimalist and pure. It contains just four ingredients:

  • Flour (preferably “00” Italian soft wheat)
  • Water
  • Salt
  • Fresh yeast or sourdough starter

It’s the slow fermentation, high hydration, and wood-fired cooking (if available) that elevate this dough from basic to brilliant.

🔍 Why This Dough Matters

Unlike many modern pizza styles, Neapolitan dough is fermented slowly, often for 24–72 hours. This allows the gluten to develop naturally, creating a dough that’s light, airy, and easy to digest.

Plus, the simplicity of ingredients lets the flavors shine—making it the perfect base for classic toppings like San Marzano tomatoes, fresh mozzarella di bufala, and basil.

🧑🍳 Traditional Neapolitan Pizza Dough Recipe

Ingredients (for 4 pizzas)

500g “00” flour

325ml water (65% hydration)

15g salt

2g fresh yeast (or 0.6g active dry yeast)

Instructions:

  1. Dissolve the yeast in the water.

  2. Mix the flour slowly with the yeast-water mixture.

  3. Add the salt once the dough has come together.

  4. Knead for about 10 minutes until smooth and elastic.

  5. Cover and let it rest at room temperature for 2 hours.

  6. Divide into 4 equal balls, place in an oiled container, and cold-proof in the fridge for 24–48 hours.

  7. Bring to room temperature 2 hours before baking.

  8. Stretch by hand into a 10–12 inch round—never use a rolling pin.

  9. Bake in a wood-fired or high-heat pizza oven (450°C+) for 60–90 seconds, until puffed and charred.

🍽 Tips for the Perfect Neapolitan Dough

  • Use a pizza stone or steel if baking in a conventional oven to mimic the high heat of traditional pizza ovens.

  • Avoid overloading with toppings—Neapolitan pizza is all about balance.

  • Let the dough rest. Patience is the key to flavor and structure.

Buon appetito!
From The Authentic Italian


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