Neapolitan Pizza Dough Recipe

From flour to flavour — this pizza dough is where authentic Italian nights begin.🍕✨
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There’s pizza—and then there’s Neapolitan pizza. Born in the streets of Naples, this iconic dish is all about simplicity, tradition, and flavour that hits like a Vespa at full throttle. With just a few humble ingredients—flour, water, salt, yeast, and San Marzano tomatoes—you can create something truly magical. In this blog, we’ll walk you through an authentic Neapolitan pizza recipe that honours the old-world methods and brings a slice of Italy right into your home oven.

Ingredients

Makes 4 x 250g Dough Balls

• 1kg “00” Flour (Italian soft wheat flour)
• 600–650ml Water (room temperature)
• 25–28g Salt
• 2–3g Fresh Yeast (or 1g dry yeast)

Instructions

1. Dissolve Yeast.
In a large bowl, dissolve yeast in water.
2. Add Flour & Salt.
Gradually add flour.  After half is added, mix in the salt.
Continue adding flour until a dough forms.
3. Knead:
Knead for 15–20mins by hand until smooth and elastic.
4. First Rise:
Cover and rest dough at room temperature for 2hours.
5. Shape Dough Balls:
Divide into 4 balls (250g each).  Shape into rounds balls.
6. Final Proof:
Place in a covered tray or box.  Proof for 6–8hrs at room temperature or 24hrs in a fridge.
7. Stretch & Top:
Hand-stretch to 11–12inches. Add classic toppings like San Marzano tomatos, mozzarella, basil and olive oil.

8. Bake:  Gas Oven: 450-500C for 90 seconds