When it comes to pizza, few styles can rival the classic Neapolitan pizza. Originating from Naples, Italy, this traditional pizza is known for its thin and soft crust, simple yet flavorful toppings, and the use of high-quality ingredients. At the heart of this delicious creation lies the secret to its success – the perfect Neapolitan pizza dough. In this article, we will explore the recipe for making authentic Neapolitan pizza dough, step by step, and uncover the secrets behind its unique characteristics.

The History and Significance of Neapolitan Pizza

Before diving into the recipe, it’s important to understand the history and significance of Neapolitan pizza. Neapolitan pizza has a rich heritage that dates back to the 18th century in Naples, Italy. It was initially a food for the poor, made with simple ingredients such as tomatoes, mozzarella cheese, and basil. Over time, it gained popularity and became a staple in Italian cuisine.

Neapolitan pizza is so revered that it has even been recognized as a UNESCO Intangible Cultural Heritage. Its traditional preparation methods and specific ingredients have been carefully preserved to maintain its authenticity. The dough, in particular, plays a crucial role in achieving the desired texture and flavor of this iconic pizza.

The Ingredients for Neapolitan Pizza Dough

Creating the perfect Neapolitan pizza dough requires a careful selection of ingredients. Here are the key components:

  • Flour: Neapolitan pizza dough is typically made with “00” flour, a finely ground Italian flour that is low in protein. This type of flour helps create a soft and tender crust.
  • Water: The dough requires warm water to activate the yeast and facilitate the fermentation process. It is essential to use filtered water to ensure the best results.
  • Yeast: Active dry yeast or fresh yeast can be used to leaven the dough. Both options work well, but fresh yeast is often preferred for its ability to produce a more flavorful crust.
  • Salt: Salt not only enhances the taste of the dough but also helps regulate the fermentation process.
  • Olive oil: A small amount of olive oil adds richness and flavor to the dough.

The Recipe for Neapolitan Pizza Dough

Now that we have covered the essential ingredients, let’s dive into the step-by-step process of making Neapolitan pizza dough:

Step 1: Mixing the Ingredients

In a large mixing bowl, combine 500 grams of “00” flour, 325 milliliters of warm water, 10 grams of salt, and 3 grams of yeast. Mix the ingredients together using a wooden spoon or your hands until they come together to form a shaggy dough.

Step 2: Kneading the Dough

Transfer the dough onto a clean, lightly floured surface. Begin kneading the dough by pushing it away from you with the heel of your hand, then folding it back over itself. Repeat this motion for about 10-15 minutes until the dough becomes smooth and elastic.

Step 3: Resting and Rising

Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for at least 2 hours. During this time, the dough will undergo fermentation and rise, developing its characteristic flavor and texture.

Step 4: Portioning the Dough

After the resting period, the dough should have doubled in size. Transfer it back onto a floured surface and gently punch it down to release any air bubbles. Divide the dough into individual portions, typically around 200-250 grams each, depending on the desired size of your pizzas.

Step 5: Shaping the Dough

To shape the dough, take one portion and start by gently pressing it down with your fingertips, leaving the outer rim slightly thicker. Gradually stretch the dough by rotating it in a circular motion, allowing gravity to help stretch it further. Be careful not to tear the dough, as it should remain thin in the center.

Step 6: Topping and Baking

Once the dough is shaped, it’s time to add your favorite toppings. Neapolitan pizza traditionally features simple toppings such as San Marzano tomatoes, fresh mozzarella cheese, basil leaves, and a drizzle of olive oil. Bake the pizza in a preheated oven at the highest temperature possible, preferably on a pizza stone or a baking steel, until the crust is golden brown and the cheese is bubbly and slightly charred.


1. Can I use all-purpose flour instead of “00” flour?

While all-purpose flour can be used as a substitute, it will yield a slightly different texture and flavor. “00” flour is finely ground and has a lower protein content, resulting in a softer and more tender crust. If you can find “00” flour, it is highly recommended for an authentic Neapolitan pizza experience.

2. How long should I let the dough rise?

The dough should be allowed to rise for a minimum of 2 hours at room temperature. However, for the best results, you can let it rise overnight in the refrigerator. This extended fermentation period enhances the flavor and texture of the dough.

3. Can I freeze the dough?

Yes, Neapolitan pizza dough can be frozen for later use. After portioning the dough, wrap each portion tightly in plastic wrap and place them in a freezer bag. When ready to use, thaw the dough in the refrigerator overnight and let it come to room temperature before shaping and baking.

4. What is the ideal oven temperature for baking Neapolitan pizza?

The ideal oven temperature for baking Neapolitan pizza is around 800°F (425°C). However, most home ovens cannot reach such high temperatures. Preheat your oven to the highest temperature it can achieve, preferably with a pizza stone or baking steel inside to help retain and distribute heat evenly.

5. Can I use a stand mixer to knead the dough?

Yes, a stand mixer with a dough hook attachment can be used to knead the dough. Simply combine the ingredients in the mixing bowl and knead on low speed for about 8-10 minutes until the dough is smooth and elastic. However, many pizza enthusiasts prefer kneading by hand to have better control over the dough’s texture.




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