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Neapolitan Pizza Dough Recipe

This Neapolitan Pizza Dough Recipe is an authentic Italian-style dough made with just four simple ingredients, delivering a soft, airy crust with a light chew and signature char—perfect for traditional homemade pizza. Optimized with proper hydration and fermentation for restaurant-quality results.
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Prep Time 20 minutes
Cook Time 7 minutes
Fermentation Time 8 hours
Course Main Course
Cuisine Italian
Servings 4
Calories 260 kcal

Ingredients
  

For the Dough (Makes 4–5 pizzas)

  • 1 kg Tipo “00” flour or bread flour as substitute
  • 620 ml water about 60–62% hydration
  • 25 –30 g salt
  • 1 –2 g active dry yeast or 3–5 g fresh yeast

Optional (for dusting):

  • Extra flour or semolina

Ingredient Notes:

  • Authentic Neapolitan dough uses only flour water, salt, and yeast—no oil or sugar
  • Ideal hydration range is 58–65% which gives the dough its soft and airy texture

Instructions
 

Step 1: Mix the Dough

  • In a bowl, dissolve the yeast in a small portion of water.
  • Add flour to a large mixing bowl.
  • Gradually pour in most of the water while mixing.
  • Add the yeast mixture and continue mixing.
  • Add salt last and mix until a rough dough forms.

Step 2: Knead the Dough

  • Transfer the dough to a clean surface.
  • Knead for 8–10 minutes until:
  • Smooth and elastic
  • Slightly tacky but not sticky
  • Perform the “windowpane test” (stretch a small piece—it should not tear easily).

Step 3: Bulk Fermentation

  • Place dough in a covered container.
  • Let it rest:
  • Room temperature: 8–12 hours
  • OR fridge: 24–72 hours for better flavour
  • Dough should double in size and become airy.

Step 4: Divide & Shape

  • Divide into 200–280 g portions.
  • Shape each into a tight ball.
  • Place on a tray and cover.

Step 5: Final Proof

  • Let dough balls rest at room temperature for 2–6 hours
  • They should become soft, puffy, and easy to stretch

Step 6: Stretch the Dough

  • Lightly flour your surface
  • Press the center outward using fingers
  • Stretch gently using hands (no rolling pin)
  • Keep edges thicker for the crust

Step 7: Bake the Pizza

  • Preheat oven to highest setting (250–300°C / 480–570°F)
  • Use a pizza stone or steel if possible
  • Bake for 5–8 minutes (home oven)
  • Traditional method:
  • 800–900°F for 60–90 seconds in a wood-fired oven

Notes

  • Pro Tips
    Start with 60–62% hydration for easier handling
    Use minimal yeast—long fermentation develops better flavour
    Always add salt after mixing flour and water
  • Common Mistakes
    Over-kneading → tough dough
    Too much flour while shaping → dry crust
    Skipping fermentation → bland flavour
  • Storage
    Refrigerate dough for up to 3 days
    Freeze dough balls individually (up to 2 months)
    Thaw overnight in fridge before use
  • Variations
    Cold Fermentation: 48–72 hours for deeper flavour
    Sourdough Version: Replace yeast with starter
    High Hydration Dough: 65%+ for lighter crust (advanced)