Neapolitan Pizza Dough Recipe

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This authentic Neapolitan Pizza Dough is made with just four ingredients and creates a light, airy crust with a crisp outside and a soft, chewy inside. Perfect for recreating that classic pizza experience in your own home.

Ingredients:

  • 4 cups (500g) 00 flour (or all-purpose flour)
  • 1 1/2 cups (350ml) water, room temperature
  • 1 tsp sea salt
  • 1/2 tsp active dry yeast (or fresh yeast)

Instructions:

  1. Dissolve the yeast: In a small bowl, dissolve the yeast in half a cup of the warm water and let it sit for 5 minutes until it becomes frothy.
  2. Mix the dough: In a large bowl, combine the flour and salt. Make a well in the center and pour in the dissolved yeast and the rest of the water. Using a wooden spoon or your hands, mix the ingredients until a dough forms.
  3. Knead the dough: Transfer the dough onto a floured surface and knead it for 10-15 minutes until it becomes smooth and elastic. You want to develop enough gluten to give the dough its characteristic chew.
  4. Let the dough rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise at room temperature for 8-24 hours. The longer the rise, the better the flavor and texture!
  5. Divide and shape the dough: Once the dough has risen, punch it down and divide it into 4 equal portions. Shape each portion into a ball, cover them with a cloth, and let them rest for another 30 minutes.
  6. Preheat the oven: Preheat your oven to the highest temperature (at least 500°F or 260°C) with a pizza stone inside for at least 30 minutes before baking.
  7. Shape the pizzas: Take one dough ball and gently stretch it into a thin round pizza base, about 10-12 inches in diameter. Be careful not to press out too much air from the edges to keep the crust light and puffy.
  8. Bake: Add your favorite toppings (like San Marzano tomatoes, fresh mozzarella, and basil for a classic Margherita). Slide the pizza onto the hot pizza stone and bake for 5-7 minutes, or until the crust is golden and the cheese is bubbly and slightly charred.
  9. Serve: Remove from the oven and drizzle with olive oil. Serve hot and enjoy your authentic Neapolitan pizza.

Recipe Tips:

  • Use 00 flour: If possible, use Italian “00” flour for a soft and airy dough.
  • Cold fermentation: For a more flavorful dough, refrigerate it for up to 3 days and allow it to ferment slowly.
  • Pizza oven: If you have a pizza oven, bake at 800°F (427°C) for 90 seconds for a true Neapolitan experience.

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