Authentic Neapolitan Pizza Dough Recipe: Soft, Chewy, and Wood-Fired Ready

Neapolitan pizza is world-renowned for its soft, pillowy crust, slight chew, and lightly charred edges — all characteristics that come from a well-made Neapolitan pizza dough. This dough is the foundation of traditional Italian pizza, and while it uses only a few simple ingredients, it’s the technique and timing that give it its unmistakable character.

Whether you’re cooking in a wood-fired oven, pizza stone, or even your home oven, this recipe delivers a dough that’s airy, elastic, and flavorful — perfect for topping with San Marzano tomatoes, fresh mozzarella, and basil for a classic Pizza Margherita.

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Ingredients Overview: The Simplicity of Tradition

Authentic Neapolitan pizza dough uses just four essential ingredients:

1. Flour:

• Use Italian 00 flour for best results. This finely milled flour has a lower protein content (11.5–12.5%) and produces soft, silky dough with excellent elasticity.

• If you can’t find 00 flour, use unbleached all-purpose or bread flour, but the texture may vary.

2. Water:

• Use cool, filtered water — about 60°F (15°C) if room temperature is warm. Hydration is typically 58–65%.

3. Salt:

• Fine sea salt enhances flavor and strengthens gluten development.

4. Yeast:

• Traditional Neapolitan dough uses fresh brewer’s yeast, but you can substitute active dry yeast or instant yeast with adjusted quantities.

Optional: Olive oil is not traditional in true Neapolitan dough, but some home bakers add a teaspoon for easier handling in dry climates.

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Traditional Neapolitan Dough Ratios (By Weight):

This recipe makes 4 medium pizzas (10–12 inches each).

• Flour: 500g (3½ cups 00 flour)

• Water: 325g (1⅓ cups) — 65% hydration

• Salt: 10g (2 tsp)

• Fresh yeast: 2g (or 0.6g active dry yeast, or 0.5g instant yeast)

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Step-by-Step Instructions: How to Make Authentic Neapolitan Pizza Dough

1. Dissolve Yeast

• In a large mixing bowl, dissolve fresh or dry yeast in the lukewarm water. Let sit for 2–3 minutes to activate.

2. Mix in Flour and Salt

• Add about 80% of the flour gradually, stirring with your hand or a dough whisk.

• Once combined, add salt and remaining flour.

• Mix until a rough dough forms.

Tip: Always add salt after the yeast is dissolved — direct salt contact can kill yeast.

3. Knead the Dough

• Turn the dough onto a clean surface and knead by hand for 8–10 minutes until smooth, elastic, and no longer sticky.

• If using a stand mixer, mix on low with a dough hook for 5–6 minutes.

The dough should pass the “windowpane test”: stretch a small piece until it’s thin and translucent without tearing.

4. First Fermentation (Bulk Rise)

• Place the dough in a lightly floured bowl, cover with a damp cloth or plastic wrap.

• Let rest at room temperature (70–75°F / 21–24°C) for 2 hours.

5. Divide and Ball

• Turn the dough out and divide into four equal portions (roughly 215–230g each).

• Form each into a tight ball by folding the edges under and rolling gently.

Place each dough ball in a lightly floured tray or container.

6. Second Fermentation (Proof)

• Cover dough balls with a lid, plastic wrap, or damp towel.

• Let them rest at room temperature for 6–8 hours, or refrigerate for a cold ferment up to 48 hours for enhanced flavor.

Note: For same-day dough, aim for 8–10 hours total fermentation time. For better flavor and texture, cold ferment for 24–48 hours.

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How to Stretch and Shape Neapolitan Dough

Neapolitan dough should never be rolled with a pin — always hand-stretch to preserve air bubbles.

1. Lightly flour your work surface.

2. Press the dough ball gently from the center outward with your fingertips, forming a small disk.

3. Turn and stretch the dough, letting gravity assist.

4. Leave a 1-inch raised border for the crust (cornicione).

Stretch until about 10–12 inches wide. It should be thin in the center and puffy at the edges.

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Cooking the Dough: Oven or Pizza Stone

Traditional Method:

• Wood-fired oven at 800–900°F (425–480°C)

• Bake for 60–90 seconds, turning frequently.

Home Oven Method:

• Preheat oven to 500°F (260°C) or the highest temperature for at least 45 minutes.

• Use a pizza stone or steel placed on the center rack.

• Bake pizza for 6–8 minutes, rotating once, until the crust is puffed and spotted.

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Tips, Variations & Substitutions

Expert Tips:

• Long Fermentation = Better Flavor: For complex taste and digestibility, ferment dough slowly in the fridge for up to 2 days.

• Avoid Overproofing: Dough should be airy and soft — if it collapses, it’s over-proofed.

• Hydration Control: In humid climates, reduce water slightly. In dry climates, increase by 1–2 tbsp.

Flour Substitutes:

• If 00 flour is unavailable, use a blend of all-purpose and bread flour for a similar chew.

• Whole wheat can be substituted for 25% of the flour for a nuttier taste (reduce water slightly).

Yeast Substitutes:

• For sourdough Neapolitan dough, use 100g active starter, reduce yeast to zero, and extend ferment times significantly (up to 72 hours).

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Serving Ideas & Toppings

Neapolitan pizza dough is best enjoyed with minimal, high-quality toppings that allow the crust to shine.

Classic Toppings:

• Pizza Margherita: San Marzano tomatoes, mozzarella di bufala, fresh basil, olive oil.

• Marinara: Crushed tomatoes, garlic, oregano, olive oil.

• Bianca: Ricotta, mozzarella, garlic, and arugula.

Pair With:

• Arugula salad with lemon vinaigrette

• Antipasto platter

• Italian red wines like Chianti or Barbera

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Nutritional & Health Notes

While not “low-carb,” Neapolitan dough is:

• Lower in fat and sugar than American-style doughs.

• Highly digestible due to its long fermentation.

• Vegan-friendly and made with basic whole ingredients.

Per slice (approx. 1/6 of 12″ pizza, crust only):
Calories: ~160 | Protein: 5g | Carbs: 30g | Fat: 1g

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Frequently Asked Questions (FAQs)

1. Can I make Neapolitan pizza dough without 00 flour?

Yes. You can substitute with unbleached all-purpose flour or a 50/50 blend of all-purpose and bread flour. The texture may be slightly less tender but still delicious.

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2. How long can I refrigerate the dough?

Neapolitan dough can cold ferment for up to 48 hours. Let it come to room temperature for 1–2 hours before shaping.

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3. Can I freeze Neapolitan pizza dough?

Yes. Freeze dough balls after shaping, then thaw in the fridge overnight. Bring to room temperature before using. Great for meal prep!

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4. Why is my dough tearing?

It may be under-kneaded or too dry. Ensure proper gluten development and knead until smooth and stretchy. Also avoid using too much flour when stretching.

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5. Can I use this dough for calzones or pan pizzas?

Yes, though Neapolitan dough is best for high-heat, quick bakes. For pan pizza, use more oil and adjust hydration slightly for a thicker crust.

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6. What’s the difference between Neapolitan and New York-style dough?

Neapolitan dough uses 00 flour, higher hydration, and no oil or sugar, while New York dough often includes oil, sugar, and bread flour for a chewier, crispier bite.

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7. Can I use a sourdough starter instead of yeast?

Yes. Replace commercial yeast with 100g active starter, adjust hydration as needed, and allow for longer fermentation (24–72 hours). The flavor will be tangier and more complex.

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