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Perfect Neapolitan Pizza Dough Recipe

Neapolitan pizza dough recipe

If you’ve ever dreamed of making authentic Pizza Napoletana at home, you’re in the right place! Try our perfect Neapolitan Pizza Dough recipe for yourself. Whether you’re a home cook, professional chef, or food blogger, mastering Neapolitan pizza dough is the key to achieving that perfect balance of airy, chewy, and crispy crust. In this guide, we’ll take you through every step, from selecting the right flour to shaping and baking your dough like a pro. Let’s get started!

The Art of Neapolitan Pizza Dough

Want to master the art of Pizza Napolitano? Our step-by-step guide walks you through crafting the perfect Neapolitan pizza dough—from choosing the right flour to fermentation, shaping, and baking. Whether you're a home cook, or food blogger, this recipe will elevate your pizza game! Discover expert tips, troubleshooting advice, and the best tools for achieving that authentic, airy crust. Ready to make pizza like a pro? Read on and shop top-quality ingredients at Petits Trésors!

Author
Andrew Harrington
Prep Time
24 hours
Cook Time
3 minutes
Servings
1

Ingredients

  • 600ml water
  • 1kg Caputo Pizza flour
  • 30g Olsson’s salt
  • 2g Dry yeast
  • 8g Dry yeast

Directions

  1. Step 1: Mixing the Dough
  2. Start with water – Pour 600ml of water into a large mixing bowl.
  3. Dissolve the salt – Add the salt first and mix well until it’s completely dissolved.
  4. Protect the yeast – Add 10% of the flour to the bowl before incorporating the yeast. This ensures the salt doesn’t deactivate the yeast.
  5. Add the yeast – Crumble fresh yeast directly into the mixture or sprinkle in dry yeast.
  6. Gradually add the flour – Mix while adding the remaining flour slowly to avoid clumps.
  7. Pro Tip: If using a stand mixer, start at a low speed and gradually increase it. If kneading by hand, fold and press the dough continuously until smooth and elastic.
  8. Once your dough has come together, it’s time to knead:
  9. Transfer the dough to a floured surface and knead for about 10-15 minutes until it’s smooth.
  10. Use a push-and-fold technique to develop gluten and improve elasticity.
  11. If using a stand mixer, knead for 8-10 minutes with a dough hook.
  12. The perfect dough should feel soft, slightly tacky, but not sticky. If it springs back when pressed, it’s re
  13. Now for the most important step—fermentation!
  14. First rise: Let the dough rest at room temperature for 2 hours.
  15. Shape into dough balls – Divide the dough into 220-250g portions and roll them into smooth, tight balls.
  16. Second rise: Store in a sealed container at room temperature or refrigerate overnight for deeper flavor.
  17. Pro Tip: If refrigerating, allow dough to return to room temperature before stretching and baking.
  18. When ready to use, dust your surface with flour and follow these steps:
  19. Gently press the dough one inch in from the edges to maintain an airy crust.
  20. Rotate and stretch using your hands—never a rolling pin!
  21. Aim for a thin center with a slightly thicker crust for the classic Neapolitan look.
  22. For the best results, use a pizza stone or wood-fired oven:
  23. Preheat your oven to 450-500°F (250-260°C) or as hot as it can go.
  24. Cook your pizza for 90 seconds to 2 minutes in a wood-fired oven or 7-10 minutes in a conventional oven.
  25. Rotate your pizza midway to ensure even charring.
  26. Pro Tip: Never turn the pizza inside the oven! Instead, take it out, rotate, and place it back in to avoid picking up ash.
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