Introduction
Nothing beats the taste of homemade Neapolitan Pizza Dough Recipe crispy on the outside, soft and airy on the inside. This traditional Italian recipe is simple, requiring just four ingredients to achieve an authentic Neapolitan-style crust.
Paired with the best homemade pizza sauce this dough creates restaurant-quality pizza right in your home oven. Whether you’re using a pizza stone, steel, or a wood-fired oven, this recipe guarantees perfectly blistered and airy crusts every time!
Table of Contents
- Introduction
- PART 1: What Makes Neapolitan Pizza Dough Special?
- PART 2: Ingredients for Neapolitan Pizza Dough
- PART 3: Step-by-Step Guide to Making Neapolitan Pizza Dough
- PART 4: Baking the Perfect Neapolitan Pizza
- Frequently Asked Questions (FAQs)
- Conclusion
PART 1: What Makes Neapolitan Pizza Dough Special?
1.1 Authentic Neapolitan Pizza Characteristics
- High-hydration dough (65-70% water content) for a soft, airy texture.
- Slow fermentation (12-24 hours) to enhance flavor and digestibility.
- Minimal ingredients—just flour, water, salt, and yeast (no oil or sugar).
- Cooks at high temperatures (800°F / 425°C in a pizza oven, or 500°F / 260°C in a home oven).
1.2 Best Flour for Neapolitan Pizza Dough
| Type of Flour | Protein Content | Characteristics |
|---|---|---|
| Tipo 00 Flour (Best) | 11-12% | Ultra-fine, creates a light, elastic dough. |
| Bread Flour (Alternative) | 12-14% | Slightly chewier crust with more gluten. |
| All-Purpose Flour (If needed) | 10-12% | Works but lacks elasticity and structure. |
PART 2: Ingredients for Neapolitan Pizza Dough
To make classic Neapolitan pizza dough, you’ll need:
- 500g (4 cups) Tipo 00 flour (or bread flour)
- 325g (1 ⅓ cups) warm water (~65% hydration)
- 10g (2 tsp) salt
- 2g (½ tsp) active dry yeast (or 0.5g fresh yeast)
PART 3: Step-by-Step Guide to Making Neapolitan Pizza Doug
3.1 Mixing the Dough
- Dissolve the yeast in warm water and let it sit for 5 minutes.
- Add flour gradually, mixing until a shaggy dough forms.
- Sprinkle in salt and knead for 10 minutes until smooth and elastic.
3.2 Slow Fermentation for Better Flavor
- Cover the dough and let it rest for 12-24 hours in the fridge.
- For same-day dough, let it rise at room temperature for 2-3 hours until doubled.
3.3 Shaping the Pizza
- Divide the dough into 4 equal balls (~250g each).
- Lightly flour a surface and stretch the dough gently, keeping an airy crust.
PART 4: Baking the Perfect Neapolitan Pizza
4.1 Best Oven Settings for Home Pizza Baking
| Pizza Baking Method | Temperature | Baking Time |
|---|---|---|
| Wood-Fired Oven | 800°F (425°C) | 60-90 seconds |
| Pizza Steel/Stone | 500°F (260°C) | 6-8 minutes |
| Baking Sheet (Alternative) | 475°F (245°C) | 10-12 minutes |
4.2 Best Toppings for Neapolitan Pizza
- Classic Margherita: Homemade pizza sauce + fresh mozzarella + basil.
- Marinara: Pizza sauce + garlic + oregano (no cheese!).
- Pepperoni: Pizza sauce + mozzarella + spicy salami.
Need a great pizza sauce? Check out this Authentic Homemade Pizza Sauce Recipe
Frequently Asked Questions (FAQs)
Q1: Can I freeze Neapolitan pizza dough?
Yes! Store it in an airtight container and freeze for up to 3 months.
Q2: What if my dough is too sticky?
Sprinkle a little more flour when kneading, but don’t overdo it!
Q3: How do I get a crispy crust in a home oven?
Use a pizza stone or steel, preheated for at least 45 minutes before baking.
Q4: Can I use all-purpose flour instead of Tipo 00?
Yes, but the texture will be chewier and less airy.
Conclusion
This authentic Neapolitan pizza dough recipe is simple, foolproof, and incredibly delicious. Paired with this homemade pizza sauce recipe, you’ll achieve the perfect Italian-style pizza every time!
Want to make restaurant-quality pizza at home? Try this Neapolitan pizza dough today!