The Ultimate Guide to Authentic Neapolitan Pizza Dough: A Step-by-Step Recipe for Perfect Pizza

If you’ve ever dreamed of making Neapolitan pizza dough at home—the kind with a light, airy crust, signature charred bubbles, and an irresistible chew—you’re in the right place. This guide will walk you through every step of crafting authentic Neapolitan-style pizza dough using just four simple ingredients: Type 00 flour, water, salt, and yeast.

Unlike quick-rise doughs, this recipe relies on a slow, overnight fermentation to develop deep flavor and elasticity. Plus, the dough can be refrigerated for up to 5 days, making it perfect for meal prep or spontaneous pizza nights.

Whether you’re using a wood-fired pizza oven or a conventional home oven, this Neapolitan pizza dough recipe will help you achieve professional-quality results. Let’s dive in!

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What Makes Neapolitan Pizza Dough Special?

Neapolitan pizza (or Pizza Napoletana) originates from Naples, Italy, and is known for its:

• Thin, soft center with a puffy, charred crust (cornicione)
• Minimalist toppings (San Marzano tomatoes, fresh mozzarella, basil, and olive oil)
• Quick bake time (60-90 seconds in a wood-fired oven)

The secret lies in the dough, which follows strict guidelines set by the Associazione Verace Pizza Napoletana (AVPN):

✅ Type 00 flour – Finely milled for a delicate, elastic texture
✅ High hydration (65-70%) – Creates a soft, airy crumb
✅ Long, slow fermentation – Enhances flavor and digestibility
✅ Wood-fired cooking (900°F+) – Achieves the signature leopard-spotted char

Now, let’s make it!

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Neapolitan Pizza Dough Ingredients

(Makes 4 x 275g dough balls – enough for 12-inch pizzas)

Ingredient	Weight (grams)	Volume (approx.)
Type 00 flour	665g	~4 ½ cups*
Cool water	450g	~1 ¾ cups
Kosher salt	1 tbsp	18g
Instant yeast	⅛ tsp	0.4g

Note: Measuring flour by weight (grams) is critical for accuracy. If using cups, fluff the flour first, spoon into the cup, then level off (no packing!).

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Step-by-Step Neapolitan Pizza Dough Recipe

1. Mixing the Dough (Night Before)

Time: 8:00 PM

1. Combine Ingredients
   • In a large bowl, mix 665g 00 flour, 450g cool water (73°F), ⅛ tsp yeast, and 1 tbsp salt.
   • Stir with a spoon until shaggy, then switch to wet hands and pinch the dough to ensure even hydration.
2. Rest (Autolyse) – 30 min
   • Cover and let sit. This allows gluten to develop naturally.
3. Strength-Building Folds (2x)
   • First Fold (8:30 PM): Wet hands, lift one side of the dough, stretch upward, and fold over itself. Rotate and repeat 4-6 times.
   • Second Fold (9:00 PM): Repeat folding, then flip the dough seam-side down.
4. Overnight Bulk Fermentation (12 hours)
   • Cover and leave at room temp (~70°F).

(At this stage, enzymes break down starches, developing complex flavors and a stretchy texture.)

2. Dividing & Shaping (Next Morning)

Time: 8:00 AM

5. Pre-Shape Dough Balls
   • Flour a surface, dump the dough, and cut into 4 equal portions (~275g each).
   • Shape each into a tight ball by pulling edges to the center, pinching the seam, and rolling smooth.
6. Cold Fermentation (2 hrs – 5 days)
   • Place dough balls in oiled containers, cover, and refrigerate.

(Cold-proofing slows yeast activity, improving texture and allowing flexible scheduling.)

3. Baking Day: Stretching & Cooking

2 Hours Before Baking:

• Remove dough from fridge to warm up (essential for easy stretching).

Stretching the Dough:

• Generously flour a surface.
• Gently press from the center outward, preserving the puffy crust.
• Lift and stretch by draping over knuckles, rotating to form a 12-inch circle.

Topping & Baking:

• Wood-fired oven (900°F+): Cook for 60-90 sec, rotating for even char.
• Home oven (500°F + pizza stone): Bake 6-8 min, then broil for char.

(Pro tip: Keep toppings light—too much weight = soggy pizza!)

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Why This Recipe Works

✔ Type 00 Flour – Lower gluten than bread flour but finer, yielding a tender yet chewy crust.
✔ Cold Fermentation – Develops flavor without overproofing.
✔ High Hydration – Creates those coveted air pockets.
✔ Minimal Yeast – Prevents over-inflation, allowing slow flavor development.

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The Science Behind Perfect Neapolitan Pizza Dough

Neapolitan pizza dough is more than just flour and water—it’s a carefully balanced chemical and biological process that transforms simple ingredients into an elastic, flavorful masterpiece. Understanding the science behind it will help you perfect your technique and troubleshoot common issues.

1. The Role of Type 00 Flour

Unlike all-purpose or bread flour, Type 00 flour is finely milled from soft wheat, giving it:

• Lower protein (11-12%) – Creates a tender, delicate crust (vs. bread flour’s chewiness).
• Finer texture – Absorbs water more evenly, preventing a gummy dough.
• Less bran & ash – Results in a whiter, cleaner-tasting crust.

Why can’t I substitute all-purpose flour?
AP flour has more gluten (12-14%), leading to a tougher crust. If you must substitute, mix 50% AP flour + 50% cake flour for a closer texture.

2. Hydration & Gluten Development

Neapolitan dough has a hydration level of 65-70% (water-to-flour ratio). This high hydration:

• Creates air pockets – Steam expands during baking, forming the signature bubbles.
• Makes dough extensible – Easier to stretch thin without tearing.
• Requires gentle handling – Wet dough is sticky, so flour surfaces well.

How to tell if hydration is right?

• Too dry? Dough cracks when stretched.
• Too wet? Dough sticks excessively and won’t hold shape.

3. Yeast & Fermentation: Flavor vs. Rise

Using very little yeast (⅛ tsp) and a long fermentation (12+ hours) allows:

• Enzymes to break down starches – Produces sugars for browning and flavor.
• Lactic acid bacteria to develop – Adds a subtle tang (like sourdough).
• Controlled rise – Prevents over-inflation, which weakens gluten.

What if my dough overproofs?

• Symptoms: Dough collapses, smells sour.
• Fix: Punch down, reshape, and refrigerate to slow fermentation.

4. The Magic of Cold Fermentation

Refrigerating dough (2 hours to 5 days) does two key things:

• Slows yeast activity – Prevents over-fermentation while deepening flavor.
• Relaxes gluten – Makes shaping easier without springback.

Can I skip cold proofing?
Yes, but flavor and texture won’t be as complex. A minimum 2-hour chill is recommended.

5. Baking: Heat Is Everything

True Neapolitan pizza bakes in 60-90 seconds at 900°F+. At home:

• Pizza ovens (Ooni, Roccbox) – Best for leopard-spotted char.
• Conventional ovens (500°F + stone/steel) – Bake 6-8 min, then broil.

Why does my crust stay pale?

• Oven isn’t hot enough.
• Dough wasn’t fermented long enough (sugars fuel browning).

Key Takeaway: Mastering Neapolitan dough means respecting the science—flour choice, hydration, fermentation, and heat all play critical roles.

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 Step-by-Step Guide to Shaping Neapolitan Pizza Dough

Shaping Neapolitan pizza dough is an art. Unlike New York-style, it’s not rolled but gently stretched to preserve air bubbles. Follow these steps for a perfect 12-inch crust.

1. Preparing to Shape

• Bring dough to room temp (2 hours before baking). Cold dough tears.
• Flour your surface – Use a mix of flour and semolina to prevent sticking.
• Handle gently – Avoid pressing out gas (this creates the bubbly crust).

2. Forming the Disk

1. Place dough ball on floured surface.
2. Press the center with fingertips, leaving a ½-inch border (future crust).
3. Stretch outward in small increments, rotating as you go.

Common mistake: Don’t slap or toss it yet—this comes later!

3. The Knuckle Stretch (Advanced Technique)

For ultra-thin centers and puffy edges:

1. Drape dough over fists, letting gravity stretch it.
2. Rotate slightly with each stretch.
3. Check for thin spots – If holes form, patch gently with flour.

Too elastic? Let it rest 5 minutes—gluten is too tight.

4. Final Adjustments

• Lift and check thickness – Center should be thin (~1/8 inch), edges puffy.
• Transfer to peel – Shake to ensure it slides (add semolina if sticking).

5. Troubleshooting Shaping Issues

Problem	Cause	Fix
Dough won’t stretch	Too cold/underproofed	Rest longer at room temp
Dough tears	Low hydration/overworked	Wet hands when handling
Uneven thickness	Rushed stretching	Rotate and stretch slowly

Pro Tip: Practice with one dough ball first—it’s okay if your first try isn’t perfect!

6. Topping & Launching

• Less is more – Overloading causes sogginess.
• Quick motions – Assemble toppings fast to prevent sticking.
• Confident launch – Jerk the peel forward to slide pizza onto stone.

Key Takeaway: Patience and a light touch are key. Let the dough’s elasticity do the work!

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 Best Tools & Equipment for Neapolitan Pizza at Home

You don’t need a wood-fired oven to make great Neapolitan pizza—but the right tools make a huge difference. Here’s what to invest in.

1. Essential Tools

• Type 00 Flour – Caputo “Pizzeria” (Amazon link) is the gold standard.
• Digital Scale – Accuracy matters (dough is 70% hydration!).
• Dough Tub – For fermentation (or use an oiled Pyrex bowl).

2. Baking Surfaces

Option	Pros	Cons
Pizza Stone	Affordable, retains heat	Takes 30+ min to preheat
Steel Plate	Faster heat transfer	Heavy, expensive
Cast Iron	Great for home ovens	Harder to launch pizza

Best for home ovens: Baking steel + broiler method.

3. Pizza Ovens (For Authentic Char)

• Ooni Koda 12″ – Gas-powered, hits 900°F in 15 min ($299).
• Roccbox – Portable, wood/gas options ($499).
• Gozney Dome – Pro-grade, retains heat ($999).

Budget hack? Grill + pizza stone works too!

4. Peels & Accessories

• Wooden Peel – Best for launching (less sticky).
• Metal Peel – Better for turning/retrieving.
• Turning Peel – Essential for pizza ovens.

Key Takeaway: Start with 00 flour + scale + stone, then upgrade to an Ooni if hooked!

FAQs About Neapolitan Pizza Dough

1. Can I use all-purpose flour instead of 00?

Yes, but the texture will be denser. For best results, use Caputo 00 flour (affiliate link).

2. How do I know if my dough is overproofed?

If it smells sour, collapses when touched, or won’t hold shape, it’s overproofed. Stick to the 12-hour room temp + 2-hour cold-proof schedule.

3. Can I freeze Neapolitan pizza dough?

Yes! Freeze after shaping into balls (thaw overnight in fridge before use).

4. Why is my dough tearing when stretching?

It’s too cold or under-fermented. Let it rest longer at room temp before shaping.

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Final Tips for Perfect Neapolitan Pizza

🔥 Preheat your oven/stone for at least 30 min (longer = better).
🍅 Use minimal sauce & fresh mozzarella (avoid excess moisture).
🌀 Rotate pizza while cooking for even charring.