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

Neapolitan Pizza Dough
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This Neapolitan-style pizza dough yields a light, airy crust with the perfect charred bubbles. Made with just four ingredients—Type 00 flour, water, salt, and yeast—it requires an overnight fermentation for maximum flavor and elasticity. The dough can be refrigerated for up to 5 days, making it perfect for meal prep.

Ingredients

Scale
  • (Makes 4 x 275g dough balls)
    • 665g (4½ cups) Type 00 flour (King Arthur recommended)
    • 450g (1¾ cups + 2 tbsp) cool water (73°F)
    • 1 tbsp kosher salt
    • ⅛ tsp instant yeast

Instructions

  • 1. Mix the Dough (Night Before)

    1. In a large bowl, combine flour, water, yeast, and salt. Stir with a spoon, then mix with a wet hand until fully combined (dough will be shaggy).
    2. Rest 30 mins covered.

    2. Strength-Building Folds

    1. First fold: Wet hands, lift and stretch one side of dough, fold over itself. Repeat around edges (4–6 folds). Cover, rest 30 mins.
    2. Second fold: Repeat folding, then flip dough seam-side down. Cover, rest 12 hours at room temp (overnight).

    3. Divide & Shape (Next Morning)

    1. Flour a surface, dump dough out, and cut into 4 equal pieces (~275g each).
    2. Shape into balls: Stretch edges up, pinch seams, then roll smooth. Place in oiled containers, cover, and refrigerate (2 hrs–5 days).

    4. Bake the Pizza

    1. 2 hrs before baking, remove dough to warm up.
    2. Stretch dough:
      • Flour surface, gently place dough on top.
      • Press center, stretch outward, leaving a puffy rim.
      • Lift and stretch by hand until ~12″ wide.
    3. Top & Cook:
      • Pizza oven: Cook at 800°F+ for 60–90 secs, rotating every 20 secs.
      • Conventional oven: Bake at 500°F+ on a preheated stone for 6–8 mins, broiling briefly for char.

Notes

  • ✔ Use a kitchen scale – Measuring by weight ensures accuracy.
    ✔ Don’t skip the folds – They develop gluten for a chewy, elastic crust.
    ✔ High heat is key – A pizza oven (800°F+) is ideal, but a conventional oven at max heat with a pizza stone works too.
    ✔ Handle gently – Preserve air bubbles for the signature light texture.

Nutrition

Find it online: https://recipes.gernarb.com/the-ultimate-guide-to-authentic-neapolitan-pizza-dough-a-step-by-step-recipe-for-perfect-pizza/