Unlock the Secrets to Perfect Neapolitan Pizza Dough Recipe

Introduction

Dreaming of authentic Italian pizza with a crispy yet chewy crust? This Neapolitan pizza dough recipe will guide you through creating the perfect dough, just like in Naples. With a little patience and the right technique, you’ll impress your friends with pizza night like never before.

Ingredients

• 500g (4 cups) Caputo 00 Flour (or other high-quality 00 flour), plus extra for dusting
• 325g (1 1/3 cups) lukewarm water (about 80-85°F / 27-29°C)
• 10g (2 teaspoons) fine sea salt
• 1g (approx. 1/4 teaspoon) active dry yeast
• 5g (1 teaspoon) honey

Instructions

1. Step 1: In a large mixing bowl, combine the lukewarm water and honey. Stir until the honey is completely dissolved. Sprinkle the active dry yeast over the surface and let it sit for 5-10 minutes, or until the yeast becomes foamy.
2. Step 2: Gradually add about half of the flour to the yeast mixture. Mix with your hand or a dough whisk until a shaggy dough begins to form.
3. Step 3: Mix the salt with the remaining flour. Slowly add this mixture to the dough a little at a time, continuing to mix until all the flour is incorporated and a rough dough forms.
4. Step 4: Knead the dough. If using a stand mixer, attach the dough hook and knead on low speed for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 15-20 minutes until it becomes smooth, elastic, and slightly tacky.
5. Step 5: Lightly oil a mixing bowl and place the dough inside, turning to coat it with oil. Cover tightly with plastic wrap and let it rise at room temperature (70-75°F / 21-24°C) for 2 hours, or until doubled in size. For enhanced flavor, cold ferment in the refrigerator for 24-48 hours instead.
6. Step 6: Gently turn the dough onto a floured surface and divide it into 4 equal pieces (about 250-280g each). Shape each piece into a smooth ball by stretching the top of the dough and tucking it underneath.
7. Step 7: Place the dough balls on a floured surface or in individual airtight containers, leaving space between them. Cover loosely with plastic wrap or a damp towel and let rise at room temperature for 2-4 hours until puffy and airy.
8. Step 8: Your dough is ready to be shaped, topped, and baked. Preheat your oven with a pizza stone or steel to the highest temperature for at least an hour. Bake pizzas for 5-7 minutes until the crust is charred and bubbly.

Tips & Variations

• Use high-quality 00 flour for the best texture; bread flour is a good substitute if unavailable.
• Maintain lukewarm water temperature to activate yeast properly—around 80-85°F (27-29°C) is ideal.
• Add a teaspoon of honey to feed the yeast during fermentation and aid browning, though it is not traditional.
• Cold fermenting the dough for 24-48 hours enhances flavor and texture significantly.
• Stretch the dough by hand gently to preserve the airy crust; avoid using a rolling pin.
• Preheat your pizza stone or steel for at least 60 minutes to achieve a crisp bottom crust.
• If dough is too sticky, add flour a tablespoon at a time while kneading; if too tough, avoid over-kneading.

Storage

Store dough balls in airtight containers or covered on a floured surface in the refrigerator for up to 48 hours to slow fermentation. For longer storage, freeze dough balls after the first rise, wrapped tightly; thaw overnight in the fridge before use. Leftover cooked pizza is best reheated in a hot skillet or oven to regain crust crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

All-purpose flour can be used if you don’t have 00 flour, but the texture and authenticity won’t be quite the same. 00 flour creates the silky, stretchable dough that defines Neapolitan pizza.

My dough is too sticky to handle. What should I do?

Sprinkle in a little more flour, one tablespoon at a time, and knead it in until the dough is soft but not overly sticky. Avoid adding too much flour, as the dough should remain slightly tacky.

Unlock the Secrets to Perfect Neapolitan Pizza Dough Recipe

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★★★★★

4.8 from 87 reviews

• Author: Lila
• Total Time: 24 hours 30 minutes
• Yield: 2 12-inch pizzas 1x
• Diet: Vegan

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Description

Experience the authentic taste of Naples with this classic Neapolitan pizza dough recipe. Crafted using finely milled 00 flour, lukewarm water, active dry yeast, fine sea salt, and a secret touch of honey, this dough delivers the perfect balance of chewy and crispy with a beautifully puffy, airy crust. Ideal for creating traditional 12-inch pizzas, this dough undergoes slow fermentation for enhanced flavor and texture, yielding a crisp, leopard-spotted crust akin to wood-fired ovens. With detailed steps for mixing, kneading, proofing, and baking on a pizza stone or baking steel, this guide empowers home cooks to impress friends and family with genuine Italian pizza magic.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 500g (4 cups) Caputo 00 Flour (or other high-quality 00 flour), plus extra for dusting
• 10g (2 teaspoons) fine sea salt
• 1g (approx. 1/4 teaspoon) active dry yeast

Wet Ingredients

• 325g (1 1/3 cups) lukewarm water (about 80-85°F / 27-29°C)
• 5g (1 teaspoon) honey

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Instructions

1. Activate the Yeast: In a large mixing bowl, combine lukewarm water and honey. Stir until honey dissolves completely. Sprinkle the active dry yeast evenly over the surface, then let sit for 5-10 minutes until the mixture becomes foamy, signaling active yeast.
2. Add the Flour: Gradually add about half of the 00 flour into the yeast mixture. Use your hand or a dough whisk to mix until a shaggy dough begins forming.
3. Incorporate the Salt: Mix the salt into the remaining flour. Slowly add this salted flour mixture to the dough a little at a time, continuing to mix until all flour is incorporated and a rough dough forms.
4. Knead the Dough: Using a stand mixer with a dough hook, knead on low speed for 8-10 minutes, or knead by hand on a lightly floured surface for 15-20 minutes until the dough is smooth, elastic, and slightly tacky to touch.
5. First Rise (Bulk Fermentation): Lightly oil a large bowl and place the dough ball inside, turning to coat it with oil. Cover the bowl tightly with plastic wrap. Let it rise at room temperature (70-75°F / 21-24°C) for two hours until doubled in size. For deeper flavor, cold ferment in the refrigerator for 24-48 hours.
6. Divide and Shape: Turn the risen dough gently onto a floured surface and divide into four equal pieces (about 250-280g each). Shape each piece into a smooth ball by stretching the top and tucking it underneath gently.
7. Second Rise (Proofing): Place dough balls spaced apart on a floured surface or in individual airtight containers, cover loosely with plastic wrap or damp towels, and let them rise at room temperature for 2-4 hours until puffy.
8. Shape Your Dough: Gently press each dough ball into a flat disc using your fingers, pushing from the center outward while leaving a slightly thicker edge for the cornicione. Stretch dough to about 10-12 inches, being careful to preserve air bubbles and patch any tears.
9. Preheat Oven and Bake: Preheat your oven to the highest temperature possible (usually 500-550°F / 260-290°C). Place a pizza stone or baking steel inside and heat for at least one hour. Slide shaped pizza onto the hot surface and bake for 5-7 minutes until the crust is puffy with leopard spots, and cheese is bubbly.

Notes

• Honey is a secret ingredient that feeds yeast during long fermentation and promotes crust browning but is not part of traditional Neapolitan dough recipes.
• 00 flour is critical for authentic texture; bread flour can be used as a substitute if necessary.
• Water temperature should be lukewarm (80-85°F / 27-29°C) to activate yeast properly.
• Proper kneading is essential for gluten development, providing dough elasticity and chewiness.
• Cold fermentation for 24-48 hours enhances flavor and dough complexity.
• High-heat baking on a preheated stone or steel is key for authentic crust texture and appearance.
• If dough is too sticky, add flour gradually; if too tough, avoid over-kneading next time.
• Dough can be frozen after first rise; thaw overnight in the refrigerator before use.
• Overproofing dough can cause loss of structure; monitor proofing times carefully.

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Neapolitan pizza dough, authentic Italian pizza, 00 flour pizza dough, homemade pizza dough, slow fermented pizza dough, traditional pizza crust, pizza stone baking, easy pizza dough