Neapolitan Pizza Dough Recipe

Introduction

Neapolitan pizza dough is the foundation of the iconic, thin-crust pizza that’s crispy on the outside and soft inside. This simple recipe uses classic ingredients and a slow fermentation process to develop amazing flavor and texture.

Ingredients

• 500 grams Tipo 00 Flour (or any other 00 flour)
• 310 ml Room temperature Water
• 1/2 tbsp Instant dry Yeast
• 1 tbsp Salt
• 1 tbsp Olive Oil

Instructions

1. Step 1: In a bowl, mix the water and salt until the salt dissolves completely.
2. Step 2: Add 10% of the flour (about 50 grams) to the salted water and whisk to create a thin, pancake batter-like mixture.
3. Step 3: Stir the instant dry yeast into this batter mixture until fully incorporated.
4. Step 4: Add the remaining flour and olive oil to the bowl, then mix everything together until a homogeneous dough ball forms.
5. Step 5: Let the dough ball rest in the bowl, covered, for 1 hour.
6. Step 6: Transfer the dough to a clean surface and knead for 10 minutes until it becomes smooth and elastic.
7. Step 7: Divide the dough into portions and form individual dough balls. Place them in an airtight container.
8. Step 8: Ferment the dough balls either in the refrigerator for 24–48 hours or at room temperature overnight.
9. Step 9: If refrigerated, bring the dough balls to room temperature for about an hour before shaping and baking.

Tips & Variations

• Using Tipo 00 flour is ideal for an authentic texture, but all-purpose flour can work in a pinch.
• Slow fermentation in the refrigerator enhances flavor and digestibility.
• Use a kitchen scale for accurate flour and water measurements to ensure the best dough consistency.

Storage

Keep dough balls in an airtight container in the refrigerator for up to 48 hours. For longer storage, you can freeze the dough balls for up to 1 month. Thaw in the refrigerator overnight before use. Always let refrigerated dough come to room temperature before shaping to ensure elasticity and ease of stretching.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant dry yeast?

Yes, but you may need to activate regular yeast in warm water before adding it to the dough. Instant dry yeast can be added directly to the flour or liquid without proofing.

How thin should I stretch the dough for Neapolitan pizza?

Stretch the dough until it’s about 10–12 inches in diameter with a slightly thicker edge to create the classic soft, airy crust.

Neapolitan Pizza Dough Recipe

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★★★★★

4.6 from 121 reviews

This classic Neapolitan Pizza Dough recipe yields a soft, elastic dough perfect for making authentic thin-crust pizzas. Using Tipo 00 flour, yeast, salt, olive oil, and water, this dough undergoes a fermentation process that enhances its flavor and texture, resulting in a traditional base that’s crispy yet tender.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes active + 24-48 hours fermentation
• Yield: 4 medium-sized pizza dough balls 1x
• Category: Dough
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 500 grams Tipo 00 Flour (or any other 00 Flour)
• 1/2 tbsp Instant dry Yeast
• 1 tbsp Salt

Wet Ingredients

• 310 ml Room temperature Water
• 1 tbsp Olive Oil

Instructions

1. Mix Water and Salt: In a bowl, combine the 310 ml of room temperature water with 1 tablespoon of salt, stirring until the salt dissolves completely.
2. Create a Starter Batter: Add 10% of the flour (about 50 grams) to the salted water and mix thoroughly until you achieve a thin, pancake batter-like consistency.
3. Add Yeast: Stir in 1/2 tablespoon of instant dry yeast into the starter batter, mixing well to activate the yeast.
4. Add Remaining Flour and Mix Dough: Gradually add the remaining 450 grams of flour and start mixing until everything comes together into a homogeneous dough ball.
5. Rest the Dough: Set the dough ball aside in the bowl for 1 hour to allow initial fermentation and gluten development.
6. Knead the Dough: Transfer the dough ball to a clean surface and knead it vigorously for 10 minutes until it becomes smooth and elastic.
7. Portion and Ferment: Divide the dough into individual dough balls and place them in an airtight container.
8. Fermentation Process: Refrigerate the dough balls for 24 to 48 hours for slow fermentation to develop flavor, or leave them overnight at room temperature for quicker fermentation.
9. Bring to Room Temperature Before Use: If refrigerated, remove the dough balls and bring them to room temperature for about an hour before shaping and baking your pizza.

Notes

• Tipo 00 flour is ideal for Neapolitan pizza dough due to its fine grind and high protein, but other 00 flours can be substituted.
• Long fermentation (24-48 hours) in the refrigerator develops better flavor and dough strength.
• Bringing the dough to room temperature before shaping ensures easier handling and better oven spring.
• Kneading time is important to develop gluten for elasticity, do not skip or shorten.
• Use olive oil to add moisture and improve dough extensibility.

Keywords: Neapolitan pizza dough, Italian pizza dough, pizza dough recipe, homemade pizza dough, Tipo 00 flour pizza dough