Name: Neapolitan Pizza Dough
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 153 grams (1 cup + 1 tbsp) double zero (00) flour; 153 grams (1 cup + 1 tbsp) all-purpose flour plus more for dusting; 1 teaspoon fine sea salt; 1 teaspoon instant yeast; 205 g (roughly 6 ¾ fl oz) warm water; 2 tablespoons semolina flour for the pizza peel; 1 cup canned san marzano tomatoes whole or crushed; 1 teaspoon extra virgin olive oil; ½ clove garlic pressed or very finely minced; 1 pinch flaky sea salt or a small pinch fine sea salt; ⅛ teaspoon freshly cracked pepper; 8 oz ball fresh buffalo or cow's milk mozzarella cheese sliced or torn into 10-15 pieces; ¼ cup fresh basil leaves; high-quality extra virgin olive oil to garnish

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When it comes to perfect pizza, the foundation is everything, and that’s where Neapolitan Pizza Dough shines! This dough stands out due to its simplicity—consisting of just four ingredients—yet delivers an incredible flavor and texture that transports your taste buds straight to Naples. With a slightly chewy, crisp crust that bubbles beautifully in the oven, this dough serves as the canvas for your most fantastic pizza creations. Whether you’re topping it with classic Margherita ingredients or going adventurous with seasonal veggies, making this dough is truly an experience that elevates your pizza nights.

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The first time I made Neapolitan Pizza Dough, I was surprised by just how easy it was. I had expected a long, complicated process, but instead, I discovered a straightforward recipe that delivered authentic flavor and beauty. You’ll feel like an Italian pizzaiolo as you stretch the dough and watch it transform into something special in the oven. Plus, this is a wonderfully versatile recipe—whether you’re having a cozy movie night, celebrating a birthday, or hosting a casual get-together, this dough will impress friends and family alike.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Neapolitan Pizza Dough
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Neapolitan Pizza Dough

Why You’ll Love This Recipe

Simple & Quick: With just four ingredients, whip up this dough in under 30 minutes.
Irresistible Flavor: Freshly made, it has a light chewiness and savory aroma that is impossible to resist.
Eye-Catching Appeal: Each pizza emerges from the oven with beautifully charred bubbles and a slightly crispy crust.
Flexible Serving: Perfect for a weeknight dinner, pizza parties, or even weekend brunch.
Diet-Friendly Options: Can easily be adapted for gluten-free needs using a gluten-free flour blend.

Ingredients You’ll Need

153 grams (1 cup + 1 tbsp) double zero (00) flour: This finely milled flour gives excellent elasticity and a soft texture. If you can’t find it, you can use bread flour as a substitute.
153 grams (1 cup + 1 tbsp) all-purpose flour: Utilized along with 00 flour to balance the dough structure. It’s versatile; you can use whole wheat flour for a nutty flavor if desired.
1 teaspoon fine sea salt: Essential for flavoring the dough. Don’t skip this! Sea salt enhances taste without overpowering.
1 teaspoon instant yeast: This helps the dough rise without the long proofing time of fresh yeast. Make sure it’s fresh for the best results.
205 g (roughly 6 ¾ fl oz) warm water: Warm, not hot, water activates the yeast, ensuring a good rise.
2 tablespoons semolina flour for the pizza peel: This helps prevent sticking when transferring your pizza to the oven. You can use cornmeal as an alternative.
1 cup canned San Marzano tomatoes, whole or crushed: The key to a delicious pizza sauce! Their sweet flavor is unmatched, but any good-quality canned tomatoes will work.
1 teaspoon extra virgin olive oil: For richness in the sauce. Avoid using low-quality oils; the flavor is worth it.
½ clove garlic, pressed or very finely minced: Just a touch enhances the sauce’s flavor, but add more if you’re a garlic lover!
1 pinch flaky sea salt or a small pinch fine sea salt: A finishing touch for the sauce—opt for flaky sea salt for added texture.
⅛ teaspoon freshly cracked pepper: Adds a subtle heat to the sauce, balancing the sweetness of the tomatoes.
8 oz ball fresh buffalo or cow’s milk mozzarella cheese, sliced or torn into 10-15 pieces: Fresh mozzarella gives that beloved creamy texture. Feel free to substitute with low-moisture mozzarella for a firmer top.
¼ cup fresh basil leaves: These fragrant leaves add an herbaceous brightness to your pizza.
High-quality extra virgin olive oil to garnish: A final drizzle rounds out the flavors beautifully, offering a lush finish.

How to Make Neapolitan Pizza Dough

Mix the dry ingredients: In a large mixing bowl, whisk together 153 grams of double zero flour, 153 grams of all-purpose flour, 1 teaspoon of fine sea salt, and 1 teaspoon of instant yeast until well combined.
Add water: Gradually incorporate 205 g of warm water. Use a stand mixer fitted with a dough hook, or mix it by hand with a wooden spoon until a shaggy mass forms.
Knead the dough: Knead on medium speed or by hand on a lightly floured surface for 3 minutes until the dough becomes smooth and elastic.
Rest the dough: Cover the dough and let it rest for 15 minutes. This allows the gluten to relax, making it easier to work with later.
Knead again: After the rest period, knead the dough again for another 3 minutes.
Shape and proof: Shape the dough into a round ball and transfer it to a lightly oiled bowl. Cover it with a damp towel or plastic wrap and let it proof at room temperature for 1½–3 hours until doubled in size. For a more complex flavor, refrigerate it for 8–72 hours—time is your friend here! Remember to bring it back to room temperature for 1–2 hours before using.
Divide the dough: Punch down the dough and turn it out onto a lightly floured surface. Divide it into two equal balls, resting them for another 15–30 minutes until slightly puffed.
Prepare the sauce: Crush 1 cup of canned San Marzano tomatoes by hand or with a potato masher. Stir in 1 teaspoon of extra virgin olive oil, ½ clove of pressed garlic, a pinch of sea salt, and ⅛ teaspoon of freshly cracked pepper.
Shape the pizzas: Hand-stretch each dough ball into a 12-inch round, keeping the edges thicker for the crust. Sprinkle semolina on the pizza peel and place the dough semolina-side down.
Add toppings: Spread ½ cup of sauce over the dough and top with torn or sliced fresh mozzarella.
Bake: If using a pizza oven, bake at around 700°F for 3 minutes. If using a standard oven, preheat a pizza stone to 500–550°F and bake for 5–7 minutes until golden and bubbly.
Serve: Finish with fresh basil and a drizzle of high-quality extra virgin olive oil. Slice and serve immediately, enjoying the fruits of your efforts.

Storing & Reheating

If you have leftover dough, store it at room temperature in a covered bowl for a couple of hours. For longer storage, refrigerate it for up to 3 days in an airtight container. You can also freeze the dough; just wrap it tightly and store it for up to 3 months. To reheat, place it on a pizza stone or in an oven set to 475°F for about 5 minutes. Just note that the texture may change slightly, but a quick reheat will revive it!

Chef’s Helpful Tips

Make sure your yeast is active! If it doesn’t bubble in warm water, it’s not fresh.
Don’t rush the resting times; both kneading and proofing help develop that perfect crust.
If you find your dough sticky, add a light dusting of flour while kneading—but avoid over-flouring.
For a more rustic pizza, don’t worry about making perfect circles; an irregular shape can bring character!
When making sauce, always taste and adjust. Each batch of tomatoes can vary in sweetness and acidity.

No matter what toppings you choose or who you share your Neapolitan Pizza Dough with, you’ll savor the satisfaction of creating your own pizza. That thin, chewy crust, bursting with flavor and freshness, is not only easy to make but can transform a regular dinner into an occasion. It’s always a joy to see friends and family come together over a good slice—pizza truly has a way of bringing people closer. Enjoy, and don’t hesitate to get creative with your toppings!

Recipe FAQs

Can I make Neapolitan pizza dough ahead of time?

Absolutely! This dough benefits from a longer fermentation time in the fridge, enhancing its flavor. You can prepare it 1–3 days ahead of your pizza night.

What type of flour is best for Neapolitan pizza?

Double zero (00) flour is traditional for its fine grind and high protein, yielding great texture. If unavailable, a mix of bread flour and all-purpose flour works nicely.

How long should I let the dough rest before using?

A minimum of 1.5 hours at room temperature is ideal, but allowing it to proof longer (up to 3 hours) or refrigerating it for at least 8 hours leads to better flavor and texture.

Can I freeze the dough?

Yes! After kneading, wrap the dough tightly in plastic wrap and store it in the freezer. Defrost it in the fridge overnight before using, but you’ll need to let it come back to room temperature before rolling out.

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