When it comes to pizza, everything starts with the dough. A well-fermented, airy crust is what makes Neapolitan pizza so special — pizza dough that is soft on the inside, slightly crisp on the outside, and full of flavor.

While true Neapolitan pizza requires a blazing wood-fired oven, this recipe adapts the traditional dough so you can achieve a similar result at home using your kitchen oven, a pizza stone, or even a preheated baking tray.

In this post, we’ll walk step by step through the process — from kneading to fermentation — along with chef’s tips, substitutions, and troubleshooting advice.

Why This Neapolitan-Style Dough Recipe Works

Minimal ingredients: Just flour, water, yeast, and salt.
Cold fermentation: A 24–48 hour slow rise develops superior flavor and texture.
Perfect hydration: About 62% hydration for elasticity and easy stretching.
Home-oven friendly: Works with a pizza stone or preheated baking sheet.
Versatile: Ideal for Margherita, Marinara, or any toppings you love.

Ingredients (4 pizzas, 28–30 cm each)

600 g tipo 00 pizza flour (or strong bread flour, 12%+ protein)
375 ml lukewarm water
20 g fine salt (about 3.3% of flour weight)
1 g dry yeast (≈¼ tsp) or 2 g fresh yeast
1 tsp olive oil (for coating the bowl)

Note: Tipo 00 flour gives the classic soft yet strong texture. If unavailable, use bread flour or a blend of bread and all-purpose flour.

Step-by-Step Instructions

1. Dissolve salt and add yeast

In a large bowl, dissolve the salt completely in lukewarm water.
Stir in about 60 g of flour to create a buffer.
Add the yeast and mix until fully dissolved.
This method protects yeast from direct salt contact, which can weaken fermentation.

2. Incorporate the flour

Gradually add the remaining flour, mixing with your hand or a sturdy spoon until a shaggy dough forms.

3. Knead the dough

Transfer the dough to a clean surface. Knead for 10–15 minutes.
Use the palm of your hand, pushing forward, folding, and rotating.
The dough should be smooth, elastic, and slightly tacky.
Test: Press a finger into the dough. If it springs back, gluten is ready.

4. First fermentation

Place the dough in a lightly oiled bowl.
Cover with a damp cloth and let rest at room temperature for 1–2 hours.
Look for a 10–20% rise, not a full doubling.

5. Divide and ball

Transfer the dough to a floured surface.
Divide into 4 equal pieces (~225 g each).
Shape each into a tight ball by folding edges underneath.

6. Cold fermentation

Place dough balls in a floured tray or airtight container.
Cover and refrigerate for 20–48 hours.
This long rise develops flavor, aroma, and digestibility.

7. Before baking

Remove dough balls from the fridge 1–2 hours before baking.
Let them reach room temperature before stretching by hand.

Chef’s Tips for Success

Flour matters: Tipo 00 or strong bread flour = best structure.
Don’t rush: Longer fermentation (up to 48 h) = better flavor.
Hydration control: If dough feels too sticky, sprinkle in a little flour. Too dry? Add 1–2 tsp water.
Skip the rolling pin: Stretch gently by hand to keep air bubbles intact.
Warm before shaping: Cold dough tears easily.
Use minimal yeast: Authentic dough relies on time, not yeast quantity.
Oil the container: Prevents sticking when removing dough balls.

Substitutions

Flour: Bread flour or 50/50 bread + all-purpose if tipo 00 is unavailable.
Yeast: Use the same amount of instant yeast, or double if using fresh yeast.
Fermentation: Minimum 8 h cold rise works, but flavor will be milder.
Water: Filtered water can improve dough if tap water is hard.

Frequently Asked Questions

Can I freeze pizza dough?
Yes. After shaping into balls, freeze individually. Thaw overnight in the fridge, then rest 2 h at room temp before use.

Why is my dough sticky?
Likely too much water or not enough kneading. Add small sprinkles of flour while kneading.

Can I use this dough for focaccia or bread?
Absolutely — just adjust baking time.

Why not add sugar or oil?
Traditional Neapolitan dough is pure: flour, water, yeast, salt. Additions change texture and aren’t authentic.

Can I use sourdough starter?
Yes, replace yeast with ~100 g active starter, adjusting flour/water to match hydration.

Serving Ideas

Once your dough is ready, try it with:

Homemade tomato sauce as a base.
Authentic Belgian fries as a side treat.
Homemade Caesar salad for freshness.
Dessert finish: Tiramisu or Rice pudding.