Neapolitan Pizza Dough

Neapolitan pizza dough is a classic Italian dough made with Tipo 00 flour, water, yeast, and salt, known for its soft, airy texture and crisp, lightly charred crust. This homemade pizza dough recipe uses cold fermentation to develop flavor and elasticity, making it ideal for high heat baking in a home oven or pizza oven. Popular for authentic Italian pizza, this dough works perfectly for Margherita pizza and other traditional toppings.

Ingredients

• 590 g Italian Tipo 00 flour or bread flour (about 5 scant cups)
• 1¾ g active dry yeast (about ½ rounded teaspoon)
• 380 g room-temperature water (about 1½ cups)
• 12 g kosher salt (about 2¼ teaspoons)

Instructions

Dough Preparation

1. In a medium bowl, combine the flour, yeast, and water. Mix just until no dry flour remains. Cover and let rest for 30 minutes to hydrate the flour.
2. Turn the dough out onto a lightly floured work surface. Sprinkle the salt over the dough and knead until fully incorporated.
3. Continue kneading by stretching and folding the dough for 15–20 minutes, until smooth, elastic, and springy to the touch. The dough should bounce back when gently pressed. A stand mixer fitted with a dough hook may also be used.

Cold Fermentation

4. Transfer the dough to a lightly oiled bowl. Cover tightly and refrigerate for at least 24 hours and up to 3 days.
5. Remove the dough from the refrigerator at least 3 hours before baking to allow it to come to room temperature.

Shaping the Dough Balls

6. Lightly flour a work surface and turn out the dough. Divide into 4 equal portions (about 250 g / 9 oz each).
7. Working with one piece at a time, fold the four corners toward the center and gently press to seal.
8. Place seam-side down and form a smooth ball by cupping your hand around the dough and rotating it gently against the surface.
9. Transfer the dough balls to a lightly floured sheet pan, dust with flour, cover, and let rise in a warm place until doubled in size, about 2 hours.

Shaping the Pizza

10. Place one dough ball on a well-floured surface and dust the top lightly with flour.
11. Press your fingertips into the center of the dough and gently stretch outward, rotating as you go.
12. Flip the dough and repeat until it reaches about 8 inches (20 cm) in diameter.
13. Lift the dough and stretch it over the backs of your hands, using your knuckles to gently widen it to about 12 inches (30 cm), taking care not to tear it.

Baking in a Home Oven

14. Place a pizza stone on the center rack of the oven and preheat to 550°F (or the highest setting available) for at least 45 minutes. Turn on the broiler once fully heated.
15. Transfer the dough to a floured pizza peel. Add toppings sparingly.
16. Slide the pizza onto the hot stone using a quick motion. Close the oven door immediately to retain heat.
17. Bake for 4–8 minutes, rotating if needed, until the crust is lightly charred, the cheese is melted, and the toppings are cooked.
18. Remove from the oven, slice, and serve immediately. Repeat with remaining dough balls.

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Tips

• Use a kitchen scale for accurate measurements and consistent results.
• Keep toppings minimal to prevent a soggy center.
• If the dough resists stretching, let it rest for a few minutes before continuing.

Variations and Substitutions

• Bread flour can replace Tipo 00 flour with excellent results.
• Instant yeast may be used; reduce the amount slightly.
• For a shorter fermentation, let the dough rise at room temperature for 8–10 hours instead of refrigerating.

FAQs

Can I freeze the dough?
Yes, freeze dough balls after the first rise. Thaw overnight in the refrigerator and bring to room temperature before using.

Why is my dough tearing?
Over-kneading or insufficient resting can make dough less extensible.

Do I need a pizza stone?
A stone gives the best results, but a preheated steel or heavy baking sheet can also work.

Serving Suggestions

• Top with San Marzano tomatoes, fresh mozzarella, basil, and olive oil.
• Serve with a simple green salad or antipasti on the side.
• Finish with a drizzle of extra virgin olive oil after baking.

Why You’ll Love This Recipe

• Traditional Neapolitan-style texture and flavor
• Long fermentation for better taste and digestibility
• Works well in a home oven with simple tools