Neapolitan pizza dough is one of the simplest recipes in all of cooking — just four ingredients. But the technique, the timing, and the fermentation are everything. Get them right and you'll produce a light, airy, blistered crust with that unmistakable chew. This is the only recipe you'll need.
The Ingredients
Authentic Neapolitan dough uses just four ingredients. No oil. No sugar. No shortcuts.
| Ingredient | Amount (makes 4 x 280g dough balls) |
|---|---|
| 00 flour (or bread flour) | 1000g |
| Water (room temperature) | 650ml (65% hydration) |
| Fine sea salt | 28g |
| Instant dry yeast | 0.5g (or 1g fresh yeast) |
Use 00 flour if you can find it. Its fine grind and lower gluten content produces a silkier, more extensible dough. Bread flour works well as a substitute.
The Method
Step 1 — Mix the Dough
Dissolve the yeast in the water. In a large bowl, combine the flour and salt, then gradually add the water-yeast mixture while mixing with your hands. Work the dough until all the flour is incorporated and a rough dough forms. This takes about 5 minutes.
Step 2 — Knead
Turn the dough out onto a clean surface and knead for 10–15 minutes until smooth, elastic, and slightly tacky — not sticky. The dough is ready when it passes the windowpane test: stretch a small piece thin enough to see light through without it tearing.
Step 3 — Bulk Fermentation
Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and leave to ferment at room temperature for 2 hours. This is the bulk rise.
Step 4 — Divide and Ball
After bulk fermentation, divide the dough into 4 equal portions (approximately 280g each). Shape each into a tight, smooth ball using the cupping technique — drag the ball toward you on the surface to build surface tension. Place each ball in a lightly oiled container or on a floured tray, spaced apart.
Step 5 — Cold Fermentation (The Secret)
Cover and refrigerate for 24–72 hours. This cold, slow fermentation is what develops complex flavor, improves digestibility, and creates that characteristic open, airy crumb. 48 hours is the sweet spot for most home bakers.
Step 6 — Warm Up Before Stretching
Remove the dough balls from the fridge 2–3 hours before cooking and let them come to room temperature. Cold dough tears easily and won't stretch properly. Warm dough is extensible, cooperative, and a joy to work with.
Stretching the Dough
Never use a rolling pin — it deflates the air bubbles you've spent 48 hours building. Instead:
- Flour your surface generously with semolina or 00 flour
- Flatten the dough ball gently with your fingertips, working from the center outward, leaving a 1-inch rim for the crust
- Drape the dough over your knuckles and gently stretch, rotating as you go
- Aim for a 10–12 inch round, about 3–4mm thick in the center
Topping and Cooking
Keep toppings minimal — Neapolitan style is about restraint. A thin layer of San Marzano tomato sauce, fresh mozzarella, a drizzle of olive oil, and a few basil leaves is all you need. Cook at 850–950°F for 60–90 seconds, rotating every 20–30 seconds. See our pizza oven temperature guide for full heat management tips.
Troubleshooting
- Dough tears when stretching: It's too cold or under-fermented. Rest longer at room temperature.
- Dough springs back: Gluten is too tight. Rest for 15 more minutes and try again.
- Pale, undercooked crust: Oven isn't hot enough. Check your stone temperature with an infrared thermometer.
- Burnt bottom, raw top: Stone is too hot relative to dome temperature. Rotate more frequently.
The Right Oven Makes All the Difference
This dough deserves to be cooked in a proper high-heat pizza oven. Browse our full range of outdoor pizza ovens at Pizza Oven Paradise — built to reach the temperatures authentic Neapolitan pizza demands.
