Neapolitan Pizza Dough Recipe

Why You’ll Love This Recipe

If you’ve ever enjoyed a slice of authentic Neapolitan pizza, you know how special the dough can be. This recipe offers a soft, airy, and slightly chewy base, which, when baked at high temperatures, develops a crispy crust with delicious charred spots. It's simple, traditional, and yields perfect pizza dough every time. Whether you are a pizza enthusiast or someone new to homemade pizza making, this dough recipe will become a staple in your kitchen.

Ingredients

• 500g all-purpose flour (preferably "00" flour for a more authentic texture)

• 325ml lukewarm water

• 1 teaspoon salt

• ½ teaspoon active dry yeast

• 1 teaspoon sugar

• 2 tablespoons olive oil

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Activate the yeast: In a small bowl, mix the lukewarm water with the yeast and sugar. Let it sit for about 5-10 minutes until it becomes frothy.

2. Combine the dry ingredients: In a large mixing bowl, combine the flour and salt.

3. Mix the dough: Slowly add the yeast mixture into the dry ingredients, stirring continuously to combine. Add olive oil and continue mixing until the dough begins to come together.

4. Knead the dough: Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.

5. Let the dough rise: Place the dough in a lightly oiled bowl and cover it with a damp towel. Allow it to rise for about 1.5-2 hours, or until it has doubled in size.

6. Shape the dough: Once the dough has risen, punch it down and divide it into two equal portions. Roll each portion into a ball and let them rest for another 10 minutes.

7. Prepare for baking: Preheat your oven to its highest setting (around 250°C/500°F). If you have a pizza stone, place it in the oven as it heats.

8. Stretch the dough: On a floured surface, gently stretch each dough ball into a circle, about 12 inches in diameter.

9. Top and bake: Add your favorite toppings to the dough and bake for 8-10 minutes, or until the crust is golden and the cheese is bubbling.

Servings and Timing

This recipe makes two 12-inch pizza crusts. The total preparation time is about 2.5-3 hours, including rising time.

Variations

• Whole Wheat Neapolitan Dough: Replace half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and denser texture.

• Garlic-Infused Dough: Add finely minced garlic to the dough for an aromatic boost.

• Herbed Dough: Mix in dried oregano or basil for a burst of Italian flavor.

Storage/Reheating

• Storage: Store leftover dough in an airtight container in the refrigerator for up to 3 days. If storing for longer, freeze it after the first rise for up to 3 months. Thaw overnight in the fridge before using.

• Reheating: If you have leftover baked pizza, place it in a preheated oven at 375°F (190°C) for 5-7 minutes, or until heated through.

FAQs

How can I make Neapolitan pizza dough without yeast?

You can use baking powder as a substitute for yeast, though it will change the texture and flavor slightly. Neapolitan pizza dough traditionally uses yeast for the authentic rise and flavor.

Can I use all-purpose flour instead of "00" flour?

Yes, but "00" flour creates a finer, lighter texture that's more traditional. If you don't have it, all-purpose flour will still work, though the crust may be a bit denser.

Can I let the dough rise overnight?

Yes, you can let the dough rise slowly in the refrigerator for up to 24 hours. This will develop the flavor further, and it may be easier to handle.

How do I stretch the dough without tearing it?

Be gentle when stretching the dough. Let it rest for a few minutes between stretches, and use your fingers to gently work from the center outwards, allowing gravity to help.

What temperature should the oven be for Neapolitan pizza dough?

Neapolitan pizza is best cooked in a very hot oven, ideally around 250°C (500°F), to get that crispy, blistered crust.

Can I freeze the dough?

Yes! After the dough has risen, divide it into portions, wrap each in plastic wrap, and store it in a freezer bag for up to 3 months. Thaw in the fridge overnight before using.

How thin should the pizza dough be?

Neapolitan pizza dough should be stretched thin, around ⅛ inch thick. The center should be thin while maintaining a slightly thicker edge for a nice crust.

Can I use a pizza stone?

Yes, a pizza stone is ideal for Neapolitan pizza as it holds heat well and creates a crisp, evenly cooked crust. Preheat the stone in the oven before placing the dough on it.

How long should I bake the pizza?

Bake your pizza for 8-10 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

What toppings are best for Neapolitan pizza?

Traditional Neapolitan pizza is topped with simple ingredients like fresh mozzarella, tomato sauce, basil, and a drizzle of olive oil. You can add your favorite toppings, but keep them light and simple for the best results.

Conclusion

Making your own Neapolitan pizza dough is a rewarding experience that brings the taste of Italy straight to your kitchen. The combination of simple ingredients and a high-temperature bake creates an authentic pizza crust that is crispy, chewy, and full of flavor. Whether you’re a pizza lover or a beginner, this recipe is a must-try for your next homemade pizza night.