Delicious Neapolitan Pizza Dough Recipe

Why You’ll Love This Recipe

This Neapolitan pizza dough recipe is perfect for those who enjoy a traditional, crisp, and chewy crust. It's made with a few basic ingredients that come together beautifully to create a dough that’s airy on the inside with a light, slightly charred outside once baked in a hot oven. Whether you're topping it with fresh mozzarella, basil, or your favorite ingredients, the base of this pizza will provide an authentic Italian flavor you’ll love. Plus, it’s simple enough for beginners but gives you the satisfying result of a pro.

Ingredients

• 500g (4 cups) all-purpose flour

• 325ml (1 ⅓ cups) water, lukewarm

• 2 teaspoons salt

• ½ teaspoon sugar

• 7g (1 packet) active dry yeast

• 1 tablespoon olive oil (optional)

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

Directions

1. In a small bowl, dissolve the yeast and sugar in the lukewarm water. Let it sit for about 5 minutes, or until it becomes foamy.

2. In a large mixing bowl, combine the flour and salt.

3. Make a well in the center of the flour mixture and pour in the yeast mixture (and olive oil, if using). Stir with a wooden spoon until a dough forms.

4. Transfer the dough to a clean surface and knead for about 10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, sprinkle with a little more flour.

5. Once kneaded, place the dough in a lightly oiled bowl, cover with a damp cloth, and allow it to rise for 1 to 1.5 hours, or until it has doubled in size.

6. Once the dough has risen, punch it down to release the air, and divide it into 2 equal portions.

7. Roll each portion into a ball, and let them rest for 10 minutes before shaping them into pizza rounds.

8. Preheat your oven to its highest setting (typically 500°F/260°C) and place a pizza stone or baking sheet inside to heat up.

9. Shape the dough into circles by gently pressing and stretching with your hands, then place it on a piece of parchment paper.

10. Top with your favorite pizza ingredients and bake for 7-10 minutes, or until the crust is golden brown and the cheese is bubbly and melted.

Servings and Timing

• Servings: 2 large pizzas

• Prep time: 15 minutes (not including rise time)

• Rise time: 1 to 1.5 hours

• Bake time: 7-10 minutes at 500°F (260°C)

Variations

• Whole Wheat Neapolitan Pizza Dough: Swap half of the all-purpose flour with whole wheat flour for a slightly healthier, more rustic flavor.

• Garlic Infused Dough: Add 1-2 minced garlic cloves to the dough mixture for a fragrant, savory kick.

• Herb Pizza Dough: Add dried oregano, basil, or thyme to the flour mixture for an herby touch.

Storage/Reheating

• Storing dough: If you don't plan to use the dough immediately, you can refrigerate it for up to 2 days. Place the dough in an oiled bowl, cover it tightly with plastic wrap, and store it in the fridge. Before using, let it come to room temperature.

• Freezing dough: You can freeze the dough for up to 3 months. Once it’s risen and divided into balls, wrap each dough ball in plastic wrap and place it in a freezer bag.

• Reheating: To reheat leftover pizza, place it in a preheated oven at 375°F (190°C) for 5-7 minutes, or until the crust is crispy again.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes, you can. Just sprinkle the instant yeast directly into the flour mixture without needing to dissolve it in water first.

2. Can I use a stand mixer to knead the dough?

Absolutely! You can use a stand mixer with a dough hook to knead the dough for about 6-8 minutes on low speed.

3. What if my dough doesn't rise properly?

If your dough doesn’t rise, make sure the yeast is fresh and that the water temperature isn’t too hot (it should be lukewarm, around 100°F/38°C). If the dough is in a cold environment, place it in a warm area, like an oven with the light on.

4. How long does it take for Neapolitan pizza dough to rise?

Typically, it takes about 1 to 1.5 hours for the dough to double in size during the first rise.

5. Can I use bread flour instead of all-purpose flour?

Yes, bread flour will give your dough a slightly chewier texture, which can be wonderful for pizza, but it’s not necessary for the traditional Neapolitan pizza dough.

6. Can I make this dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 2 days, or freeze it for up to 3 months.

7. Should I use a pizza stone for baking?

A pizza stone is ideal for a crispy, evenly cooked crust, but a baking sheet will work if you don’t have one.

8. Can I add more yeast for a faster rise?

It’s not recommended to add more yeast, as this could affect the texture of the dough. A longer, slower rise is key to developing the best flavor.

9. What if I don’t have a pizza oven?

No worries! You can still make amazing Neapolitan pizza at home using your regular oven with a pizza stone or baking sheet.

10. Can I make gluten-free Neapolitan pizza dough?

While this recipe is not designed for gluten-free dough, you can experiment with gluten-free flour blends to create a gluten-free version, but the texture may differ slightly.

Conclusion

This Neapolitan pizza dough recipe is a fantastic way to create authentic, delicious pizzas right from your home kitchen. With just a few simple ingredients and a bit of patience, you can enjoy a crispy, airy crust that's perfect for any topping. Whether you're making pizza for a family dinner or a casual gathering with friends, this dough will elevate your pizza-making game.