Neapolitan and Roman pizza may start with the same ingredients, but they are two completely different worlds. One is round, soft, and blistered with leopard spots. The other is rectangular, airy inside, and crispy underneath.
Neapolitan pizza is all about extreme heat and speed, with a soft, airy centre and a beautiful, puffy cornicione around the edge. It cooks in seconds, creating those classic leopard spots underneath and a delicate base you can almost fold with one hand.
Roman pizza, on the other hand, is stretched thinner and cooked a little longer. The result is more structured, with a crisp bite from base to edge and that gentle crackle underneath that reminds you of grabbing a slice in Rome and eating it while walking through the city.
Now here’s the real question. What if you could make both… using the same dough?
If you are like me and you have friends who argue about which pizza style is better, this recipe solves everything. One dough. Two techniques. No need to prepare separate batches. The difference comes down to one simple step. Let me show you.
Watch How to Make Neapolitan Pizza and Roman Pizza at Home Using the Same Dough
This Dough Recipe Creates Perfect Neapolitan and Roman Pizza Every Time
Vincenzo’s Plate Tips to Make Neapolitan and Roman Pizza Using the Same Dough
Dough It Your Way
This recipe makes 8–9 dough balls. That’s a lot of pizza! If you don’t need that many, simply divide everything in half and you’ll get 4–5 perfect dough balls instead.
Weak flour = weak pizza
Use 00 flour with at least 11 g of protein for the best texture and elasticity. Can’t find it? All-purpose flour will still work. Just make sure it has enough protein to give your dough strength.
Respect the 60% Rule
Traditional Neapolitan pizza is made with about 60% hydration. Some recipes go to 70% or even 80%, but the classic version sits around 60%. Roman thin crust usually ranges between 55–65%. That’s why this 60% dough works beautifully for both styles. It’s the sweet spot.
It’s Not About the Mixer
Expensive mixer? Cheap mixer? It doesn’t matter. The brand won’t change your pizza.
Don’t Skip the EVOO
Neapolitan pizza traditionally does not include olive oil in the dough. Roman pizza does. Since this dough also works beautifully for Roman style, don’t skip the EVOO. It improves elasticity and gives the crust that slight crisp structure.
Give It Room to Grow
Make sure your airtight container is large enough. The dough will double in size while resting. If it’s cramped, it won’t rise properly and you’ll lose structure.
Dry cheese. Happy pizza.
If you don’t drain fresh mozzarella properly, your pizza will turn soggy. Slice it and let it sit in a sieve for a few hours before cooking. The less water, the better the melt.
No Pizza Oven? No Problem.
If you don’t have a professional pizza oven, you can still make incredible pizza at home. Use your regular oven at maximum temperature and let it fully preheat. For this reason, high heat is essential for the best results.
How to Serve Neapolitan and Roman Pizza
For Neapolitan Pizza, as soon as the pizza comes out of the oven, tear fresh basil leaves with your hands and scatter them over the top. Finish with a light drizzle of extra virgin olive oil. Instead of using a pizza cutter, grab a pair of kitchen scissors and cut it into slices. This keeps the crust light and airy without crushing the cornicione. Then… don’t wait. Devour it immediately while the centre is soft and the rim is still puffed and warm.
For Roman pizza, this type of pizza is made for slicing so cut it into generous slices and serve straight away. It’s perfect for placing in the centre of the table to share or grabbing a slice with your hands and enjoying it casually.
Neapolitan and Roman Pizza Using the Same Dough
Print Recipe
Equipment
- Stand mixer with mixing bowl
- Airtight container
- Cling wrap
- Dough scraper
- Digital kitchen scale
- Mixing bowl
- Spoon
- Strainer and bowl
- Rolling pin
- Pizza peel
Ingredients
Dough
- 1 kg / 8 cups 00 flour
- 1 Tsp / 0.16oz dry yeast
- 20 g / 0.70oz salt
- 600 ml / 20.28 fl oz cold tap water
- Extra Virgin Olive Oil, EVOO
- Bowl of fine semolina, for stretching
Toppings
- 1 bowl of passata or peeled tomatoes
- Fresh mozzarella, drained well
- Grated Pecorino Romano
- A fresh bunch of basil
Instructions
- Add the flour to the stand mixer bowl, then add the salt and dry yeast. Mix briefly to combine the dry ingredients.
- With the mixer on high speed, slowly pour in the water while mixing. Add it gradually so the flour absorbs properly.
- Add the EVOO, reduce to medium speed, and continue mixing. Pour in the remaining water a little at a time.
- Increase to high speed again and mix until the dough is fully combined and the bowl looks clean.
- Transfer the dough onto a clean work surface. Slap it down, then knead back and forth using the palm of your hand until smooth and elastic.
- Shape the dough into a round ball and cover it with the upside-down mixing bowl. Rest at room temperature for 20–30 minutes.
You have two options here:
Option 1: Make dough balls now
- After the 20–30 minute bench rest, divide the dough into balls, place them in lightly oiled airtight containers, and refrigerate for 16–24 hours.
Option 2: Refrigerate the whole dough first
- After the 20–30 minute bench rest, place the dough into a bowl and cover tightly with cling wrap. Refrigerate for 16–24 hours, then divide into balls the next day.
Shaping Dough Balls
- Lightly grease your airtight containers with EVOO. Use just a thin coating so the dough does not stick. Spread the oil using your hands.
- Divide and shape the pizza dough ball according to the type of pizza you are going to prepare
- Neapolitan dough balls: weigh 250–260 g (8.81 – 9.52 oz) each.
- Roman thin crust dough balls: weigh 180 g (6.34 oz) each.
- To shape the dough ball, start by holding a cut portion in one hand with three fingers curled under the bottom, keeping your thumb and index finger free. Use this hand to guide while the other hand folds the dough in, turning it until it forms a ball. Rub your hands gently along the sides to close the bottom, then tuck it in at the end.
- Place the dough balls into the oiled containers and refrigerate for 16–24 hours.
Preparing the Dough for Stretching
- Neapolitan Style: remove the dough balls from the fridge 4 hours before stretching, to come back to room temperature.
- Roman Style: remove the dough balls from the fridge 1 hour before stretching.
Preparing the Toppings
- Season the bowl of passata with about 1 tablespoon salt, then mix well.
- Cut the mozzarella into small cubes and place it in a strainer to drain excess liquid while you prepare the dough.
Stretching the Roman Pizza Dough
- Press the dough gently using your fingertips, working in a circular motion. Start near the outside, then press from the centre going outward.
- Stretch the dough until thin. You can use a rolling pin to help flatten it, or flip the dough quickly between your hands and let gravity stretch it.
- Place the stretched dough onto a pizza peel.
- Spread a thin layer of tomato sauce over the base, covering close to the edges. Do not overload it.
- Optional: drizzle a little EVOO around the edges. Shake the peel to make sure the dough is not sticking.
Cooking the Roman Pizza
- Preheat your oven.
- Par-bake the base at 300–320°C (572–608°F) for 3 minutes.
- Remove from the oven and add mozzarella, grated Pecorino, and a drizzle of EVOO.
- Return to the oven and bake for a few more minutes, or until the cheese has melted and the base is crisp.
Stretching the Neapolitan Pizza Dough
- Place the dough ball into a bowl of fine semolina.
- Press from the centre outward using your fingertips, pushing the gas toward the edges. Do not press the rim.
- Flip the dough and repeat on the other side.
- Transfer the dough onto a pizza peel. Stretch it by gently slapping the dough on the peel, or lift it onto your knuckles and rotate it, letting gravity gently stretch it into shape.
- Place the dough on the peel with the smooth side facing up and the rough side facing down.
- Spread the tomato sauce from the centre outward, leaving the rim clear.
- Tear basil leaves by hand and scatter over the sauce. Add grated Pecorino, then place the mozzarella to cover the leaves. Finish with a generous drizzle of EVOO.
Cooking the Neapolitan Pizza
- Preheat your pizza oven to 400°C (750°F).
- Bake for about 90 seconds, turning as needed until the crust is puffed and lightly charred underneath.
- Remove from the oven.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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Now that you’ve seen how one dough makes both Neapolitan and Roman pizza, here are more recipes to explore each style.
- QUICK PIZZA DOUGH FOR AUTHENTIC NEAPOLITAN PIZZA– In just three hours, this quick Neapolitan dough creates a light, airy crust with those classic leopard spots underneath. Because of this recipe, you can enjoy true pizzeria-style pizza at home without the long wait.
- ROMAN STYLE, PIZZA DOUGH RECIPE – This easy Roman-style pizza dough creates a thick, airy base with a crisp golden bottom, baked perfectly in a tray. As a result, it’s simple, reliable, and ideal for sharing.
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