How to Make Neapolitan Pizza Dough for Beginners
Neapolitan Pizza Dough is so light and delicious and when made perfectly it has beautiful golden specs around the edges and just the right amount of crispness! Try this easy recipe at home and create an incredible homemade product that will be so addictive, you’ll never want to go out for pizza again! Impress your loved ones with this easy Neapolitan pizza dough and invest in a small pizza oven to make ALL the difference. Pizza every night anyone? YES PLEASE!
Watch How to Make Neapolitan Pizza Dough video recipe:
How to Make Neapolitan Pizza Dough for Beginners
Vincenzo’s Top Tips To Make Neapolitan Pizza Dough for Beginners
Should be stuck and add drizzle into it
Once there is 2-3 minutes left, the dough should be stuck to the attachment and the rest of the bowl should be clean. As an option, add a drizzle of extra virgin olive oil to the bowl and then knead for the remaining time.
NO to dried out, YES to air tight
Make sure it’s air-tight because you don’t want air getting in and drying out the easy neapolitan pizza dough.
Save some for later!
These easy Neapolitan pizza dough balls will last for up to 1 week. Just put whatever you’re not using in the fridge and make sure it is rested at room temp for at least 4hr before you stretch and cook it.
Neapolitan Pizza Dough for Beginners
Print Recipe
Equipment
- Stand mixer (or, your hands!) using flat beater/dough hook attachment
- Large mixing bowl
- Table space or bench space
- Pizza peel
- Oven that can reach up to 400 °C – 752°F
Ingredients
- 1 kg "00" flour, 35.27oz. + extra for dusting
- 1 tsp Dry yeast
- 600 ml Water, 2.5 cups
- 5 tsp Salt
- Extra virgin olive oil, EVOO. Drizzle
Instructions
- For this easy Neapolitan pizza dough recipe, pour 2.5 cups of water into the bowl from your stand mixer and add 10%/100g flour.
- Mix this well using your stand mixer (or in a bowl with your hands).
- Next add the yeast and mix again for around 2 minutes.
- Then, add 50% of your leftover flour (approx. 450g).
- Mix this at a low speed and allow it to become creamy and smooth. Increase the speed and while this is mixing, add some more flour just a bit at a time until there is none left.
- Once you have added the final amount, increase the speed again and knead this for 5 minutes.
- Switch off the mixer then remove the attachment and touch the dough; it should be nice and sticky but completely combined.
- Sprinkle some flour on your kitchen bench/wooden board then remove the easy neopolitan pizza dough from the bowl and place it on top.
- If there is any excess flour remaining, add it to the top of the dough and mix it in by folding the dough over then add the salt and knead it again.
- Put the dough back into the stand mixer bowl and mix it again using your preferred attachment for 5 minutes.
- After 5 minutes, peel the dough from the hook and place it onto a bench you have already dusted with flour.
- Shape the easy neopolitan pizza dough into a ball and then move it around using the palm of both hands on each side of the ball to finish it off.
- To check if the dough is ready, press down using just one of your fingers. If it quickly bounces back, it’s ready – if not, you might need to knead it a little more.
- Now place it into a large stainless steel bowl and cover it tightly using plastic wrap.
- Leave the dough to rest at approx. 15-16°C/59/60°F for between 16-20hr/overnight. If it is too warm in your house, leave it in a cool place then place it in the fridge before you go to bed and by morning it should be just perfect.
- Once the dough is ready, remove the plastic wrap, dust your hands with flour and slowly pull at each of the edges to remove it from the bowl then place it on a surface dusted with some flour too.
- Get the tray you are using to rest your dough balls and sprinkle some flour on the bottom.
- Cut pieces from your dough (or break them using your hands) and measure them to be 250g/8.8oz.
- Create a ball like shape by folding your fingers into the bottom of the dough and turning it around. Repeat until you’re happy with the shape, then place it on your table/bench and you’re done!
- Repeat steps 18- 19 then place each ball in the container/tray leaving room on either side of them.
- Cover this well then wait at least 4 hour before using the balls.
- Dust flour onto the surface you are using and place a ball on top. Gently press down into the dough using your fingers, turning the dough in a circular motion as you begin to stretch it out – but don’t touch the edges!
- Press down to create a crust all the way around and once it has increased in size, lift the pizza, turn it and slap it down on to the table. This motion needs to be swift and confident. Repeat a few times then finalise the shape – don’t overwork it and don’t worry if it’s not a perfect circle!
- OPTION #2 TO STRETCH THE DOUGH:
- Turn your large mixing bowl upside down and place the dough over the top. Gently stretch it and turn the bowl until it has dropped down and then turn it over and onto your bench – make sure you leave the edges alone so they create a crust once cooked.
- Remove any excess flour from your bench, place the dough (stretched out) on top and add tomato/basil sauce and your favourite ingredients.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to cook and serve Neapolitan Pizza Dough for Beginners
- Preheat your oven to 400°C – 752°F
- Spread (freshly crushed, peeled) san marazano tomato sauce, mixed with fresh basil and a pinch of salt over the top and add a sprinkle of Pecorino romano along with mozzarella and salami (or whatever you choose!)
- Gently transfer your pizza onto a pizza peel and into the oven.
- Cook the first edge for 45 seconds then move the pizza around and cook the next edge for 15 seconds and the following for another 15 seconds too.
- The pizza should have spots of golden brown all over the crust, if it does not; put it back in for just a few more seconds.
- Let it rest for a minute or so – slice and enjoy!!
10 Unbreakable Rules for Making Neapolitan Pizza Dough
Neapolitan pizza dough has a way of making four simple ingredients feel surprisingly complicated. You follow a recipe, leave it to rise and start imagining dinner. Then you try to stretch it, and it keeps shrinking back. By this point, everyone is hungry and you are begging a ball of dough to cooperate.
Over the years, I have learned from pizza makers who pay attention to things that are easy to overlook at home, such as how the dough feels in your hands, whether it has warmed up enough after coming out of the fridge and how much room you leave around the edge when stretching. Those small details can make the difference between a pizza you proudly bring to the table and one you introduce with an apology.
These are my 10 rules for making Neapolitan pizza dough, covering everything from choosing flour and yeast to stretching, topping and baking. I will also explain how to adapt your approach to a home oven, so you can get closer to that soft center and beautifully puffed crust using the kitchen you already have.
Authentic Neapolitan pizza dough uses just four ingredients: 00 flour, water, salt and yeast. The classic ratio is 60% hydration, 600 ml of water to 1 kg of flour, with 30 g of salt and 1 to 2 g of fresh yeast. Knead for 10 to 12 minutes, shape into 250 g balls, then ferment for 8 hours at room temperature, or up to 20 hours for deeper flavor. Always stretch it by hand, never with a rolling pin, and bake it fast in the hottest oven you have, 400 to 450°C in a pizza oven or your home oven’s top setting on a preheated stone, until the rim puffs into an airy, leopard spotted cornicione.
| Flour | 00 pizza flour, around 12% protein |
| Water | 600 ml per 1 kg flour (60% hydration) |
| Salt | 30 g |
| Fresh yeast | 1 to 2 g (or dry yeast per packet) |
| Dough balls | 250 g each |
| Knead | 10 to 12 minutes |
| Ferment | 8 hours at room temp (20 to 23°C), or up to 20 hours for flavor |
| Warm up (if chilled) | 3 to 4 hours before baking |
| Oven | 400 to 450°C pizza oven, or home oven max + preheated stone |
| Bake | about 60 to 90 seconds in a pizza oven |
Watch: 10 Rules for Perfect Neapolitan Pizza Dough at Home
Neapolitan Pizza Dough Rule #1: The Right Flour And Yeast Selection
The best flour for Neapolitan pizza is a 00 flour made for pizza, with around 12% protein. The “00” label describes how refined the flour is, so it does not automatically mean every bag will work equally well for your dough. You want flour that can develop enough strength to stretch without tearing.
If you can get your hands on fresh yeast, it is a lovely traditional choice for Neapolitan pizza dough. Crumble it into water at around 20°C (68°F) and give it a stir until dissolved. There is no need to use hot water.
But do not worry if fresh yeast is difficult to find. I often use dry yeast myself and have been very happy with the results. Before you start mixing, check the packet to see whether it needs dissolving in water first. Some active dry yeasts do, while instant yeast can usually go straight into the flour and becomes activated once you add water. To be on the safe side, pour a little of the water measured out for your recipe into a glass, then add one teaspoon of flour followed by the yeast to help activate it.
Neapolitan Pizza Dough Rule #2: Know When to Add the Salt
You may have heard that salt and yeast should never meet, but adding salt alongside flour and dry yeast does not automatically mean your dough is ruined. If you have mixed them together before, there is no need to throw everything away and cancel pizza night.
My advice is to bring the flour, water and yeast together first, then work in the salt toward the end of mixing, especially when using fresh yeast. Take a little time to incorporate it evenly rather than leaving the salt sitting in one spot.
Neapolitan Pizza Dough Rule #3: Give Your Dough Time.
When you first start mixing, the dough may look rough and feel a little stubborn. Keep working it on a clean counter, giving it around 10–12 minutes of kneading by hand. If you have a stand mixer with a dough hook, you can let it handle the work on low speed while you save your arms for stretching the pizzas later.
What matters most is how the dough feels, so do not stop simply because the timer tells you to. You are looking for a smooth, elastic ball that springs back when gently poked. If it is still rough and uneven, keep kneading and check again. Getting familiar with that change in texture will help you far more than watching the clock.
Neapolitan Pizza Dough Rule #4: Shape Your Panetti
Once your dough is smooth and elastic, shape it into individual pizza dough balls, called panetti in Italian. Aim for a smooth, taut surface by gently drawing the dough underneath and pinching the seam closed. You want enough surface tension to hold a neat shape without pulling so hard that the dough tears. If you would like to see the technique in action, watch Johnny demonstrate how to shape pizza dough balls in this video.
Place the panetti in individual airtight containers or a pizza dough tray with a well-fitting lid. Leaving them uncovered allows the surface to dry out and form a skin, which makes stretching more difficult later. After all that kneading, the last thing you want is dough that refuses to cooperate because you forgot the lid. Keep it covered so it stays soft and pliable while it rests.
Neapolitan Pizza Dough Rule #5: Good Dough Needs Time, So Plan Dinner Accordingly
Ferment your dough balls for about 8 hours at room temperature (20 to 23°C), or 16 to 20 hours in the fridge at 4°C for deeper flavor. That means getting started in the morning if you want pizza for dinner. Making the dough when everyone is already hungry is going to be a difficult situation.
If you can plan further ahead, leave the dough in the fridge at around 4°C (39°F) for 16–20 hours. This slower fermentation gives the flavor more time to develop.
Whichever approach you choose, follow the yeast quantity in the recipe you are using. These timings are a guide, because the amount of yeast and the temperature both affect how quickly the dough rises. Keep the containers covered and give the dough the time it needs.
Neapolitan Pizza Dough Rule #6: Let It Warm Up
If your dough has been in the fridge, take it out 3 to 4 hours before baking so it can relax and stretch without springing back.. Include this time in your pizza plans so you are not switching on the oven while the dough is still cold.
Cold dough can feel stiff and spring back every time you try to stretch it. Pulling harder only increases the chance of tearing it, so give it time to relax instead of turning pizza night into a tug-of-war. The exact warming time depends on your kitchen and the size of the dough balls, so check that they feel soft and easy to stretch before getting started
Neapolitan Pizza Dough Rule #7: Stretch It by Hand
Dust your counter with a little flour or fine semolina, which is what I prefer, and place a dough ball on top. Use your fingertips to gently press from the center outward, leaving the rim untouched. You are moving the gas toward the edges so that the crust can puff up beautifully in the oven.
Once you have opened up the dough, lift it over the backs of your hands and let gravity help you stretch it into a thin round. Work gently around the dough so the center does not become too thin. There is no need to throw it into the air unless you fancy explaining why dinner is on the floor. For a closer look at the hand movements, watch this guide on how to stretch pizza dough.
Do not use a rolling pin when stretching Neapolitan pizza dough. Flattening it with a rolling pin presses out the gas you have spent hours developing, including the bubbles around the rim. Stretching by hand helps preserve that airy edge while giving you a thin, soft center.
Neapolitan Pizza Dough Rule #8: Go Easy on the Toppings
After all that work on your dough, it’s time for the fun part: toppings. Start with lightly salted, crushed San Marzano tomatoes, then add well-drained fresh mozzarella, basil and a drizzle of extra virgin olive oil. I also love a little grated Pecorino for extra flavor because, honestly, who can say no to cheese?
Pay particular attention to the mozzarella. Let it drain before adding it, because excess liquid can leave a puddle in the middle of your pizza. Spread your toppings evenly and resist piling everything into the center. One more handful of cheese might seem like a good idea, but mamma mia, your pizza dough should not have to carry the entire contents of the fridge.
Use just enough topping to get a balance of tomato, cheese and basil in each bite while allowing the thin base to cook properly. A soft center is part of Neapolitan pizza; a wet, overloaded one is not the goal.
Neapolitan Pizza Dough Rule #9: Get the Oven Properly Hot
Bake Neapolitan pizza as hot as you can: 400 to 450°C in a pizza oven, or your home oven’s highest setting of around 250 to 300°C on a stone or steel preheated for 45 to 60 minutes.
For my home oven approach, I use a hot stone or steel near the top of the oven to cook the base, then finish the top under the broiler. Keep a close eye on it during that final stage, because a beautifully browned crust can become a burnt one while you are looking for your plate. You can follow Lucio’s guide to making Neapolitan-style pizza in a home oven to see the technique in action.
If you have a professional pizza oven that reaches 400–450°C (752–842°F), then bravo! The cooking happens much faster. As a guide, let the pizza cook for around 30–40 seconds before the first turn, then rotate it in short intervals of about 15 seconds so each side cooks evenly. The exact timing depends on your oven, so watch the crust and check underneath rather than relying only on a stopwatch. You want a properly cooked base and a puffed crust with beautiful leopard spots, with no raw dough hiding underneath.
Neapolitan Pizza Dough Rule #10: Finish and Serve Hot
Once the crust is puffed and golden with little charred spots, and the base is cooked, take your pizza out of the oven. Add a few fresh basil leaves and a small drizzle of extra virgin olive oil before bringing it to the table. After all those hours of waiting, this is the part where everyone suddenly becomes very helpful.
You may notice that pizzerias in Italy often serve the pizza whole, leaving you to cut it with a knife and fork. Those few moments between the oven and your first cut is so crucial because it gives the melted cheese and tomato sauce a chance to settle, so the toppings are less likely to slide off as you slice.
Serve it while it is still hot, with a soft, foldable center and an airy, puffed edge. Give the toppings a moment to settle, but do not leave your pizza sitting around while you organize a photo shoot. You have worked too hard on that dough to eat it cold.
Final Thoughts: Your Next Neapolitan Pizza Starts Here
Making Neapolitan pizza dough gets easier when you know what to look for at each stage. As you practice, you will recognize when the dough needs more kneading, more time to rise or simply a little patience before stretching. Your first pizza might not be perfectly round, but nobody at my table has ever refused a slice because of its shape.
Choose a recipe that suits your oven and schedule, then use these rules to guide you through it. For measurements and step-by-step instructions, try this pizza dough recipe with dry yeast. Once you find one that works for your kitchen, make it again. You will learn something every time you get your hands into the dough.
Now tell me, are you using fresh yeast or dry yeast? I have become very comfortable with dry yeast because it is easy to find and gives me results I am happy with, but I know some of you would never give up fresh. Let me know in the comments, and tell me how your pizza turned out.
Frequently Asked Questions
What makes Neapolitan pizza dough different?
Neapolitan pizza dough is made from only four ingredients: 00 flour, water, salt and yeast, at about 60% hydration. It is stretched by hand into a thin center with a raised rim called the cornicione, then baked fast at very high heat. The result is soft and foldable with an airy, charred edge, not a uniformly crunchy base.
What is the best flour for Neapolitan pizza dough?
Use a 00 flour made for pizza with around 12% protein, such as a Tipo 00 Napoletana flour. The 00 label only describes how finely the flour is milled, not its strength, so check the protein on the package. Higher protein helps the dough stretch thin without tearing.
What is 00 flour?
00 flour is finely milled Italian flour. The 00 refers to the grind, not the strength, so for pizza choose a 00 flour with around 12% protein that is made for pizza making.
Can I make Neapolitan pizza dough with dry yeast?
Yes. This recipe uses 1 to 2 g of fresh yeast, but active dry or instant yeast work too. Use the amount specified for your yeast type, as fresh and dry are not interchangeable in equal weights, and check the packet to see if it needs dissolving first.
How long should Neapolitan pizza dough rise?
For this recipe, ferment the dough balls for about 8 hours at room temperature (20 to 23°C), or 16 to 20 hours in the fridge at 4°C for deeper flavor. Yeast amount, temperature and flour all affect the pace, so check that the dough has visibly risen and springs back slowly before stretching.
How hot should the oven be for Neapolitan pizza?
A traditional Neapolitan pizza bakes at around 400 to 450°C for 60 to 90 seconds. At home, use your oven’s maximum of about 250 to 300°C with a stone or steel preheated for 45 to 60 minutes, and finish under the broiler.
Why does my pizza dough shrink back when I stretch it?
Your dough shrinks back when it is too cold or the gluten is still tight. Let it warm for 3 to 4 hours if it came from the fridge, keep it covered, and give it a short rest before trying again. Pulling harder only tears it, while a relaxed, room temperature dough stretches easily.
Can I make Neapolitan pizza in a regular home oven?
Yes. Set your home oven to its highest setting of around 250 to 300°C, preheat a pizza stone or steel for 45 to 60 minutes, and cook near the top, finishing under the broiler. The bake takes longer than a 400°C pizza oven, so the crust is a little different, but you can still get a puffed, charred rim.
Do I need a pizza stone or steel?
You do not strictly need one, but a stone or steel makes a real difference by storing intense heat and transferring it to the base. Preheat it for 45 to 60 minutes and follow the maker’s placement guidance.
Can I freeze pizza dough?
Yes. Freeze the dough balls after shaping, well wrapped so they do not dry out. Thaw them in the fridge, then let them come to room temperature and finish proofing before stretching. Freezing can slightly weaken the rise, so results are best with dough made for freezing.
E ora si mangia, Vincenzo’s Plate… Enjoy!
Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate
If You Enjoyed This Neapolitan Pizza Dough Recipe, You’ll Enjoy These Too
- PIZZA TOPPINGS RANKED – Now that you have worked on the dough, let’s decide what goes on top. From spicy ’nduja to potato and rosemary, I rank popular pizza toppings and explain my choices, although I cannot promise we will still agree when we reach pineapple.
- THE PROVEN WAY TO GET THAT PERFECT CRUNCH – Fancy a little more crunch on your next pizza night? I explain how to use a pizza stone and bake your base before adding the cheese, so you get a crisp crust without sacrificing the mozzarella in the process.
Interested in Italy?
Join my private exclusive “Italy Unexplored Tour” and experience the real Italy, like you have never seen before!
This tour is exclusive to only 10 passionate foodies and is very unique.
Leave a Reply