How To Make Neapolitan Pizza Dough

How to Make Neapolitan Pizza Dough

Neapolitan Pizza dough is the absolute OG, but can you successfully make it in your home kitchen? We put pizza master Lucio to the test and the result is mouth-watering, crunchy bliss! Try this recipe for yourself and devour every slice – you may decide to never eat pizza out again!

 Watch How to Make NEAPOLITAN PIZZA DOUGH at Home video recipe:

How to Make NEAPOLITAN PIZZA DOUGH at Home Like a Pizza Chef

neapolitan pizza dough recipe

Vincenzo’s Top Tips To Make Neapolitan Pizza Dough

NEED to work FAST

This Neapolitan Pizza Dough recipe is simple but needs to be worked fast – if you fold it too slowly, you will find it quickly becomes very sticky and then harder to work with.

Covered and NO air escapes.

Make sure to place it into an air tight container or cover them with a cloth large enough to ensure no air escapes!

Sprinkle on it!!

Add a sprinkle of flour if the dough is too sticky. This will make the dough balls much easier to work with.

neapolitan pizza dough recipe

Neapolitan Pizza Dough

Vincenzo's Plate
5 from 1 vote
Cook Time 3 minutes
Total Time 1 day
Course Pizza
Cuisine Italian
Servings 6

Equipment

  • Large mixing bowl
  • Table or Bench space
  • Your hands! OPTIONAL: This pizza can also be made using a stand mixer
  • Pizza stone
  • Pizza peel

Ingredients
  

  • 1 kg Flour 35.27oz
  • 650 ml Water 2.7 cups
  • 30 grams Salt 2tbsp
  • 2 grams Fresh yeast 0.03oz. Or ½ teaspoon dry yeast
  • 10 grams Sugar 2.4tsp
  • 25 grams Olive oil 0.88oz

Instructions
 

  • For this authentic Neapolitan pizza dough recipe, get your mixing bowl, pour in 650ml of water and add 30g salt.
  • Mix this well using your hand to help dissolve the salt.
  • Add a handful of flour to the water and mix it through with your hands until the flour dissolves, then add another touch and mix again.
  • Next, add the yeast to the mix helping it to quickly melt in the water using your fingers, mix through with your hand again then add a little flour and continue mixing.
  • The sugar can then be added, mixed through and then add more flour and mix again with one hand, turning the bowl with the other. Continue this process until all of your flour is used.
  • To help mix the flour through, use one hand to clean the sides of the bowl, getting the dry flour into the wet mix.
  • Then, starting at the bottom of the bowl scoop and mix the dough all around the edges, pressing it in gently and still turning the bowl as you work your way around.
  • Now add the olive oil and fold it in before covering the bowl with a tea towel/cloth and leaving it to the side (room temperature) for 5-10minutes.
  • After max 10 minutes, remove the cloth.
  • Leave the dough in the bowl and start to work it again using the tips of your fingers to fold each side into the middle and then turning the bowl to continue this process all the way around.
  • Repeat this a few times until you reach the right consistency then cover with cling wrap and a tea towel on top, making sure there are no gaps for air to get in.
  • Leave this in a cool spot in your home for 16hr. After this time it should be well proved and double its original size.
  • Next, put the Neapolitan pizza dough on your bench and start to break off 250g/8.82oz  size pieces, making them into your pizza balls.
  • Place the balls into an air tight container or cover them with a cloth large enough to ensure no air escapes.
  • Leave these to prove for an additional 3-4hr at room temperature.
  • Next, sprinkle some flour onto your bench, carefully lift one of the dough balls (you may need a utensil to help you) and then transfer it across.
  • Sprinkle a small amount of flour on top of the dough and start to stretch it out.
  • Starting an inch from the bottom and working your way an inch from the top, press down using your fingers. Then stop, turn it over and repeat until you have a small round base with a “cornicione” (crust).
  • Gently stretch this by picking up the dough and slightly stretching it onto one forearm then flipping it onto the bench. Repeat this a few times before shaping it into a circle and then resting it on your bench.
  • E ora si mangia, Vincenzo’s Plate….Enjoy!

Video

Keyword Authentic, Homemade
Tried this recipe?Let us know how it was!

How to serve Neapolitan Pizza Dough

  • Start by pre-heating your oven on the grill/broiler setting to the maximum temperature, keeping the pizza stone in the centre of the oven to let it warm up.
  • Add fresh tomato sauce to the pizza, along with a sprinkle of pecorino cheese and fior di latte mozzarella.
  • Transfer the pizza onto your peel and then straight on to the stone in the oven. After approx. 1.5 minutes, gently (and quickly!) turn the pizza around, lifting it off the stone and moving it. This will help it to cook through evenly.
  • After 3 minutes your pizza will be ready. Transfer the pizza from the stone onto a plate, cut and serve.
  • This classic Neapolitan pizza dough recipe is best served with fresh basil and eaten hot. Some like sharing but most don’t – decide before it’s out of the oven or it will all be gone at once!

 

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10 Responses to How To Make Neapolitan Pizza Dough

  1. Dimitar December 2, 2022 at 12:20 AM #

    I really wonder can you freeze the dough, and if you can, how to do it ?

    • Vincenzo's Plate April 26, 2023 at 2:30 AM #

      Freezing pizza dough is possible and a great way to make pizza-making more convenient. To freeze pizza dough, first, let the dough rise fully, then divide it into portions and wrap each portion tightly in plastic wrap. Place the wrapped portions in a freezer bag and freeze for up to three months. When ready to use, let the dough thaw in the refrigerator overnight and bring it to room temperature before shaping and baking.

  2. victor May 14, 2023 at 5:53 PM #

    Vicenzo, how long do I keep my pizza in the oven with this recipe, if my home oven only reaches to 450 F (232 C) ?

    • Vincenzo's Plate May 16, 2023 at 11:33 PM #

      With a home oven that reaches up to 450°F (232°C), I recommend preheating it for at least 30 minutes to ensure it reaches the desired temperature. As for the pizza, it typically takes around 12-15 minutes to cook at 450°F (232°C). However, keep an eye on it and adjust the cooking time as needed, since oven temperatures can vary.

  3. Xin xin August 15, 2023 at 8:14 PM #

    5 stars
    Hello, sir . My oven has a pizza function which can reach 340 degree. May I know is it three mins enough to cook the pizza? Can you share with me how to make the tomato sauce for pizza?
    Thank you

    • Vincenzo's Plate August 23, 2023 at 2:38 AM #

      If you are not sure, I would recommend starting with 3 minutes and then checking the pizza after that. If the crust is not cooked through, bake it for a few more minutes.

      You can check out this recipe for tomato sauce recipe for pizzas. https://www.vincenzosplate.com/tomato-sauce-for-pizza/ Happy cooking!

  4. Camille December 31, 2023 at 7:45 AM #

    How long can I leave my dough out after fully rising before it goes bad?

    • Vincenzo's Plate January 3, 2024 at 7:18 PM #

      After it rises, use the dough within a few hours for the best results. If you need to keep it longer, store it in the fridge for 1-2 days. Just let it come back to room temperature before using.

  5. Debbie March 20, 2024 at 11:50 AM #

    Can I make the balls after 16 hrs and keep them in the fridge for a day or two in an air tight container then bring them out for 3-4 hrs to get to room temperature?

    • Vincenzo's Plate March 26, 2024 at 11:27 AM #

      Absolutely, you can prepare the dough balls after their initial 16-hour fermentation period and then refrigerate them in an airtight container for no more than 2 days.

      When you’re ready to use them, just make sure to take them out of the fridge and allow them to come to room temperature for about 4 hours before you start shaping your pizzas. This step is important for ensuring the dough is flexible and easy to work with. Enjoy your delicious homemade Neapolitan pizza!

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