NEAPOLITAN PIZZA DOUGH RECIPE for Home Cooks (Makes approx. 6 balls)

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

1kg/35.27oz flour
650ml/2.7 cups water
30g/2 tablespoons salt
2g/0.03oz fresh yeast OR ½ teaspoon dry yeast
10g/2.4 teaspoons sugar
25g/0.88oz olive oil

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

lucio pizzeria


  1. For this authentic Neapolitan pizza dough recipe, get your mixing bowl, pour in 650ml of water and add 30g salt.
  2. Mix this well using your hand to help dissolve the salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

LUCIO’S TIP: 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.

  1. 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.
  2. After max 10 minutes, remove the cloth.
  3. 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.
  4. 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.
  5. Leave this in a cool spot in your home for 16hr. After this time it should be well proved and double its original size.
  6. 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.

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

  1. Place the balls into an air tight container or cover them with a cloth large enough to ensure no air escapes.
  2. Leave these to prove for an additional 3-4hr at room temperature.
  3. 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.
  4. Sprinkle a small amount of flour on top of the dough and start to stretch it out.
  5. 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).
  6. 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.


  • 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!

neapolitan pizza at home

neapolitan pizza

E ora si mangia, Vincenzo’s Plate…Enjoy!


Here are 2 other great recipes shared by Master Pizza Chef Lucio:

tomato sauce for pizza

fried pizza margherita montanara

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