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How to Make Neapolitan Pizza Dough like World Best Pizza Chef

Author:

Vincenzo Prosperi

Updated:

13th May, 2025

61 Comments

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HOW TO MAKE NEAPOLITAN PIZZA DOUGH LIKE WORLD BEST PIZZA CHEF

Neapolitan pizza is the most recognized in the world, but many get it wrong, so I’ve enlisted world champion pizza maker, Johnny Di Francesco to teach us his secrets to making the finest pizza dough. True to Italian tradition, Neapolitan pizza is made up of very few ingredients, water, salt, yeast and all-important flour. The taste and crunch make all the difference, so watch as we pair it back and respect the simplicity of this fine dough.

This is the first episode of my Pizza series. If you aren’t already obsessed with perfecting your version of Neapolitan pizza, you will be with these traditional methods that will ensure you get it right each and every time.

Watch How to Make Neapolitan Pizza Dough video recipe:

How To Make NEAPOLITAN PIZZA DOUGH like World Best Pizza Chef

neapolitan pizza dough johnny di francesco

Johnny’s Top Tips To Make Neapolitan Pizza Dough

Be careful NOT to contaminate

Never contaminate the salt with the yeast. To avoid this you must follow the next step and add 10% flour.

One to hold the other is to mix

As you add the flour, use one hand to hold the edge of the bowl and the other to mix, then turn the bowl and the flour making sure to clean all the sides so you won’t waste anything.

Easiest way to make dough ball

Roll it in a circular motion over and again in the one spot, using the palm of your hand until you have a smooth surface, round ball.

How to serve Neapolitan Pizza Dough

It’s obviously better to eat this classic Neapolitan Pizza hot. Some like sharing but most don’t – decide before taking it out of the oven or you will remain without!

 

neapolitan pizza world best pizza chef

Neapolitan Pizza Dough

4.34 from 9 votes
Cook Time: 1 minute min
Total Time: 1 day d
Servings: 6

Equipment

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

Ingredients

  • 600 ml Water, – 2.5 cups. Room temperature
  • 1 kg Le 5 Stagioni Napoletana Pizza Flour, 35 oz. Tipo 00 (RED)
  • 30 grams Salt, 5 teaspoons
  • 1-2 grams Fresh yeast, Half teaspoon

Instructions

  • To make authentic Neapolitan pizza, get your mixing bowl, pour in 600ml of water and add 30g salt.
  • Mix this well using your hand to help dissolve the salt.
  • Add 100g (10% flour) to the water and mix it through with your hands until the flour dissolves. This will result in a crepe/pancake consistency.
  • Next, add the yeast to the mix helping it to quickly melt in the water using your fingers an mix through with your hand again.
  • Now, the important part, add the 5 Stagioni Neapolitan Flour using one hand, a small amount at a time, not all at once and mix with your other hand as you go.
  • Once the dough has started to come together really well, flip it out on to a bench and start to knead it with both hands absorbing all the remaining flour.
  • Keep working the dough until you find it has come together and has a smooth consistency.
  • Next you need to check if your dough has been worked enough and you have 2 options”:
  • Press down on the dough ball with one finger and if it bounces back, chances are, it’s ready!
  • Using a thermometer check the temperature of the dough by sticking it right into its core and aiming for a temperature of between 23°C – 26°C/ 73.4°C – 74.8°C
  • Once ready, place the Neapolitan pizza dough aside to rest on a flat surface, covering it with a damp cloth so it doesn’t dry out. Leave this to rest for at least 2hr.
  • Once 2hr have passed, it’s time to make your dough balls. To do this, cut a piece of your dough and weigh it on a scale aiming for 250g/8.8oz.
  • To make the dough ball, the easiest way, roll it in a circular motion over and again in the one spot, using the palm of your hand until you have a smooth surface, round ball.
  • Once you have made the Neapolitan pizza dough balls, place them in a flat surface air tight container. Leave this in an ambient location with a temperature between 16°C – 18°C / 60.8°F – 64.4°F for 24hr.
  • After 24hr your dough balls should have risen and are ready to use. Sprinkle flour on to the bench, placing the dough on top and 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 then picking up the dough and slightly stretching it onto one forearm then flipping it onto the bench. Repeat this before shaping it into a circle and then resting it on your bench.
  • HOW TO MAKE A NEAPOLITAN MARGHERITA
  • Start by spreading Italian tomato sauce on to your base using the back of a spoon in a circular motion.
  • Add fresh basil leaves, a sprinkle of dry oregano, a drizzle of extra virgin olive oil and thinly sliced cherry tomatoes.
  • Place the pizza in a woodfire oven at 400°C/757°F to cook (or using the MAX temp on your oven at home and a pizza stone)
  • To turn the pizza and cook it even on both sides, pull it out, turn it then push it back in.
  • Once it is ready, break up a large buffalo mozzarella using your hands and serve this fresh on the Neapolitan pizza.
  • HOW TO MAKE NEAPOLITAN PIZZA DOUGH WITH A STAND MIXER:
  • Start process the same, adding all ingredients to the mixer, making sure not to add all the flour at once.
  • Once you have added the flour, and the dough has absorbed most of it, flip the Neapolitan pizza dough out on to a bench and knead it well using both hands.
  • E ora si mangia, Vincenzo’s Plate….Enjoy!

Video

Author: Vincenzo’s Plate

You don’t have a Wood Fire Oven?

No problem, here you can find how to cook Neapolitan Pizza in your regular oven.

Want to make the perfect Pizza Sauce?

You can find the best Pizza Suce recipe here.

 

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

 

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Recipe Rating




61 responses

  1. Steven
    August 16, 2024

    Hi, 1kg makes 4 balls? Can these balls be stored or frozen for future use?

    Reply
    1. Vincenzo’s Plate
      August 16, 2024

      Ciao Steven! Yes, this recipe typically makes 4 dough balls, and they can absolutely be stored for future use. If you’re not planning to use them right away, you can freeze the dough balls. When you’re ready to use them, it’s important to thaw the dough in the refrigerator overnight. After thawing, let the dough rest at room temperature for a few hours before you start making your pizzas—this allows the dough become easier to work with.

      A helpful tip: make sure to wrap each dough ball tightly in plastic wrap or place them in airtight containers before freezing to prevent freezer burn and to keep the dough fresh.

      Happy pizza making! Please et me know how it goes!

      Reply
  2. Russ
    September 21, 2024

    My dough temperature is 27c

    How do I cool it down?

    Reply
    1. Vincenzo’s Plate
      September 24, 2024

      Ciao Russ! A dough temperature of 27°C should be fine, but if it gets any warmer, it might be too much. You can cool it down slightly by either putting it in the fridge for a few minutes or leaving it in a cooler environment before covering it with the cloth.

      Reply
  3. Russ
    September 21, 2024

    Also when I’ve finished kneading the dough, it bounces back after a press.
    But after 5 mins of being left under a damp cloth, it no longer bounces back. Does that mean it’s not right?
    Thanks

    Reply
    1. Vincenzo’s Plate
      September 24, 2024

      It sounds like the dough might have absorbed too much moisture from the damp cloth. Be sure to squeeze out all the water from the cloth before placing it over the dough. It should still be fine, but it may just need a bit of extra resting time to recover.

      Reply
  4. Russell Kelton
    September 22, 2024

    Would you use a pizza stone in an aga? Or just the floor of the oven?

    Reply
    1. Vincenzo’s Plate
      September 24, 2024

      Ciao Russell! I don’t have direct experience with an AGA myself, but using a pizza stone would likely be ideal, as it helps achieve that crisp base. It should work well, but feel free to experiment with the floor of the oven to see what works best for you. Let me know how your experiment goes!

      Reply
  5. Risho
    October 1, 2024

    The dough did not rise after the two hour rest period. Also, your room temperature water is very cold for the yeast to activate.

    Reply
    1. Vincenzo’s Plate
      October 1, 2024

      Ciao Risho! I’m sorry to hear that your dough didn’t rise as expected. Let’s troubleshoot together and get it just right! Water temperature is key to activating the yeast properly — aim for 20-25°C (68-77°F). Also, before letting the dough rest for 2 hours, make sure it has reached a temperature of 23-26°C (73-79°F). Let me know how it goes, and I’d be happy to help with any more tips if needed!

      Reply
  6. Robert
    October 18, 2024

    I found heating a frying pan really hot. then placing the spread out dough onto it. let it crisp at the bottom. while its doing that put the sauce on and toppings. Take it from the pan and put under a grill to do the top. Worked out kind of like a pizza stone.

    Reply
    1. Vincenzo’s Plate
      October 18, 2024

      Ciao Robert! That sounds like a fantastic idea what a clever way to mimic a pizza stone! 😊 Thanks for sharing your tip

      Reply
  7. Asad
    December 22, 2024

    Hi, Vincenzo Prosperi, I really loved this recipe, and the way you explained and guided made the process easy.

    Reply
    1. Vincenzo’s Plate
      December 23, 2024

      Grazie! I’m thrilled you enjoyed the recipe and found the blog helpful. Neapolitan pizza dough is such a classic, and I’m glad it worked well for you. Buon appetito!

      Reply
  8. Daniel
    January 11, 2025

    Hello I have a gozney dome what’s temp should the pizza oven be for a Neapolitan pizza in your recipe and also the stone temp too I’m having trouble where it’s cooking good but the crust is a bit doughy inside around the crust.

    Reply
    1. Vincenzo’s Plate
      January 15, 2025

      Ciao Daniel! For a Neapolitan pizza in your Gozney Dome, the oven should be heated to around 400°C, and the stone should also be at that temperature. A perfectly cooked Neapolitan pizza should take about 90 seconds. Be sure to turn the pizza twice, only halfway each time, to ensure even cooking and avoid a doughy crust. I hope this helps let me know how it turns out. Happy pizza making!

      Reply
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