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
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.
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.
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 Dough
Print Recipe
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.
Video
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 24 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 24 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: Top 10 Unbreakable Italian Food Rules
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!
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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.
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