A ball of freshly made Neapolitan pizza dough on a floured surface, ready to be shaped and baked.

Authentic Neapolitan Pizza Dough Recipe – Light, Chewy & Easy to Make

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Authentic Neapolitan Pizza Dough – Light, Chewy, and Perfectly Crispy

If you’ve ever dreamed of bringing the taste of Naples right into your kitchen, this authentic Neapolitan pizza dough recipe is the real deal. Made with just four simple ingredients—flour, water, salt, and yeast—this dough is slow-fermented to create a light, airy, and beautifully chewy base with that signature wood-fired-style crust. Whether you’re baking in a pizza oven or a regular home oven, this dough is the perfect foundation for a true Italian pizza experience.

Authentic Neapolitan pizza dough resting on a wooden board, dusted with flour.
Neapolitan-style pizza dough proofing to perfection – the foundation of a great pizza.
Homemade Neapolitan pizza dough rising in a bowl, covered with a kitchen towel.
Homemade Neapolitan dough rising slowly for that perfect soft and airy texture.

🍕 Authentic Neapolitan Pizza Dough Recipe

Ingredients (for 4 pizzas):

  • 500g Italian 00 flour (or bread flour)
  • 325ml water (65% hydration)
  • 2g active dry yeast
  • 15g fine sea salt​Coley Cooks

🔧 Instructions

  1. Dissolve Salt in Water
    In a large mixing bowl, pour in the water and dissolve the salt completely.
  2. Add Flour and Yeast
    Gradually add about 10% of the flour to the salted water and mix until it forms a smooth batter. Then, add the yeast and mix thoroughly. Continue adding the remaining flour gradually, mixing until a cohesive dough forms.
  3. Knead the Dough
    Transfer the dough to a floured surface and knead by hand for about 15–20 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for about 10 minutes.
  4. First Rise (Bulk Fermentation)
    Place the dough in a lightly floured bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature (around 20–22°C) for 2 hours.
  5. Divide and Shape
    After the initial rise, divide the dough into four equal portions (approximately 215g each). Shape each portion into a tight ball.
  6. Second Rise (Proofing)
    Place the dough balls on a floured tray, cover, and let them proof at room temperature for 6–8 hours. Alternatively, refrigerate them for 12–24 hours for enhanced flavor development.
  7. Stretch and Top
    On a floured surface, gently stretch each dough ball into a 10–12 inch circle, leaving the edges slightly thicker to form the crust. Add your desired toppings, such as San Marzano tomatoes, fresh mozzarella, and basil.
  8. Bake
    Preheat your oven to its highest setting (ideally around 485°C/905°F if using a wood-fired oven). Bake the pizza for 60–90 seconds in a wood-fired oven or 7–10 minutes in a conventional oven with a pizza stone or steel.

🔥 Tips for Success

  • Flour: Using Italian 00 flour yields the best texture, but bread flour can be a suitable substitute.
  • Hydration: Maintaining 65% hydration (water to flour ratio) ensures a soft and pliable dough.
  • Fermentation: Longer fermentation times (up to 24 hours in the refrigerator) enhance flavor and digestibility.
  • Baking Surface: A pizza stone or steel helps achieve a crispy crust in home ovens.
  • Oven Temperature: The hotter, the better. High temperatures mimic traditional wood-fired ovens.

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