How to Make the Best Neapolitan Pizza Dough in the World

There’s something magical about biting into a delicious slice of Neapolitan pizza. With its thin, airy crust and slightly charred edges, Neapolitan pizza is an iconic part of Italian cuisine that has captured the hearts (and appetites) of pizza lovers worldwide.

The dough is at the heart of this beloved pizza — made from a few essential ingredients and a traditional method that dates back centuries.

However, making Neapolitan pizza dough from scratch isn't easy. It's an art process that requires a lot of time commitment and a precise technique to achieve that famous airy texture. But once you've nailed it, it's all worth it.

Here's how to make the best Neapolitan-style pizza.

What is Neapolitan Pizza?

Neapolitan-style pizza embraces true authenticity, simplicity, and (best of all) a mouth-wateringly delicious taste. And it's no wonder this type of pizza is so beloved, considering it originated in Naples, Italy, in the late 1600s.

The Official Neapolitan Pizza Dough Recipe

That's right. This pizza is so beloved and respected that it has a whole organization behind it. In order to pass for an official Neapolitan pizza, it needs to follow a specific set of regulations laid out by the AVPN (The True Neapolitan Pizza Association).

The AVPN lays out that, typically, the most common pizzas using the Neapolitan method include:

• Marinara – Made with tomato, oil, oregano, and garlic.
• Margherita – Made with tomato, oil, mozzarella, or fior di latte, grated pecorino romano, and basil.
• Quattro Stagioni – Made by adding artichokes, tomatoes, basil, mushrooms, prosciutto, and olives to four separate sections of the pizza.
• Capricciosa - Made with ham, mushrooms, artichokes, olives, and mozzarella cheese.
• Ripieno Napoletano - A calzone originating from Naples.

What Makes Neapolitan Pizza Dough Different?

Not Your Average Pizza

Neapolitan pizza is a bit different from other pizzas. It doesn't have the generous amounts of cheese and toppings we find on classic New York-style pizzas. Instead, this traditional Italian pizza embraces simplicity by only using a few ingredients: water, salt, yeast, and (of course) flour.

A thin base and a light and airy crust are key characteristics of this pizza. It's usually cooked in a pizza oven for a few reasons. Number one is that this cooking method gives the pizza slightly charred edges, which come from the flames that catch the crust as it rises. Furthermore, pizza ovens are extremely hot, which creates a beautiful rise, ensuring you get a light, airy, and crispy Neapolitan-style pizza.

However, that doesn't mean you can't make it at home with a regular oven. We'll show you how later in this article.

Embracing High-Quality Ingredients

Since Neapolitan pizza dough doesn't typically come with a lot of ingredients or toppings, the key is in the quality of your ingredients. This is where many people go wrong when trying to make pizza dough from scratch – choosing to use lower-quality ingredients that compromise the taste and texture of the pizza.

Toppings for this style of pizza usually include:

• San Marzano tomatoes or tomato sauce
• Mozzarella cheese
• Basil
• Olive oil

And that's pretty much it. These specific ingredients complement the flavor of the dough and create a delicious pizza you won't be able to get enough of.

The Magic is in the Dough

Other pizza doughs tend to embrace a denser texture, but Neapolitan pizza dough is crisp and airy, almost melting in your mouth. This is all due to its slow fermentation process - which is well worth the wait and results in a tender dough that's light and chewy.

Everything You Need to Make Delicious Neapolitan Pizza

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What You Need to Make Neapolitan Pizza Dough

One of the best things about making Neapolitan pizza is that you only need a few specific, high-quality ingredients.

Ingredients:

• Flour – The flour is the base of the dough. If you don't have the right flour, everything will fall apart. Make sure to choose finely ground bread flour with a high protein content – preferably 00 or double zero flour.
• Water – Use filtered water to avoid introducing unwanted minerals into your dough, as this can affect yeast activity.
• Salt – We recommend sea salt or kosher salt to bring out the dough's natural flavors.
• Yeast – Instant yeast (or active dry yeast) works best for achieving a slow rise and developing the dough's flavor.

Tools Needed:

• Mixing bowl
• Kitchen scale
• Bowl scraper
• Proofing container
• Pizza peel
• Pizza stone or baking steel

How to Make Neapolitan Pizza Dough

Making Neapolitan pizza dough is all about timing, patience, and gentle handling. This Neapolitan pizza dough recipe will create a dough that has a soft, chewy middle and a perfectly crisp pizza crust.

Traditional Neapolitan Pizza Dough Recipe

Ingredients:

• 1000g Italian “00” flour
• 650g cold filtered water
• 30g sea salt
• 10g instant yeast
• Extra virgin olive oil

Instructions:

Mix the Dough

1. In a large mixing bowl, mix the cold water and yeast. The consistency and color should look like milk.
2. Add in 10% of the flour and mix. This doesn't have to be exact, but it acts as a barrier between the yeast and salt.
3. Add in the sea salt and mix.
4. Pour in the rest of the flour and mix until a shaggy dough comes together. The dough should be wet, and there shouldn't be any dry flour left in the bowl.

Knead the Dough

1. Transfer everything to a clean counter or a dry work surface and knead until you have a smooth dough. This could take 15 to 45 minutes.
2. You'll know when your dough is ready if you can place your finger on top of the dough and it doesn't stick or pull away.

First Rest

1. Shape the dough into a large ball, cover it with plastic wrap or a kitchen towel, and leave it to rise at room temperature for at least 30 minutes. The longer you rest the dough here, the easier the next step will be.

Longer Fermentation

1. Once your dough has rested at room temperature for 30 minutes, place it in the refrigerator and leave it for a maximum of three days before balling.

Divide and Shape

1. Once the dough has rested, you can now divide and shape it into smaller dough balls, depending on how big you want your pizza. For a 12-inch Neapolitan-style pizza, we recommend splitting the dough into balls of 250g.

Second Rest

1. Place each dough ball at least two fingers apart on a deep sheet tray or proofing container.
2. Rest the dough until it's doubled in size and the dough balls are touching. This is how you know they've reached the proper fermentation to use.

A Quick Note - We recommend covering the dough balls again and putting them in the refrigerator overnight. This will give you a less flour-tasting dough, as the flour will have had more chance to break down. Just make sure to let them come to room temperature again before using them.

Preheat the Oven

An hour before baking, place a pizza stone or baking stone in the oven and preheat it to the highest temperature possible (typically 500°F/260°C or higher). If you're using an outdoor pizza oven, aim for around 800°F (426°C) for the best results.

Stretch and Shape the Dough Balls

Flour your hands and gently stretch the dough balls until they're about 12-14 inches in diameter. Gently press each dough ball into a flat round, starting from the center and working your way out. Leave a slightly thicker edge to create that traditional, crispy crust.

From here, line a pizza peel with parchment paper or a baking sheet and transfer your dough to that.

Top and Bake

Add your toppings! Remember, a true classic Neapolitan pizza will have fewer toppings than a New York-style one. For a classic Margherita, use San Marzano tomatoes, fresh mozzarella, and basil leaves.

Once done, transfer the pizza to the hot stone or baking steel and bake for 60-90 seconds in a pizza oven or 6-8 minutes in a conventional oven. You'll know when your pizza is cooked when the pizza crust is golden and charred in spots, and all your cheese has melted.

Serve and Enjoy

Take your freshly cooked pizza from the oven, drizzle with extra virgin olive oil, and add fresh basil leaves. Serve piping hot for the best flavor and texture.

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What Do I Serve with Neapolitan Pizza?

Neapolitan pizza pairs wonderfully with a variety of different side dishes and drinks. Whether you're cooking for the whole family or you're hosting a dinner party, here are some of our top recommendations to make your pizza night even more delicious.

Antipasto Platters - A classic Italian antipasto platter is a great way to kick off a Neapolitan pizza meal. Packed with cured meats like prosciutto, salami, and mortadella, as well as marinated olives, artichokes, and roasted peppers, an antipasto platter offers mouth-watering flavors that complement the simplicity of this pizza. Add in a few pieces of fresh mozzarella, provolone, and Italian hard cheeses, and you have an appetizer that looks and tastes delicious.

Arugula Salad - This salad is a classic side for pizza. Enjoy the peppery taste of fresh arugula dressed lightly with lemon juice, olive oil, and shaved parmesan. Its zesty freshness cuts through the richness of this pizza, giving your meal balance.

Caprese Salad - A Caprese salad is made with ripe tomatoes, fresh mozzarella, basil, and a drizzle of balsamic glaze. It goes absolutely perfectly with the flavors of a Margherita-style Neapolitan pizza. The sweetness of the tomatoes works with the pizza’s flavors without overpowering them.

Soup Pairings - Light Italian soups (like minestrone or Italian wedding soup) make a warm, comforting addition to any pizza. Since they're broth-based, these soups won’t feel too heavy alongside the pizza. They also make a great starter if you're hosting a pizza night.

Bread and Dipping Oils - Although pizza dough already provides the bread element, a small serving of warm, crusty Italian bread with a side of herb-infused olive oil or balsamic vinegar for dipping is a delicious addition. Again, this is another great option for a dinner party.

Italian-Inspired Drinks - Drinks are just as important as the food. A crisp Italian white wine like Pinot Grigio or a light red like Chianti pairs beautifully with Neapolitan pizza. They offer subtle flavors that will complement your meal nicely. If you're a beer lover, we recommend an Italian Pilsner or light lager.

Looking for non-alcoholic options? Italian sodas or sparkling water with lemon and lime are both refreshing, which means they will pair perfectly with the pizza.

Frequently Asked Questions: Neapolitan Style Pizza

Is Neapolitan Pizza Chewy or Crispy?

Neapolitan-style pizza is known for its unique texture that balances chewiness with a crisp on the outer crust.

The center is typically soft and tender, while the edges have a light, airy structure with a slight crispness and charred texture from the high oven temperature.

This texture results from the specific dough hydration, the type of flour used, and the high heat needed to bake the pizza.

Why is my Neapolitan Pizza Crust Not Airy?

If your Neapolitan pizza crust isn’t airy, it could be due to a number of things.

First, if you want to get that beautiful, crispy, and airy crust, make sure you’re using high-protein, finely milled flour, such as Italian 00, as this will give your dough the right structure and texture for a light crust.

Furthermore, one mistake people make when trying out this pizza is not fermenting the dough properly. This can feel time-consuming, as you usually need to leave the dough to proof twice, but it's well worth the wait for that delicious, airy crush. An under-proofed or over-proofed dough can lead to a dense, chewy crust. That's fine for other types of pizzas, but it's certainly not a Neapolitan-style pizza.

Finally, high heat is crucial for Neapolitan pizza. Aim for 800°F (426°C) in an outdoor pizza oven or the highest possible temperature in a conventional oven to achieve the airy texture and light charring that characterizes this type of pizza.

How Long Does Neapolitan Pizza Dough Need to Rise?

Neapolitan pizza dough typically needs a long, slow rise to develop its flavor and texture.

After mixing and kneading, let the dough rise for 3 days before dividing it into smaller portions. After shaping, prove again until they've doubled in size.

This extended fermentation helps produce a light, airy texture and makes the dough taste all the more delicious.

Do I Need a Pizza Oven to Make Neapolitan-Style Pizza?

While a pizza oven is ideal for authentic Neapolitan-style pizza, you don't need it.

Traditionally, you cook Neapolitan pizza at very high temperatures — around 800°F (426°C) — which most home ovens can’t reach. However, you can still achieve delicious results by using a few tricks in a conventional oven.

• Preheat your oven to the highest setting (usually 500°F/260°C) with a pizza stone or baking steel inside, which helps mimic the high, even heat of a pizza oven.
• Heat the pizza stone or steel for at least 45 minutes before baking.

This setup won’t replicate a wood-fired pizza oven perfectly but can produce a delicious Neapolitan-style pizza with a beautiful airy crust that will take you straight to the streets of Italy.

Which Cheese is Best for Neapolitan Pizza?

The best cheese for Neapolitan pizza is fresh mozzarella – specifically Mozzarella di Bufala (buffalo mozzarella) or Fior di Latte (cow’s milk mozzarella). Mozzarella di Bufala has a slightly tangy, rich flavor and a creamy texture, making it a favorite for traditional pizza lovers seeking an authentic taste of Italy.

Fior di Latte is milder and a bit firmer, which can help achieve a less watery pizza when baked at high temperatures.

For the best results, slice the mozzarella into thin pieces or small chunks and let it drain on paper towels for about 15-20 minutes before topping your pizza. This will minimize excess moisture and prevent the crust from becoming soggy, ensuring the cheese melts beautifully and complements the light, airy Neapolitan dough.

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Is There an Easier Way to Make Authentic Neapolitan Pizza Dough?

Prepa Pizza Dough Kits

Making Neapolitan pizza from scratch can be a fun process, but it's not always so easy. So many people struggle with making that perfect pizza dough; sometimes, it just doesn't taste the same as a good, authentic Italian pizza.

Our pizza kit makes it easy to bring the authentic taste of Italian Neapolitan pizza into your own home. Our pizza dough kits are designed with simplicity in mind, allowing you to experience restaurant quality every single time - even if you're a complete beginner.

High-Quality Ingredients - Our kits come with just six organic ingredients, all carefully chosen for their quality. And with premium pizza flour sourced directly from Italy, you get a texture and flavor that's exactly like traditional Neapolitan dough. With no artificial flavors, additives, or processed oils, you get delicious and healthy pizza.

No Need For a Pizza Oven - Our kits are perfect for any cooking environment, whether you have a home oven, an outdoor pizza oven, a Kamado grill, or even a pizza stone. You'll still get that signature Neapolitan texture and taste every single time.

Perfect for Beginners - Making pizza dough can be intimidating for beginners. However, Prepa Pizza kits take the worry out of your pizza making. They're perfect for beginners who are nervous about messing up their pizza. There’s no need to worry about measuring, proofing times, or complex techniques, so even those who are completely new to pizza-making can get perfect pizza on the first go.

Consistent Results - Make a dough that consistently rises and bakes to a golden, airy crust. Designed to be foolproof, our kits eliminate the trial and error that comes with homemade pizza dough. Feel like you're eating from an Italian restaurant from the comfort of your home.

Time-Saving - Prepa Pizza Dough Kits offer a quicker turnaround without sacrificing quality. You’re ready to bake in a fraction of the time.

Great for All Types of Dishes and Pizza Recipes - From classic pizzas and garlic knots to breadsticks, you can use our dough to create a variety of versatile dishes perfect for the whole family.

With Prepa Pizza Dough Kits, you can achieve a light, crispy, and airy crust, even if you're a complete beginner, making them the perfect alternative for home cooks craving Neapolitan pizza.

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Final Thoughts on Neapolitan Pizza Dough

There's no easier way to bring the delicious, authentic taste of Italy into your home than with a beautifully cooked Neapolitan pizza. This time-tested Italian tradition reflects the best of Italian cuisine and shows how using a few high-quality ingredients can make the most delicious meal.

Whether you decide to make the dough from scratch yourself or choose a Prepa Pizza Dough Kit, everything that makes this dish special remains the same: the high-quality ingredients, the simplicity, and the appreciation for good Italian food. Cook for yourself and your family, or impress your dinner party guests with this meal. One thing's for sure: everyone will soon be demanding a second helping.