Achieve an authentic pizzeria-style crust at home with this Neapolitan Pizza Dough, made from high-protein bread flour and a simple yeast mixture. A stand mixer does the hard work, kneading it to a smooth, elastic consistency perfect for hand-stretching. This dough is the foundation for a fantastic family dinner, turning a regular weeknight into a fun, interactive meal where everyone can customize their own creation.
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Ingredients for Neapolitan Pizza Dough
For the dough
- Bread Flour – This is key for that chewy, crispy crust we all love. All-purpose flour just won’t give you the same result.
- Fine Sea Salt – Essential for flavor; don’t skip it.
- Instant Yeast – Makes the dough rise beautifully without any fuss.
- Lukewarm Water – Keep it around 95°F to activate the yeast perfectly.
- Olive Oil – Adds a bit of richness and helps keep the dough tender.
Cook Time for Homemade Pizza Dough
I love how this Neapolitan Pizza Dough comes together with such simple timing. It feels like a little kitchen miracle every time I make it. The active prep is just 30 minutes, but remember to account for that beautiful rise time.
Once your yeast-risen savory dough round is ready, the actual bake is wonderfully quick. In just 10 minutes, you’ll have a golden, bubbly masterpiece ready to devour.
| Step | Time |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Total Time | 40 minutes |
| Rising Time | 1.5-2 hours |
While you wait for your dough to proof, why not browse my easy homemade pasta recipes? They’re perfect for another night of Italian-inspired cooking!
How to Make Neapolitan Pizza Dough
Making this dough is like a little meditation for me. There’s something so satisfying about feeling the texture change under your hands. Let me walk you through each step.
Step 1: Combine Dry Ingredients
In the bowl of your stand mixer fitted with a dough hook, combine 2 ½ cups of bread flour, 1 teaspoon of fine sea salt, and ¾ teaspoon of instant yeast. Mix on low speed for 30 seconds to evenly blend the dry ingredients.
Step 2: Add Wet Ingredients
With the mixer on low speed, slowly pour in 1 cup of lukewarm water and 2 tablespoons of olive oil. Continue mixing for 2 minutes, until a shaggy dough forms and no dry spots of flour remain.
Step 3: Knead the Dough
Increase the mixer speed to medium and knead your Neapolitan dough ingredients for 5 to 7 minutes, until it becomes extremely smooth, elastic, and pulls away cleanly from the sides of the bowl. The dough should feel soft and slightly tacky but not sticky.
Step 4: First Rise
Lightly oil a large bowl. Form the kneaded dough with instant yeast into a smooth ball, place it in the oiled bowl, and turn it over to coat lightly. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for 1 ½ to 2 hours, or until it has doubled in size.
Step 5: Divide and Rest
Turn the risen dough out onto a lightly floured surface and gently press to deflate it. Divide the dough into two equal pieces and shape each into a tight ball. Cover the dough balls with a damp kitchen towel and let them rest for 15 minutes.
Step 6: Preheat Oven
Preheat your oven to its highest temperature, typically 500°F to 550°F, for at least 45 minutes. If using a pizza stone or steel, place it on a rack in the upper-third of the oven while it preheats.
Step 7: Shape and Bake
On a lightly floured surface, use your fingertips to gently press one dough ball into a flat disc. Carefully stretch and rotate the dough by hand until it forms that perfect hand-stretched Italian style crust—a 12-inch round with a slightly thicker edge.
Transfer the shaped dough to parchment paper, add your toppings, and bake for 7 to 10 minutes until you have that beautiful baked chewy bread flour crust we’re after, golden brown with bubbly cheese.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks that make this Neapolitan Pizza Dough even more special. These are the little touches that turn good pizza into great pizza, straight from my kitchen to yours.
- Flavor Swap: For a more complex flavor, replace ¼ cup of bread flour with whole wheat flour. It adds a nutty depth that pairs beautifully with robust toppings like mushrooms and sausage.
- Diet Tweaks: If you’re watching your gluten intake, check out my gluten-free bagels for another baking adventure. For this dough, you could experiment with a gluten-free bread flour blend, though the texture will differ from traditional Neapolitan.
- Texture Fix: If your dough feels too sticky when handling, dust your hands with flour rather than the work surface. This prevents adding too much flour to your proofed for tender pizza base, keeping it light and airy.
- Storage Tip: After the first rise, you can refrigerate the dough balls in an oiled container for up to 3 days. The cold fermentation develops even more flavor! For more dough storage ideas, my pie dough guide has great tips that apply here too.
Neapolitan Pizza Dough
Ingredients
- 2 ½ cups bread flour about 12.5 ounces, plus more for dusting
- 1 tsp fine sea salt
- ¾ tsp instant yeast
- 1 cup lukewarm water about 95°F
- 2 tbsp olive oil
Method
- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, salt, and instant yeast. Mix on low speed for 30 seconds to blend the dry ingredients evenly.
- With the mixer on low, slowly pour in the lukewarm water and olive oil. Continue to mix for 2 minutes, until a shaggy dough forms and no dry spots of flour remain.
- Increase the mixer speed to medium and knead the dough for 5 to 7 minutes, until it is extremely smooth, elastic, and pulls away cleanly from the sides of the bowl. The dough should feel soft and slightly tacky but not sticky.
- Lightly oil a large bowl. Form the dough into a smooth ball, place it in the oiled bowl, and turn it over to coat lightly. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for 1 ½ to 2 hours, or until it has doubled in size.
- Turn the risen dough out onto a lightly floured surface and gently press to deflate it. Divide the dough into two equal pieces and shape each into a tight ball. Cover the dough balls with a damp kitchen towel and let them rest for 15 minutes.
- Preheat your oven to its highest temperature, typically 500°F to 550°F, for at least 45 minutes. If you have a pizza stone or steel, place it on a rack in the upper-third of the oven while it preheats.
- On a lightly floured surface, use your fingertips to gently press one dough ball into a flat disc. Carefully stretch and rotate the dough by hand until it forms a 12-inch round with a slightly thicker crust around the edge. Transfer the shaped dough to a piece of parchment paper.
- Add your desired toppings and immediately slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 7 to 10 minutes, until the crust is golden brown and the cheese is bubbly.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
I always feel great about serving this Neapolitan Pizza Dough because it starts with such wholesome ingredients. While it’s certainly a treat, making it from scratch means you control exactly what goes into your family’s meal. The base of this homemade pizza dough is simple and free from preservatives, giving you a wonderful foundation for a balanced dinner.
Let’s talk about the star of the show: bread flour. It’s higher in protein than all-purpose flour, which is what gives our baked chewy bread flour crust its satisfying texture and structure. A good crust is the heart of any great pizza, and the history of pizza shows us that simplicity is key. For more wholesome baking ideas, my guide to healthy baking recipes is filled with inspiration.
| Nutrient | Benefit |
|---|---|
| Complex Carbohydrates | Provides sustained energy from the bread flour. |
| Healthy Fats | A small amount of olive oil supports heart health. |
| Controlled Sodium | You can adjust the salt to your liking, which is a perk of making your own Neapolitan dough ingredients from scratch. |
Ultimately, this yeast-risen savory dough round is a canvas. You can load it with vegetables for extra fiber or keep it simple with a classic Margherita. For a different kind of baking project that’s also quite fulfilling, my cottage cheese bread recipe is another fantastic option for adding protein to your baked goods.
A Lighter Version of Italian Pizza Crust
If you’re looking for a way to make your pizza night a bit lighter, I have a few simple tweaks I love. These small changes let you enjoy that incredible Italian pizza crust feeling without any guilt. It’s all about balancing flavor and wellness, something I strive for in my kitchen every day.
First, consider the toppings. A lighter drizzle of olive oil and a generous helping of fresh vegetables like spinach, mushrooms, and peppers can make your pizza feel vibrant and fresh. The beauty of a proofed for tender pizza base is that it’s delicious even when kept simple. For a completely different approach to a satisfying, lighter meal, my charcoal pizza recipe uses a unique method for a crispier crust.
You can also experiment with whole wheat flour. Replacing up to half of the bread flour with whole wheat flour adds a nutty flavor and extra fiber. It creates a heartier crust that’s still wonderfully authentic. If you enjoy exploring alternative baking, you might also like my protein bagels with Greek yogurt for another high-protein twist on a classic.
Thoughtful Tips for Special Diets
I know that many of us are mindful about what we eat, whether it’s for managing blood sugar or simply making more conscious choices. I often chat with friends about how to adapt favorite recipes, and this Neapolitan Pizza Dough is wonderfully flexible. For a diabetic-friendly approach, focusing on the toppings is key. I love creating pizzas that are lower on the glycemic index but still full of flavor.
One of my favorite tips is to load up on non-starchy vegetables. They add volume, fiber, and color without spiking your blood sugar. Think bell peppers, onions, zucchini, and plenty of leafy greens. Another idea is to use a sugar-free marinara sauce. Many store-bought sauces have added sugar, but making your own or reading labels carefully makes a big difference. For the dough itself, the whole wheat swap I mentioned earlier can also contribute to better glycemic control due to the higher fiber content. It’s all about making small, smart adjustments that let everyone gather around the table and enjoy a meal together.
How to Serve Neapolitan Pizza Dough
There’s a particular joy that fills my kitchen on pizza night, a feeling that takes me right back to big family dinners growing up. The moment that hand-stretched Italian style crust comes out of the oven, golden and bubbling, is pure magic. For me, serving this pizza is about creating an experience, not just a meal. I love setting out all the toppings and letting everyone build their own masterpiece.
Pairing your pizza with the right sides makes it a feast. A simple arugula salad with a lemon vinaigrette cuts through the richness beautifully. If you’re feeding a crowd, a platter of soft dinner rolls is always a welcome addition for those who can’t get enough carbs. And for a sweet ending, something light like my easy oatmeal cookies perfectly rounds out the evening. It’s these little touches, inspired by the tradition of the classic Pizza Margherita, that turn a simple dinner into a cherished memory.
Mistakes to Avoid
I’ve learned that even the simplest recipes can have their pitfalls, and making Neapolitan Pizza Dough is no exception. Over the years, I’ve made my share of mistakes in the kitchen, but each one taught me how to perfect this beloved Italian pizza crust. Let me share the most common errors I see so you can avoid them and achieve pizza perfection on your first try.
First, rushing the proofing process is a big mistake. That proofed for tender pizza base needs time to develop its flavor and airy texture. If you cut this short, you’ll end up with a dense crust that lacks that characteristic chew. I always set a timer and find another kitchen task to keep busy. Second, using cold ingredients can hinder your yeast. Your water should be warm to the touch, not hot, to properly activate the kneaded dough with instant yeast. For more baking fundamentals, my guide to healthy baking recipes covers these basics in detail.
Another common error is overworking the dough when shaping. You want to gently stretch it by hand to preserve those precious air bubbles. If you roll it with a pin or handle it too roughly, you’ll deflate the dough and lose that light texture. Finally, don’t skip the rest period after shaping. Letting the hand-stretched Italian style crust relax for a few minutes before topping ensures it won’t shrink back in the oven. Remember, great pizza comes from patience and practice, not haste.
How to Store Neapolitan Pizza Dough
I often make a double batch of this Neapolitan Pizza Dough because having some waiting in the fridge feels like having a secret weapon for busy weeknights. It reminds me of my grandmother, who always had something doughy rising on her counter, ready to transform into a meal for unexpected guests. Proper storage lets you enjoy that fresh-baked flavor anytime.
For short-term storage, place your yeast-risen savory dough round in a lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate for up to 3 days. The cold slows the fermentation, developing even more flavor. For longer storage, you can freeze the dough balls individually wrapped in plastic and sealed in freezer bags for up to 3 months. Thaw them overnight in the refrigerator before using. If you love having versatile doughs on hand, my pie dough recipe is another great make-ahead option. For something completely different but equally handy, these gluten-free bagels store beautifully too.
Try This Neapolitan Pizza Dough Yourself
I truly hope you’ll experience the joy of making this Neapolitan Pizza Dough in your own kitchen. There’s something magical about transforming simple ingredients into that baked chewy bread flour crust that transports you straight to Italy. Some of my favorite family memories revolve around pizza night, with flour-dusted counters and everyone creating their perfect slice.
This recipe is more than just food – it’s an experience that brings people together around the table. Once you master this foundational homemade pizza dough, you’ll have a lifelong skill that delivers both nourishment and connection. I’d love to hear about your pizza creations and the memories you make with them.
If you enjoyed this project, you might also love my easy homemade pasta for another Italian classic, or perhaps these buttery biscuits for a Southern twist. For more protein-packed options, try these protein bagels or cottage cheese bagels. And if you’re cooking for a crowd, my soft dinner rolls are always a welcome addition to any meal.
Frequently Asked Questions
What makes Neapolitan pizza dough different?
Authentic Neapolitan pizza dough is defined by its simplicity and specific technique. It uses only four ingredients: flour, water, salt, and yeast, and is characterized by its light, airy crust with a slightly chewy texture and distinctive leopard-spotted char from extremely high heat baking.
What type of dough is used for Neapolitan pizza?
Neapolitan pizza uses a lean dough made with high-protein bread flour, which creates that signature chewy texture. The dough is typically wetter than other pizza doughs and undergoes a slow fermentation process that develops both flavor and the characteristic airy structure.
What is the secret to Neapolitan pizza?
The secret lies in the combination of proper fermentation and extremely high heat. The slow rise develops complex flavors while the blistering hot oven (ideally 800-900°F) creates the signature puffiness and char spots in just 60-90 seconds. For alternative baking methods, my charcoal pizza achieves similar high heat results.
What are the rules for Neapolitan pizza dough?
True Neapolitan pizza follows strict guidelines: it must use tipo 00 flour, fresh yeast, salt, and water without any oil or sugar. The dough must be hand-kneaded, proofed for 8-24 hours, and stretched by hand without rolling pins. The finished crust should be soft, elastic, and no more than 4mm thick at the center.
More From My Kitchen
If you loved making this authentic dough, you might enjoy these other comforting recipes that bring people together around the table.
Cottage Cheese Bread – A remarkably soft and protein-packed loaf that stays fresh for days.
Protein Bagels with Greek Yogurt – Chewy, satisfying bagels with a healthy protein boost for breakfast.
Air Fryer Bagels – Quick, golden bagels with that perfect crisp exterior and soft interior.
Easy Oatmeal Cookies – Classic, chewy cookies filled with warmth and nostalgia in every bite.
