Traditional Neapolitan Pizza Dough Recipe: From Naples with Love

Originating in the lively streets of Naples, this dough captures the essence of traditional Neapolitan pizza, characterized by a light, airy crust and unmistakable flavor.

With simple ingredients and time-honored techniques, you can recreate the magic of a Neapolitan pizzeria right in your own kitchen.

Follow along as we guide you through the process of creating the perfect dough, from activating the yeast to achieving the ideal texture and flavor.

Whether you are a pizza aficionado or your first venture into homemade pizza, this recipe promises to give you a slice of Neapolitan authenticity in every bite.

Get ready to improve your pizza-making skills and delight your taste buds with the incomparable flavor of Neapolitan pizza.

Let’s get started!

Why you will love this recipe

• Authentic Taste: This dough produces a classic, chewy crust with just the right amount of crunch.
• Customizable: Perfect for any topping, from classic Margherita to gourmet combinations.
• Versatile: Can be used for pizzas, calzones or flatbreads.
• Simple ingredients: Made with pantry staples and minimal preparation.

Have fun creating your own homemade pizza with this foolproof recipe. Enjoy!

Preparation Time

• Active Preparation: 20 minutes
• Rising Time: 2 hours
• Cooking Time: 10-15 minutes
• Total Time: ~2 hours 35 minutes

Servings

• Makes 2-3 pizzas (Serves 4)

Ingredients

• 4 cups all-purpose flour
• 1 1/3 cups warm water
• 2 teaspoons salt
• 1 teaspoon active dry yeast (or 1/3 ounce fresh yeast)
• 2 teaspoons sugar
• 1 1/2 tablespoons extra virgin olive oil

Procedure

1. Prepare the Yeast

• For Fresh Yeast:
  • Dissolve the fresh yeast in a small amount of the warm water (taken from the total amount) along with the sugar.
  • Let it sit for 10 minutes until it becomes foamy, indicating the yeast is active.
• For Dry Yeast:
  • Dry yeast can be added directly to the flour.

2. Make the Dough

• Combine Dry Ingredients:
  • In a large bowl, mix the flour and salt together.
• Create a Well:
  • Make a well in the center of the flour.
  • Add the dissolved yeast (or sprinkle in dry yeast directly).
• Add Water Gradually:
  • Pour in the warm water gradually while mixing with a fork or your hands until the mixture starts to come together.
• Knead the Dough:
  • Add the olive oil and knead for 10-15 minutes on a floured surface or in the bowl until the dough is smooth and elastic.

3. Leavening

• Prepare for Rising:
  • Shape the dough into a ball and place it in a bowl lightly greased with olive oil.
  • Cover the bowl with a damp cloth or plastic wrap.
• Let Rise:
  • Allow the dough to rise in a warm place for about 2 hours, or until it doubles in size.

4. Shape the Dough

• Prepare for Baking:
  • After the dough has risen, transfer it to a lightly floured surface.
  • Divide it into 2 or more parts depending on the size of the pizzas you want to make.
• Roll Out the Dough:
  • Roll out the dough with a rolling pin or your hands to your desired thickness.
  • Transfer to a greased baking sheet or a piece of baking paper.

5. Season and Cook

• Add Toppings:
  • Spread tomato sauce evenly over the dough, then add mozzarella cheese and any other desired toppings.
• Bake:
  • Preheat your oven to 470°F (245°C).
  • Bake the pizza for 10-15 minutes, or until the edges are golden brown and the cheese is melted and bubbly.

Storage

• Uncooked Dough: Can be wrapped in plastic wrap and refrigerated for up to 3 days or frozen for up to 3 months. Thaw before using.
• Cooked Pizza: Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for the best texture.

Nutritional Information (Per Slice, Dough Only)

Traditional Neapolitan Pizza Dough Recipe: From Naples With Love

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Rising Time 2 hours hrs

Servings 3 Pizzas

Calories 200 kcal

Ingredients

  

• 4 cups all-purpose flour
• 1 1/3 cups warm water
• 2 teaspoons salt
• 1 teaspoon active dry yeast or 1/3 ounce fresh yeast
• 2 teaspoons sugar
• 1 1/2 tablespoons extra virgin olive oil

Instructions

 

Prepare the Yeast

• For Fresh Yeast:
• Dissolve the fresh yeast in a small amount of the warm water (taken from the total amount) along with the sugar.
• Let it sit for 10 minutes until it becomes foamy, indicating the yeast is active.
• For Dry Yeast:
• Dry yeast can be added directly to the flour.

Make the Dough

• Combine Dry Ingredients:
• In a large bowl, mix the flour and salt together.
• Create a Well:
• Make a well in the center of the flour.
• Add the dissolved yeast (or sprinkle in dry yeast directly).
• Add Water Gradually:
• Pour in the warm water gradually while mixing with a fork or your hands until the mixture starts to come together.
• Knead the Dough:
• Add the olive oil and knead for 10-15 minutes on a floured surface or in the bowl until the dough is smooth and elastic.

Leavening

• Prepare for Rising:
• Shape the dough into a ball and place it in a bowl lightly greased with olive oil.
• Cover the bowl with a damp cloth or plastic wrap.
• Let Rise:
• Allow the dough to rise in a warm place for about 2 hours, or until it doubles in size.

Shape the Dough

• Prepare for Baking:
• After the dough has risen, transfer it to a lightly floured surface.
• Divide it into 2 or more parts depending on the size of the pizzas you want to make.
• Roll Out the Dough:
• Roll out the dough with a rolling pin or your hands to your desired thickness.
• Transfer to a greased baking sheet or a piece of baking paper.

Season and Cook

• Add Toppings:
• Spread tomato sauce evenly over the dough, then add mozzarella cheese and any other desired toppings.

Bake:

• Preheat your oven to 470°F (245°C).
• Bake the pizza for 10-15 minutes, or until the edges are golden brown and the cheese is melted and bubbly.