You remember the first time a warm pie came out of the oven—how the crust puffed and smelled like childhood and celebration. That memory is why you try this at home.
You’ll learn a simple, four-ingredient method that honors tradition: high-quality 00 flour, water, salt, and yeast. These basics form a light, airy rim and a thin, tender base.
At home, you can still get great results with a hot stone or steel and the broiler. Fermenting the dough 24–72 hours builds flavor and gives a springy crumb.
This introduction gives a clear roadmap from mixing to proofing to hand-stretching so your work holds air and bakes evenly. You’ll see how to make neapolitan pizza without a wood-fired oven and what tools help most.
By the end of the guide you’ll feel ready to bake with confidence and share pies that bring people together.
Why You’ll Love This Authentic Neapolitan Pizza
What sets this style apart is the way extreme heat meets long fermentation to create a delicate balance.
Size and bake profile matter: the traditional 12-inch pie cooks in an ultra-hot oven (800–900°F) for a very short time. That rapid blast puffs the rim and leaves the base paper-thin while producing the signature light char on the surface.
The texture contrast is part of the appeal. You get crisp, blistered patches on the outside and a soft, steamy interior that compresses under your fingers. Long, cool fermentation builds flavor and makes the dough easier to digest.
Restraint with toppings is intentional. Fewer, high-quality ingredients keep the center tender and prevent sogginess while letting the wheat and fermentation notes shine.
How this type compares to other styles
- Compared with New York or Roman types, this one favors minimal toppings and a pillowy cornicione.
- Finely milled flour helps achieve that delicate chew and balanced char.
- The famed “leopard spotting” on the crust signals proper heat and fermentation.
If you want a practical guide on how to aim for these traits at home, check this authentic method to match oven technique and timing.
Ingredients You Need for the Dough
Start with four honest ingredients and you already have most of what matters.
Flour, water, salt, and yeast are all you need for an authentic base. Use a finely milled 00 flour like Caputo Pizzeria when you can. It gives strength for long fermentation and gentle stretch without tearing.
If 00 isn’t available, bread flour with 12–14% protein works well. Higher protein adds strength; lower protein yields a more tender crumb.
How protein affects texture
Protein content controls gluten development and chew. Aim for balanced protein so the rim puffs while the center stays thin.
Hydration and mixing basics
Home hydration often sits around 58–60%. That range makes the dough easy to handle and gives good oven spring. Use cool water for slow, 24–72 hour ferments to control timing.
Choosing and scaling yeast and salt
Use a small amount of yeast for long ferments. Both instant and active dry yeast work; if you use active dry yeast, hydrate it per the label. Fresh yeast is roughly three times the weight of instant.
Salt (fine or sea) tightens gluten and seasons the dough. Keep it moderate so it adds flavor without stalling fermentation.
| Ingredient | Typical Amount (per 1 kg flour) | Notes |
|---|---|---|
| 00 flour (Caputo) or bread flour | 1000 g | 00 for fine milling; bread flour (12–14% protein) OK as substitute |
| Water | 580–600 g (58–60%) | Cool water for cold ferment; adjust for humidity |
| Salt (sea or fine) | 20 g (2%) | Helps gluten and seasoning; dissolve fully |
| Yeast (instant / active dry) | 1–3 g | Small amount for 24–72 hr ferment; active dry can be bloomed |
| Fresh yeast | 3–9 g | Use ~3× instant weight if preferred |
Recommended Tools for Success
A small set of quality tools will transform how your pies bake and how easy the work feels. Gather gear that keeps your workflow smooth and your oven performance consistent.
Stone vs steel and how they change heat
A pizza stone retains heat for steady bottom browning, while a steel transfers heat faster and resists cracking. Choose a stone for gentle carryover or a steel when you need instant oven spring.
Preheat your surface fully. In a commercial oven aim for very high temps; in a home oven target the highest safe temperature before using the broiler.
Peels, turning peels, and scrapers
Use a wooden launch peel to slide pies into the oven and a metal turning peel to rotate without tearing the crust. That combo helps create even leopard spotting and controlled browning.
A bench or mixing bowl scraper keeps portions tidy and makes handling sticky dough cleaner and faster.
Thermometer, bowls, and scales
An infrared thermometer lets you check stone surface temps quickly. Targeting the right number prevents cold spots and avoids wasted oil or overbaked edges.
Choose sturdy mixing bowls and accurate digital scales (precision for yeast) to hit hydration and flour targets each time.
- Preheat stone or steel thoroughly.
- Have a launch peel and a turning peel ready.
- Use a bench/bowl scraper and precision scales.
| Tool | Why it matters |
|---|---|
| Pizza stone / steel | Bottom color and oven spring |
| Peel pair (wood + metal) | Safe launch and even turning |
| IR thermometer & scales | Verify surface temp and precise measurements |
Pro Tips, Troubleshooting, and Make-Ahead
Mastering small tweaks to hydration and handling will change how your pies perform. These practical tips help you fix sticky work, soggy centers, and storage headaches so bake day feels easy.
Hydration, temperature, and sticky handling
Lightly flour surfaces and your hands to manage stickiness. Aim for a smooth, elastic feel after 15–20 minutes of kneading.
Adjust the water and rest times if the mass stays tacky; cooler water slows fermentation and gives more control. Use modest salt to support gluten and flavor without stalling activity.
neapolitan pizza dough recipe
Equipment
- 1 Kitchen scale For accurate flour and water measurements
- 1 Mixing bowl Large enough for dough mixing
- 1 Stand mixer with dough hook Optional – makes kneading easier
- 1 Dough scraper For handling and dividing dough
- 1 Pizza Stone For crisp bottom crust
- 1 Pizza Peel To transfer pizza to stone (or use parchment)
- 1 Wire Rack To rest baked pizza briefly before slicing
Ingredients
- 400 g Tipo 00 flour High-quality, W 250–320; can mix with bread flour
- 270–300 g Water Room temperature (18–21 °C)
- 8 g Fine sea salt —
- 1–2 g Instant dry yeast Very small amount for 24–48h cold ferment
- 100–120 g Mozzarella cheese Low-moisture, grated OR fresh, well-drained
- 4–6 leaves Fresh basil —
- Drizzle — Extra virgin olive oil To finish
- 1–2 tbsp Parmigiano Reggiano Optional, finely grated
Instructions
- Mix the Dough: In a large mixing bowl, combine the Tipo 00 flour, instant dry yeast, and fine sea salt. Add most of the water and mix until a shaggy dough forms. Gradually add the remaining water if needed.
- Knead: Knead the dough by hand or using a stand mixer with dough hook for 5–8 minutes until smooth, soft, and slightly tacky but not sticky.
- First Proof (Bulk): Place the dough in a lightly oiled bowl, cover, and let rest at room temperature for 30–45 minutes until slightly puffy.
- Cold Fermentation: Divide the dough into 2 equal balls (~200 g each). Lightly oil containers, place dough balls inside, cover, and refrigerate for 24–48 hours for best flavor and texture.
- Bring to Room Temperature: Remove the dough from the refrigerator 60–90 minutes before baking, keeping it covered to prevent drying.
- Preheat the Oven: Place a pizza stone on the lower-middle rack and preheat the oven to 500 °F (260 °C) for 45–60 minutes.
- Prepare the Sauce: In a bowl, combine crushed San Marzano tomatoes, garlic, olive oil, salt, and oregano (optional). Mix gently; no cooking needed.
- Stretch the Dough: On a lightly floured surface, gently press from the center outward, leaving a 1–1.5 cm rim. Lift and stretch the dough to 25–30 cm, avoiding a rolling pin to preserve air bubbles.
- Add Toppings: Transfer the stretched dough to a pizza peel (or parchment on a baking sheet). Spread a thin layer of sauce, add mozzarella, and place a few basil leaves.
- Bake: Slide the pizza onto the hot stone and bake for 10–12 minutes until the crust is golden and slightly charred, and the cheese is melted.
- Finish and Serve: Transfer the pizza to a wire rack for 1–2 minutes to avoid sogginess. Drizzle with extra virgin olive oil, add fresh basil, and slice to serve.
Notes
- Flour Choice: Tipo 00 flour gives a soft, elastic dough and tender crust; bread flour adds chew.
- Cold Fermentation: Best results between 24–48 hours; longer may over-ferment and weaken gluten.
- Hydration Tip: Adjust water slightly depending on flour strength and humidity; aim for a soft, slightly tacky dough.
- Avoid Rolling Pin: Hand-stretching preserves gas bubbles, giving an airy crust.
- Baking Surface: A pizza stone yields the best results; an inverted heavy baking sheet is a good alternative.
- Topping Control: Less is more — overload will lead to a soggy crust.
- Mozzarella Prep: Pat fresh mozzarella dry before use to reduce excess moisture.
- Freezing Dough: After cold ferment, wrap airtight and freeze up to 3 months. Thaw overnight in the fridge, then bring to room temp before shaping.
