Authentic Neapolitan Pizza Dough
Authentic Neapolitan Pizza Dough delivers a crispy, golden crust. This recipe solves the problem of soggy or tough dough. After making this many times, I know the secret. The crust is crispy and chewy. Try this with Sesame Garlic Shrimp Rice Stacks. Jump to Recipe If you love recipes like this, you’ll also enjoy Sesame Garlic Shrimp Rice Stacks Recipe and Roasted Cauliflower Tahini Salad Recipe for Easy Dinner.
Why This Authentic Neapolitan Pizza Dough Is Pure Comfort
- Crispy and chewy crust
- Bubbles create texture
- Golden edges taste better
- Better than takeout
What You'll Need for Authentic Neapolitan Pizza Dough
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- Salt for balance
- Olive oil for richness
- Yeast for bubbles
- Optional: Fresh basil
- Optional: Mozzarella
- Optional: Tomato sauce
đź“ť Ingredient Notes
- Yeast: Use active dry yeast for best rise.
- Flour: Bread flour gives best texture.
- Water: Warm water activates the yeast.
đź›’ Tools & Equipment I Recommend
- Digital Kitchen Scale — Measures ingredients precisely → See on Amazon
- Stand Mixer — Eases kneading process → See on Amazon
How to Make Authentic Neapolitan Pizza Dough
- Activate Yeast: Mix yeast and warm water. Let sit 5 minutes until foamy.
- Mix Dry Ingredients: Combine flour, salt, and olive oil in a bowl.
- Combine: Add yeast mixture to dry ingredients. Stir until combined.
- Knead: Knead dough 10 minutes until smooth and elastic.
- Let Rise: Cover and let rise 1 hour until doubled in size.
- Shape and Bake: Shape into balls. Top with sauce and cheese. Bake at 475°F for 10–12 minutes.
Cook's Tips for Perfect Authentic Neapolitan Pizza Dough
- Technique: Let dough rest 10 minutes after kneading for better texture.
- Common mistake and fix: Over-kneading causes a tough crust. Stop when dough is smooth.
- Storage: Store shaped dough in the fridge for up to 24 hours.
- Cooking: Use a pizza stone for crispier crusts.
Storing & Reheating Authentic Neapolitan Pizza Dough
Short-Term Storage
Store in an airtight container in the fridge. Store shaped dough in the fridge for up to 24 hours. Make-ahead tip: Make dough up to 2 days ahead and shape just before baking.
Freezing Authentic Neapolitan Pizza Dough
Freeze dough balls for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in oven at 350°F for 5–7 minutes. Microwave: Reheat in microwave 30 seconds for quick fix.
Recipe Notes
- Chef tip: Use a pizza peel for easy transfer to the oven.
- Best substitution: Use all-purpose flour if bread flour not available.
- Make-ahead: Shape dough and refrigerate up to 24 hours.
- Scaling: Double recipe for large groups.
- Troubleshooting: Soggy crust? Bake longer or use a pizza stone.
Want to level up this recipe?
Pizza Stone — Creates a crispier crust → Check price on Amazon
Authentic Neapolitan Pizza Dough
Ingredients
Main Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 1 tablespoon olive oil
Seasonings
- Salt for balance
- Olive oil for richness
- Yeast for bubbles
Optional Toppings
- Fresh basil
- Mozzarella
- Tomato sauce
Instructions
- Activate Yeast: Mix yeast and warm water. Let sit 5 minutes until foamy.
- Mix Dry Ingredients: Combine flour, salt, and olive oil in a bowl.
- Combine: Add yeast mixture to dry ingredients. Stir until combined.
- Knead: Knead dough 10 minutes until smooth and elastic.
- Let Rise: Cover and let rise 1 hour until doubled in size.
- Shape and Bake: Shape into balls. Top with sauce and cheese. Bake at 475°F for 10–12 minutes.
Notes
- Chef tip: Use a pizza peel for easy transfer to the oven.
- Best substitution: Use all-purpose flour if bread flour not available.
- Make-ahead: Shape dough and refrigerate up to 24 hours.
- Scaling: Double recipe for large groups.
- Troubleshooting: Soggy crust? Bake longer or use a pizza stone.
Storage
- Fridge: Store shaped dough in the fridge for up to 24 hours.
- Freezer: Freeze dough balls for up to 3 months.
- Oven reheat: Reheat in oven at 350°F for 5–7 minutes.
- Microwave reheat: Reheat in microwave 30 seconds for quick fix.
- Make ahead: Make dough up to 2 days ahead and shape just before baking.
Nutrition Per Serving
- Calories: 250
- Protein: 8g
- Fat: 5g
- Carbs: 40g
- Fiber: 2g
- Sugar: 0g
- Sodium: 400mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Authentic Neapolitan Pizza Dough FAQs
Yes. Shape dough and refrigerate up to 24 hours. Bake when ready.
Over-kneading or not enough rising time can cause a tough or dense crust. Let dough rest 10 minutes after kneading and rise 1 hour before shaping.
Preheat oven to 475°F. Shape dough and bake 10–12 minutes until golden.
Yes. Freeze dough balls for up to 3 months. Thaw in the fridge before shaping.
Use all-purpose flour if bread flour is not available. Adjust water slightly for desired consistency.
A Warm Final Note
I can’t wait for you to try Authentic Neapolitan Pizza Dough and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
