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Hey there, pizza lovers! Upgrade your pizza night with this Homemade Neapolitan Pizza Dough Recipe!
Grab your apron and jump on in. Even if it’s your first time, this Neapolitan Pizza Dough Recipe comes together in a snap.
I’m super excited to share with you this recipe that’s not only easy but also produces the most amazing chewy crust you’ll ever taste.
Trust me, once you try this, you’ll never want to order takeout again.
I’m always a bit nervous when I try a new pizza dough recipe. I like pizza to be just so, and I really don’t want to mess it up!
I swear, though, this neapolitan-style pizza dough is absolutely the perfect addition to any homemade pizza.
The secret is in the simple ingredients and a little bit of love (and maybe a sprinkle of flour on your nose for good measure).
Neopolitan style pizza, right in your own home using a regular oven all starts with our Neopolitan pizza dough recipe. Homemade is the best pizza ever in my opinion!
Some of our other favorite PIZZA RECIPES we have on our site include: Best Meatball Pizza Recipe (Homemade Meatballs), Easy Pizza Sliders Recipe (Pepperoni & Sausage), and Chicago Style Deep Dish Pizza Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE NEAPOLITAN PIZZA DOUGH RECIPE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHY DOES THE WATER HAVE TO BE A CERTAIN TEMPERATURE?
- CAN THIS BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Homemade Neapolitan Pizza Dough
WHY THIS RECIPE WORKS:
- Simple Ingredients: Uses basic pantry staples like bread flour, dry yeast, and olive oil, making it easy and affordable.
- Perfect Texture: Creates a chewy crust that’s crispy on the outside and soft on the inside, just like a true Neapolitan pizza.
- Versatile Cooking: Works great whether you have a pizza oven, pizza stone, or just a regular home oven.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Water
- Active dry yeast
- Granulated sugar
- Olive oil (plus extra for brushing)
- Salt
- Bread flour
HOW TO MAKE NEAPOLITAN PIZZA DOUGH RECIPE:
- Add the heated water to the bowl of your stand mixer and make sure it is between 105°F and 115°F.
- Add the yeast and sugar, give a quick mix then cover and allow to bloom for 5 minutes. It should be nice and frothy after 5 minutes. (If it is not then the yeast is not alive and you’ll need to ditch it and start again.)
- Add the olive oil, flour and salt and using the dough hook attachment mix the dough on low speed until the dough comes together.
- After the dough has come together turn the speed to medium-low and beat/knead for 5 minutes. After 5 minutes check the consistency of the pizza dough. It should be slightly sticky but not so it sticks to your fingers. If it is too sticky add more flour, if it seems too dry, add a little more water.
- Take a large bowl and brush it with olive oil.
- Turn the pizza dough out into the bowl and turn the dough over so both sides are coated with the oil.
- Cover with plastic wrap and allow to rise in a slightly warm area for 30 minutes, until it has doubled in size.
- Line a pizza tray with parchment paper, then take half of the dough and pull and press into a circular shape, pushing up to the edges so it has a slight ridge.
- Brush the pizza base with olive oil, then top with pizza sauce and favorite toppings.
- Bake in a preheated oven at 500°F for 10-12 minutes.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHY DOES THE WATER HAVE TO BE A CERTAIN TEMPERATURE?
Great question!
The water needs to be between 105°F and 115°F because this is the ideal temperature to activate the dry yeast.
If the water is too cold, the yeast won’t wake up, and your dough won’t rise.
If it’s too hot, you might accidentally cook the yeast—yikes!
Using water at the right warm temperature ensures a perfect rise for your pizza crust.
If you want a good, authentic neapolitan pizza, it’s gotta rise!
CAN THIS BE MADE AHEAD?
Absolutely! You can make the dough ahead of time and let it rise as usual.
After it has risen, wrap it tightly in plastic wrap or place it in an airtight container, and store it in the refrigerator for up to 24 hours.
This slower fermentation process can even enhance the flavor the next day.
For even longer storage, and later use, divide the dough into dough balls, wrap them, and freeze for up to 3 months.
Just thaw in the fridge overnight before using.
ANY ADDITIONS?
There are a lot of ingredients that go with a neapolitan style pizza crust. Bring on the flavor!
- Garlic Powder: Add a teaspoon to the dough for extra flavor.
- Herbs: Mix in dried oregano or basil for an herby crust.
- Parmesan Cheese: Sprinkle grated cheese into the dough.
- Chili Flakes: For a spicy kick, add to the dough or on top.
- Honey: Substitute sugar with honey for a hint of sweetness.
- Stuffed Crust: Add cheese sticks around the edges before baking.
- Sesame Seeds: Sprinkle on the crust for a nutty taste.
- Whole Wheat Flour: Replace some bread flour for a healthier option.
- Sun-Dried Tomatoes: Knead into the dough for bursts of flavor.
- Pesto Swirl: Spread pesto on the crust before adding toppings.
ANY SUBSTITUTIONS?
It’s fun being a pizza maker at home.
- All-Purpose Flour: Though bread flour is the best flour for this, all-purpose flour works too.
- Instant Yeast: Use instead of active dry yeast; no need to proof, just mix it in.
- Sugar Alternatives: Use honey or agave nectar instead of granulated sugar.
- Vegetable Oil: Can replace olive oil if needed.
- Sea Salt: Swap for regular salt for a slight flavor difference.
- Gluten-Free Flour: Use a gluten-free blend suitable for yeast breads.
HOW TO STORE:
Refrigerator
- After rising, place the dough in an airtight container or wrap in plastic wrap.
- Store for up to 24 hours.
- Let it come to room temperature before shaping and baking.
Freezer
- Divide into individual dough balls.
- Wrap each in plastic wrap and place in a freezer bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before using.
DANA’S TIPS AND TRICKS:
- Use a Kitchen Scale: For best results, measure ingredients by weight.
- Preheat Your Oven: Get it as hot as possible, ideally 500°F, to mimic a pizza oven.
- Pizza Stone is Gold: If you have a pizza stone or baking stone, use it for a crispy crust with this homemade pizza dough recipe.
- Don’t Overload Toppings: Too many can make the crust soggy.
- Let the Dough Rest: Allowing it to rest after kneading makes it easier to stretch.
- Stretch by Hand: Use your hands instead of a rolling pin for an authentic texture.
There you have it—a simple and delightful Neapolitan Pizza Dough Recipe that’s sure to impress.
Making your own pizza at home is not only fun but also lets you customize it with your favorite toppings.
So roll up your sleeves, dust some flour on the counter (and maybe your face for that authentic chef look), and let’s get baking!
Your journey to the perfect pizza starts now.
Homemade Neapolitan Pizza Dough
Ingredients
- 1 ½ cups water 105-115°F
- 2 ¼ teaspoons active dry yeast
- 2 teaspoons granulated sugar
- 2 tablespoons olive oil + extra for brushing
- 4 cups bread flour
- 1 ½ teaspoons salt
Instructions
- Add the heated water to the bowl of your stand mixer and make sure it is between 105°F and 115°F.1 ½ cups water
- Add the yeast and sugar, give a quick mix then cover and allow to bloom for 5 minutes. It should be nice and frothy after 5 minutes. (If it is not then the yeast is not alive and you’ll need to ditch it and start again.)2 ¼ teaspoons active dry yeast, 2 teaspoons granulated sugar
- Add the olive oil, flour and salt and using the dough hook attachment mix the dough on low speed until the dough comes together.2 tablespoons olive oil + extra for brushing, 1 ½ teaspoons salt, 4 cups bread flour
- Add the heated water to the bowl of your stand mixer and make sure it is between 105°F and 115°F.
- Add the yeast and sugar, give a quick mix then cover and allow to bloom for 5 minutes. It should be nice and frothy after 5 minutes. (If it is not then the yeast is not alive and you’ll need to ditch it and start again.)
- Add the olive oil, flour and salt and using the dough hook attachment mix the dough on low speed until the dough comes together.
- Brush the pizza base with olive oil, then top with pizza sauce and favorite toppings.
- Bake in a preheated oven at 500°F for 10-12 minutes.
Notes
- For best results, measure ingredients by weight.
- Preheat your oven and get it as hot as possible, ideally 500°F, to mimic a pizza oven.
- If you have a pizza stone or baking stone, use it for a crispy crust with this homemade pizza dough recipe.
- Don’t overload the pizza with too many toppings- it can make the crust soggy.
- Allow the dough to rest after kneading. This makes it easier to stretch.
- Use your hands instead of a rolling pin to stretch the dough for an authentic texture.
Nutrition
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