Authentic Neapolitan Pizza Dough Recipe (Perfect for Wood Fired Pizza Ovens)

If you want to make true Italian pizza at home, it all starts with the dough. Authentic Neapolitan pizza dough is simple, traditional, and designed for high-temperature cooking in a wood fired pizza oven.

Using just a few ingredients, you can create soft, airy dough that produces the signature light crust, blistered edges, and chewy texture that Neapolitan pizza is famous for.

What Makes Neapolitan Pizza Dough Different?

Authentic Neapolitan pizza dough follows traditional Italian methods used by pizzerias in Naples.

The dough contains only a few simple ingredients:

• Flour
• Water
• Salt
• Yeast

Unlike many pizza recipes, Neapolitan dough contains no oil and no sugar. This allows the dough to develop its natural flavor during fermentation.

When cooked in a wood fired pizza oven at temperatures above 750°F (400°C), the dough produces the famous soft center and airy crust known as the cornicione.

Ingredients for Authentic Neapolitan Pizza Dough

This recipe makes approximately 4 pizza dough balls.

• 500g "00" Italian pizza flour
• 325g water (65% hydration)
• 10g sea salt
• 2g active dry yeast

Italian 00 flour is traditionally used because it produces a soft and elastic dough perfect for high temperature cooking.

Step-by-Step Neapolitan Pizza Dough Recipe

1. Mix the Dough

Pour the water into a mixing bowl and dissolve the yeast. Gradually add the flour while mixing.

Once combined, add the salt and continue mixing until a rough dough forms.

2. Knead the Dough

Knead the dough for about 10–15 minutes until smooth and elastic.

The dough should feel soft but not sticky.

3. First Fermentation

Cover the dough and let it rest for about 2 hours at room temperature.

This allows the yeast to begin fermentation and develop flavor.

4. Divide the Dough

Divide the dough into four equal balls (approximately 250g each).

Place the dough balls into a proofing tray or container.

5. Second Fermentation

Allow the dough balls to ferment for 18–24 hours in the refrigerator.

This slow fermentation develops the dough’s flavor and improves texture.

How to Stretch Neapolitan Pizza Dough

Unlike many pizza styles, Neapolitan dough should never be rolled with a rolling pin.

Instead:

1. Dust the dough with flour
2. Press the center gently with your fingers
3. Stretch the dough outward
4. Leave the outer edge thicker for the crust

This method preserves the air bubbles that create the light crust.

Cooking Neapolitan Pizza in a Wood Fired Oven

Authentic Neapolitan pizza is cooked at extremely high temperatures.

For best results, heat your wood fired pizza oven to:

750°F – 900°F

At this temperature the pizza will cook in just 60–90 seconds.

Rotate the pizza during cooking to ensure even browning.

Best Toppings for Neapolitan Pizza

Traditional Neapolitan pizza uses simple toppings.

Classic options include:

• San Marzano tomato sauce
• Fresh mozzarella
• Fresh basil
• Extra virgin olive oil

These simple ingredients highlight the flavor of the dough.

Final Thoughts

Making authentic Neapolitan pizza dough at home is easier than most people think. With just a few ingredients and proper fermentation, you can create incredible pizza in your backyard.

When cooked in a wood fired pizza oven, this dough produces the light crust, airy texture, and incredible flavor that make Neapolitan pizza famous around the world.

Once you master the dough, you can experiment with different toppings and create restaurant-quality pizza right at home.