...
Go Back
–+ servings
Overhead shot of homemade Neapolitan pizza dough recipe on a floured wooden surface

Authentic Neapolitan Pizza Dough

Authentic Neapolitan pizza dough recipe with perfect chewy crust, using just four ingredients and long fermentation.
Print Pin
Course: Main Course
Cuisine: Italian, Neapolitan
Prep Time: 20 minutes
Cook Time: 7 minutes
Cold Fermentation: 2 days
Total Time: 2 days 27 minutes
Servings: 4 pizzas (250–300g dough balls)
Calories: 530kcal
Cost: $6 (depends on flour quality)

Equipment

  • 1 Kitchen scale
  • 1 Large mixing bowl
  • 1 Bench scraper
  • Proofing containers
  • 1 Pizza stone or steel

Ingredients

Main Dough Components

  • 1000 g Caputo 00 flour (or high-quality bread flour) —
  • 650 ml Lukewarm water 65% hydration ratio
  • 20 g Fine sea salt —
  • 3 g Active dry yeast (or 2g fresh yeast) —

Optional Enhancements

  • 2 tablespoon Extra virgin olive oil For extra flavor
  • 1 teaspoon Honey To feed the yeast

Instructions

  • Mix: Combine flour, salt, yeast (proofed with honey) and lukewarm water in a large bowl.
  • Knead: Knead dough by hand or mixer until smooth, soft, and elastic (about 8–10 minutes).
  • Ferment: Let rise at room temperature for 2 hours, then transfer to fridge for cold fermentation for 24–48 hours.
  • Portion: Divide dough into 4 equal portions (250–300g each). Place in oiled containers or wrap. Bring to room temperature before baking (about 60 minutes).
  • Bake: Stretch into 10–12" rounds. Bake at 500–550°F (260–290°C) on a pizza stone or steel until puffed and spotted (6–8 minutes).

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 530kcal | Carbohydrates: 106g | Protein: 14g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Sodium: 480mg | Potassium: 180mg | Fiber: 4g | Sugar: 1g | Calcium: 20mg | Iron: 2mg