This Neapolitan pizza dough recipe is the one I keep coming back to. I have tested it across dozens of flour brands, fermentation windows, and hydration levels. The formula below is what I use when I want a consistently excellent result — blistered cornicione, soft and extensible base, minimal crumb that still has structure. Authentic, in the sense that it follows the AVPN (Associazione Verace Pizza Napoletana) guidelines closely while being practical for home bakers.
If you are new to Neapolitan pizza, read the full post. If you have made dough before and want to skip to the recipe, jump to The Formula section below.
What Makes Neapolitan Dough Different
Neapolitan pizza dough uses four ingredients: flour, water, salt, and yeast. No oil, no sugar. The magic is in the process — a long cold fermentation that develops flavor and extensibility that a same-day dough cannot replicate.
The target finished pizza is thin in the center, has a puffy, charred cornicione (rim), and bakes in under 90 seconds at 850–950°F. If you are baking at lower temperatures in a home oven, the technique adapts — but the dough itself stays the same.
The Ingredients
Flour
Use Tipo 00 flour. This is a finely milled Italian flour with a medium protein content (11–12.5%) that produces the silky, extensible dough characteristic of Neapolitan pizza. I have tested:
- Caputo Pizzeria (blue bag) — my go-to for high-heat bakes (700°F+). Designed for high-temperature wood or gas ovens.
- Caputo Chef’s Flour (red bag) — good for home oven bakes at lower temperatures.
- King Arthur 00 Pizza Flour — easier to source in the US, excellent results.
If you cannot find Tipo 00, bread flour (12–13% protein) works acceptably. Do not use all-purpose flour. The gluten structure will be wrong.
Water
Filtered or bottled water if your tap water is heavily chlorinated. Chlorine inhibits yeast activity. Water temperature matters: for room-temperature fermentation, use cold water (55–65°F). For cold fermentation (my recommendation), water temperature is less critical.
Hydration: 60–65%. This dough formula uses 62%, which hits the sweet spot — workable without being sticky, extensible without being tight.
Salt
Fine sea salt or kosher salt. 2–3% of flour weight. Salt strengthens gluten and slows fermentation — do not skip it, but also do not add it at the same time as the yeast (salt kills active yeast on direct contact).
Yeast
For long cold fermentation, use a small amount of active dry yeast or instant yeast. This recipe uses 0.2% yeast — a tiny amount that ferments slowly over 24–72 hours in the refrigerator. Fresh yeast (as used in Naples) can be substituted at 0.6% of flour weight.
I do not use commercial rapid-rise yeast for this recipe. The speed is not the point; the fermentation time is what builds flavor.
The Formula
This formula makes 4 dough balls, each approximately 270g, which is the right size for a 10–12 inch Neapolitan pizza.
| Ingredient | Weight | Baker’s Percentage |
|---|---|---|
| Tipo 00 flour | 600g | 100% |
| Water (cold) | 372g | 62% |
| Fine sea salt | 16g | 2.7% |
| Instant yeast | 1.2g (1/4 tsp) | 0.2% |
Method
Step 1 — Autolyse (optional but recommended)
Combine the flour and 90% of the water. Mix until no dry flour remains. Cover and rest 20–30 minutes. This pre-hydration step develops gluten before any kneading and makes the dough noticeably smoother and more extensible.
Step 2 — Add salt and yeast
Dissolve the salt in the remaining 10% of water (a tablespoon or two). Add this to the dough and mix thoroughly. Then add the yeast — either sprinkle instant yeast directly on the dough or dissolve active dry yeast in a teaspoon of water first. Incorporate fully.
Important: Do not add salt and yeast simultaneously in the same spot. Add them separately.
Step 3 — Knead
Knead the dough by hand or with a stand mixer on medium speed with the dough hook. Target 8–10 minutes by hand or 6–8 minutes in a mixer. The dough is ready when it is smooth, soft, and passes the windowpane test: stretch a small piece thin enough to see light through without tearing.
Step 4 — Bulk fermentation
Shape the dough into a ball, cover tightly (plastic wrap or a sealed container), and ferment at room temperature for 1–2 hours. The dough should not double — just show some activity and relax.
Step 5 — Ball
Divide the dough into 4 equal portions (approximately 270g each). Shape each into a tight round ball using the surface tension technique: cup the dough ball in your palm and drag it across an unfloured surface in small circles, using friction to tighten the skin.
Place the balls in a lightly oiled covered container or on a flour-dusted tray with plastic wrap. Leave space between them — they will expand.
Step 6 — Cold fermentation
Refrigerate for 24–72 hours. 48 hours is my standard. 72 hours produces slightly more complex flavor but is not dramatically different. Beyond 72 hours, the dough can over-ferment and become slack and acidic.
Step 7 — Temper and stretch
Remove dough balls from the refrigerator 2–3 hours before baking. Cold dough is tight and tears. Tempering allows the gluten to relax and the dough to become extensible.
To stretch: using your fingertips (never a rolling pin), press the center of the ball outward, leaving a 1-inch rim untouched. Drape the dough over your knuckles and rotate, letting gravity stretch it. Work gently and quickly. Target 10–12 inches in diameter.
Baking
High-heat outdoor oven (Ooni Koda 16, Gozney): 850–950°F stone temp. Bake 60–90 seconds, rotating every 20–30 seconds. See our Ooni Koda 16 review for full setup guidance.
Home oven with baking steel or stone: Preheat on the top rack under the broiler for 45–60 minutes. Launch pizza directly onto the baking surface, broil for 4–6 minutes. Not Neapolitan in the strict sense but excellent results for a home oven.
For home oven equipment, see our comparison of pizza stones vs pizza steels to decide which baking surface is right for your setup.
Troubleshooting
Dough tears when stretching: Too cold or too tight. Return to room temperature for another hour. Do not force it.
Dough is too sticky: Hydration may be too high for your flour, or flour absorption varies by brand. Reduce water by 10g next batch.
No oven spring / flat cornicione: Over-fermented dough or oven temperature too low. Check fermentation time and stone temperature before baking.
Dense crumb: Under-fermented. Allow more time in the refrigerator or let the dough temper longer at room temperature.
The Dough in Summary
Authentic Neapolitan pizza dough is not complicated. The ingredients list is four items. The challenge is patience — cold fermentation cannot be rushed — and the technique of stretching without a rolling pin. Both improve with practice. Make this dough three times and the process will feel natural.
When you are ready to put this dough to work, see our Best Homemade Margherita Pizza Recipe — a Neapolitan-style recipe that pairs directly with this dough formula.
Julius is the founder and lead reviewer at Insider Pizza, with years of professional pizza operations experience across Neapolitan and New York styles. His recipes are tested repeatedly before publication.
Recommended Gear
- Caputo 00 Flour (the standard for Neapolitan dough)
- Digital Kitchen Scale
- Pizza Stone for Home Oven
- Aluminum Pizza Peel
- Proofing Containers
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