Neapolitan Pizza Dough Recipe

This Neapolitan Pizza Dough recipe creates a perfect crust that’s crisp on the outside, soft and chewy inside, and bursting with old-world flavor. Made with simple ingredients and a slow-rise process, it’s the ideal foundation for traditional Margherita pizza—topped with tangy tomato sauce, fresh mozzarella, and fragrant basil. Whether baked in a scorching oven or on a grill, this pizza delivers an authentic pizzeria experience at home.

Why You’ll Love This Recipe

This pizza dough is light, airy, and full of flavor thanks to a slow fermentation process. It’s easy to make ahead, uses pantry staples, and stretches beautifully without tearing. The texture is unbeatable: a thin, crisp base with a puffy, blistered crust. When paired with classic Neapolitan toppings, it transforms into a pizza that’s simple, fresh, and incredibly satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Neapolitan Pizza Dough:

• 2+ cups bread flour

• ¾ cup warm water

• 2 teaspoons dry active yeast

• 1½ teaspoons salt

For the Neapolitan Pizza Sauce:

• 28 oz can plum tomatoes

• Salt and pepper

For the Toppings:

• 2 balls buffalo mozzarella cheese (about 1 lb total)

• 6 tablespoons freshly grated parmesan cheese

• 2 tablespoons extra virgin olive oil

• 12–18 fresh basil leaves

• Cornmeal, for the pans

Directions

Make the Pizza Dough

1. Activate the yeast: Place the yeast in the bowl of a stand mixer with a dough hook. Add ¼ cup of warm water (about 105°F), swirl to combine, and let sit for 10 minutes until foamy.

2. Mix the dough: Add the remaining ½ cup water and salt. Turn mixer to low and gradually add 2 cups of bread flour. Mix until combined and kneading begins. The dough should be sticky but firm enough to handle. Add more flour if needed. Knead for 5–10 minutes.

3. First rise: Cover the bowl and let dough rise for 2 hours, or until doubled in size.

4. Divide and chill: Turn dough out onto a floured surface. Divide into two 8-ounce balls. Shape into rounds, wrap, and refrigerate for at least 12 hours (or overnight) for best results.

Make the Sauce

5. Drain the tomatoes over a bowl using a fine mesh strainer. Discard the juice. Press the tomatoes through the strainer to form a smooth sauce. Season with salt and pepper to taste. (Alternatively, blend the drained tomatoes if you’re short on time.)

Shape the Crusts

6. Preheat oven to 550°F or grill to 650–800°F. Preheat a pizza stone inside.

7. On a floured surface, roll or stretch the dough into 12–13 inch circles.

8. Sprinkle cornmeal on two flat baking sheets and transfer the dough to the sheets.

Assemble the Pizzas

9. Spread a thin layer of tomato sauce on each crust, leaving a 1-inch edge.

10. Slice mozzarella into ¼-inch rounds and place evenly over the sauce.

11. Sprinkle 3 tablespoons of grated parmesan over each pizza.

12. Drizzle with 1 tablespoon olive oil and season with salt and pepper.

Bake the Pizzas

13. Slide pizzas onto the hot stone using the cornmeal to help slide.

14. Bake for 5–7 minutes, or until the crust is puffed and golden and cheese is melted.

15. For grill cooking, bake for 3–5 minutes at high heat.

16. Remove from oven and top with fresh basil leaves. Slice and serve.

Servings and timing

This recipe makes 2 pizzas (12 slices total).
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes (plus chill time if possible)

Variations

• White Pizza: Skip the sauce and add ricotta, garlic, and spinach.

• Spicy Option: Add crushed red pepper flakes or spicy salami.

• Veggie Lovers: Add mushrooms, bell peppers, and red onions.

• Classic Pepperoni: Add sliced pepperoni on top of the mozzarella.

• Truffle Upgrade: Drizzle with truffle oil before serving for a gourmet touch.

Storage/Reheating

Refrigerate: Store leftover pizza in an airtight container in the fridge for up to 3 days.
Freeze Dough: Freeze shaped but unbaked dough for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the fridge before topping and baking.
Reheat: Reheat slices in an air fryer or 400°F oven for 5–10 minutes. Avoid the microwave to maintain a crispy crust.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour creates a chewier, more authentic texture.

Do I need a pizza stone?

It helps achieve a crisp bottom and puffed edges, but a preheated baking sheet can also work.

How long should I let the dough rest in the fridge?

Ideally, 12–24 hours. The longer rest improves flavor and stretchability.

Can I make the dough without a mixer?

Yes. Mix with a spoon, then knead by hand for 10–12 minutes until smooth and elastic.

Why is my crust not crispy?

Ensure the oven and pizza stone are fully preheated and don’t overload with sauce or toppings.

Is fresh mozzarella necessary?

Fresh buffalo mozzarella is traditional, but you can use regular fresh mozzarella or even shredded mozzarella in a pinch.

Can I use instant yeast?

Yes, you can use instant yeast in the same quantity and skip the activation step.

How thin should the crust be?

Neapolitan pizza has a thin center (about ⅛ inch) with a thicker puffy edge.

Should I oil the crust?

Drizzling olive oil enhances flavor and helps the cheese brown beautifully.

Can I grill this pizza?

Absolutely. Preheat the grill and pizza stone to high heat and cook for 3–5 minutes.

Conclusion

This Neapolitan Pizza Dough recipe makes it easy to bring artisan pizza into your own kitchen. With a light, chewy crust and classic toppings, it’s a simple yet authentic way to enjoy pizza night at home. Whether you bake it in the oven or fire it up on the grill, this recipe delivers bold, fresh flavor and the perfect bite every time.