Authentic Neapolitan Pizza Dough Recipe: 4 Ingredients and an Overnight Cold Ferment
00 flour, water, salt and a pinch of yeast. Mix tonight, bake tomorrow or the day after, and get a crisp base with a puffy, leopard-spotted rim from a home oven.
- 4 ingredients
- 24 to 72 hour ferment
- 4 pizzas
- Home oven methods
This authentic Neapolitan pizza dough recipe uses just four ingredients and time: a slow cold ferment builds the flavor and the airy, blistered rim. No oil, no sugar, no shortcuts.
Quick answer
An authentic Neapolitan pizza dough recipe uses 500 g 00 flour, 315 g cool water, 12 g salt and 1 g instant yeast for 4 pizzas. Knead, rise 2 hours, shape four balls and refrigerate overnight or up to 72 hours. Warm 3 hours, stretch by hand and bake on a very hot steel or stone.
Neapolitan pizza from a home oven: puffy, leopard-spotted crust and a soft center.
Why This Neapolitan Pizza Dough Works
Four ingredients
Flour, water, salt and yeast. Nothing else: no oil, no sugar, no milk.
A pinch of yeast
Slow fermentation builds flavor and big, airy bubbles in the rim.
Cold ferment
24 to 72 hours in the fridge makes the dough easy to stretch and full of flavor.
Very hot bake
A preheated steel and the broiler copy a pizza oven’s blast of heat.
The goal is a thin, tender center and a puffy, charred rim (the cornicione). Every step below, from cool water to the long ferment to stretching by hand, protects the gas bubbles that make that rim.
Neapolitan Pizza Dough Recipe (4 Ingredients)
The card makes 4 dough balls of about 205 g, enough for four 10 to 12-inch pizzas. Tap 2, 6 or 8 and every amount updates.
After the cold ferment the balls relax, puff and turn satiny.
Authentic Neapolitan Pizza Dough
Four ingredients at 63% hydration, a 2-hour room-temperature rise and a 24 to 72 hour cold ferment. Makes dough balls of about 205 g for 10 to 12-inch pizzas. Tap the number of pizzas and every amount updates.
Pizzas
Ingredients
Dough (63% hydration)- 250 g (2 cups)500 g (4 cups)750 g (6 cups)1,000 g (8 cups) 00 pizza flour
- 158 g (⅔ cup)315 g (1⅓ cups)473 g (2 cups)630 g (2⅔ cups) cool water (about 65°F)
- 6 g (1 tsp)12 g (2 tsp)18 g (1 tbsp)24 g (4 tsp) fine sea salt
- 0.5 g (⅛ tsp)1 g (¼ tsp)1.5 g (½ tsp)2 g (⅔ tsp) instant dry yeast
Weigh it if you can. Pizza dough is all ratios, and cup measures can vary by a lot depending on how the flour is scooped. Grams are exact.
Instructions
Salt water
Weigh everything. Stir the salt into the cool water until dissolved, then sprinkle the yeast over it and stir briefly.
Slurry, then dough
Whisk in about a tenth of the flour to make a smooth slurry, then add the rest gradually and mix until no dry flour remains, 2 to 3 minutes.
Knead
Knead 8 to 10 minutes on an unfloured counter (or on low in a stand mixer) until smooth and elastic. A small piece should stretch thin enough to see light through.
Bulk rise
Cover and leave at room temperature (70 to 75°F) for 2 hours, until puffy and close to doubled.
Ball
Divide into four pieces of about 205 g and shape each into a tight, smooth ball by pulling the surface taut underneath.
Cold ferment
Set the balls in lightly oiled, lidded containers or a proofing box and refrigerate 24 to 72 hours (overnight at the very least).
Warm up
Take the dough out 3 hours before baking so it is soft, puffy and at room temperature.
Stretch, top and bake
Press from the center out, leaving a 1-inch rim, and stretch to 10 to 12 inches. Top lightly and bake on a preheated steel or stone at your oven’s highest setting, finishing under the broiler, 4 to 7 minutes.
Tools for Neapolitan Pizza at Home
A steel and a scale matter most. The rest help you proof, launch and slice.
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ThermiChef 16-Inch Pizza Steel
Stores and releases heat fast for a charred, puffy crust in a home oven.
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Wooden Pizza Peel, 16 x 14 Inch
A thin beveled edge slides the pizza onto the hot steel.
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Pizza Dough Proofing Box With Covers
Holds the dough balls through the cold ferment.
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Kitchy Pizza Cutter Wheel
Slices through a puffy rim without dragging the toppings.
Check Price on Amazon →Overnight and 48-Hour Neapolitan Pizza Dough Schedule
Neapolitan dough is mostly waiting. Mix on Wednesday night for Friday dinner:
| When | Step | Active time |
|---|---|---|
| WhenWed, 7:00 pm | StepMix and knead | Active time15 minutes |
| WhenWed, 7:15 to 9:15 pm | StepBulk rise at room temperature | Active timeNone |
| WhenWed, 9:15 pm | StepDivide, ball and refrigerate | Active time5 minutes |
| WhenFri, 6:00 pm | StepDough out of the fridge to warm up, covered | Active timeNone |
| WhenFri, 8:00 pm | StepOven and steel or stone to max heat | Active timeNone |
| WhenFri, 9:00 pm | StepStretch, top and bake, 4 to 7 minutes each | Active time20 minutes |
| Plan | Timing | Result |
|---|---|---|
| PlanOvernight | TimingMix at 8 pm, cold ferment 18 to 24 hours, bake the next evening | ResultVery good |
| Plan48 hours | TimingThe schedule above | ResultThe sweet spot |
| Plan72 hours | TimingMix Monday night, bake Thursday | ResultDeepest flavor; watch for slack dough in a warm fridge |
| PlanSame day | TimingRoom-temperature rise about 6 hours | ResultPizza, but yeasty and less airy |
00 Flour vs Bread Flour vs All-Purpose
| Flour | Grind and protein | Crust | Notes |
|---|---|---|---|
| FlourItalian 00 pizza flour | Grind and proteinUltra-fine; about 11 to 13% protein | CrustSoft, tender, blistered | NotesThe authentic choice |
| FlourBread flour | Grind and proteinMedium; about 12 to 14% protein | CrustChewier, browns faster | NotesAn excellent substitute in home ovens |
| FlourAll-purpose flour | Grind and proteinMedium; about 10 to 12% protein | CrustSofter, less puffy | NotesWorks; drop hydration to about 60% |
| FlourCake or bleached flour | Grind and proteinLow protein or treated | CrustWeak, soggy | NotesAvoid for pizza |
Look for a 00 flour labeled for pizza; it is milled for high heat and long fermentation.
Choose Your Hydration
Hydration is the water weight divided by the flour weight. More water means more steam and a lighter rim, but a stickier dough.
| Hydration | Water per 500 g flour | Handling | Best for |
|---|---|---|---|
| Hydration60% | Water per 500 g flour300 g | HandlingEasiest | Best forFirst attempts; all-purpose flour |
| Hydration63% | Water per 500 g flour315 g | HandlingEasy to moderate | Best forThe card recipe; classic Neapolitan |
| Hydration65% | Water per 500 g flour325 g | HandlingModerate | Best forBakers with a few pizzas behind them |
| Hydration70% | Water per 500 g flour350 g | HandlingSticky | Best forExperienced bakers; airiest rim |
How to Stretch Neapolitan Pizza Dough
Press from the center out and leave a puffy rim. No rolling pin.
Never use a rolling pin
It crushes the gas bubbles and gives a flat, dense crust.
Press from the center out
Use fingertips to push air toward the edge; leave the outer inch alone.
Let gravity stretch it
Drape the dough over your knuckles and rotate slowly.
Stop at 10 to 12 inches
Thin in the middle, with a raised 1-inch edge.
Step by step: flour the counter well and set the ball down seam side down. Press the center flat with your fingertips, leaving a 1-inch border. Flip and press again. Lift it onto your knuckles and turn it slowly, letting its weight stretch it to 10 to 12 inches. Lay it on a semolina-dusted peel and top it right away.
If the dough keeps snapping back, the gluten is still tight. Cover it for 10 to 15 minutes and try again; stretching should feel easy.
How to Bake Neapolitan Pizza Without a Pizza Oven
Naples ovens run near 900°F and bake a pizza in about 90 seconds. Home ovens top out around 550°F, so the setup does the heavy lifting:
| Method | Setup | Bake time | Result |
|---|---|---|---|
| MethodPizza steel + broiler | SetupSteel on the upper-middle rack, oven at max (usually 550°F) for 60 minutes, then switch to broil as the pizza goes in | Bake time3 to 5 minutes | ResultThe closest a home oven gets to a pizzeria |
| MethodPizza steel | SetupUpper-middle rack, max heat, 60 minute preheat | Bake time4 to 6 minutes | ResultCrisp bottom, good char |
| MethodPizza stone | SetupUpper-middle rack, max heat, 60 minute preheat; never oil the stone | Bake time6 to 8 minutes | ResultAffordable and reliable |
| MethodCast iron skillet | SetupHeat the skillet on the stove 5 minutes, build the pizza in it, cook 2 minutes, then broil 3 to 5 minutes | Bake time5 to 7 minutes | ResultNo special gear needed |
| MethodOutdoor pizza oven | SetupStone floor at 800 to 900°F; turn the pizza every 20 to 30 seconds | Bake time60 to 90 seconds | ResultTrue Naples-style char |
Heat matters because a fast bake chars the surface and puffs the rim before the dough dries out. At lower temperatures the crust bakes slowly and toughens instead.
A preheated steel plus the broiler gives the char and puff.
Tips for Pizzeria-Quality Pizza at Home
Weigh, do not measure
A scale removes the guesswork that cups add.
Use cool water
About 65°F slows the first rise so the cold ferment can build flavor.
Give it 24 hours or more
The cold ferment is where the flavor and stretch come from.
Warm the dough fully
Cold dough will not stretch or puff; give it 3 hours on the counter.
Preheat for an hour
Steels and stones need real soak time; 30 minutes is not enough.
Top lightly
3 to 4 tbsp sauce and a few pieces of cheese; overloaded pizzas stay soggy.
Semolina on the peel
Coarse semolina helps the pizza slide off; fine flour sticks.
Oil after baking
Finish with a drizzle of olive oil once the pizza is out.
Classic Neapolitan Toppings
Less is more. These are the traditional pizzas; tap one:
Margherita
Crushed tomatoes, fresh mozzarella, basil, olive oil and a pinch of salt.
Margherita Bufalina
Tomato base, then buffalo mozzarella added after baking, basil and oil.
Marinara
Tomato, sliced garlic, oregano and olive oil, no cheese. Anchovies are a classic optional addition.
Pizza Bianca
Olive oil, garlic, mozzarella and ricotta, finished with basil.
Mushroom and Pepper
Thinly sliced mushrooms and roasted peppers over a margherita base.
Beef Pepperoni
A margherita with halal beef pepperoni added for the last minute.
| Ingredient | How to use it |
|---|---|
| IngredientCanned whole tomatoes | How to use itCrush by hand with a pinch of salt; no cooking |
| IngredientFresh mozzarella | How to use itTear into pieces and drain well; wet cheese makes a soggy center |
| IngredientBuffalo mozzarella | How to use itRicher; add after baking for pizza Bufalina |
| IngredientFresh basil | How to use itTuck under the cheese or scatter after baking |
| IngredientExtra virgin olive oil | How to use itA thin drizzle after baking |
| IngredientSea salt | How to use itA small pinch over the tomatoes |
Neapolitan Pizza Dough Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemDense edge, no puff | Likely causeRolling pin, edge pressed thin, or oven not hot enough | FixLeave a 1-inch rim untouched; preheat 60 minutes |
| ProblemSoggy middle | Likely causeToo much sauce or wet mozzarella | Fix3 to 4 tbsp sauce; drain and pat the cheese dry |
| ProblemDough tears when stretching | Likely causeToo cold, over-fermented or too wet | FixWarm 3 hours; stay under 72 hours; try 60 to 63% hydration |
| ProblemDough springs back | Likely causeGluten still tight | FixCover and rest 10 to 15 minutes, then stretch again |
| ProblemNo leopard spots | Likely causeNot enough top heat | FixUse the steel and broiler combo |
| ProblemBland or yeasty taste | Likely causeUnder-fermented | FixCold ferment at least 24 hours, ideally 48 |
| ProblemDough did not rise | Likely causeOld yeast or salt directly on yeast | FixDissolve salt first; test the yeast in warm water with a pinch of sugar |
| ProblemSticks to the peel | Likely causeFine flour or too slow | FixDust the peel with semolina; top quickly and launch within 2 minutes |
| ProblemBottom burns before top | Likely causeSteel too low in the oven | FixMove it to the upper-middle rack and use the broiler |
Neapolitan Pizza Dough: FAQs
What makes pizza dough authentic Neapolitan?
Only four ingredients (00 flour, water, salt and yeast), a soft dough around 60 to 65% hydration, a long cold ferment and a very hot, fast bake.
Can I make Neapolitan pizza dough overnight?
Yes. Mix in the evening, ball after 2 hours and refrigerate. After 18 to 24 hours it is ready; after 48 hours it is even better.
Can I use the dough the same day?
You can after a 6-hour room-temperature rise, but it will taste yeasty and puff less. The cold ferment is where the flavor comes from.
How far ahead can I make it?
1 to 3 days ahead in the fridge. Past 72 hours the gluten weakens and the dough turns slack. Freeze it for longer.
Do I need 00 flour?
It gives the softest, most authentic crust. Bread flour is an excellent substitute; all-purpose works but makes a softer, less puffy edge.
Why so little yeast?
A long cold ferment needs only a pinch. Less yeast plus more time gives better flavor and an airy, blistered rim.
Why dissolve the salt first?
It spreads the salt evenly and keeps a lump of salt from sitting directly on the yeast.
Can I use active dry yeast?
Yes. Use about 25% more (1.25 g instead of 1 g) and dissolve it in the water before adding the salt and flour. Fresh yeast works at 3 g.
What if I do not have a scale?
Use about 4 cups lightly spooned 00 flour, 1⅓ cups water, 2 tsp salt and ¼ tsp yeast, but expect less consistent results.
How do I know the dough is fermented enough?
It has grown to about 1½ to 2 times its size, shows bubbles, jiggles when you tap the container, and a fingertip dent springs back slowly about halfway.
How hot should my oven be?
As hot as it goes, usually 500 to 550°F, with a steel or stone preheated 60 minutes and the broiler on for the finish.
Pizza steel or pizza stone?
A steel holds and transfers heat faster, so it gives more char in a home oven. A stone is gentler and still very good.
Can I freeze Neapolitan pizza dough?
Yes. Freeze oiled, wrapped dough balls after the cold ferment for up to 3 months. Thaw 24 hours in the fridge, then 3 hours on the counter.
Can I use a rolling pin?
No. Rolling presses the gas out of the rim, so the crust will not puff.
Neapolitan vs New York pizza?
Neapolitan is small, soft and charred, baked in about 90 seconds at 900°F. New York style uses bread flour, lower hydration and a longer bake for a larger, foldable slice.
Why is home pizza never as good as a pizzeria?
Heat. A pizzeria oven runs near 900°F. A preheated steel plus the broiler closes most of the gap.
Can I make it with sourdough starter?
Yes. Replace the yeast with about 100 g active starter and allow at least 30 hours in total.
Can I make it gluten-free?
Not by swapping flour. The airy rim depends on gluten, so use a recipe written for gluten-free pizza instead.
What toppings are traditional?
Margherita: crushed tomatoes, fresh mozzarella, basil, olive oil and salt. Keep toppings light so the crust can puff.
More Pizza Recipes
Sauces, dough and easy pizza nights.
Four ingredients, a pinch of yeast, a long cold rest and the hottest oven you have.
Pin this authentic Neapolitan pizza dough recipe so the overnight schedule and home oven guide are ready for pizza night.
