Neapolitan Pizza Crust is the heart of an authentic Italian pizza—crispy on the outside, airy on the inside, and perfectly chewy. Made with just four basic ingredients, this traditional dough is all about technique, patience, and simplicity. When done right, it creates the signature charred, puffy edges and a soft, foldable center that’s unmistakably Neapolitan.
This pizza crust is ideal for high-heat baking (think wood-fired ovens or pizza stones), but with a few adjustments, you can still make a stunning version right in your home oven. Whether you’re a seasoned pizzaiolo or just learning, this dough recipe brings a little slice of Naples right to your kitchen.
For more savory dishes that deliver big flavor, try these crispy Garlic Pork Bites or bold Takeaway-Style Wandering Dragon Stir Fry.
Credit: Pinterest
Ingredients You’ll Need
- 4 cups (500g) Tipo 00 flour (or bread flour as a substitute)
- 1½ teaspoons sea salt
- 1½ cups (360ml) lukewarm water (about 100°F/38°C)
- ¼ teaspoon instant dry yeast (or ½ teaspoon active dry yeast)
- Optional: 1 tablespoon olive oil (for extra softness, non-traditional)
Prep and Resting Time
- Prep Time: 15 minutes
- First Rise: 2 hours
- Cold Fermentation: 24–72 hours
- Rest Before Baking: 1 hour
- Total Time: ~1 to 3 days (including resting)
- Yields: 3 dough balls (10–12” pizzas)
Equipment Needed
- Large mixing bowl or stand mixer
- Kitchen scale (recommended for accuracy)
- Dough scraper or spatula
- Plastic wrap or damp towel
- Airtight container or proofing tray
- Pizza stone, steel, or baking sheet
- Pizza peel (for transferring to oven)
How to Make Neapolitan Pizza Crust: Step-by-Step
1. Mix the Dough
In a large bowl, combine lukewarm water and yeast. Let it sit for 2–3 minutes to activate (skip this if using instant yeast). Add flour and salt. Mix until a shaggy dough forms, then knead by hand or in a stand mixer for 8–10 minutes until smooth and elastic.
2. Bulk Ferment
Form the dough into a smooth ball, cover the bowl with plastic wrap or a damp cloth, and let it rest at room temperature for 1.5 to 2 hours until slightly puffed and relaxed.
3. Cold Fermentation
Transfer the dough to a lightly oiled container and refrigerate for 24 to 72 hours. This slow fermentation develops deep flavor and improves texture.
4. Divide and Rest
Remove the dough from the fridge and divide it into 3 equal portions (about 270g each). Shape each into a tight ball. Place them in individual containers or on a floured tray, cover, and let rest for 1 hour at room temperature.
5. Shape the Dough
On a floured surface, gently stretch each dough ball into a 10–12 inch round, using your fingertips to push air toward the edges. Avoid using a rolling pin—it will flatten the airy crust.
6. Bake at High Heat
Preheat your oven with a pizza stone or steel to 500°F (260°C) or as high as it goes—ideally for at least 45 minutes. Bake the shaped pizza (with toppings) for 7–9 minutes or until the crust is puffy, charred, and golden.
Nutrition Information (Per Plain Crust)
- Calories: 300
- Protein: 8g
- Fat: 1g
- Carbohydrates: 62g
- Fiber: 2g
- Sugar: 0g
- Sodium: 290mg
Tips for Perfect Neapolitan Crust
- Use Tipo 00 Flour: It’s extra fine and makes the crust tender and chewy. Bread flour can work but may result in a denser crust.
- Cold Ferment is Key: At least 24 hours in the fridge develops flavor and makes the dough easier to handle.
- Avoid Over-Kneading: Too much kneading can tighten the gluten and make stretching more difficult.
- Use Your Hands: Stretching the dough by hand preserves the air bubbles for that signature Neapolitan puff.
- Bake at Max Heat: Neapolitan pizza is traditionally cooked at 800–900°F in wood-fired ovens. Use a pizza stone/steel and crank your oven to its highest setting for best results.
Variations and Additions
- Sourdough Starter: Replace yeast with a sourdough starter for added depth and natural fermentation.
- Whole Wheat Flour: Substitute up to 25% of the flour with whole wheat for a nuttier flavor.
- Infused Dough: Add herbs like rosemary or garlic powder to the dough for a fragrant twist.
- No Cold Rise Option: If you’re in a hurry, you can skip the fridge step and let the dough rise 4–5 hours at room temp, but the flavor will be less developed.
Storage and Make-Ahead Tips
Fridge:
After cold fermenting, dough can stay in the fridge for up to 72 hours. Bring it to room temperature before shaping.
Freezer:
Freeze dough balls (after dividing) in a lightly oiled bag for up to 3 months. Thaw overnight in the fridge, then bring to room temp before use.
Leftover Baked Crust:
Wrap baked crust tightly and refrigerate for 2–3 days. Reheat in a hot oven or toaster oven for crispiness.
Why This Recipe Works
This Neapolitan crust recipe mirrors the techniques used in traditional Italian pizzerias: minimal ingredients, long fermentation, and high-heat baking. The result is a light, airy, blistered crust with a chewy interior that bends but doesn’t break. It’s the perfect blank canvas for your favorite toppings—from classic Margherita to bold, creative combinations.
Final Thoughts
If you’re serious about homemade pizza, mastering Neapolitan crust is a game changer. The process may seem lengthy, but the results speak for themselves—flavorful, bubbly, and with that unmistakable charred edge you can’t get from delivery.
Whether you bake it in a blazing-hot oven or on a pizza stone under the broiler, this dough delivers that pizzeria-level quality that’s been loved in Naples for centuries.
Credit: Pinterest
Frequently Asked Questions
Can I use all-purpose flour instead of Tipo 00?
Yes, but the texture will be slightly less tender and more chewy. For best results, use bread flour as a closer substitute.
Why does my dough keep shrinking back when I stretch it?
It may need to rest longer. Let it sit covered for 30 more minutes so the gluten can relax.
How do I get charred bubbles like in a wood-fired oven?
Preheat your pizza stone or steel for 45–60 minutes and bake at your oven’s maximum heat.
What toppings go best with this crust?
Keep it simple—fresh mozzarella, San Marzano tomatoes, basil, olive oil. Let the crust shine.
Can I skip the cold fermentation?
You can, but the dough won’t have as much flavor. Even 24 hours in the fridge makes a big difference.
And if you’re in the mood for something slow-cooked and deeply satisfying, check out this Slow Cooker Beef Brisket with Barbecue Sauce—a perfect make-ahead main to balance out your pizza nights.
neapolitan pizza crust
Ingredients
Method
- Activate the Yeast
- In a small bowl, combine warm water and yeast. Let sit for 5–10 minutes until foamy. (Skip this step if using instant yeast.)
- Mix the Dough
- In a large bowl, whisk together the flour and salt. Add the yeast mixture and stir until a shaggy dough forms. If using, add olive oil. Mix by hand or with a dough hook until a slightly sticky but cohesive dough comes together.
- Knead and Rise
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1 hour.
- Cold Ferment (Recommended)
- After the initial rise, punch down the dough and divide into two equal balls. Place each ball into a lightly oiled container or plastic bag and refrigerate for at least 6 hours or overnight (up to 72 hours) for best flavor and texture.
- Bring to Room Temp
- Remove dough from the fridge about 1 hour before baking. Let it come to room temperature and rest under a damp cloth.
- Shape the Crust
- Preheat oven to 500°F (or as high as it goes), ideally with a pizza stone or steel. On a floured surface, stretch or press each dough ball into a 10–12 inch round, leaving the edges thicker for a proper crust.
- Bake
- Transfer to a pizza peel or baking sheet. Top as desired and bake on the hot stone or steel for 7–10 minutes until the crust is puffed and golden with charred spots.
Notes
- Flour Tip: 00 flour gives the best results, but bread flour or all-purpose works in a pinch.
- No Pizza Stone? Use an upside-down baking sheet preheated in the oven.
- Freeze It: Dough balls can be frozen after the first rise. Thaw overnight in the fridge before using.
- Hydration Note: Dough should be soft but not overly sticky — adjust water or flour as needed depending on your flour brand.
