Neapolitan Pizza Dough Recipe
by Sommer Collier — last updated on May 27, 2026 My Neapolitan Pizza Dough Recipe is the one I make when I want that authentic Italian pizza crust that’s crisp around the edges, airy in the center, and perfectly chewy. I use just a handful of classic ingredients to create a dough that stretches beautifully and bakes up restaurant-quality right at home. The best part? I can make the dough ahead and keep it ready for homemade pizza nights anytime.
We all know there is pizza, like what I get delivered when I have zero time… And then there is pizza — a long-beloved food that is both casual and complex, rustic yet impressive… when it’s made right.
Neapolitan pizza is known as the very first pizza recipe, originally created in the late 1800s in Naples, Italy. To me, Pizza Napoletana is perfect by any standard, and its simplicity is what makes it truly timeless! Today I’m sharing the foundation for this authentic Italian dish. The recipe starts with a genuine Neapolitan pizza dough, like the one I use in my white pizza recipe (pizza bianca), that bakes up unbelievably crisp, soft, and chewy every single time.
Table of Contents
Sommer’s Recipe Highlights
Make ahead – I love making this dough ahead of time because it actually gets better as it rests! The dough needs to proof in the fridge for at least 12 hours, but you can easily make it days or even weeks in advance and freeze it for later. Pro tip: I like to portion the dough before freezing so I can thaw just what I need for pizza night.
The perfect crust – To me, Neapolitan pizza crust should land right between thin crust and a classic hand-tossed pizza. This dough stretches like a dream and bakes up with those irresistible crispy edges and a soft, slightly chewy center. My biggest tip? Don’t overload the toppings so the crust can really shine. Pure amore!
Complete Pizza Napoletana recipe – After I make the dough, I’ll show you exactly how I stretch it, shape it, and top it with classic Margherita ingredients. Think homemade tomato sauce, thick slices of mozzarella, a drizzle of olive oil, and plenty of fresh basil. A little char from a super hot oven takes it completely over the top!
I’m sure the Neapolitan Pizza Association (A.K.A AVPN and yup, it’s real and a very big deal!) will agree, this simple recipe is sure to elevate your weekend pizza nights!
Ingredients and Tips
- Neapolitan pizza dough – I keep authentic Napoletana dough beautifully simple with just 4 basic ingredients: bread flour, warm water, active dry yeast, and salt. My favorite tip? Use bread flour instead of all-purpose for that signature chewy texture and crisp bite.
- Homemade pizza sauce – I make the classic tomato sauce with only canned plum tomatoes, salt, and pepper. That’s it! Since the ingredient list is so simple, I always recommend using the best-quality tomatoes you can find for the richest flavor.
- Cheese – I top my pizza with thick slices of buffalo mozzarella and a generous sprinkle of freshly grated parmesan cheese. For the best melt, let the mozzarella drain on paper towels for a few minutes before adding it to the pizza.
- Extra virgin olive oil – I always finish my pizza with a drizzle of high-quality extra virgin olive oil for rich flavor and a silky finish. A little goes a long way here!
- Fresh basil – I love using baby basil leaves because they’re tender, light, and extra vibrant. I add them right after baking so they stay fresh and fragrant instead of wilting in the oven.
- Cornmeal – I sprinkle a little coarse cornmeal onto the baking surface to help the pizza slide easily and prevent sticking. Bonus: it adds a tiny bit of crunch to the crust too!
Recipe Variations
- All-purpose flour – AP flour will do if you don’t have 00 bread flour. It just might make the Neapolitan pizza crust thinner and not as puffy.
- Tomato sauce – In a pinch, feel free to use canned or jarred pizza sauce.
- Dairy-free – I haven’t tested it, but you can try substituting traditional mozzarella and parmesan cheeses with your favorite plant-based options for a nondairy and vegan pizza recipe.
- Toppings – Make this recipe with any of your favorite pizza toppings like pepperoni or cooked sausage, mushrooms, peppers, olives, or whatever you prefer.
How to Make
Find the full Neapolitan Pizza Dough recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Plan ahead for the pizza dough: I always recommend starting the dough a day ahead if possible because the longer it rests, the better the flavor, texture, and stretch become. First, I place the yeast into the bowl of my stand mixer fitted with a dough hook. Then I pour 1/4 cup warm water over the yeast and give it a quick swirl. Let it sit for about 10 minutes until foamy. My biggest tip here: the water should feel just slightly warm, never hot, or the yeast won’t activate properly.
Next, I add the remaining 1/2 cup water and the salt. With the mixer running on low, I slowly add 2 cups of bread flour. I let the dough hook knead everything together until the dough becomes smooth and stretchy. The dough should feel sticky but still manageable enough to lift. If it’s overly wet, I sprinkle in just a little more flour at a time. Then I let the mixer knead for another 5–10 minutes to build that signature chewy texture.
Rise: Once the dough is ready, I cover the bowl and let it rise for about 2 hours, or until doubled in size.
Divide: Then I transfer the dough to a floured surface and divide it into two 8-ounce portions. I tuck the edges underneath to create smooth, round dough balls.
Rest and chill: After that, I wrap them tightly and refrigerate for at least 12 hours. This slow chill gives the dough incredible flavor and makes it much easier to stretch later.
For the tomato sauce: I keep my Neapolitan pizza sauce wonderfully simple. I place a sieve over a mixing bowl and drain the canned tomatoes, discarding the excess juices from the can. Then I press the tomatoes through the mesh strainer to create a light, fresh sauce.
Season: I season with salt and pepper, stir, and taste before adjusting the seasoning again if needed. If I’m short on time, I’ll toss the drained tomatoes into a blender and puree them instead.
Preheat: I preheat my oven to 550°F, or if I’m grilling pizza outdoors, I heat the grill to around 650–800°F. I always place my pizza stone in the oven or grill while it preheats so it gets screaming hot. That intense heat is the secret to getting those beautiful blistered crust edges.
Prep the crust: Using a well-floured rolling pin, I roll each dough ball into a 12 to 13-inch circle. Sometimes I use my hands instead and gently stretch the dough outward for a more rustic look. I sprinkle cornmeal onto flat baking sheets before placing the dough on top. The cornmeal acts like tiny ball bearings and helps the pizza slide right onto the hot stone.
Top the pizza: I use a ladle to spread a thin layer of tomato sauce over the dough, making sure to leave about a 1-inch border around the edges for that classic puffy crust.
Then I slice the mozzarella into 1/4-inch rounds and arrange the cheese evenly across the pizzas. After that, I sprinkle each pizza with parmesan cheese.
Before baking, I gently stretch the dough one more time around the edges to keep the center thin while encouraging those airy raised rims. Then I drizzle olive oil over the top and finish with a sprinkle of salt and pepper.
Bake: I carefully slide the pizzas from the baking sheet onto the hot pizza stone. Thanks to the cornmeal, they glide right off easily. I bake the pizzas for 5–7 minutes in the oven, or 3–5 minutes on the grill, until the crust is golden and the cheese is bubbling beautifully. If I only have one pizza stone, I simply bake them one at a time.
As soon as the pizzas come out of the oven, I scatter fresh basil leaves over the top so they stay vibrant and fragrant. Then all that’s left to do is slice, serve, and enjoy every cheesy, crispy bite!
Storage Notes
- Storing leftovers – I keep leftover pizza in an airtight container in the refrigerator for up to 3 days. My favorite tip? Reheat slices the next day for breakfast with a fried egg on top… absolutely incredible.
- Freezing – I recommend freezing the Neapolitan dough after I’ve shaped it into pizza crusts but before adding toppings and baking. I roll the dough into circles on baking sheets, then flash freeze them for about an hour until firm. Once frozen solid, I wrap each crust tightly in several layers of plastic wrap followed by aluminum foil to prevent freezer burn. They’ll keep beautifully for up to 2 months. When I’m ready to use them, I thaw the crusts in the refrigerator for several hours before topping and baking.
- Reheating – My absolute favorite way to reheat pizza is in the air fryer because it makes the crust perfectly crispy again while keeping the cheese melty and delicious without drying it out. If I’m reheating several slices at once, I bake them in a 400°F oven for about 5–10 minutes until hot and bubbly.
Serving Suggestions
Enjoy slices of warm pizza with gooey, melty cheese alongside a crisp green salad for a bit of balance. Or if you keep your pizza classic Margherita-style, you might want a meaty and heavy-loaded Italian antipasto salad on the side!
Can’t get enough carbs? I certainly don’t blame you! Although you probably won’t find this combination in Italy, in the US it’s pretty common to have pizza and breadsticks at the same meal.
Frequently Asked Questions
Yes, you technically can! Roll it out thin as we’ve described here to make a thin, chewier crust like a Pizza Napoletana. Then add on the same Margherita toppings and you’re in business!
This recipe makes 2 small-to-medium pizzas, each with 6 slices. So in total you have 12 slices, which is about perfect for 4-6 people.
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Neapolitan Pizza Dough Recipe
Video
Ingredients
For the Neapolitan Pizza Dough –
- 2+ cups bread flour
- ¾ cup warm water
- 2 teaspoons dry active yeast
- 1 ½ teaspoons salt
For the Neapolitan Pizza Sauce –
- 28 ounce can plum tomatoes
- Salt and pepper
For the Neapolitan Pizza Toppings –
- 2 balls buffalo mozzarella cheese about 1 lb
- 6 tablespoons fresh grated parmesan cheese
- 2 tablespoons extra virgin olive oil
- 12-18 basil leaves
- Cornmeal for the pans
Instructions
For the pizza dough:
- Start a day in advance if possible. The longer the pizza dough rests the better it stretches and rises. Place the yeast in an electric mixing bowl with a bread hook attachment. Pour 1/4 cup of warm water over the yeast and swirl. Allow the mixture to foam for 10 minutes. (Make sure the water is just above room temperature, not hot, or you will kill the yeast.)
- Then add the remaining 1/2 cup of water and salt. Turn the mixer on low and slowly add 2 cups of bread flour. Allow the mixer to run until the flour is well combined and the hook is kneading the dough. The dough should be very sticky, but still firm enough to pick up. Add a little more flour if needed. Let the mixer knead the dough for another 5-10 minutes.
- Cover the mixing bowl and let the dough rise for 2 hours. Once the dough has doubled in size dump it out on a floured work surface and cut it into two 8-ounce pieces. Roll the ends under to create round balls. Then wrap and refrigerate for at least 12 hours, if possible.
For the tomato sauce:
- Place a sieve over a mixing bowl. Drain the tomatoes. Discard the tomato juices from the can. Then press the tomatoes through the mesh strainer to make a thin sauce. Sprinkle with salt and pepper, and stir. Then taste, and season the sauce again if needed. (If in a hurry, place the drained tomatoes in the blender and puree.)
- Preheat the oven to 550 degrees F, or a grill to 650-800 degrees F. Place a pizza stone in the oven (or on the grill) to preheat.
Prep the crusts:
- Using a well-floured rolling pin, roll the dough out to 12 to 13-inch circles. You can also use your hands to gently stretch the dough. Sprinkle cornmeal on two flat baking sheets and place the dough circles on the pans.
Top the pizzas:
- Use a ladle to spoon tomato sauce onto the pizza dough. Spread the sauce in a thin even layer, leaving a 1-inch rim around the edges.
- Slice the mozzarella balls into ¼ inch rounds. Arrange the mozzarella slices around the pizza crusts. Then sprinkle 3 tablespoons parmesan cheese on top of each pizza. Gently stretch the pizzas back out, being careful to leave a good bit of edge around the rim. This helps create the thin bottom and raised edge.
- Drizzle 1 tablespoon olive oil over each pizza. Sprinkle with salt and pepper.
Bake the pizzas:
- Slide the pizza off the baking sheet onto the hot stone. (The cornmeal helps with sliding.)
- Bake for 5-7 minutes until the edges are golden. If grilling, cook for 3-5 minutes. (Cook one at a time if you only have one baking stone.)
- Once the pizza crusts are golden and the cheese is melty, remove from the oven and arrange fresh basil leaves over the top. Cut and serve.
Notes
- Storing Leftovers – Keep leftover pizza in an airtight container and store in the refrigerator for up to 3 days.
- Freezing – I recommend only freezing the Neapolitan pizza dough before loading with toppings and baking. You can roll it out into a circle on a baking sheet, then flash freeze for about an hour. Once it is frozen solid, wrap it tightly in several layers of plastic wrap, followed by a layer or two of aluminum foil. Freeze for up to 2 months, then thaw in the fridge for several hours before adding toppings and baking.
- Reheating – Our favorite method to reheat pizza is in the air fryer. It gets the crust crispy and cheese melted without drying out! Alternatively you can bake the pizza at 400 degrees for 5-10 minutes.
As someone who’s been to Naples, this recipe is spot on! The dough comes out perfectly chewy with that signature airy crust. Absolutely fantastic.