I have been trying different pizza dough recipes and this is by far my favorite one, this is an easy and Authentic Neapolitan Pizza Dough Recipe that is foolproof and works every time.
Neapolitan Pizzas require high temperatures to come out perfect with the leopard spots, although, even when pizzas made with this dough recipe is cooked in an indoor oven, the results are outstanding.
However, you can even cook it in your home oven as you would normally cook any pizza, and the pizza would still taste amazing.
I cooked it in an indoor countertop pizza oven, and my results were pretty amazing although I bet it is WAYY better on an outdoor oven.
The crust was crispy and chewy with the perfect blend of cheese and my favorite toppings.
I do have some pizza recipe recommendations, in the end, so do check them out to get the best results out of this amazing Neapolitan pizza dough recipe using 00 flour.
So, follow the exact recipe below, and you are going to be amazed at the results of this recipe-
Neapolitan Pizza Dough Recipe
– 500 grams Caputo Tipo 00 Flour
– 1/2 tbsp Instant Yeast
– 320 ml Water(room temperature)
Mix Water with Salt
Take some water at room temperature and add 1 tbsp salt or rock salt to it. Now mix the salt till it dissolves completely in the water.
Once the salt has dissolved in water, we move on to the crucial next step.
Add a little Flour the mix
Add 10 percent of the total flour that you are going to use to make your dough.
You can weigh this, but I just didn’t bother to do that. You can use the PizzApp+ and measure ten percent of the total flour that you need to mix.
Although it is not important to get the quantity right in this step as you are going to anyway add all the flour in the end.
The idea is to dilute the salt before you add the yeast.
I felt I was too cool to weigh anything(I did measure the water and total flour in the PizzApp+ though), so instead, I just add a little bit of flour to make the consistency like a crepe batter.
It is pretty easy to do as you just have to add a little flour and get it to a nice batter-like consistency, as you can see in the video below.
You do this because you are going to add yeast next and it is important to dilute the salt with some flour so that it does not kill the yeast.
This is the reason we just add a little bit of flour in this step.
Add Yeast to the Pizza Dough Mix
You have to use fresh yeast for this recipe, and I did that once and then used instant yeast with my next attempts, make sure you use half the quantity of instant yeast compared to the fresh yeast.
So, I use 1 tbsp of fresh yeast because I used 500 grams of flour in total(including what I put in the water+till the end for making the dough) but if you are using instant yeast, then use 0.5 tbsp of it.
Dissolve it in this batter-like mixture that you made in Step 2.
Add Rest of the Flour and Knead the Dough
Now add the rest of the flour and start making the dough.
Do not add all the dough at once but add it slowly so that while kneading the dough it gets proper aeration which causes the dough to form better gluten bonds.
Keep adding the dough and kneading it, till you have formed your dough ball.
Kneading the dough should take some time as it is important to knead it well for the gluten bonds to form.
You will know your dough is ready when you press the dough and bounce back to its normal shape.
Once the dough ball is ready, you need to level it to rest and cover it with a damp cloth for about 2 hours.
You use a damp cloth so that the dough does not form a crusty top layer which happens to me all the time.
After two hours, you can then take the dough out and separate it into individual balls that you desire to use for your pizza dough.
Neapolitan Pizza Dough Calculator
If you want to make the best Neapolitan pizza dough recipe then it is extremely important that you have the exact measurements of the ingredients.
You can make this Neapolitan-style pizza dough recipe with fresh yeast or instant yeast and whatever amount of instant yeast you use, the quantity of fresh yeast is double that.
This is if you have to convert the measurements from instant yeast to fresh yeast.
Now coming to the true Neapolitan pizza dough calculator, I use an app called PizzApp+.
You can download this app for free and you need to enter the quantity of flour that you wish to use or the number of pizza dough balls and the app throws the quantity of all the other ingredients that you need.
Knowing just one variable helps you get all the ingredients and you can decide on the pizza dough hydration, I live in a hot and humid climate so I go with 65-70 percent hydration.
The dough might get sticky but with some cold fermentation, everything seems to be alright when I stretch out my pizza dough.
So, do get the app to help you with the EXACT measurements. Once you have some practice you can eyeball the ingredients but if you are a beginner then I definitely recommend using this app.
My Overall Thoughts on this Easy Authentic Neapolitan Pizza Dough Recipe
This is my favorite pizza dough recipe and the pizzas that I made with this dough tasted amazing. This is the best pizza dough recipe from an official Neapolitan pizza chef.
Things important in making Neapolitan pizza doughs are the 00 flour and the pizza dough hydration. You can try making a Neapolitan pizza dough recipe with all-purpose flour but it is not going to turn out that great.
All-purpose flour cannot hold on to that much water and the water hydration has to be less else, the dough will get extremely sticky and impossible to work with.
There is a reason why people love Neapolitan pizza dough recipes. The crust was crispy but at the same time chewy.
It almost felt like it melted in the mouth and has a nice, light fabulous taste.
If you love pizzas, then I HIGHLY recommend this pizza dough recipe. Watch the video to get a better idea of how to knead the dough and form dough balls.
You can store the extra dough in the fridge and make other recipes with the leftover pizza dough as you are not just limited to pizza with this amazing pizza dough.
If you try out this recipe, let me know your results.
Also, if you need any help or have questions, leave them in the comments below, and I’m happy to help.
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Hello Shrey.. can you please clarify..in ingredients list it says 2tbsp instant yeast but after – in instructions you say 1 tbsp fresh yeast or 0,5 tbsp dry yeast..thank you
I’m so sorry; 2 tbsp is completely wrong. The procedure has the correct measurements, and I corrected the ingredients list too. Since Neapolitan pizza dough needs overnight fermentation to get the best taste, you need less yeast, so .5 tbsp is the right amount, and in the case of fresh yeast, you use double the quantity. Fresh and instant yeast are a little different hence the difference in the quantity of the yeast you use to make the pizza dough.