How to Make Authentic Neapolitan Pizza Dough at Home

Introduction

Neapolitan pizza is famous for its soft, light, and airy crust, thin center, and beautifully raised edges. The secret is not complicated ingredients, but the correct balance of flour, water, yeast, salt, fermentation time, and baking temperature.

In this guide, you will learn how to make authentic Neapolitan-style pizza dough at home using a simple professional method. This recipe is suitable for home cooks, beginners, and anyone who wants restaurant-quality pizza with a soft interior and lightly crisp exterior.

Ingredients

Makes approximately 52 pizza dough balls (300–330 g each)

• Caputo Red Flour  – 5 kg
• Caputo Blue Flour  – 5 kg
• Water – 6700 g
• Dry Yeast – 18 g
• Improver (Prozimi) – 100 g
• Salt – 250 g
• Extra Virgin Olive Oil – 140 g

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Why These Ingredients?

• Tipo 00 Flour creates a soft, elastic dough with excellent gluten development.
• Water hydrates the flour and develops the dough structure.
• Dry Yeast starts the fermentation process.
• Salt strengthens the gluten and improves flavor.
• Olive Oil adds smoothness and helps the dough remain tender.
• Prozimi improves dough stability and fermentation consistency.

Equipment Needed

To achieve the best results, prepare the following equipment:

• Planetary or Spiral Dough Mixer
• Large Mixing Bowl (if mixing by hand)
• Digital Kitchen Scale
• Dough Scraper
• Airtight Dough Box or Food Container
• Thermometer (optional)
• Pizza Peel
• Pizza Stone or Pizza Steel (for home ovens)
• Wood-Fired Pizza Oven or High-Temperature Pizza Oven (recommended)

Pro Tip

Using accurate measurements and proper equipment will help you produce consistent, professional-quality pizza dough every time.

Continue the article

Mixing Instructions

1. Pour 6,500 g of water into the mixer bowl.
2. Add the Caputo Red Flour, Caputo Blue Flour, dry yeast, and Prozimi.
3. Mix on low speed for approximately 5 minutes until the ingredients combine.
4. Slowly add the remaining 200 g water.
5. Add the salt gradually.
6. Finally add the olive oil while mixing.
7. Continue mixing for another 15–20 minutes until the dough becomes smooth, elastic and reaches approximately 23–25°C.

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Resting the Dough

Allow the dough to rest inside the mixer bowl for 10–15 minutes.

This helps the gluten relax and makes dividing easier.

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Dividing the Dough

Divide the dough into portions of 300–330 g each.

Round each portion into a smooth dough ball.

Place them in lightly oiled dough trays or airtight containers.

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Fermentation

Leave the dough at room temperature for 1–2 hours.

Transfer to the refrigerator and ferment for 24–48 hours.

Remove the dough 2–3 hours before baking so it returns to room temperature.

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Stretching the Dough

• Dust the bench with flour.
• Gently press from the center outward.
• Keep the outer rim untouched to create the classic Neapolitan crust.
• Never use a rolling pin.

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Baking

Wood-Fired Oven

• Temperature: 430–480°C
• Baking Time: 60–90 seconds

Home Oven

• Preheat to the highest temperature (250–300°C if possible).
• Bake on a pizza stone or pizza steel for 6–8 minutes.

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Chef's Tips

• Use digital scales for accurate measurements.
• Cold fermentation develops better flavor.
• Avoid adding too much flour while shaping.
• Never overwork the dough after fermentation.
• High heat produces the best crust.

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Common Mistakes

❌ Too much yeast

❌ Not enough fermentation time

❌ Using warm dough directly from the refrigerator

❌ Pressing the edge of the dough

❌ Baking in an oven that is not fully preheated

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Frequently Asked Questions

Can I freeze the dough?

Yes. Freeze after dividing into dough balls. Defrost overnight in the refrigerator before use.

Can I use only one type of flour?

Yes. Tipo 00 flour works best, but strong bread flour can also be used.

How long can the dough stay in the refrigerator?

Ideally 24–72 hours depending on your fermentation schedule.

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Conclusion

Making authentic Neapolitan pizza dough is about patience and technique rather than complicated ingredients. With the correct flour, hydration, fermentation, and baking temperature, you can create a light, airy crust worthy of a professional pizzeria. Practice consistently, and each batch will become better than the last.