Napoletana Pizza Dough Recipe
We all know the foundation of a great pizza starts with the dough, right? Thick or thin, soft or crispy—there are a lot of variations!
Below is an authentic Italian-based pizza dough recipe: Napoletana dough. We know once you try making this simple, from-scratch dough, you’ll love it—and you’ll never crave store-bought pizza dough again!
What ingredients do I need to make Napoletana pizza dough?
The great news is that Napoletana pizza dough is simple to make. And while you can choose to add a little variety, the basic dough only requires four ingredients:
- “00” flour
- Dry active yeast
How do I make Napoletana pizza dough?
The critical ingredient to Napoletana pizza dough is choosing the right flour. The best Italian flour for pizza is “doppio zero” flour, and is designated with “00,” meaning that it is very finely ground wheat.
It’s also highly recommended you measure by weight (grams) rather than volume to get the perfect water to flour ratio for the dough. For that reason, a digital scale is helpful—but not required!
The recipe is below, or you can use the infographic. Enjoy!
- 4 cups (500 grams) “00” flour
- 1 1/2 cups (325 grams) water
- 2 tsp salt
- 1/2 tsp dry active yeast
- Throw all 4 ingredients into a mixer or bowl
- Mix on slow for 2 minutes, medium for 5 minutes, and slow for 2 minutes.
- Let the dough rise for a minimum of 2 hours, until it doubles in size.
- Work the dough to remove air bubbles.
- Cut in 3 equal pieces (or 275 grams each).
- Roll out, top, and bake!
Can I add variety to my Napoletana pizza dough?
Of course! Mix olive oil and garlic, and baste onto crust after rolling, but before baking. Other options include drizzling mozzarella or cheddar cheese on the edges of the crust, or herb-infused olive oil, such as basil or oregano.
Or go a little unconventional and make a dessert pizza! Just sprinkle with cinnamon and sugar before adding sweet toppings as desired.
The options are only limited by your taste buds!