Basic Neapolitan Pizza Dough Recipe

The best Neapolitan pies should have a thin layer of crispness to the crust, followed by an interior that is moist, poofy, and cloud-like.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Jun. 25, 2020
Homemade Neapolitan Pizza with pepperoni and basil on a pizza peel

Serious Eats / J. Kenji Lopez-Alt

A great Neapolitan pizza has the best sauce, the finest mozzarella, and maybe a few whole basil leaves. But before you can get into the toppings, you'll need to make the perfect crust. Neapolitan pizza is made from a lean dough—that is, it's got nothing but flour, water, salt, and yeast. No oil, no sugar, nothing. With so few ingredients, the key to great Neapolitan pizza crust is a good long fermentation period during which time starches will break down into simpler sugars, yeast will create flavorful by-products, and gluten formation will occur, allowing you to stretch the dough out easily and making for a dramatic rise and good charring in the oven.

Recipe Details

Basic Neapolitan Pizza Dough Recipe

Prep 10 mins
Active 15 mins
Rising Time 58 hrs
Total 58 hrs 10 mins
Serves 4 pizza crusts

The best Neapolitan pies should have a thin layer of crispness to the crust, followed by an interior that is moist, poofy, and cloud-like.

Ingredients

  • 20 ounces (about 4 cups) bread flour, preferably Italian-style "OO"

  • .4 ounces kosher salt (about 4 teaspoons)

  • .3 ounces (about 2 teaspoons) instant yeast, such as SAF Instant Yeast

  • 13 ounces water

Directions

  1. Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.

  2. Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

This Recipe Appears In

Nutrition Facts (per serving)
131 Calories
1g Fat
26g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 131
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 1104mg 48%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 5g
Vitamin C 0mg 0%
Calcium 9mg 1%
Iron 0mg 2%
Potassium 55mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)