Authentic Neapolitan Pizza Dough Recipe - Chewy Crust

We tested this Authentic Neapolitan Pizza Dough Recipe for 6+years until we reproduced that world famous flavor using grocery store ingredients and our home oven. Like the original, this crust is deeply flavorful, soft, yet chewy, with billowy, soft bubbles and a crackly, crisp bottom. For optimal flavor proof the dough for 72 hours.

What is Neapolitan pizza?

Neapolitan pizza originated in Campania, Italy and is traditionally topped with just tomato sauce and cheese. Also known as "Napoletana pizza", "Napoli-style pizza" or "Naples-style pizza," this pizza is so famous, that the art of making it is recorded on UNESCO's list of intangible cultural heritage.

Unlike Thin Crust Pizza, Chicago Pizza or New York Style Pizza, the Neapolitan-style pizza has a chewy crust, soft billowy charred bubbles and a deliciously crispy, thin crust. Its the ultimate artisan pizza!

Why this Authentic Neapolitan Pizza Dough Recipe works

Is it really possible for the humble kitchen oven to replicate that traditional Neapolitan pizza flavor without a wood-fired oven blazing at almost a thousand degrees?

Absolutely!

There is no need to travel all the way to Naples, Italy or spend $$$$ on Neapolitan pizza restaurants to experience great artisan pizza.

This home tested pizza dough recipe includes all the tips and tricks you need to know to replicate that authentic taste you get even from the best pizzerias in New York City. We modified the original recipe to include locally available ingredients and accommodate the lower temperature of the home oven.

Here is why it works:

• Higher, 70% Hydration: While the hydration (water-to-flour ratio) for traditional Napoletana dough is between 55.5% and 62.5%, we use 70% in this recipe to compensate for the higher evaporation levels due to the longer baking time - 5 minutes vs 60-90 seconds. The lower 500-550°F temperature of the home oven requires a far longer cooking time than the 950°F inferno in the traditional wood-fired ovens.
• Long cold fermentation: According to Serious Eats, a long cold proof slows down the fermentation process resulting in a more desirable flavor and much better crust texture. We agree. Based on our own tests, you get the best pizza dough flavor when the dough cold proofs in the fridge for at least 72 hours.
• Super-hot oven: By heating a baking pan or pizza stone in the oven for at least a half hour, the pizza baking surface gets super-hot. We recorded a temperature of 623°F when baking our last pizza! As a result, the baking process is expedited in the home oven creating that super-thin, crackly-crisp bottom. Turning on the broiler causes the edge of the dough to bubble up and rise, leading to the puffy bubbles with charred 'leopard' spots - the signature look and texture of authentic Neapolitan pizza.

Ingredients

The following pantry friendly, simple ingredients are needed to make the dough that when baked, tastes and looks like flavorful Napoli style pizza.

• Caputo 00 Flour (if available) or All-purpose flour. Per Saveur Magazine, Antimo Caputo 00 Flour (available on amazon) is best for making pizza and is the closest available flour used in the authentic Neapolitan pizza dough recipe. Having said that, we usually use all-purpose flour as it is a very close second to Caputo 00 and always available at local grocery stores. Bread flour and whole wheat flour, with its slightly higher protein content, can also be used, especially if you prefer a chewier, less crispy artisan style crust.
• Room temperature water. In his book, Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, Ken Forkish talks about the importance of thinking about time and temperature as ingredients. In baking, timing and dough development is critical - the lukewarm water temperature is important because a warm dough will develop faster than a cooler one.
• White granulated sugar. Adding sugar is a modern method used to feed the yeast to speed up fermentation. I prefer white granulated sugar as it does not add additional flavor and not enough is used to sweeten the flavor of the dough.
• Fleischmann's active dry yeast. Active Dry Yeast, not Instant Yeast is used to get a taste that is as close to possible to the original recipe. While both yeast types help leaven the crust and create an airy, light crust texture, the secret behind the taste of this artisan style pizza crust is the long cold proof that develops the authentic Neapolitan pizza crust flavor. Fleischmann's active dry yeast is very similar to the natural yeast sour dough starter or brewer's yeast used to make traditional Napolitano pizza dough.
• Table salt is used to season the dough. You can also substitute with an equal amount of fine sea salt.
• A little olive oil is used to grease the containers to proof the dough. It also infuses the dough with a rich, savory flavor. If you don't have olive oil, use a neutral oil like vegetable or canola oil.

How to make this easy pizza dough recipe

Step One - First warm dough rise: Mix the water and sugar in the bowl of a stand mixer or large bowl. Add the all-purpose flour and mix with the dough hook if using a stand mixer, until the sticky dough is just combined and there is no visible flour. You can also hand knead the dough. Cover with a damp cloth or plastic wrap and rest for 2 hours in a warm place.

Step Two - Second warm rise: Add the yeast, then knead at medium-high (KitchenAid #6) for 8 minutes.  If kneading the dough by hand - knead for about 8 minutes on a very lightly floured surface. Add the salt. Knead the dough for about 10 seconds at low speed then at high speed for another 2 minutes. Pour out the smooth and silky dough from the large mixing bowl onto a clean work surface. Grease the inside of a large air-tight container with olive oil with your hands. Fold and knead the dough with your oily hands for about 2 minutes, pressing and tightening the dough into a smooth ball. Cover with a tight-fitting lid. Proof for 12-18 hours at room temperature.

Step Three - Third warm rise: Remove the proofed dough from the air-tight container. Divide the dough into 3 equal pieces. Stretch and fold each dough ball into a smooth tight ball. Drizzle about a teaspoon of olive oil into the inside of each of the three medium sized air-tight containers. Place the kneaded dough ball into the container with the seam side at the bottom. Cover with an airtight lid. Proof for 3 hours at room temperature. This is a critical step because it starts the yeast activity before the cold proof begins. I once skipped this step and my dough did not rise during the cold proofing phase.

Step Four - Cold rise: Place the containers containing the pizza dough balls into the refrigerator. Leave them in the fridge (cold proof) for at least 24 hours. The dough can stay in the refrigerator for up to 5 days. We strongly recommend making the dough a few days in advance as there is a noticeable improvement in flavor at the 72-hour mark.

How to bake a pizza using this Neapolitan pizza dough

Below are some tips and tricks on how to get the correct "bake" with this homemade pizza dough recipe using a standard oven.

Step One: Preheat oven in the following way. First place the pizza stone or steel on the upper rack (about six inches from the broiler). If you don't have a pizza stone or pizza steel, use an upside down baking sheet or cookie sheet. Preheat the oven at 500°F. Once the oven reaches 500°F allow it to continue to heat for 30 minutes. Turn on the broiler and allow the oven to heat up for 15 minutes. At this point the temperature of the hot baking surface should reach about 625°F. While the oven preheats, transfer the chilled dough onto a countertop and allow to rest for at least an hour.

Step Two: Make the pizza base. Sprinkle a bit of flour onto a work surface. Transfer the room-temperature dough onto the floured surface and press into a circular shape. Stretch the dough into a 12-inch pizza base, by rotating on your knuckles and letting gravity do the rest. Press out any bubbles. The dough needs to be stretched to about ⅛ inch thick with a one-inch rim around the edge.

While Neapolitan style pizzas are not traditionally rolled with a rolling pin, it is ok to use one if it is just easier. Alternatively, you can also place the dough on a well-floured skillet and press the dough to the corners. Turning and slapping the dough as you press it out into a round shape helps stretch out the dough evenly. Place the pizza onto a baking sheet, pizza pan or pizza peel lined with a crumpled sheet of parchment paper or additional flour.

Step Four: Add the toppings. Drizzle one tablespoon of extra virgin olive on the pizza pie. Smear. Spread three tablespoons of pizza sauce or over the crust. Then add your favorite toppings.

For an authentic touch, make your own Homemade Napolitano Pizza Sauce using canned San Marzano tomatoes and smear with a wooden spoon. Sprinkle some parmesan cheese. Add about a cup of fresh mozzarella cheese over the pizza. This simple topping combination is world famous and referred to as Pizza Napolitano or Pizza Margherita. Pizza Marinara, another world famous pizza, is even simpler - just top with tomato sauce and dried oregano.

For more ideas on gourmet topping combinations see our Anchovy, Goat Cheese and Fig, Shitake Mushroom and Thyme, Anchovy, Fig and Pecorino and Hot Honey, Arugula and Pepperoni recipes.

Step Five: Bake the pizza. Place the pizza on the parchment directly onto the hot flat surface of the baking sheet or hot stone. After a minute, remove the parchment by pulling it away from under the pizza. Bake the pizza for two minutes, then turn the pizza in the oven and bake for another two minutes. The pizza is done when the bottom is crispy, the edges are fluffy with some bubbly brown spots, and the cheese has melted. Some of the bubbles will be charred - this is referred to as "leopard spots." Garnish with fresh basil leaves and red chili pepper flakes (optional). Serve immediately.

Expert Tips

• Use a kitchen scale. A kitchen scale helps to accurately measure out the ingredients. The flour-to-water ratios play a role in the final flavor the chewy pizza crust. We highly recommend using a kitchen scale when preparing dough because the amount of flour in a cup measure tends to vary. If you must use a cup measure, remember to fluff out the flour before spooning it into the cup. Use a knife to level off the rim.
• The dough is easier to manipulate with greasy hands. 70% hydration, gives a borderline sticky yet supple dough. It is easier to manipulate the dough if your hands are oily.
• Proof the dough in large bowls. The dough expands 2-3x when left to proof at room temperature. To be safe, use a large mixing bowl or container which is at least 4x larger so that there is some extra room. An air-tight container is not necessary - you can also use a pot and cover with a plastic bag, plastic wrap or cling film, wet towel or a lid.
• A hot baking surface makes a big difference. First place the pizza stone or steel on the upper rack (about six inches from the broiler). Preheat the oven at 500°F. Once the oven reaches 500°F allow it to continue to heat for 30 minutes. Turn on the broiler and allow the oven to heat up for 15 minutes. At this point the temperature of the hot baking surface should reach about 625°F. 
• Charred spots on the Neapolitan pizza crust are normal. The charred spots are called 'leopard spots' and occurs because some areas, especially those with air bubbles, bake faster than others. This is completely normal and is the mark of a properly made Napolitano pizza.
• Cold proof for at least 72 hours. A longer proof makes a noticeable difference in dough flavor. For the perfect crust make the pizza dough in advance.
• Dust the peel or use parchment. Sometimes when using a peel, the pizza will not slide off easily onto the hot baking stone. To avoid this, dust the peel with semolina flour or use a piece of crumpled parchment paper. This helps the pizza slide easily onto the hot baking sheet or pizza stone.

Storage

Make Ahead: Stored in an air-tight container the dough will last for about five days in the refrigerator.

Freezer: Fresh pizza dough will last up to three months in the freezer. We learned a great tip from Cook's Illustrated, which says that the best time to freeze dough is during the cold proof stage. Here is how you freeze homemade pizza dough:

• Allow the divided dough to cold proof in the refrigerator for at least 24 hours.
• Place the cooled dough on a parchment lined baking sheet and cover with plastic wrap. Freeze until firm - about 3-12 hours.
• Cover the frozen dough balls first with a little olive oil then wrap individually in plastic wrap. Store in a Ziploc freezer bag or airtight container. If using a freezer bag, be sure to squeeze out all the air before sealing. Mark the bag or container with the date that the dough was frozen.

To thaw: Unwrap the dough ball and place in a bowl with a little olive oil. The bowl needs to be large enough to contain the dough as it expands once the yeast is activated. Cover with plastic. Allow to thaw in the refrigerator for at least 12 hours before making the pizza. Thawed pizza dough will last for about 3 days in the refrigerator.

How to re-heat leftover pizza

Oven (best for large quantities): Place the leftover pizza on a baking sheet and cover the sheet with aluminum foil. Place the baking sheet on the bottom of a cold oven. Begin heating the oven to 300°F. Pizza is done when it is heated through, the bottom is crispy, and the cheese has melted - about 30 minutes.

Stovetop (best for a few slices): Heat a cast iron skillet on high for about 5 minutes. Once the pan is very hot add the pizza slices and cover with a lid until the pizza is heated through, the bottom is crispy and the cheese has melted - about 3-5 minutes. If the leftover pizza is very dry (over 1 day old), you may need to add about a ½ teaspoon of water to 'steam' the slices. If you add too much water just keep heating the pizza until the pizza is the correct consistency.

Microwave (Quick but not optimal). Heat for 30-45 seconds. Repeat as needed. Microwaved pizza loses much of its texture, becoming soggy and limp, during the heating process. Use this technique only if you don't time or can't be bothered with using the stovetop.

Taking your pizza to the next level - Gourmet Pizza Topping Ideas

Classic Napolitano Pizza is typically served with a simple tomato sauce, mozzarella cheese and basil. Having said that, if you want to try something deliciously different, below is a list of my favorite gourmet topping combinations for Friday night pizza:

• Anchovy, Goat Cheese and Fig
• Shitake Mushroom and Thyme
• Anchovy, Fig and Pecorino
• Hot Honey, Arugula and Pepperoni
• Salmon, Burrata, Capers and Red Onion
• Sweet Clams, Salty Anchovies and Roasted Garlic

Serving Suggestions

Pizza night is one of the most popular nights in our home. This Neapolitan pizza dough is one of our favorite homemade pizza crust recipes because of the complex earthy flavors combined with the crusty yet chewy texture. This artisan pizza dough crust can be used as a delicious base with any number of different pizza topping variations. While pizza is typically served as a main course, you can also serve smaller pieces as an appetizer or snack. Common sides served with pizza include dishes like Caesar salad, French Onion Soup, Tabbouleh Salad and Potato Salad. While pizza is not typically considered a breakfast dish, there is nothing better than eating cold, savory pizza in the morning!

In addition to making pizza, you can also use the dough to make a variety of other dishes. These include different types of stuffed breadsticks, stuffed rolls, hot pockets, flatbread, garlic knots and calzones.

Nutrition

A single serving of this Authentic Neapolitan Pizza Dough recipe (dough only) has about 173 calories, 1.6g of fat and 34.3g of carbohydrates. 

This recipe yields three, 12-inch pizzas. We assume that each pizza is cut into 8 slices and a serving is 2 slices. Calories will increase based on the type and amount of toppings used. The nutrition guidance is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

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