Authentic Neapolitan Pizza Dough Recipe: Neapolitan Pizza 101

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Authentic Neapolitan Pizza Dough Recipe

Authentic Neapolitan Pizza Dough Recipe: Everything About Neapolitan Pizza

If you know what it is like to eat authentic Neapolitan pizza, then you will understand the importance of having a good recipe. Have you been searching for a way to make authentic Neapolitan pizza dough from scratch?

We have created the perfect recipe that is not too difficult and tastes just like what you would get in Italy. You will need to be able to work with yeast, so if you are new to this process, we recommend doing some research on how it works before diving right into the instructions! 

This blog post provides you with an authentic and delicious Neapolitan pizza dough recipe that can be made at home. So if you want to make your own homemade pizzas for family and friends, this is the place to start!

We’re delighted to share this authentic Neapolitan pizza dough recipe with you. This is a pretty straightforward no-knead dough that’s made from just flour, yeast, salt and water.

The key to the perfect texture is using very hot water for hydration and then letting it rest in the fridge overnight before shaping into pizzas.

It sounds like a lot of work but really it takes less than an hour total (including resting time) to make enough dough for 2 large pizzas or 4 smaller ones! 

We’ll show you how to make a basic dough that will produce a perfect crust every time, let’s start!

Table of Contents

What Is Authentic Neapolitan Pizza?

The official pizza of the Italian region of Campania is called “Pizza Napoletana” and was designated as such in December 2014 by the European Union. The tradition of this style can be traced back to 1738, when tomatoes were first used in a recipe.

As its name suggests, this pizza dough comes from the port city of Naples. What makes it so special is its simplicity with just four ingredients: type 0 flour, water, yeast and salt.

Authentic Neapolitan Pizza Dough

Some Italian-American pizzerias have attempted to replicate this style of pizza by using high gluten/bread flours, commercial yeast or both.

This is one reason why authentic Neapolitan pizza dough recipe can be difficult to produce in North America.

The United States government has defined the term “Neapolitan Pizza Dough” in law, stating that it must contain flour, natural yeast or sourdough culture, salt, water and olive oil.

The crust must be kneaded by hand or with a low-speed mixer and formed by hand without the aid of a rolling pin.

It may not be stretched but instead tossed into the air “by tossing the dough high enough so that it rotates rapidly about its center”.

Neapolitan pizzas are round, typically around 13 inches (33 centimetres) across, and cooked for only two minutes in an oven with hot charcoals on the bottom of the deck.

The pizza is then removed from the oven, placed on a plate and served uncut.

What Are The Characteristics Of Neapolitan Pizza Dough?

Neapolitan pizza dough is characterized by a thin crust, soft center with low to moderate amount of yeast and salt. The dough should be elastic enough so that it can stretch easily without tearing or shrinking back.

It must have some resistance when you press your finger into the dough but not too much as this would force bubbles in the surface which will result in an uneven texture.  

Neapolitan dough is typically made with just flour, salt and water. It should be kneaded until it becomes elastic to the touch.

The dough will ideally have a protein content of 11-15%. Additional ingredients such as olive oil or sugar can also be incorporated into the recipe for flavor variations. 

Once you’ve combined all your wet and dry ingredients in a bowl, cover them with plastic wrap and allow them to rest at room temperature for about an hour before shaping the pizza crusts or balls.

Neapolitan pizza dough is made with flour, yeast, salt and water. It has very few ingredients because this style of pizza should really only focus on the quality of the crusts rather than other fillings or toppings.

It also must be kneaded by hand for at least 15 minutes before being formed into the desired shape (typically round), then allowed to rise in an oiled container until doubled in size.

This authentic Neapolitan pizza dough recipe uses both whole wheat and all purpose flour which provides not just flavor but nutrition as well.

The Neapolitan pizza is a favorite across Europe, and for good reason:

  • The roundish shape with an diameter max 35cm makes it easy to fold over once cooked – no one wants their crust burnt!
  • This style also features the famous raised edge known as “cornicione,” swollen from being in high heat but free of burns so that you can eat off only its crispiest parts without risk of burning your mouth later on down more than just slightly hot bites here at some point during dinner
  • How soft-and fragrant these pies must seem while fresh outta oven because who doesn’t love something smelling delicious after all

The 4 key characteristics for making an authentic Neapolitan pizza dough are:

1) using 00 flour within the recipe

2) mixing cold water into the dough

3) allowing it to sit in a refrigerator overnight before use

4) tossing the dough by hand instead of using a rolling pin.

Some people might consider that 00 flour (or double zero flour) can be difficult to find in North America, but we believe that it’s possible to recreate similar results without having to search around for it. All-purpose flour will work just fine, but the dough might be a little tougher to work with.

Neapolitan pizza dough is characterized by its thin, elastic nature that gives the crust a chewy texture.

This type of pizza pie usually has an even distribution of sauce and cheese with just enough to cover it without being too heavy or thick on any one section.

It also features ingredients such as fresh basil leaves and tomatoes. If you’re looking for authentic Napoletana pizza dough recipes, we have them here – try our step-by-step instructions today!

Authentic Neapolitan Pizza Dough Recipe: Step by Step Guide

Authentic Neapolitan pizza dough is a type of Italian bread with a chewy and crispy crust.

This style has been known to be the most authentic in Italy, but it’s also one that many people have trouble replicating from scratch due to its complicated recipe.

Luckily for you, we’ve done all the hard work so you can enjoy this delicious dish at home easy peasy!

The Neapolitan pizza dough recipe we provide is authentic Napoletana style from scratch using quality ingredients for maximum flavor and authenticity.

If you want to make sure your homemade pizzas are on-point every time, check out our step-by-step guide below!

Tools Needed For This Dough 

Here are some tools you need to prepare when trying out this recipe:

– Kitchen scale

– Mixing bowl

– Plastic wrap

– Rolling pin (optional, for shaping dough by hand)

Ingredients:

Here are just some of the ingredients needed to make authentic Napoletana pizza dough from scratch:

1) FLOUR

The perfect pizza dough is made with high-quality flour. For Neapolitan style pizzas, use type 0 or “00” flour that contains an all Italian milled finely ground blend of 10-12% protein and gluten content for a thin crisp base just right on your taste buds!

2) YEAST

In Italy, natural fresh yeast is most common since it offers better flavor than dried brewer’s or Italian yeasts that you may find at your grocery store here in America (though they work too!).

If not, you can use a dried Italian yeast instead, I personally prefer using the latter because of how easily digestible active dry acidity-proofed cultures often end up being when consuming them raw – but feel free to use whichever type suits best with what recipe. 

3) SALT

Using 2-3% fine sea salt in the dough – which helps slow down yeast fermentation and improves flavor due to less activity by this strain of baker’s yeast when exposed long enough (a result that also promotes browning).

It works best if mixed into flour at room temperature before adding any liquids so as not to disrupt its structure too much while mixing with just your hands or even better yet use an electric mixer!

4) WATER

Kneading dough is an essential step in making pizza. The temperature of water used for kneading should be around 20 degrees C (68 Fahrenheit) and because it warms up over time while you work with your hands, we do not need hot enough ingredients at first when starting this process.

The specific dosage will be guided in detail below:

– 1 kg 00 flour or all-purpose flour

– 1.5 tsp active dry yeast

– 2 tsp salt

– 650 ml cold water

*adjust as needed depending on weather and humidity conditions

Yield: 4-6 Pizzas

How to Make Authentic Neapolitan Pizza Dough From Scratch step-by-step

Now that you have everything you need, let’s get started on making this delicious dough!

Step 1) In a medium bowl dissolve salt in water. Add the yeast and mix well, ensuring it has completely dissolved with no clumps. 

Step 2) Slowly add flour to your mixture by adding a few tablespoons at a time and mix until everything is combined into a ball of dough that you can handle. 

Step 3) Slowly add the water to the mixture while continually kneading it until the dough is smooth and slightly sticky. 

You may not need to use all of the water, so stop adding when the dough becomes too difficult to mix with a spoon. You may need more or less water, so feel free to adjust as needed depending on your climate and weather conditions.

Step 4) Knead the dough by hand for about 15 minutes, until it’s smooth and elastic. This will help develop the gluten and make the dough more elastic. 

If the dough is too wet, add a little more flour until it’s manageable. If it’s too difficult to knead by hand, you can use a rolling pin to stretch it out instead.

Step 5) Form the dough into a ball and place it in an oiled container. Cover with plastic wrap and let it rise at room temperature until doubled in size, which should take about 2 hours. This will help the dough rise and develop flavor.

Step 6) After 2 hours, divide the dough into 4-6 smaller balls (depending on how big you want your pizzas to be). Place the dough balls on a lightly floured surface and let them rest for an additional 30 minutes.

If you are making 4 pizzas, divide the dough into 4 equal balls. Place your shaped pizzas on a baking sheet lined with parchment paper and brush each one with a little bit of olive oil. Cover with plastic wrap and let them rest in a warm place for an additional 30 minutes. 

Step 7) Preheat your oven to the highest temperature possible. For Neapolitan style pizzas, we recommend at least 550 degrees Fahrenheit (290 degrees Celsius).

Step 8) Now it’s time to shape your dough! 

To shape the pizza crusts, use your hands to gently stretch them into rounds. You can either use a rolling pin to roll it out into a pizza crust, or you can use your hands to shape it into a circular disc. 

Make sure they’re not too thin or they’ll be difficult to work with and might end up being too crispy. Be sure to coat the pizza dough with olive oil before adding your desired toppings.

Step 9) Place the pizza dough on a baking sheet lined with parchment paper and let it cook for about 5-7 minutes, until golden brown.

Step 10) Add your favorite toppings and bake the pizza for another 10-12 minutes.

Enjoy your delicious homemade Neapolitan pizza! Now that you know how to make authentic Neapolitan style pizza dough, you can make your own delicious pizzas at home!

Some variations of this dough recipe call for adding a bit of sugar, honey or malt to the mix.

Feel free to experiment with these ingredients to see what gives you the best results. We’ve found that adding a touch of sugar helps to create a nice crispy crust.

We hope you enjoy this authentic Neapolitan pizza dough recipe! It’s sure to become a favorite in your house!

Authentic Neapolitan Pizza Nutrition Facts

Authentic-Neapolitan-Pizza-Nutrition-Facts
Source: https://world.openfoodfacts.org/

Serving Size 1 Slice (154 g)

Amount Per Serving

  • Calories 250  
  • Saturated Fat 2 g  
  • Trans Fat 0 g  
  • Cholesterol 8 mg
  • Sodium 290 mg
  • Potassium 10 mg
  • Total Carbohydrate 43 g
  • Dietary Fiber 1 g
  • Sugars 4 g
  • Protein 5 g
  • Vitamin A 0%
  • Vitamin C 2%
  • Calcium 0%
  • Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

What Makes Neapolitan Pizza Different

If you’ve ever had the pleasure of eating authentic Neapolitan pizza, you’ll know that it’s unlike any other style of pizza. Although there are various types of pizzas, Italian pizzas are known for their thin crusts and soft centers. 

Neapolitan pizza is made with few toppings, so the crust absorbs the flavors of the sauce and toppings. The dough for this type of pizza is similar to focaccia bread. It’s soft inside with a crispy crust, which makes it perfect for dipping into sauces.

Traditional Neapolitan pizza dough is made without salt or sugar, because Italian bakers believed that salt would slow down the fermentation process and that sugar would feed yeast too quickly.

Sometimes you’ll find honey added instead of sugar, but normally there are no additional ingredients in Neapolitan pizza dough besides flour, water and yeast. 

Neapolitan pizzas are made in a wood-fired oven at very high temperatures to cook quickly without burning the crust or toppings.

The dough is then topped with fresh ingredients like fresh basil, tomatoes, garlic and extra virgin olive oil before being baked at an even higher temperature.

This makes the crust crispier than most other styles of pizza while still maintaining its lightness. If you’ve never tried true Neapolitan pizza, be sure to try one next time you’re in Italy – you won’t be disappointed!

How To Store Your Dough In The Fridge Or Freezer

If you’ve made a large batch of dough and not planning on using your dough right away, you can store it in the fridge or freezer., simply divide it into smaller portions before storing them in the fridge or freezer.

Some pizza parlors keep their dough balls in a food-safe plastic bag with a little bit of oil to prevent the surface from drying out. You can also use this method for storage, but make sure that your dough is fully covered with olive oil so it doesn’t dry out.

To store your dough in the fridge, simply place it in an oiled container, cover with plastic wrap and let it sit for about 2 days.

To store your dough in the freezer, place it in a Ziploc bag or airtight container and freeze for up to 3 months.

When you’re ready to use it, let it thaw overnight in the fridge and then let it rise at room temperature until doubled in size (this will take about 2 hours). 

If you don’t want to leave it out at room temperature, put it back in the oven for a few minutes since there should still be residual heat left inside.

Tips And Tricks For Making Perfect Crusts

1) If your dough is too wet, add a little more flour until it’s manageable. If it’s too difficult to knead by hand, you can use a rolling pin to stretch it out instead.

2) If the dough is too elastic and doesn’t want to form into a ball, let it rest for 5-10 minutes and try again.

3) Kneading the dough by hand helps develop the gluten and make the dough more elastic.

4) Make sure your oven is at the highest temperature possible before baking your pizzas. A temperature of 550 degrees Fahrenheit (290 degrees Celsius) is ideal for Neapolitan-style pizzas.

5) To get a nice golden brown crust, let the pizza dough cook for 5-7 minutes before adding your desired toppings.

6) Be sure to coat the pizza dough with olive oil before adding your favorite toppings. This will help the crust stay crispy and not become soggy.

7) You can use any type of topping you like on your pizza. Some of our favorites include pepperoni, sausage, mushrooms, onions and bell peppers.

8) If you’re not happy with the results you’re getting, don’t be afraid to experiment with different ingredients and variations of this recipe until you find what works best for you.

9) Once you’ve mastered the art of making Neapolitan-style pizza dough, feel free to experiment with other types of dough recipes as well.

10) Don’t be discouraged if your first few pizzas don’t turn out as crispy as you would like. Like all cooking, practice makes perfect.

Be sure to continue reading our blog to learn more about making homemade pizza and other delicious recipes!

Recipe variations (e.g., gluten-free, whole wheat)

Ingredients:

  • 2 cups (16 oz) all-purpose flour
  • 1 cup (8 oz) water (lukewarm, 110 degrees Fahrenheit / 43.3 degrees Celsius)
  • 1 tsp dry yeast
  • 1 tsp salt

You can use any type of flour you like for this recipe. We like to use half all purpose and half whole wheat. If you want a gluten-free version, we suggest using tapioca flour instead of all-purpose flour.

Add the ingredients to a large bowl in the order listed above and mix them together with your hands or a spoon until everything is completely mixed together.

If the dough feels too sticky add a little bit more flour until it becomes manageable. Form the dough into a ball and place it back in the bowl. Cover the bowl with a towel or plastic wrap and let it sit in a warm place for about 30 minutes so the dough can rise.

After the dough has risen, knead it by hand for 5-10 minutes until it’s nice and elastic. If you find that it’s too difficult to knead by hand, you can use a rolling pin to stretch it out instead.

Once the dough is ready, divide it into two or three parts (depending on how large you want your pizzas to be) and form them into balls.

Place the dough balls on a lightly floured surface and cover them with a towel or plastic wrap. Let them sit for another 30 minutes so they can rise again.

If you don’t want to leave the dough balls out at room temperature, put them back in the oven for a few minutes since there should still be residual heat left inside. This will help raise them to the desired size faster.

Cooking Tips:

1) If your dough is too wet, add a little more flour until it’s manageable. If it’s too difficult to knead by hand, you can use a rolling pin to stretch it out instead.

2) If the dough is too elastic and doesn’t want to form into a ball, let it rest for 5-10 minutes and try again.

3) Kneading the dough by hand helps develop the gluten and make the dough more elastic.

4) Make sure your oven is at the highest temperature possible before baking your pizzas. A temperature of 550 degrees Fahrenheit (290 degrees Celsius) is ideal for Neapolitan-style pizzas.

5) To get a nice golden brown crust, let the pizza dough cook for 5-7 minutes before adding your desired toppings.

6) Be sure to coat the pizza dough with olive oil before adding your favorite toppings. This will help the crust stay crispy and not become soggy.

7) You can use any type of topping you like on your pizza. Some of our favorites include pepperoni, sausage, mushrooms, onions and bell peppers.

8) If you’re not happy with the results you’re getting, don’t be afraid to experiment with different ingredients and variations of this recipe until you find what works best for you.

9) Once you’ve mastered the art of making Neapolitan-style pizza dough, feel free to experiment with other types of dough recipes as well.

10) Don’t be discouraged if your first few pizzas don’t turn out as crispy as you would like. Like all cooking, practice makes perfect. Please keep reading our blog to learn more about making homemade pizza and other delicious recipes!

FAQs

How do you make Neapolitan pizza dough like a world best pizza chef?

The answer is that it’s not as hard as it might seem. In fact, with a little practice, you’ll be able to make authentic Neapolitan pizza dough like a world-class pizza chef in your own home kitchen. Just follow this simple recipe:

Ingredients:

2 cups all-purpose flour

1 tsp salt

1 tsp sugar

1/2 tsp instant yeast

1 1/4 cups warm water (110 degrees F)

1 tbsp olive oil, plus more for coating bowl and dough

Directions:

1. Combine the flour, salt, sugar and yeast in a large bowl or the bowl of a stand mixer fitted with a dough hook. Stir in the warm water and olive oil.

If you’re making the dough by hand knead it for 5-8 minutes, or if you have a stand mixer fitted with a dough hook knead it on low speed until the ingredients are well combined and a ball forms.

2 . Let the dough rest for about 15 minutes after mixing to let yeast work its magic and make dough rise slightly.

3 . Return your attention back to your pizza. Stretch pizza dough into desired shape and thickness, then top as desired and bake until edges of crust are golden brown.

How do you make true Neapolitan pizza?

1. Use a pizza stone when baking your pizza to ensure you get authentic Neapolitan results. If no pizza stone is available, use the back of an inverted cookie or baking sheet in lieu of a true pizza stone.

2 . Preheat oven to 500 degrees F for 45 minutes so it’s good and hot when you’re ready to bake your pizza.

3 . The secret to delicious Neapolitan pizza dough is using high-quality ingredients like Italian “00” flour, fresh yeast (dry yeast will not provide the same results), sea salt and fine extra virgin olive oil.

And don’t forget the warm water—it shouldn’t be cold because that prevents the yeast from working properly.

4 . Stretch out your dough before topping it with your favorite ingredients. Neapolitan pizza dough is thin and should be stretched out to a diameter of no more than 14 inches.

5 . Bake your pizza in the oven for no more than 10 minutes at 500 degrees F. The crust should be golden brown and the cheese melted and bubbly when finished baking.

Can I freeze my Neapolitan pizza dough?

Yes, you can freeze your Neapolitan pizza dough by wrapping it tightly in plastic wrap then placing it in a zip lock bag before freezing.

To use, let the frozen dough thaw overnight in the refrigerator, then allow it to come to room temperature before stretching and topping as desired.

Baking your own Neapolitan-style pizza at home is a perfect way to treat family and friends—and it doesn’t have to be complicated.

Just remember the basics:

Use a pizza stone, stretch out your dough and use high-quality ingredients like Italian “00” flour, fresh yeast (dry yeast will not provide the same results), sea salt and fine extra virgin olive oil.

And don’t forget the warm water—it shouldn’t be cold because that prevents the yeast from working properly.

What is the best flour for Neapolitan pizza?

The best flour for Neapolitan pizza is Italian “00” flour. This type of flour is finely ground and has a high-gluten content, which is perfect for making pizza dough that is both thin and chewy.

If you can’t find Italian “00” flour, all-purpose flour will work as a substitute.

How long should you knead Neapolitan pizza dough?

You should knead Neapolitan pizza dough for 5-8 minutes by hand, or until the ingredients are well combined and a ball forms if you’re using a stand mixer fitted with a dough hook.

This ensures that the gluten in the flour is fully activated and will yield a chewy crust.

What is the best way to store Neapolitan pizza dough?

The best way to store Neapolitan pizza dough is by wrapping it tightly in plastic wrap then placing it in a zip lock bag before storing it in the refrigerator.

This will keep the dough fresh and allow it to rise slowly, resulting in a more flavorful and chewier crust. If you’re not going to use the dough within 24 hours, freeze it for later use.

What is the difference between Neapolitan and New York-style pizza dough?

The main difference between Neapolitan and New York-style pizza dough is that Neapolitan dough is made with high-quality ingredients like Italian “00” flour, fresh yeast (dry yeast will not provide the same results), sea salt and fine extra virgin olive oil.

These ingredients are what give Neapolitan pizza its unique flavor and chewy crust.

In contrast, New York-style pizza dough is made with a blend of all-purpose flour, bread flour and malt powder, which gives it a crust that is both crispy and dense.

How do I know if my oven is hot enough to bake Neapolitan pizza?

To test if your oven is hot enough to bake Neapolitan pizza, put it on the highest setting and let it heat for at least an hour.

Once it reaches 500 degrees F, place a pizza stone inside then close the door. If the pizza dough doesn’t begin rising in just 10 minutes, your oven isn’t hot enough to bake pizzas—try raising the temperature slightly higher next time.

What is the best cheese to put on Neapolitan pizza?

The best cheese to put on Neapolitan pizza is fresh mozzarella—it melts beautifully and has a creaminess that complements most other ingredients like tomatoes or basil.

Burrata cheese can also be used as a topping; this creamy Italian cheese is made with mozzarella and cream.

So, there you have it—the basics of making Neapolitan pizza dough at home. With a little practice, you’ll be churning out delicious pies that are sure to please even the most discerning pizza lover. Enjoy!

What is the trick to stretching pizza dough?

The trick to stretching pizza dough is to use your hands and fingers to gradually stretch it out until it’s the desired size and shape.

Be sure to use enough flour on your work surface to prevent the dough from sticking, and don’t be afraid to go slowly—it’s better to take your time and end up with a perfectly-shaped pizza than to rush things and end up with a distorted crust.

What is the best way to cook Neapolitan pizza?

The best way to cook Neapolitan pizza is by using a pizza stone. This will help achieve a crispy crust while keeping the toppings moist.

Place the pizza stone in the oven and preheat it at least 30 minutes before you plan on baking the pizza. Once the oven is hot, place the pizza on the stone and bake it for 8-10 minutes.

How many grams of dough do I need for a 16 inch Neapolitan pizza?

You will need around 350 grams of dough for a 16 inch Neapolitan pizza.                   

Why Neapolitan pizza is the best?

Neapolitan pizza is the best because it has a thin and crispy crust, delicious and spicy sauce and fresh ingredients like basil and mozzarella.

It’s also healthier than most pizzas as there aren’t any processed meats or cheeses, making Neapolitan pizza one of the healthiest kinds of  pizza.

How much dough do I need for a 12 inch Neapolitan pizza?

You will need around 250 grams of dough for a 12 inch Neapolitan pizza.

Is Neapolitan the same as Italian?

No, Neapolitan pizza is a type of pizza that is from Naples, Italy. It has a thin and crispy crust, delicious and spicy sauce and fresh ingredients like basil and mozzarella.

Italian pizza is just a type of pizza that is from Italy. It can be made with a variety of different toppings, including Neapolitan toppings like basil and mozzarella.

What are some good variations to try on Neapolitan pizza?

Some good variations to try on Neapolitan pizza include adding grilled vegetables like zucchini or eggplant, or using different types of cheese like gorgonzola or brie.

You could also try making a white pizza by omitting the red sauce and using olive oil, garlic and basil instead.

What are the best tools to use when making Neapolitan pizza?

The best tools to use when making Neapolitan pizza are a rolling pin, wooden cutting board, plastic bowls and kitchen towels.

You’ll also need a pizza peel if you plan on baking your homemade pizzas on a stone in the oven—this will make it easier for you to transfer them from the countertop to the oven without damaging or burning yourself.

What is the difference between Neapolitan style pizza and Roman style pizza?

The main difference between Neapolitan style pizza and Roman style pizza is the crust. Neapolitan pizza has a thin and crispy crust, while Roman pizza has a thick and doughy crust.

Roman pizza is also often cooked in an oven that is hotter than the one used for Neapolitan pizza. This results in a crust that is more golden-brown in color and slightly less crispy.

Is it necessary to use a food processor when making Neapolitan pizza dough?

No, it is not necessary to use a food processor when making Neapolitan pizza dough. You can mix the ingredients by hand or with a stand mixer.

However, using a food processor will result in a smoother and more elastic dough, so if you have a food processor, it’s a good idea to use it.

In summary

“Neapolitan pizza dough is the foundation for authentic, traditional Napoletana style pizzas. Neapolitan crusts are thin and crispy with a light golden color on the outside. The inside of these crusts will be soft but not too chewy.”

Authentic Neapolitan Pizza Dough Recipe is a type of pizza dough that originated in Naples, Italy. It’s thin and light because it uses high-protein Italian flour to make up for the lack of fat or sugar.

The dough has no yeast so it can’t rise, but needs only an hour to rest before being stretched out into individual pizzas by hand. This authentic Napoletana recipe will guide you through how to make your own from scratch!

The dough is stretched and tossed as it rises. It’s then topped with fresh ingredients like tomatoes, mozzarella cheese, basil leaves, olive oil and salt before the pizza cooks in a wood-fired oven to create that signature crunchiness on the outside while leaving the inside soft and chewy.

If you want to make authentic Neapolitan pizzas at home from scratch, we’ve got just what you need! Follow our step-by-step instructions above so your homemade pies can be enjoyed by all of those loved ones who live far away or for yourself when cooking time gets tough after work. Be sure not to forget this list of necessary kitchen tools too!

Be sure and try our authentic Neapolitan pizza dough recipe. We’ve got all the tips you need for making your own. Thank you for reading. If you like and feel the article useful, please share it with everyone. Let us know your opinion by commenting below the article. 

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