I’ve always loved making homemade pizza, but nothing beats the crispy-yet-chewy perfection of Neapolitan-style pizza. After countless attempts, I finally perfected this recipe, and now, I can confidently say it delivers an incredible crust every time! 🍕
The best part? It’s surprisingly simple, using only a handful of ingredients. If you’ve never made Neapolitan pizza before, don’t worry—I’ll walk you through each step. This crust is thin, light, and airy with a slightly charred edge that gives it that authentic pizzeria flavor.
Whether you’re cooking in a regular oven or have a pizza stone, you’ll get fantastic results. Let’s dive into the details so you can bring the taste of Italy right into your kitchen!
Why You’ll Love This Neapolitan-Style Pizza Crust?
Before we start, here are a few reasons why this recipe is a must-try:
1. Simple and Minimal Ingredients
Neapolitan pizza dough relies on just four core ingredients: flour, water, yeast, and salt. No need for fancy additions—just simple, high-quality ingredients for the best results.
2. Light, Airy, and Crispy Texture
The long fermentation process develops incredible flavor while creating a soft, stretchy dough that bakes into a beautifully crisp yet tender crust.
3. Perfect for High-Heat Baking
This recipe works great in a standard home oven, but if you have a pizza stone or steel, it’ll take your pizza to the next level with that signature Neapolitan char.
4. Customizable to Your Taste
Whether you like classic Margherita pizza or want to add your favorite toppings, this crust provides the perfect foundation. You can also adjust hydration levels for a softer or crispier bite.
5. Make-Ahead Friendly
You can prepare the dough a day in advance, making it ideal for pizza nights with family and friends.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 4-8 minutes
- Total Time: 1 day 30 minutes
Ingredients
- 2 cups (232g) ‘00’ pizza flour
- 1/8 teaspoon instant yeast
- 1/2 teaspoon granulated sugar
- 1 1/4 teaspoons table salt
- 3/4 cup (170g) lukewarm water (105°-115°F)
Delicious Variations for a Unique Twist
Want to change things up? Try these variations:
- Whole Wheat Crust: Swap half the ‘00’ flour for whole wheat flour for a nuttier flavor.
- Dairy-Free Option: Use olive oil instead of butter-based toppings for a vegan-friendly crust.
- Garlic Herb Crust: Add 1 teaspoon of garlic powder and dried Italian herbs to the flour mix for extra flavor.
- Spicy Kick: Mix red pepper flakes into the dough for a little heat.
Essential Equipment You’ll Need
- Mixing Bowl – For combining ingredients and kneading the dough.
- Baking Steel or Pizza Stone – Helps achieve the crispy, Neapolitan-style crust.
- Wooden or Metal Peel – For transferring the pizza into the oven.
- Parchment Paper – If using a metal peel, it prevents sticking.
- Oven Thermometer – Ensures accurate temperature for best results.
Step-by-Step Guide: How to Make Authentic Neapolitan Pizza Crust
Making authentic Neapolitan pizza crust at home is easier than you think! With just a few simple steps, you’ll create a light, airy crust with the perfect balance of chewiness and crispness. Here’s how to do it step by step:
Step 1: Mixing the Dough 🍞
In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add the lukewarm water and stir with a spoon until the dough starts to form. It will look rough and shaggy at this stage—don’t worry, that’s normal!
Step 2: Kneading and First Rise ⏳
Lightly flour a work surface and knead the dough for about 5 minutes until it becomes smooth. Transfer it back to the bowl, cover with plastic wrap, and let it rest at room temperature for 12 to 24 hours. This slow fermentation enhances the flavor and creates a perfect texture.
Step 3: Preheating the Oven 🔥
Place your baking steel or pizza stone in the oven and preheat to 500°F to 550°F for at least 30 minutes. If using parchment paper, ensure there’s at least 8 inches of clearance from the broiler to prevent burning.
Step 4: Shaping the Dough 🍕
Divide the dough into two equal portions. On a floured surface, stretch one piece gently, pulling the edges and folding them over. Keep stretching until you form a 10” to 12” round shape. Be careful not to press too much on the outer edge to preserve the airy crust.
Step 5: Adding Toppings and Baking 🧀
Transfer the dough to a floured peel or parchment paper. Lightly spread tomato sauce, cheese, and any toppings of your choice. Slide the pizza onto the hot stone or steel and bake for 6-8 minutes until the crust is puffed and slightly charred. If using a broiler, let it cook for an additional 2-3 minutes to develop a beautiful golden-brown crust.
Step 6: Final Touches and Serving 🍽
Remove the pizza from the oven, let it cool slightly, and top with fresh basil. Slice and enjoy your homemade Neapolitan masterpiece!
Expert Tips for the Best Neapolitan Pizza Dough
- Use ‘00’ Flour: This finely milled Italian flour gives the best elasticity and texture.
- Let the Dough Rest: A longer fermentation (overnight) deepens the flavor.
- Don’t Overload with Toppings: Too many toppings can make the crust soggy.
- Ensure a Super-Hot Oven: A high temperature mimics a traditional pizza oven for crispy results.
The Best Way to Serve Your Homemade Neapolitan Pizza
Neapolitan pizza is best served fresh from the oven! Here are a few ways to elevate the experience:
- Drizzle with Olive Oil: A touch of high-quality extra virgin olive oil enhances the flavors.
- Pair with a Simple Salad: A fresh arugula or Caprese salad balances the richness.
- Sprinkle with Parmesan: Adds extra umami and a slightly nutty taste.
- Enjoy with a Glass of Wine: A light red wine like Chianti pairs beautifully.
Nutritional Information (Per Serving)
This pizza is light yet satisfying. Here’s an estimate for one serving:
- Calories: 280
- Protein: 8g
- Carbohydrates: 42g
- Fat: 5g
Make-Ahead and Storage Tips
If you want to prep ahead or store leftovers, follow these tips:
Storing the Dough in the Fridge
You can keep the dough in the refrigerator for up to 3 days. Just let it sit at room temperature for about 45 minutes before shaping and baking.
Freezing the Dough
Wrap the dough in plastic wrap and store it in an airtight bag in the freezer for up to 3 months. When ready to use, thaw in the fridge overnight and bring to room temperature before stretching.
Reheating Leftover Pizza
To maintain crispiness, reheat slices in a 300°F oven for 5-10 minutes instead of using a microwave.
This video will guide you through every step:
Neapolitan Pizza Crust Recipe
Ingredients
- 2 cups 232g ‘00’ pizza flour
- 1/8 teaspoon instant yeast
- 1/2 teaspoon granulated sugar
- 1 1/4 teaspoons table salt
- 3/4 cup 170g lukewarm water (105°-115°F)
Instructions
- In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add the lukewarm water and stir with a spoon until the dough starts to form. It will look rough and shaggy at this stage—don’t worry, that’s normal!
- Lightly flour a work surface and knead the dough for about 5 minutes until it becomes smooth. Transfer it back to the bowl, cover with plastic wrap, and let it rest at room temperature for 12 to 24 hours. This slow fermentation enhances the flavor and creates a perfect texture.
- Place your baking steel or pizza stone in the oven and preheat to 500°F to 550°F for at least 30 minutes. If using parchment paper, ensure there’s at least 8 inches of clearance from the broiler to prevent burning.
- Divide the dough into two equal portions. On a floured surface, stretch one piece gently, pulling the edges and folding them over. Keep stretching until you form a 10” to 12” round shape. Be careful not to press too much on the outer edge to preserve the airy crust.
- Transfer the dough to a floured peel or parchment paper. Lightly spread tomato sauce, cheese, and any toppings of your choice. Slide the pizza onto the hot stone or steel and bake for 6-8 minutes until the crust is puffed and slightly charred. If using a broiler, let it cook for an additional 2-3 minutes to develop a beautiful golden-brown crust.
- Remove the pizza from the oven, let it cool slightly, and top with fresh basil. Slice and enjoy your homemade Neapolitan masterpiece!
Notes
- Use ‘00’ Flour: This finely milled Italian flour gives the best elasticity and texture.
- Let the Dough Rest: A longer fermentation (overnight) deepens the flavor.
- Don’t Overload with Toppings: Too many toppings can make the crust soggy.
- Ensure a Super-Hot Oven: A high temperature mimics a traditional pizza oven for crispy results.
