Neapolitan Pizza Dough Recipe
Soft, airy and blistered — true Naples-style pizza. This recipe uses Tipo 00 flour at around 62% hydration and a slow room-temperature ferment, then a blistering-hot bake. Perfect for an Ooni, Gozney or wood-fired oven.
Open in the dough calculator →Ingredients
Makes 4 × 250 g dough balls (four 10–12" pizzas)
- 617 g Tipo 00 flour
- 383 g water (room temperature)
- 17 g fine sea salt
- 0.6 g fresh yeast (or 0.2 g instant dry yeast)
Method
Mix
Dissolve the yeast in the water. Stir in about a third of the flour to a slurry, then add the salt. Work in the remaining flour to a shaggy dough.
Knead
Knead 10–15 minutes until smooth, supple and extensible. Rest, covered, for 15 minutes if it resists.
Bulk ferment
Cover and leave at room temperature (around 18°C) for about 8 hours, until noticeably risen. Warmer rooms need less yeast — the calculator adjusts this for you.
Ball & proof
Divide into 4 equal balls, shape tight, and proof 4–6 hours until puffy and relaxed.
Shape
Open each ball by hand from the centre outward, leaving a raised rim (cornicione). Never use a rolling pin.
Bake
Bake as hot as possible, ideally 430–480°C, for 60–90 seconds, turning once for an even leopard char.
Tips
- Flour: authentic Tipo 00 (e.g. Caputo) handles the high heat best.
- Oven: an Ooni or Gozney reaches the 450°C+ needed for a 60–90 second bake.
- Hydration: 62% is a great starting point — push to 65–67% as you gain confidence.
FAQ
What hydration should Neapolitan pizza dough be?
Around 60–67%. 62% is easy to handle and gives a soft, airy crumb; higher hydration is lighter but stickier to work.
Can I cold ferment Neapolitan dough?
Yes. Bulk ferment 24–48 hours in the fridge, then rest 2 hours at room temperature before shaping.