Neapolitan Pizza Dough Recipe

This easy Neapolitan pizza dough recipe uses four simple ingredients and an overnight rise for a tender, airy crust, with no kneading and about 10 minutes of hands-on work. 

A No-Knead Pizza Dough Made for Home Ovens

I often make a last-minute Veggie Pizza with my quick-rising Whole Wheat Pizza Dough. But when I have the forethought to plan the night before, this easy Neapolitan pizza dough recipe is the one I want.

Living in a city, I don’t have an outdoor kitchen, a brick wood-fired oven, or even space for a portable pizza oven. Baking this dough on a pizza stone in a conventional oven is the closest approximation I’ve found to the crusts at my favorite pizzerias.

And the process could not be simpler. Mix flour, yeast, salt, and water until no dry flour remains, cover the bowl, and leave it overnight. The long, slow rise develops buttery, earthy flavor and a crisp outer shell that gives way to a soft, airy interior—all without a stand mixer or kneading.

What Is Neapolitan Pizza Dough?

Traditional Neapolitan pizza dough contains four basic ingredients: flour, water, yeast, and salt. It does not rely on oil or sugar. The dough is known for its thin center and puffy, lightly chewy rim, or cornicione.

Authentic Neapolitan pizza is shaped and baked according to detailed standards, typically in an extremely hot wood-fired oven. The centuries-old art of the Neapolitan pizzaiuolo, the craft of preparing and baking the pizza, was added to UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2017.

This recipe takes its inspiration from that tradition but is designed for the home cook. I won’t be getting out a measuring tape or asking you to install a pizza oven! Instead, an overnight rise, finely milled 00 flour, and a preheated pizza stone create a flavorful Neapolitan-style crust in a conventional oven. That’s Neapolitan enough for me.

Neapolitan Pizza Dough Ingredients 

The dough itself requires just four ingredients: flour, yeast, salt, and water. Extra virgin olive oil is optional and brushed over the shaped dough before adding the toppings. You’ll find the exact measurements in the recipe card below.

• 00 flour: Also called tipo 00 or doppio zero flour, this highly refined Italian wheat flour is commonly used for pizza and pasta. The 00 grade does not tell you how strong the flour is, so choose one specifically labeled for pizza. It gives this crust a smooth, tender texture with a light chew. Bread flour also works, though the crust will not be quite as soft.
• Instant yeast: Because instant yeast can be mixed directly into the flour, there is no need to activate it separately. This recipe uses only a small amount because the dough rises slowly for 12 to 18 hours.
• Kosher salt: A simple but essential flavor-maker. Without it, the finished crust will taste flat.
• Tepid water: Water hydrates the flour and brings the dough together. It should feel neither hot nor cold.
• Extra virgin olive oil: This is optional and does not go into the dough itself. Brush a small amount over the stretched dough to encourage a golden finish and add a hint of richness. I like our buttery Nocellara Italian extra virgin olive oil.
• Sauce and toppings: Use your favorite combination, but keep the layer relatively light so the tender crust can support it and bake evenly.

How to Make Neapolitan Pizza Dough

Begin the dough 12 to 18 hours before you plan to shape it. It needs only about 10 minutes of hands-on work, but the long, slow rise is what develops its flavor and airy texture.

The Night Before: Mix and Rise the Dough 

• Mix the dough. In a large mixing bowl, whisk together 3 cups (360 grams) 00 flour, 1/4 teaspoon instant yeast, and 1 1/4 teaspoons kosher salt. Pour in 1 cup (240 milliliters) tepid water. Stir with a wooden spoon until a shaggy, sticky dough comes together, and no dry flour remains. It will not look smooth like a kneaded dough.
• Let it rise. Cover the bowl and leave the dough at room temperature for 12 to 18 hours. I usually do this overnight. By the end of the rise, the dough should look expanded and airy.

Shape, Top, and Bake 

• Divide and shape the dough. Dust your hands and work surface with flour, then scrape the dough onto the floured surface. Use a bench scraper or sharp knife to divide it in half for two larger or thicker-crust pizzas. Alternatively, divide it into three pieces for smaller, thinner pizzas. Shape each piece into a ball.
• Rest the dough balls. Set them seam-side down and let them rest uncovered on the counter for at least 30 minutes. If you need to hold them for up to 2 hours, cover them with a damp tea towel.
• Preheat the oven. While the dough rests, place a pizza stone in the oven and preheat the oven to 500°F.
• Stretch the first crust. Working with one dough ball at a time, set it on a lightly floured surface. Use your palms to press outward from the center, then gently pull and stretch the dough from the edges. If you divided the dough in half, stretch each piece into a rough 12- to 14-inch circle. Leave the outer edge slightly thicker than the center to form the crust.
• Transfer it to parchment. Cut a piece of parchment paper into a round about the same size as the stretched dough. Set the parchment on a pizza peel, cutting board, or the back of a sheet pan, then carefully transfer the dough onto it.
• Add the toppings. Lightly brush the dough with extra virgin olive oil, then add your sauce and toppings. Use a light hand, particularly in the center, so the crust can bake evenly.
• Bake. Reduce the oven temperature to 450°F. Carefully slide the pizza and parchment onto the hot pizza stone. Bake for 9 to 12 minutes, until the crust is golden brown and any cheese begins to bubble.
• Repeat. Remove the finished pizza and repeat with the remaining dough.

How to Bake Pizza Without a Pizza Stone 

A pizza stone holds heat and transfers it directly to the dough, helping the bottom cook evenly. If you do not have one, you can bake this Neapolitan-style pizza dough on a baking sheet or in a cast-iron skillet.

Keep these adjustments in mind:

• Do not preheat the pan. Unlike a pizza stone, the baking sheet or cast-iron skillet does not need to preheat in the oven.
• Prevent sticking. Line a baking sheet with parchment paper or generously grease the cast-iron skillet with olive oil.
• Allow additional baking time. Begin checking the pizza after 12 minutes, but expect it to take longer than it would on a stone.
• Check the bottom. Carefully lift the edge with a spatula. The underside should look golden and should no longer feel doughy.

Can You Make Neapolitan Pizza Dough the Same Day? 

Yes. For a faster version, double the instant yeast to 1/2 teaspoon and mix the dough in the morning. Cover and let it rise at room temperature for about 8 hours, then shape and bake it as directed.

The longer 12- to 18-hour rise produces the best flavor and texture. If you need homemade pizza dough in about an hour, make my Easy Whole Wheat Pizza Dough instead.

Tips for the Best Neapolitan-Style Pizza Dough 

• Expect a shaggy dough. This is a no-knead recipe, so the dough will look rough and sticky after mixing. The important thing is that no pockets of dry flour remain.
• Give it time. The small amount of yeast is intentional. The overnight rise develops flavor while creating air within the dough.
• Make sure the bowl is covered. This helps prevent the surface of the dough from drying as it rises.
• Use flour as needed. Lightly flour your hands and work surface, adding more only if the dough begins to stick.
• Preserve the outer edge. Leave the rim slightly thicker than the center when stretching. This helps create the soft, puffy crust associated with Neapolitan-style pizza.
• Keep exposed parchment to a minimum. Cut it close to the size of the dough. Parchment paper is generally rated to 450°F, and exposed edges may scorch.
• Watch any additional browning closely. If desired, finish the pizza under the broiler for 1 to 2 minutes. Do not walk away—the crust and parchment can darken quickly.
• Check your yeast if the dough does not rise. Old yeast or water that was too hot can prevent the dough from rising properly.

What to Serve with Neapolitan Pizza Dough

Once the dough is ready, you can take the toppings in all sorts of directions. I especially love its soft, airy crust with this southern Italian Tuna Pizza with Onions and Black Olives.

Pizza can certainly stand on its own, but a fresh salad or simple vegetable makes it feel like a full Italian dinner. Serve it with a classic Caprese Salad, a generous bowl of Italian Salad, or quick Sautéed Asparagus.

If you’re making an evening of it, sip a Strawberry Bellini while the pizzas bake. Finish with a scoop of bright, refreshing Lemon Sorbet.

Make-Ahead Pizza Dough 

After the dough has risen, shape it into balls before refrigerating. Keep the unbaked dough balls in a covered bowl or wrap them in plastic, then refrigerate for up to 3 days.

Let the dough come to room temperature for 2 to 3 hours before stretching, topping, and baking it. This gives the chilled dough time to relax and makes it easier to handle.

More Homemade Pizza Favorites

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Easy Whole Wheat Pizza Dough

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Grilled Pizza with Tomato and Mozzarella

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Greek Pizza (Ladenia)

Spanish

Veggie Pizza with Romesco, Mushrooms, and Artichoke Hearts