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🍕 Neapolitan Pizza Recipe: Step-by-Step 00 Flour Pizza Dough for Beginners

neapolitan pizza recipe

Neapolitan pizza recipe lovers know there’s nothing quite like the crisp, airy crust and rich flavors of this Italian classic. Have you ever dreamed of pulling a hot, bubbly, restaurant-style Neapolitan pizza straight out of your oven? The secret lies in the dough. This step-by-step guide shows you exactly how to make Neapolitan pizza dough with 00 flour, even if you’re a complete beginner. With clear instructions, simple ingredients, and helpful tips, you’ll learn how to mix, knead, rest, and bake your way to an authentic Italian classic right at home.

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 250  C
Servings: 4
Estimated Cost: 5
Calories: 220
Best Season: All year round, Summer
Description

Learn how to make authentic Neapolitan pizza recipe using 00 flour with this easy step-by-step guide for beginners. Perfect crust, simple ingredients, and pro tips!

Ingredients
  • 0 flour 500 00 g (4 cups)
  • Warm water (20–22°C)
  • 3 yeast Fresh g (or 1 tsp dry yeast)
  • 10 sea Fine salt g (2 tsp)
  • Olive oil (optional)
Instructions
  1. 1
    H2: Step 1 – Mixing the Dough
  2. 2
    Dissolve yeast in warm water.
  3. 3
    Gradually add flour while stirring with a wooden spoon.
  4. 4
    Mix until a shaggy dough forms.
  5. 5
    H2: Step 2 – Kneading the Dough
  6. 6
    Transfer dough onto a lightly floured surface.
  7. 7
    Knead for 8–10 minutes until smooth and elastic.
  8. 8
    Add salt midway through kneading (not with yeast to avoid killing it).
  9. 9
    H2: Step 3 – First Fermentation (Bulk Rise)
  10. 10
    Place dough in a lightly oiled bowl.
  11. 11
    Cover with plastic wrap or damp cloth.
  12. 12
    Rest at room temp for 2 hours until doubled in size.
  13. 13
    H2: Step 4 – Cold Fermentation
  14. 14
    Punch down dough and divide into 4 equal balls.
  15. 15
    Place in airtight containers or covered tray.
  16. 16
    Refrigerate for 8–24 hours for flavor development.
  17. 17
    H2: Step 5 – Shaping the Pizza
  18. 18
    Remove dough from fridge 1 hour before baking.
  19. 19
    Flatten gently with fingertips (do not use a rolling pin).
  20. 20
    Stretch outward to form a 10–12 inch round, leaving an airy crust.
  21. 21
    H2: Step 6 – Baking Your Neapolitan Pizza
  22. 22
    Preheat oven (with pizza stone if available) for 45 minutes.
  23. 23
    Slide pizza onto stone or baking tray.
  24. 24
    Bake at 250°C / 480°F for 7–10 minutes (or 90 seconds in wood oven).
  25. 25
    Top with simple sauce, fresh mozzarella, and basil for Margherita style.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 1g2%
Sodium 300mg13%
Total Carbohydrate 45g15%
Dietary Fiber 2g8%
Protein 7g15%

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

Note

For the most authentic result, use a pizza stone or steel.

Hydration matters: this dough is around 65% hydration, giving it a soft texture.

If 00 flour isn’t available, substitute with bread flour (though texture will differ).

Always let dough rest properly; rushing reduces flavor.

Keywords: Neapolitan pizza recipe, 00 flour pizza dough, pizza dough recipe for beginners, Italian pizza recipe, homemade pizza dough
Read it online: https://www.proteinmeals.me/Home/neapolitan-pizza-recipe/