Authentic Italian Pizza Dough Recipe (Neapolitan-Style for Home Ovens!)

Nothing beats the crisp, airy crust of an authentic Italian pizza, and making it at home is easier than you think! This Neapolitan-style pizza dough is made with just four simple ingredients—flour, water, salt, and yeast—but the secret is in the hydration level. At 70% hydration, this dough retains moisture longer, making it perfect for home ovens that can’t reach the blistering heat of a wood-fired pizza oven.

When I first started making pizza dough at home, I stuck with lower hydration doughs because they were easier to handle. But once I tried a 70% hydration dough, I realized the extra water made all the difference! The result? A soft, light interior with just the right amount of chew and a beautifully crisp crust. Whether you keep it classic or add a touch of olive oil or honey, this dough is the perfect base for any Italian-style pizza.

Your Grocery List

• 00 flour or bread flour (500g / about 4 cups)
• Warm water (350g / about 1 ½ cups)
• Salt (10g / about 2 teaspoons)
• Instant yeast (2g / about ¾ teaspoon)
• Optional: Olive oil (1 tablespoon, for added elasticity and tenderness)
• Optional: Honey (1 teaspoon, for slight browning and a hint of sweetness)

Why 70% Hydration Makes a Better Dough

Most home ovens don’t get hot enough to cook pizza in 90 seconds like a traditional Neapolitan oven. A 70% hydration dough has extra water, which helps it stay soft and airy while baking at lower temperatures for longer. This means you still get a crisp crust, but without the risk of it drying out before it’s fully cooked.

Should You Use Olive Oil or Honey?

• Olive Oil: Makes the dough slightly softer and more elastic, reducing chewiness and making it easier to stretch. Also helps prevent sticking.
• Honey: Adds subtle sweetness and enhances browning, especially in home ovens that don’t get as hot as wood-fired ovens.
• No Oil or Honey: Keeps the dough as traditional as possible, with the classic chew and blistering potential of true Neapolitan pizza.

Mixing and Kneading the Dough

Start by dissolving the yeast in warm water. In a large mixing bowl, combine the flour and salt. Slowly add the yeast mixture, stirring with a wooden spoon until a sticky dough forms. If using olive oil or honey, mix them in now.

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes. Since this is a high-hydration dough, it will be sticky at first, but resist the urge to add too much flour. Instead, use the “stretch and fold” method: stretch one side of the dough outward, fold it over, rotate, and repeat. This builds gluten and strengthens the dough.

The Fermentation Process

Place the dough in a lightly oiled bowl (if using oil) or a plain bowl (for a more traditional approach). Cover with plastic wrap or a damp towel and let it rise at room temperature for 8-12 hours. For even better flavor, refrigerate the dough for up to 48 hours, letting it slowly ferment.

Shaping and Stretching the Dough

Once the dough has risen, divide it into 3 equal portions for 12-inch pizzas or 4 portions for personal-sized pizzas. Let the dough rest at room temperature for 30 minutes before shaping.

To shape, avoid using a rolling pin, which can push out air bubbles. Instead, gently press the dough from the center outward using your fingertips, leaving a slightly thicker edge for the crust. Lift and stretch the dough over the backs of your hands to form a thin, even round.

How to Bake for the Best Crust

Preheat your oven as hot as it will go—ideally 500°F (260°C) or higher—with a pizza stone or baking steel inside. Let the stone heat for at least 30 minutes before baking.

For the best results:

• With a Pizza Stone or Steel: Slide the pizza onto the preheated surface using a floured pizza peel. Bake for 6-8 minutes, or until the crust is golden and crisp.
• With a Baking Sheet: Lightly oil the sheet, place the stretched dough on it, and bake for 8-10 minutes, keeping an eye on the crust’s color.

Make It Even Better

For a more authentic experience, use high-quality toppings like San Marzano tomatoes, fresh mozzarella, and fresh basil. To mimic a wood-fired taste, brush the crust with olive oil before baking for extra crispness.

Pairing Ideas

What Kind of Pizza Works Best with This Dough?

Neapolitan-style pizzas shine with simple toppings, like Margherita (tomato, mozzarella, and basil) or a white pizza with ricotta and arugula.

Drink Pairings

A light Italian red wine like Chianti pairs beautifully with the crisp, chewy crust. For a non-alcoholic option, try sparkling water with a squeeze of lemon.

Dessert Pairings

After a perfect pizza, finish with a traditional Italian dessert like cannoli or a scoop of creamy gelato.

Storage Tips

If not using immediately, store dough balls in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze dough balls individually in plastic wrap and thaw overnight in the fridge before using.

Recipe Timing

• Prep Time: 15 minutes
• Rise Time: 8-12 hours (or up to 48 hours for better flavor)
• Cook Time: 6-10 minutes
• Total Time: 8-12 hours (including rise time)

Fun Facts

Neapolitan pizza dough has been made the same way for centuries! Traditional pizzerias in Naples use high-hydration dough and bake at 900°F for just 90 seconds—but with a few tweaks, you can get a similar result in a home oven.

Allergen Warnings

This recipe contains gluten. For a gluten-free version, use a high-hydration gluten-free pizza flour blend.

Vegetarian or Vegan Substitutes

The dough itself is naturally vegan! If using honey, swap it for maple syrup or omit it entirely.