How To Make Neapolitan Pizza Dough – 2021 Home Oven Recipe

Preparation Time: 15 minutes

This easy to follow and quick to complete Neapolitan pizza dough recipe will work well for whatever kind of pizza you're making. You'll simply mix the dry ingredients with the wet ingredients in a bowl and let it sit for 12-18 hours. During this time the gluten bonds will form and fermentation will begin giving you a light airy crust with minimal effort. You can then form the dough into balls and use it within a couple of hours, or let it cold ferment in the fridge for another 24-48 hours.

No-Knead Authentic Neapolitan Pizza Dough, Especially Made For The Home Oven

Neapolitan pizza dough is made using very few ingredients – flour, water, yeast and salt. My home oven version of this classic pizza dough has 2 extra additions – 1 teaspoon of honey and 1 tablespoon of extra virgin olive oil.

I’ve added these extra ingredients to help with the browning and crisping of the crust in the lower temperatures of a home oven. This is the perfect compromise because it’s enough to improve the quality of the baking process but not enough to change the flavor from the classic original.

The key here is simplicity but thoroughness. You won’t need to knead the dough at all, but you will need a stuff spatula to work the flour into the thick mixture by the end.

dough in bowl
This is what the dough looks like immediately after being mixed.
This is what the dough looks like after cold-fermenting for 48 hours. It will look similar after the initial 12-18 hours at room temperature.

When the dough has rested for 12-18 hours, you can immediately prep it into two 250g balls or let it cold-ferment in the fridge for another 12+ hours.

I recommend putting it in the fridge for at least 1 hour just to make prepping it into balls a bit easier since this is a highly hydrated dough and a can be bit sticky.

Make sure to let the dough balls rest at room temperature for at least 1 hour before shaping it into a pizza. This will allow the gluten to relax and gasses to form and will make your crust light and fluffy.

Follow this great demonstration on how to make dough balls that will proof into the perfect pizza crust. I do this on top of a light dusting of semolina flour to make it easier.


  • 1/4 tsp Dry Yeast
  • 1 tbsp Olive Oil
  • 1 tsp Honey
  • 8.5g Fine Salt
  • 198ml Water
  • 292g Tipo 00 Flour (or all-purpose if 00 isn't available)


  1. Carefully weigh 198ml of water in a mixing bowl. The water should be room temperature to lukewarm but not hot.
  2. Add your dry yeast to the water and mix it thoroughly with your fingers. Make sure all of the yeast granules are absorbed into the water.
  3. Add about a teaspoon of honey to the yeast and water mixture. This can sometimes be difficult to mix in thoroughly if the water is cold, but do your best until most of it is dissolved.
  4. Carefully weigh out 292g of Tipo 00 flour into a separate bowl.
  5. Carefully weigh out 8.5g of salt and mix it in with the flour.
  6. Slowly incorporate the flour and salt mixture ingredients into the mixing bowl full of water, yeast and honey. This will work best if you pour in only about 10% of the flour at a time and completely dissolve it into the water before mixing in more.
  7. When half of your dry ingredients have been added to the water, add a tablespoon of extra virgin olive oil and mix it in completely.
  8. Slowly and incrementally add the remaining 50% of the dry ingredients (flour and salt) into the mixing bowl with the wet ingredients.
  9. Make sure all of the dry ingredients have been thoroughly incorporated into the dough. You'll know when this is done because the sides of the bowl will look mostly clean.
  10. Tightly cover your mixing bowl with plastic wrap and leave somewhere at room temperature for approximately 12-18 hours.


Hi, I'm Domenic, the founder of this website. I've been making pizza at home for over 15 years in regular home ovens and domestic outdoor pizza ovens. My goal is to share that information and experience with you.

2 thoughts on “How To Make Neapolitan Pizza Dough – 2021 Home Oven Recipe

  1. Thanks for the recipe. I’m going to give it a try. I was thinking about your 70% recipe, but I think I’ll try this one to see if I can get something close to an authentic Neapolitan in my oven.

    I saw a technique using a cast iron skillet on the stove top to start cooking the bottom and then a blowtorch for the crust to start puffing it up. Then in the oven or broiler.

    I want to try that with this recipe. If it doesn’t work then I’ll try Vito’s poolish method.

    Thanks for sharing.

    1. Hey there. Any of those recipes, including Vito’s, will get you a nice puffy crust. The tricky part comes with the proofing and shaping process, which takes some practice. You may also need to experiment with different amounts of yeast before you find the perfect amount for your recipe. Environment also makes a big difference – for example, a hot climate will activate the yeast faster and result in a puffier crust, while a colder climate may need a longer proofing time. My point being: making pizza is difficult, so if it doesn’t turn out right the first time don’t immediately assume it’s the recipe (mine or anyone else’s).

      I’ve heard of the blow torch method as well, but usually that’s used to get “leopard spotting” on the crust once it’s already been baked. The “puffing” always happens within the first few minutes in the oven.

      Good luck!

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