This fan-freaking-fantastic best Neapolitan pizza dough recipe is built for the Chefman electric pizza oven. It makes two 12-inch pizzas with traditional 00 flour for that classic, airy crust. The 00 flour matters: its high protein content is what gives the dough its stretch.
Build Your Own Neapolitan Pizza Kit
Real Neapolitan pizza starts with real Italian ingredients. Caputo 00 flour is what every pizzeria in Naples uses - and it makes a difference you can taste in the very first bite.
-
🍕 Caputo 00 Flour (Tipo Pizzeria)
Why Caputo: This is the flour used in Naples - finely milled for a soft, elastic dough with those perfect charred bubbles on the crust. Regular all-purpose flour produces a completely different (and inferior) result. -
🍅 San Marzano-Style Pizza Sauce
Why San Marzano: These Italian tomatoes are sweeter, less acidic, and have a velvety texture that makes the best pizza sauce with minimal effort. Crush by hand, add salt - done. -
🫒 Extra Virgin Olive Oil (Italian)
Why Italian EVOO: A drizzle of quality olive oil on the finished pizza adds fruity, peppery notes that complete the Neapolitan experience. Use it in the dough, on the pizza, and for dipping the crust. -
🧬 Active Dry Yeast (Italian or Professional)
For the rise: Quality yeast gives you a consistent, predictable rise every time. Pair it with Caputo flour and a long cold ferment for that complex, slightly sour flavor in the crust. - 🍕 Chef Pomodoro 16 inch Pizza Steel
For the crust: steel pulls heat into the base far faster than a stone, which is how a domestic oven fakes a wood fire. This single object is the difference between good dough and Neapolitan dough.
Jump to:
- What Ingredients Do You Need for Neapolitan Pizza Dough?
- What is Neapolitan Pizza?
- What Makes Neapolitan Pizza Dough Different?
- How Do You Make Neapolitan Pizza Dough?
- Stretching the dough
- What Substitutions Can You Make?
- Variations
- What Equipment Do You Need?
- How Do You Bake Neapolitan Pizza?
- How do you store leftover pizza?
- Mistakes to avoid
- Frequently Asked Questions About Neapolitan Pizza
- More Italian recipes
- What to serve with pizza
- Best Neapolitan Pizza Dough Recipe
What Ingredients Do You Need for Neapolitan Pizza Dough?
- 3 ½ cups (440g) 00 flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 ½ teaspoons sea salt
- 1 ¼ cups (300ml) warm water (around 105°F)
- 1 cup canned San Marzano tomatoes, crushed
- 8 oz fresh mozzarella cheese, sliced or torn
- Fresh basil leaves
- Extra-virgin olive oil
- Salt and black pepper
See recipe card for quantities.
What is Neapolitan Pizza?
Neapolitan pizza comes from Naples, Italy. It has a thin crust, a soft center, and a few simple toppings: tomato, fresh mozzarella, and basil. It's traditionally cooked in a wood-fired oven at 700°F to 900°F (370°C to 480°C), so it bakes in 90 seconds to 2 minutes and comes out crisp on the outside and chewy inside.
What Makes Neapolitan Pizza Dough Different?
The dough itself is just flour, water, salt, and yeast. High-protein flour, such as Type 00 or bread flour, gives it the elasticity it needs to stretch thin. A slow fermentation builds flavor and gives the dough its soft, airy texture, so it puffs up in the oven into that light, chewy crust.
How Do You Make Neapolitan Pizza Dough?
- Step 1: Activate the yeast by mixing warm water, sugar, and yeast. Let it sit until frothy, about 5 minutes.
- Step 2: In a large bowl, combine the 00 flour and sea salt. Create a well in the center and pour in the yeast mixture. Mix until a shaggy dough forms.
- Step 3: Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic. This is what develops the gluten, so don't cut it short.
- Step 4: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1-2 hours until doubled in size.
- Step 5: Punch down the risen dough and divide dough into two equal portions. Shape each portion into a ball and let them rest for 10 minutes. Gently stretch each dough ball into a 12-inch circle on a floured surface.
- Step 6: Spread a thin layer of crushed tomatoes over the dough, add mozzarella slices, and top with fresh basil leaves. Drizzle with olive oil.
- Step 7: Bake the pizza for 5-7 minutes, or until the crust is golden and the cheese is bubbly.
Hint: Preheat your Chefman pizza oven to the highest setting (around 750°F) for at least 20 minutes before baking. That's what gets you a crispy crust.
Stretching the dough
Be gentle when stretching the dough to maintain its airy structure. Avoid using a rolling pin to keep the crust light and fluffy.
What Substitutions Can You Make?
To accommodate different dietary needs or ingredient availability, consider these substitutions:
- Flour - If 00 flour is unavailable, use all-purpose flour. It works, but the texture will be a little different.
- Yeast – Instant yeast can replace active dry yeast; skip the activation step.
- Mozzarella – Use dairy-free mozzarella alternatives for a vegan option.
Variations
Here are some ways to customize your Neapolitan pizza:
- Spicy – Add red pepper flakes to the tomato sauce for a kick.
- Deluxe – Top with prosciutto, arugula, or shaved Parmesan after baking.
- Kid-friendly – Let kids add their favorite toppings like pepperoni or pineapple.
- Large crowd? Check out our eggplant parmesan recipe to round out the meal.
What Equipment Do You Need?
Using the right equipment can significantly impact the outcome of your recipe. For this best Neapolitan pizza dough recipe, the Chefman Electric Pizza Oven is a game-changer.
My Experience with the Chefman Electric Pizza Oven:
I attempted this recipe about 10 times, resisting the need to buy a pizza oven. I tried pizza stones, smart ovens, grills, and even a wood pellet-powered outdoor pizza oven. Each time, the results were good but not quite what I was aiming for (actually, some attempts were brutal failures). The first time I made pizza in my new Chefman was way better than all of the previous attempts. The oven reaches temperatures up to 750°F, which is crucial for achieving that authentic Neapolitan crust.
Save yourself the frustration and get this indoor oven that reaches 750 degrees! It heats up quickly, fits perfectly on the countertop, and the built-in pizza stone ensures even cooking. Click here to check it out and elevate your homemade pizza experience.
If you don’t have this oven, you can still achieve good results with a regular oven and a quality pizza stone. Preheat your conventional oven to its highest setting and use a pizza stone to replicate similar cooking conditions.
How Do You Bake Neapolitan Pizza?
At 750°F to 900°F (400°C to 480°C), a Neapolitan pizza bakes in 90 seconds to 2 minutes, so don't walk away. Pull it when the crust has puffed up with charred spots and the cheese is melted and bubbling. In a regular oven, a pizza stone helps: it absorbs moisture and holds the heat, which gets you a crisper crust.
How do you store leftover pizza?
Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best taste.
These pizzas can be frozen after baking. Wrap them tightly in plastic wrap and aluminum foil before freezing for up to 2 months.
Mistakes to avoid
Overworking the dough gives you a dense, tough crust, so handle it gently. All-purpose flour may not have enough elasticity for a thin crust. Too much yeast, or not letting the dough ferment long enough, leaves the crust short on crispness and flavor. And an oven that isn't fully preheated won't cook the crust properly.
Frequently Asked Questions About Neapolitan Pizza
A Neapolitan pizza features a soft, chewy crust made from 00 flour, baked at high temperatures (around 750°F) in a wood-fired oven. It is topped with simple ingredients like San Marzano tomatoes, fresh mozzarella, basil, and a drizzle of extra-virgin olive oil, embodying traditional Italian flavors and craftsmanship.
Yes, Neapolitan pizza dough differs from regular pizza dough by using 00 flour, which creates a softer and chewier texture. It also undergoes a longer fermentation process and is baked at higher temperatures (around 750°F), resulting in an airy, blistered crust that sets it apart from standard pizza dough.
Classic pizza encompasses various styles with thicker crusts and a wide range of toppings, while Neapolitan pizza is characterized by its thin, soft, and chewy crust made from 00 flour. Neapolitan pizzas use simple, high-quality ingredients like San Marzano tomatoes and fresh mozzarella, and they are baked at high temperatures (around 750°F) to achieve a blistered, flavorful crust.
Lightly dust the pizza peel with flour or cornmeal before placing the dough on it.
Yes, but the crust will be less chewy and airy compared to using 00 flour.
Using 00 flour, proper kneading, and high-temperature baking create an authentic Neapolitan crust that’s light, airy, and perfectly chewy.
More Italian recipes
Looking for other recipes like this? Try these:
What to serve with pizza
These are my favorite dishes to serve with Neapolitan pizza:
Best Neapolitan Pizza Dough Recipe
Equipment
- Parchment paper optional
Ingredients
Dough
- 3 ½ cups 00 flour (440g)
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 ½ teaspoons sea salt
- 1 ¼ cups water warm, around 105°F, 300ml
Toppings
- 1 cup pizza sauce or crushed San Marzano tomatoes
- 8 oz fresh mozzarella cheese sliced or torn
- Fresh basil leaves
- Extra Virgin Olive oil
Instructions
- Activate the Yeast: Combine warm water, sugar, and active dry yeast in a small bowl. Stir gently and let sit until frothy, about 5 minutes.
- Mix the Dough: In a large mixing bowl, combine the 00 flour and sea salt. Create a well in the center and pour in the yeast mixture. Mix until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. This kneading process is crucial for developing gluten in the best Neapolitan pizza dough recipe.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Preheat your Chefman Electric Pizza Oven to its highest setting (around 750°F) for at least 20 minutes.
- Shape the Dough: Punch down the risen dough and divide it into two equal portions. Gently stretch each dough ball into a 12-inch circle on a floured surface. Note: If you are having trouble moving the dough around, try placing a piece of parchment paper underneath the pizza. This will help transfer the pizza to the pizza peel and into the oven. Cut the parchment paper around the pizza to reduce excess material that could burn in the oven.
- Add Toppings: Spread a thin layer of crushed San Marzano tomatoes (or pizza sauce) over the dough, leaving a ½-inch border for the crust. Add mozzarella slices and any other desired toppings (be conservative with/ toppings – heavy pizzas don't turn out as well).
- Bake the Pizza: Using a pizza peel, transfer the assembled pizza onto the preheated stone. Bake for 5-7 minutes, or until the crust is puffed and golden with charred spots and the cheese is melted and bubbly.
- Serve: Remove the pizza from the oven, drizzle with a bit of olive oil if desired, add fresh basil, slice, and serve immediately.
Notes
Use fresh, high-quality ingredients. Fresh basil and real San Marzano tomatoes make a noticeable difference in flavor, enhancing this best Neapolitan pizza dough recipe. Substitutions: Flour: If 00 flour is unavailable, use all-purpose flour for a similar result, though the texture may differ slightly from the best Neapolitan pizza dough recipe. Yeast: Instant yeast can replace active dry yeast; skip the activation step. Mozzarella: Use dairy-free mozzarella alternatives for a vegan option.
Variations: Spicy: Add red pepper flakes to the tomato sauce for a kick. Deluxe: Top with prosciutto, arugula, or shaved Parmesan after baking. Kid-friendly: Let kids add their favorite toppings like pepperoni or pineapple.
Get the Cookbook
Every Takeout Kit recipe — in one book
22 authentic recipes across 6 regions, each with the exact imported brands that make them taste real. Instant PDF, free updates forever.
