Neapolitan Pizza Dough – Authentic, Chewy & Light Crust Recipe
Authentic Neapolitan pizza dough with just four ingredients. Soft, chewy, and perfect for high-heat baking — ready for your favorite toppings.
Ingredients
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500g Tipo 00 flour (3⅓ cups)
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325g lukewarm water (1⅓ cups)
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2 tsp fine sea salt
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¼ tsp instant yeast
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Optional: 1 tsp olive oil (for home oven use)
Instructions
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Mix flour, water, salt, and yeast in a bowl until shaggy. Rest 20 min.
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Knead until smooth and elastic (8–10 minutes).
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Let rise 1–2 hours at room temp, then cold ferment 12–72 hours.
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Divide into 2–3 balls. Let rest at room temp for 2–4 hours.
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Stretch by hand into 10–12 inch circles. Top as desired.
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Bake at 500°F+ on a hot pizza stone for 7–9 minutes or until bubbly and golden.
Notes
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Use bread or all-purpose flour if you can’t find Tipo 00
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Cold ferment improves flavor and texture significantly
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Use a pizza peel to transfer to oven or pizza oven