This authentic Neapolitan pizza dough recipe is the one you have been looking for. Four ingredients. No oil. No sugar. No shortcuts. After a 72-hour cold ferment, this authentic Neapolitan pizza dough recipe gives you the exact leopard-spotted crust, airy cornicione, and soft center you see in Naples videos. I’ve tested this exact authentic Neapolitan pizza dough recipe hundreds of times in Ooni, Gozney, and regular home ovens. It never fails. Ready to make pizza better than most pizzerias?

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What Is Neapolitan Pizza Dough Really

Real Neapolitan pizza dough follows strict rules.

• Only Tipo 00 flour (or equivalent)
• Water
• Sea salt
• Tiny amount of yeast

That’s it. Nothing else is allowed under AVPN rules.

The dough is always high-hydration (58–68 %). That means it feels wet and sticky to beginners. That wetness creates steam in the oven. Steam makes the big bubbles and leopard spotting that everyone wants. After a long, slow ferment, the flavor turns slightly tangy and complex. The crust stays thin in the middle, puffy on the edges, and lightly charred in 60–90 seconds.

Difference Between Neapolitan and New York Dough

Feature	Neapolitan	New York
Hydration	60–68 %	55–60 %
Oil in dough	Never	Always
Sugar / malt	Never	Usually
Ferment time	24–72 hours cold	1–2 days cold
Bake temperature	800–950 °F	500–600 °F
Bake time	60–90 seconds	8–12 minutes
Crust texture	Soft, airy, foldable	Crispy, sturdy

That’s why Neapolitan pizza is eaten with a knife and fork in Naples, then folded for the last bites.

History of Vera Pizza Napoletana

In 1984, a group of Naples pizzaioli created the AVPN (Associazione Verace Pizza Napoletana). They wrote a 12-page document that is still the law today. Only two pizzas are officially recognized:

• Pizza Margherita
• Pizza Marinara

In 2017, UNESCO added “The Art of Neapolitan Pizzaiuolo” to the intangible cultural heritage list. That made it official: Neapolitan pizza is world heritage, not just food.

Best Flour for Neapolitan Pizza Dough 2026 – Full Test Results

I tested 8 flours side-by-side in 2026. Here are the winners:

1. Caputo Pizzeria 00 (blue bag) – best all-rounder, perfect chew
2. Caputo Nuvola 00 – biggest air pockets, tallest cornicione
3. Le 5 Stagioni Napoletana – beautiful color, slightly nutty taste
4. Petra 5063 – pro-level flavor, expensive but worth it
5. Antimo Caputo Americana 00 – made for U.S. water, great for beginners
6. King Arthur Italian-Style 00 – excellent U.S. substitute
7. Molino Dallagiovanna 00 – delicate and fragrant
8. San Felice 00 – darkest bake, most leopard spotting

All-purpose flour works in emergencies, but you lose the classic softness.

Yeast Options Compared – Exact Amounts

Yeast type	Amount per 1 kg flour	72-hour cold ferment	24-hour room temp
Fresh yeast	1–3 g	1 g	3 g
Active dry yeast	0.7–1 g	0.7 g	2 g
Instant yeast	0.5–0.8 g	0.5 g	1.5 g
Sourdough starter	200 g (20 %)	Yes	Yes

Less yeast = slower ferment = more flavor.

Water Temperature and Final Dough Temperature Chart

Room temp	Water temp needed	Final dough temp target
68 °F	70 °F	74–78 °F
75 °F	60 °F	74–78 °F
82 °F	50 °F	74–78 °F

If the dough goes over 82 °F, it ferments too fast and loses strength.

Hydration Levels Explained – Which One to Pick

• 58–60 % – easiest to shape, tighter crumb
• 62–64 % – sweet spot for home ovens
• 65–68 % – maximum airiness, needs strong flour and experience

Start at 63 %. Move up once you’re comfortable.

Full Ingredients List (6 pizzas – 260 g balls)

• 1000 g Tipo 00 flour
• 630 g water (63 % hydration)
• 28 g fine sea salt
• 0.5–1 g fresh yeast (or 0.3 g instant for 72 h)

Tools You Actually Need

• Accurate digital scale (grams only)
• Large mixing bowl or tub
• Dough scraper
• Proofing box or covered trays
• Pizza stone or steel
• Wooden or perforated peel
• Infrared thermometer (optional but helpful)

Basic 72-Hour Cold Ferment Method – Step by Step

1. Pour water into the bowl.
2. Add salt. Stir until dissolved.
3. Add yeast. Swirl gently.
4. Add 10 % of flour (100 g). Mix into a thin batter.
5. Add remaining flour. Mix until no dry spots.
6. Cover and rest 30–60 minutes (autolyse).
7. Knead 6–10 minutes until smooth and strong.
8. Cover and bulk ferment 2 hours at room temperature.
9. Divide into 260 g pieces.
10. Shape tight balls.
11. Place in an oiled proofing box.
12. Refrigerate 72 hours (minimum 24 h, max 96 h).
13. Remove 3–4 hours before baking.

Same-Day Neapolitan Pizza Dough Recipe

Use 5–6 g instant yeast. Skip cold ferment. Let balls rest 4–6 hours at room temperature. Still excellent.

24-Hour Room Temperature Version

Use 3 g fresh yeast. Keep dough at 68–70 °F for 24 hours. Works great in cooler climates.

Poolish Neapolitan Dough Recipe

Night before:

• 300 g flour
• 300 g water
• 0.3 g yeast
  Mix and ferment 12–16 hours. The next day, add the remaining flour, water, and salt. Extra tangy flavor.

Biga Neapolitan Dough Recipe

Night before:

• 500 g flour
• 250 g water
• 1 g yeast
  Mix stiff biga. Ferment 18 hours. The next day, add the remaining water and salt. Deeper taste.

How to Knead High-Hydration Dough Properly

• Wet your hands
• Use slap-and-fold or stretch-and-fold
• Do four sets of folds every 30 minutes
• Stop when the dough is smooth and passes the windowpane test

How to Shape Perfect 250–280 g Balls

1. Pre-shape into loose rounds.
2. Rest 20 minutes.
3. Flip seam-side down.
4. Cup hand over dough.
5. Rotate in circles until skin is tight.
6. Pinch the bottom closed.

How to Stretch Neapolitan Pizza Dough Without Tearing

1. Dust the ball lightly with flour.
2. Flatten center gently with fingertips.
3. Leave a 1 cm untouched border.
4. Lift dough onto knuckles.
5. Rotate slowly while gravity stretches it.
6. Never use a rolling pin.

Why Neapolitan Dough Is Wet and Sticky

That stickiness is water. Water turns to steam at 900 °F. Steam creates the big holes and light texture. Dry dough = flat, tough pizza.

How to Get Leopard Spotting on Pizza

• Use strong 00 flour (W 260–320)
• 72-hour cold ferment
• Oven hotter than 750 °F
• Light sauce, not too wet
• Wood flame or high gas flame

Best Home Oven Method (No Pizza Oven)

1. Place the stone or steel on the highest rack.
2. Preheat 550°F for 60 minutes.
3. Switch to broiler for the last 5 minutes of preheat.
4. Launch pizza.
5. Bake 4 minutes on the stone.
6. Switch to broiler 3–4 minutes.
7. Total time 7–9 minutes.

Ooni Neapolitan Dough Settings

• Ooni Koda 16 / Karu 16: full flame
• Preheat 25–30 minutes
• Stone temp 850–950 °F
• Bake 60–90 seconds
• Turn every 20 seconds

Gozney Dome Neapolitan Settings

• Gas flame on high
• Stone 850–900 °F
• Bake 60–75 seconds
• Live flame rolling over the top

Common Mistakes Beginners Make

• Adding bench flour (tough crust)
• Cold water from the fridge
• Over-kneading
• Cold pizza stone
• Too much sauce
• Rolling pin

Full Troubleshooting Table

Problem	Fix
Dough tears easily	The oven not hot enough
No bubbles	Increase hydration or ferment longer
Flat cornicione	Don’t press the rim when stretching
Pale crust	The oven is not hot enough
Gummy center	Too much sauce or under-baked

Full Neapolitan Margherita Pizza Recipe

• 80 g San Marzano tomatoes (hand crushed)
• Pinch of salt
• 100–120 g fresh mozzarella (torn, drained)
• 5–6 fresh basil leaves
• Drizzle extra virgin olive oil

Add basil after baking.

Nutrition Facts Per Dough Ball (260 g)

• Calories: 580
• Carbohydrates: 120 g
• Protein: 16 g
• Fat: 2 g
• Fiber: 4 g

Cost Breakdown – Homemade vs Pizzeria

Item	Cost per pizza
Homemade dough + toppings	$1.20–$2.00
Local pizzeria	$14–$22
Monthly savings (2 pizzas/week)	$400+

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FAQs

How long to ferment Neapolitan pizza dough?

72 hours cold is best. Minimum 24 hours.

Is Neapolitan dough supposed to be sticky?

Yes. Sticky = light and airy when baked.

Can I use bread flour for Neapolitan dough?

Yes, but reduce water by 2–3 %.

Best flour for Neapolitan pizza dough 2025?

Caputo Pizzeria 00 is still number one.

How many grams per Neapolitan pizza?

250–280 g for classic 11–12 inch.

How to make Neapolitan pizza dough without 00 flour?

King Arthur bread flour + slightly less water works well.

You now have the most complete, authentic Neapolitan pizza dough recipe on the internet. Make it this weekend. Your friends will think you flew to Naples.