Neapolitan Pizza Dough: Ingredients, Technique & Tips for Wood-Fired Results

There’s nothing quite like an authentic Neapolitan pizza—puffy, leopard-spotted crust, soft center, and simple, fresh toppings. The secret starts with the dough. In this guide, we’ll walk you through the essential ingredients, techniques, and tips for creating Neapolitan pizza dough that delivers true wood-fired pizzeria quality at home.

Essential Ingredients for Neapolitan Dough

• Flour: Use high-quality 00 flour for a soft, elastic dough. Look for 11-12.5% protein content.
• Water: Hydration should be around 60-65% for home baking. Slightly higher (up to 70%) for high-heat ovens.
• Salt: 2-3% of total flour weight to enhance flavor and dough structure.
• Yeast: Fresh yeast is traditional, but instant dry yeast works well at 0.1-0.2% of flour weight.

Mixing & Kneading Tips

Gently combine ingredients by hand or with a dough mixer until smooth and elastic. Avoid over-mixing. The goal is a soft, slightly tacky dough that holds its shape but stretches easily.

Fermentation & Proofing

• Bulk Ferment: Let the dough rise for 2 hours at room temperature.
• Cold Ferment: Transfer to the fridge for 24-48 hours to develop deeper flavor.
• Final Proof: Remove from fridge and let dough balls rest at room temperature for 2-3 hours before baking.

Shaping & Stretching

Neapolitan dough should be gently hand-stretched to preserve air bubbles. Press from the center outward, leaving a thicker border for that iconic puffy crust.

Baking at High Heat

Traditional Neapolitan pizza is baked in a wood-fired oven at 800-900°F (430-480°C) for 60-90 seconds. For home ovens:

• Use a pizza stone or baking steel preheated to the highest temperature (500-550°F / 260-290°C).
• Switch to broil mode briefly to mimic top-down heat intensity.
• Bake for 5-7 minutes or until you achieve leopard-spot charring on the crust.

Pro Tips for Authentic Results

• Use minimal toppings—think San Marzano tomatoes, fresh mozzarella, basil, and a drizzle of olive oil.
• Avoid rolling pins; hand-stretching is key for texture and rise.
• Use flour, not cornmeal, for dusting the peel to maintain authenticity.

Final Thoughts

Neapolitan pizza dough is an art form, but with the right ingredients and technique, you can recreate that puffy, blistered crust and soft, chewy center at home. Whether you’re using a wood-fired oven or a home setup, patience and practice will get you there.

Ready to elevate your dough game? Explore our Dough Mixers for perfect kneading and consistency, and browse our Pizza Ovens designed for authentic Neapolitan baking at home.