The Best Neapolitan Pizza Dough - Recipe

Homemade pizza is fun to make, utterly delicious and means you can get it just how you like it!

There is a distinct art to traditional Neapolitan pizza. The soft, airy texture, gentle stretch, and signature blistered crust—known in Italy as the cornicione—are all rooted in a handful of simple ingredients and proper technique. As you might expect, real, authentic pizza is an absolute Carluccio's favourite. 

To achieve an authentic Neapolitan crust at home, the secret lies in using the right flour. Ordinary plain or bread flour simply won't yield the supple elasticity required for a thin base with a puffing edge. For true Neapolitan results, professional pizzaioli turn to Caputo Pizzeria “00” Flour. Milled in Naples by Caputo—specialists in artisanal flour since 1924—this wheat flour boasts a 12.5% protein content and a targeted strength rating of W 260–280. Designed specifically for well-hydrated doughs, it allows for a medium-length fermentation that develops complex flavour, a light digestibly soft crumb, and a beautifully charred crust.

Authentic Neapolitan Pizza Dough Recipe

Prep time: 20 minutes

Proving time: 8–24 hours

Yield: Makes 4 pizza bases (approx. 250g per ball)

Ingredients

• Caputo Pizzeria “00” Flour: 600g

• Water: 390ml (lukewarm)

• Fine Sea Salt: 15g

• Fresh Yeast: 1.5g (or 0.5g active dry yeast)

Method

1. Dissolve the Yeast: Measure the lukewarm water into a large mixing bowl. Add the yeast and stir until completely dissolved.

2. Combine the Flour: Gradually add about half of the Caputo Pizzeria "00" flour to the water, stirring with your hands or a wooden spoon to form a smooth batter. Sprinkle in the sea salt and mix thoroughly.

3. Incorporate & Knead: Add the remaining flour and bring the dough together. Transfer onto a clean work surface and knead gently for 10 to 15 minutes until smooth, springy, and elastic.

4. First Rise: Shape the dough into a smooth ball, place it back into the bowl, and cover with a damp cloth or plastic wrap. Let it rest at room temperature for 2 hours.

5. Shape into Balls: Divide the dough into 4 equal portions (around 250g each). Roll each portion into a tight, smooth ball. Place the dough balls on a lightly floured tray, leaving space between them. Cover tightly and let them prove for 6 to 8 hours at room temperature (or up to 24 hours in the fridge for enhanced flavour depth).

6. Stretch & Shape: Dust your work surface with a little extra flour. Take one dough ball and press gently from the centre outwards using your fingertips, pushing air toward the outer edge to form the cornicione. Gently stretch the dough into a 10-12 inch round—never use a rolling pin, as it flattens the precious air pockets.

Simple Italian Pizza Ideas

Once your bases are stretched, top them simply and bake at the highest possible temperature your oven can reach (preferably on a preheated pizza stone or steel).

1. Classic Pizza Margherita

• Toppings: Crushed San Marzano tomatoes, fresh mozzarella (fior di latte), fresh basil leaves, and a drizzle of extra virgin olive oil.

• Method: Spread a thin layer of seasoned crushed tomatoes across the stretched dough. Tear fresh mozzarella over the sauce, add a few basil leaves, and finish with olive oil before baking until the cheese is bubbling and the crust is spotted with leopard charring.

2. Pizza Napoli (Neapolitan Anchovy Classic)

• Toppings: Crushed San Marzano tomatoes, fine oregano, anchovy fillets, capers, and a hint of garlic (mozzarella optional).

• Method: Spread the crushed tomato base over the dough. Evenly scatter salted anchovy fillets, drained capers, a pinch of dried oregano, and thinly sliced garlic. Bake until crisp and fragrant. The anchovies melt gently into the rich tomato sauce, yielding a deeply savoury depth.

3. Pizza Bianca with Potato, Rosemary & Truffle Oil

• Toppings: Fresh mozzarella, thinly shaved baby potatoes, fresh rosemary leaves, sea salt flakes, and extra virgin olive oil (or truffle oil).

• Method: Skip the tomato sauce. Layer fresh mozzarella over the base, then arrange paper-thin potato slices over the cheese. Sprinkle with fresh rosemary, sea salt, and a generous drizzle of olive oil before baking to perfection.