Neapolitan Pizza Dough Recipe

Ingredients

• 250 g+ (2+ cups)bread flour
• 180 ml (3/4 cup)warm water
• 6 g (2 teaspoons)active dry yeast
• 7.5 g (1 1/2 teaspoons)salt
• 794 g (28-ounce can)plum tomatoes
• to tastesalt and pepper
• 454 g (2 balls, about 1 lb)buffalo mozzarella
• about 30 g (6 tablespoons)freshly grated Parmesan
• 30 ml (2 tablespoons)extra-virgin olive oil
• 12–18fresh basil leaves
• as neededcornmeal for the pans

Instructions

1. 1

   Activate the yeast

   If possible, begin a day ahead so the dough has more time to rest, stretch and rise. Put the yeast in the bowl of a stand mixer fitted with a dough hook, pour over 60 ml (1/4 cup) warm water and swirl. Leave it for 10 minutes, until foamy; the water should be just above room temperature, not hot.

2. 2

   Mix and knead

   Add the remaining 120 ml (1/2 cup) water and the salt. Run the mixer on low and gradually add 250 g (2 cups) bread flour. Mix until combined and the hook begins kneading the dough. It should be very sticky but firm enough to pick up; add a little more flour if needed, then knead for another 5–10 minutes.

3. 3

   Rise and chill

   Cover the bowl and leave the dough to rise for 2 hours. When it has doubled in size, turn it out onto a floured surface and divide it into two 225 g (8-ounce) pieces. Tuck the ends underneath to form balls, wrap them and refrigerate for at least 12 hours if possible.

4. 4

   Make the sauce

   Set a sieve over a bowl and drain the tomatoes, discarding the juice from the can. Press the tomatoes through the sieve to make a thin sauce, then season with salt and pepper and taste; adjust the seasoning if needed. If short on time, blend the drained tomatoes instead.

5. 5

   Heat the oven

   Preheat the oven to 290°C (550°F), or heat a grill to 345–425°C (650–800°F). Put a pizza stone in the oven or on the grill to heat.

6. 6

   Shape the crusts

   With a well-floured rolling pin, roll the dough into two 30–33 cm (12–13-inch) circles, or gently stretch it by hand. Sprinkle cornmeal over two flat baking sheets and place one dough circle on each.

7. 7

   Add the toppings

   Spoon tomato sauce over each base and spread it in a thin, even layer, leaving a 2.5 cm (1-inch) border. Slice the mozzarella into 6 mm (1/4-inch) rounds and arrange them over the pizzas. Sprinkle 45 ml (3 tablespoons) Parmesan on each, then gently stretch the bases back out while keeping a generous rim. Drizzle 15 ml (1 tablespoon) olive oil over each pizza and season with salt and pepper.

8. 8

   Bake and serve

   Slide a pizza from its baking sheet onto the hot stone, using the cornmeal to help it move. Bake for 5–7 minutes, until the edge is golden; on a grill, cook for 3–5 minutes. Bake one at a time if you have only one stone. When the crust is golden and the cheese has melted, take the pizza out, top with basil leaves, cut and serve.

What is Neapolitan-style pizza?

Neapolitan pizza is associated with Naples, Italy, and is known for a thin centre and a puffed, tender rim. This version pairs that style of base with tomato, buffalo mozzarella, Parmesan, olive oil and basil.

The recipe uses a home oven or grill and a preheated pizza stone. A long rest for the dough helps make it easier to stretch, while the hot stone cooks the base quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 238 calories, 13g protein, 20g carbs, 12g fat.

The recipe lists 238 kcal, 20 g carbohydrate, 12 g fat and 13 g protein per serving. Flour supplies most of the carbohydrates, while mozzarella, Parmesan and olive oil contribute much of the fat and the cheeses provide protein; serve a slice with salad or vegetables to round out the plate.

Why the dough needs time

Warm water: it should feel just above room temperature, not hot, so the yeast can foam without being exposed to excessive heat.

Resting: the dough rises for 2 hours, then can chill for at least 12 hours. The recipe suggests starting a day ahead when possible, but allows for a shorter schedule if needed.

Keep the tomato sauce simple

Draining: discard the juice from the can before pressing the tomatoes through a sieve. This gives the sauce a thinner consistency without adding extra liquid to the pizza.

Seasoning: add salt and pepper, taste the sauce, and adjust before spreading it over the dough. Keep the layer thin to avoid weighing down the base.

Stretch the dough gently

Starting shape: roll each piece into a 30–33 cm circle, or use your hands to stretch it gently. If the dough springs back, pause briefly before continuing rather than forcing it.

Raised rim: leave a 2.5 cm border without sauce and keep a good amount of edge when stretching the topped pizza. This helps the centre stay thin while the edge puffs.

Use the hot stone well

Preheating: put the stone in the oven or on the grill as it heats, so it is hot when the pizza goes on. The recipe calls for 290°C in the oven or 345–425°C on the grill.

Sliding: cornmeal on the baking sheets helps the topped pizza move onto the stone. If you have just one stone, bake the pizzas one at a time.

Check the bake by sight

Oven: begin checking at 5 minutes and bake for up to 7 minutes, looking for a golden edge and melted cheese.

Grill: the recipe gives a shorter cooking time of 3–5 minutes. Keep an eye on the crust, as the specified grill heat is very high.

Serve with fresh basil

Add the basil after baking, as directed, so the leaves sit fresh on top rather than cooking on the hot pizza. Cut the pizzas once the cheese is melted and the crust is golden.

A simple green salad or lightly dressed vegetables make a fresh accompaniment to the cheesy, crisp-edged slices.

Recipe notes & tips

• Measure out the warm water before pouring it over the yeast so the initial 60 ml is easy to keep separate.
• Keep a little extra flour nearby, but add it gradually so the dough remains sticky as described.
• Drain the tomatoes thoroughly before making the sauce.
• Preheat the stone fully before transferring the pizza onto it.
• Use enough cornmeal to help the pizza slide, but avoid piling it up under the base.
• Add the basil after baking for a fresh finish.

Variations

• Add garlic: stir a little finely chopped garlic into the tomato sauce.
• Use regular mozzarella: substitute low-moisture mozzarella if buffalo mozzarella is unavailable.
• Add chilli: sprinkle chilli flakes over the sauce for gentle heat.
• Try oregano: add a pinch of dried oregano to the tomato sauce.
• Add vegetables: top with thinly sliced mushrooms or peppers, keeping the layer light.

Common mistakes to avoid

• Using hot water: it can stop the yeast from foaming; use water just above room temperature.
• Skipping the drain: excess tomato juice can make the topping watery; discard the can juices first.
• Overloading the sauce: a thick layer can weigh down the base; spread it thinly and leave a border.
• Losing the rim: sauce or toppings too close to the edge can prevent a distinct raised crust; keep the 2.5 cm border clear.
• Using a cold stone: the base may not cook as intended; heat the stone along with the oven or grill.
• Baking by time alone: ovens and grills vary; look for a golden edge and melted cheese.

How to store

Refrigerate leftover slices in a covered container for up to 3 days. Reheat in a hot oven until warmed through and the base is crisp; freshly baked pizza is best served straight away.

Frequently asked questions