Authentic Neapolitan Pizza Recipe: Professional Dough Method

Authentic Neapolitan Pizza Recipe: Professional Dough Method
Neapolitan pizza is based on four essential dough ingredients: flour, water, salt and yeast.
The quality of the finished pizza depends on flour selection, fermentation, dough temperature, handling and baking. This recipe uses 60% hydration, producing a traditional and manageable dough with good extensibility and a soft, well-developed cornicione.
Dough Formula
For approximately 6–7 dough balls:
Flour: 1,000 g
Water: 600 g
Salt: 28 g
Fresh yeast: approximately 1 g
Instant dry yeast (IDY): approximately 0.3–0.35 g
Hydration: 60%
Dough ball weight: approximately 250–270 g
The amount of yeast should always be adjusted according to room temperature, dough temperature and total fermentation time.
For precise ingredient quantities, use the free Professional Pizza Dough Calculator.
Choosing the Right Flour


Italian Type 00 Flour
Type 00 is the classic choice for Neapolitan pizza. A suitable pizza flour should provide good extensibility while maintaining enough strength to support fermentation.
Italian Type 0 Flour
Type 0 is slightly less refined than Type 00 and can also produce excellent Neapolitan-style dough. Depending on the flour, it can provide good strength, flavour and extensibility.
Italian Type 1 Flour
Type 1 contains more of the grain and can contribute additional flavour and aroma. It can be used in smaller percentages together with Type 00 or Type 0 flour when a more characterful dough is desired.
For medium or longer fermentation, a useful professional reference is:
Flour strength: approximately W 250–320
Protein: approximately 11.5–13.5%
For readers outside Italy, remember that “00” describes the Italian milling classification and does not automatically indicate flour strength.
If Italian flour is unavailable, choose a high-quality pizza flour with sufficient protein and strength for the intended fermentation time.
Mixing
Pour the water into the mixing bowl.
Dissolve the salt in the water, then add approximately 10% of the flour.
Add the yeast and begin mixing.
Gradually incorporate the remaining flour until the dough develops a smooth and cohesive structure.
Continue mixing until the dough becomes elastic and properly developed.
Avoid excessive mixing or overheating. Final dough temperature is an important part of fermentation control and should always be considered together with room temperature and fermentation time.
Fermentation
Cover the dough and allow the initial fermentation to begin.
Depending on temperature, flour strength and yeast quantity, total fermentation can typically be managed over approximately 18–24 hours.
After the initial fermentation, divide the dough into portions of approximately 250–270 g.
Shape each portion into a smooth dough ball and place the balls in covered containers.
Allow them to continue fermenting until relaxed, extensible and ready for stretching.
Shaping
Place the dough ball on a lightly floured surface.
Press gently from the centre outward, moving the fermentation gases toward the edge while leaving approximately 1–2 cm of the rim untouched.

Stretch the dough carefully by hand.

Do not use a rolling pin, as it removes much of the gas retained during fermentation and prevents the characteristic development of the cornicione.

Classic Margherita Topping

Italian tomatoes
Fresh mozzarella or fior di latte
Fresh basil
Extra virgin olive oil
A small amount of salt

Keep the topping balanced. Too much tomato or mozzarella introduces excess moisture and can make the centre of the pizza more difficult to bake correctly.

Baking

For traditional Neapolitan-style pizza, the oven should operate at very high temperature.

Oven temperature: approximately 430–480°C / 805–895°F
Baking time: approximately 60–90 seconds

Rotate the pizza during baking to achieve even colour and crust development.

The finished pizza should have a soft centre, light and developed cornicione, good oven spring and characteristic spotting from the intense heat.

Control the Process, Not Just the Recipe

A professional pizza recipe is only the starting point.

Different flours absorb water differently. Room temperature, water temperature, yeast quantity, fermentation time, dough temperature and oven performance all influence the final result.

Understanding these relationships allows a pizza maker to achieve consistent results rather than simply following fixed quantities.

For a deeper understanding of flour strength, hydration, fermentation, preferments, dough temperature and professional baking techniques, see the Professional Pizza Technical Manual.


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