Neapolitan Pizza Dough for Beginners: A Simple Recipe

A simple Neapolitan pizza dough recipe for beginners: flour, water, salt and yeast, cold-fermented for a light, airy crust that bakes fast in a pizza oven.

Hands shaping a ball of pizza dough on a floured surface
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By Rob Griffiths17 July 2026 · 3 min read

Great pizza starts with the dough, and the classic Neapolitan pizza version is refreshingly simple: no oil, no sugar, just flour, water, salt and yeast given time to develop. The Associazione Verace Pizza Napoletana (AVPN, the body that defines authentic Neapolitan pizza) sets strict rules, but a home baker only needs a few principles to get a light, blistered crust from a home oven.

What flour should you use?

Use 00 flour (an Italian grade of very finely milled wheat flour with a good protein level) for the most authentic result. Its fine texture and strength give the stretchy, extensible dough that opens into a thin base with a puffy rim. If you cannot find 00 flour, a strong white bread flour is the best substitute; plain all-purpose flour will work but gives a slightly less airy crust.

How much water? Understanding hydration

Hydration is the amount of water expressed as a percentage of the flour weight, and it controls how the dough handles. For a first attempt, aim for around 60%, which means 600g of water for every 1,000g of flour. That is wet enough for an open crumb but still easy to handle. As you gain confidence you can push hydration higher for a lighter, more blistered result.

Why cold-ferment for 24 to 48 hours?

A long, cold rise in the fridge does three things a quick prove cannot: it develops far more flavour, it makes the dough more digestible, and it produces a relaxed dough that stretches without tearing or springing back. This slow fermentation is why a day-ahead dough beats a rushed same-day one, and it fits neatly around a plan to cook the next evening.

A simple beginner recipe

This makes about four 250g dough balls, enough for four pizzas:

  • 625g 00 flour
  • 375g water (about 60% hydration)
  • 18g fine salt
  • 2g dried yeast (or 6g fresh)

Method:

  1. Dissolve the yeast in the water, then mix in the flour until no dry patches remain.
  2. Add the salt and knead for 8 to 10 minutes until the dough is smooth and springs back slowly.
  3. Rest it covered for an hour at room temperature, then divide into four balls.
  4. Refrigerate the balls in a sealed container for 24 to 48 hours.
  5. Take them out 1 to 2 hours before baking, shape gently, top lightly and bake at around 450C.
Q01What is the best flour for Neapolitan pizza?
00 flour, a finely milled Italian wheat flour with good protein, gives the most authentic stretchy dough. Strong white bread flour is the best widely available substitute.
Q02Can I make pizza dough the same day?
You can with a little more yeast, but a 24 to 48 hour cold ferment gives noticeably better flavour and a dough that is much easier to stretch.
Q03How many pizzas does this recipe make?
About four, from four 250g dough balls. Scale the quantities up or down keeping the same ratios if you need more or fewer.
Q04Why is my dough hard to stretch?
It is usually under-proofed, too cold, or has too much flour worked in. Let the balls warm to room temperature, and handle them gently rather than rolling with a pin.