How to Make Neapolitan Pizza Dough (Perfect for Pizza Ovens )

🍕 How to Make Neapolitan Pizza Dough (Perfect for Pizza Ovens )

 

Great pizza always starts with great dough. While the toppings often steal the spotlight, it's the dough that creates the light, airy crust and beautifully chewy texture that make Neapolitan pizza so iconic. The good news is that making authentic pizza dough at home is easier than you might think.

Whether you're cooking in a gas or wood-fired pizza oven, giving your dough plenty of time to develop flavour is the secret to outstanding results. Once your oven reaches around 400–500°C, your carefully prepared dough will bake in just a couple of minutes, producing a soft centre with the signature leopard-spotted crust.

🛒 Ingredients (Makes 4 x 10–12" Pizzas)

  • 500g strong white bread flour (00 flour if available)
  • 325ml lukewarm water
  • 10g fine sea salt
  • 2g dried yeast (or 5g fresh yeast)

🧑🍳 Method

  1. Mix the dough. Pour the lukewarm water into a large mixing bowl. Stir in the yeast until dissolved, then gradually add the flour while mixing. Once most of the flour has been incorporated, add the salt and continue mixing until a rough dough forms.
  2. Knead thoroughly. Transfer the dough to a lightly floured surface and knead for around 10–15 minutes until smooth, elastic and soft. The dough should feel slightly tacky but not sticky.
  3. First prove. Place the dough into a lightly oiled bowl, cover with a damp cloth or cling film and leave to rise at room temperature for around 2 hours, or until doubled in size.
  4. Divide the dough. Turn the dough onto a work surface and divide it into four equal portions. Shape each into a smooth ball by folding the edges underneath.
  5. Second prove. Place the dough balls into a covered tray or container, leaving space between each one. Allow them to prove for another 4–6 hours at room temperature. For even better flavour, refrigerate overnight and bring back to room temperature for 2 hours before cooking.
  6. Stretch the dough. Dust your work surface with flour and gently press each dough ball into a circle, stretching by hand rather than using a rolling pin. This preserves the air bubbles that create a light, puffy crust.
  7. Bake. Top with your favourite ingredients and cook in a fully preheated pizza oven at 400–500°C for approximately 90 seconds to 2½ minutes, turning as needed for an even bake.

💡 Tips for the Best Neapolitan Pizza Dough

  • Use 00 flour for the most authentic texture.
  • Don't rush the proving process—the longer fermentation develops better flavour.
  • Avoid overloading your pizza with toppings.
  • Always preheat your pizza stone thoroughly before cooking.
  • Stretch the dough gently by hand to keep the crust light and airy.

🔥 Recommended Pizza Ovens

➡️ For effortless outdoor pizza cooking, the Cozze 17" Gas Pizza Oven with Rotating Stone (£519) offers exceptional performance with a rotating stone for even cooking:

https://salsplace.co.uk/products/cozze-17-gas-pizza-oven-with-rotating-stone-outdoor-use

➡️ If you're looking for an indoor and outdoor option, the Cozze 13" Electric Pizza Oven with Rotating Stone (£449) delivers authentic pizza with the convenience of electric heating:

https://salsplace.co.uk/products/cozze-13-electric-pizza-oven-with-rotating-stone-indoor-outdoor

➡️ Browse the complete collection of Cozze pizza ovens here:

https://salsplace.co.uk/collections/buy-cozze-pizza-ovens-at-sals-place