1. What flour is best for authentic Neapolitan pizza crust?

Traditional Neapolitan pizza crust uses finely milled “Tipo 00” flour. This flour creates a soft, stretchy dough that bakes into a light, airy, and chewy crust. It’s widely available online and at many grocery stores.

2. How do you get Neapolitan pizza crust crispy and chewy?

The secret is high hydration, a long, slow rise, and baking at the highest temperature possible (ideally on a preheated pizza stone or steel). This develops air bubbles and char, giving you both crispness and chew.

3. Can you make Neapolitan pizza crust without a pizza oven?

Absolutely! Use your home oven’s highest setting and a preheated pizza stone or steel. For extra char, finish the pizza under the broiler for 1–2 minutes. You’ll get close to that classic wood-fired look and flavor.

4. Why does Neapolitan pizza dough need to rise for so long?

A slow, cold fermentation (8–24 hours) allows the dough to develop deep flavor, better texture, and a signature airy crumb. The gluten relaxes, making the dough easy to stretch and preventing tearing.

* Neapolitan Pizza Crust: 5 Secrets for Authentic Results

Description

Crisp, airy, and delightfully chewy—this Neapolitan pizza crust is the soul of homemade pizza night. Made with just four ingredients, it brings the flavors and tradition of Naples right to your kitchen table. Perfect for pizza lovers and family gatherings alike.

Ingredients

Scale

4 cups Tipo “00” flour (plus extra for dusting)
1 1/2 cups filtered or spring water (room temperature)
1 1/2 tsp sea salt
1/4 tsp fresh yeast or 3/4 tsp active dry yeast

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Instructions

In a large bowl, dissolve sea salt in water. Add yeast and let it sit for 2–3 minutes to activate.
Gradually mix in the Tipo “00” flour, stirring until a shaggy dough forms.
Knead by hand (or with a mixer’s dough hook) for about 10 minutes until the dough is smooth, soft, and slightly tacky.
Place dough in a lightly oiled bowl, cover, and let rest at room temperature for 2 hours, or until slightly puffy.
Transfer dough to the refrigerator and let ferment for at least 8–24 hours for best flavor and texture.
Remove dough from fridge, divide into 2–3 balls, and let them come to room temperature (about 1–2 hours) before shaping.
Preheat oven to its highest temperature (475–550°F/245–290°C) with a pizza stone or steel inside for at least 45 minutes.
Shape each dough ball into a round pizza, dusting with flour as needed. Add your favorite toppings.
Bake each pizza for 7–10 minutes until the crust is golden, blistered, and cooked through. For extra char, finish under the broiler for 1–2 minutes.
Slice, serve, and enjoy with family and friends.

Notes

Tipo “00” flour is essential for authentic texture but bread flour can be substituted in a pinch. Use filtered or spring water for the cleanest taste. A long, slow rise in the fridge (8–24 hours) develops the best flavor and texture—don’t rush it! For classic toppings, try San Marzano tomatoes, fresh mozzarella, olive oil, and basil. Pizza stone or steel is highly recommended for best results. Leftover dough can be refrigerated for up to 2 days or frozen for later use.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Pizza
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice (1/8 pizza)
Calories: 140
Sugar: 0g
Sodium: 220mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg