Neapolitan Pizza Dough

Neapolitan pizza is the original — born in Naples, Italy, and protected by the Associazione Verace Pizza Napoletana (AVPN). It's defined by a soft, pillowy cornicione (rim), charred leopard spots from intense heat, and a thin, slightly wet center. The dough is deceptively simple: flour, water, salt, and yeast. No oil, no sugar. The magic is in the technique and fermentation.

The Origins of Neapolitan Pizza

Neapolitan pizza traces back to 18th century Naples, where flatbreads topped with tomatoes became street food for the working class. The iconic Margherita pizza was reportedly created in 1889 by Raffaele Esposito to honor Queen Margherita of Italy, using tomato (red), mozzarella (white), and basil (green) to represent the Italian flag. In 2017, UNESCO recognized the art of Neapolitan pizza-making as an Intangible Cultural Heritage of Humanity.

Understanding the Dough

Neapolitan dough uses 00 flour (finely milled Italian flour with 11-12.5% protein) at 60-65% hydration. The lower hydration compared to other styles makes the dough easier to hand-stretch into the classic round shape. Cold fermentation for 24-72 hours develops complex flavors — lactic and acetic acids create subtle tang while enzymes break down starches for better browning. The minimal yeast (0.1-0.3%) means slow, controlled fermentation that builds character without overwhelming yeast flavor.

How to Make Neapolitan Pizza Dough

1. Dissolve salt in cold water (55-60°F / 13-16°C), then add to 00 flour. Mix until a shaggy dough forms.
2. Knead for 15-20 minutes by hand until smooth and elastic. The dough should pass the windowpane test — stretch a small piece thin enough to see light through without tearing.
3. Bulk ferment at room temperature for 1-2 hours, covered with a damp cloth.
4. Divide into 250g balls (for 12" pizzas). Shape each ball by tucking edges underneath to create surface tension.
5. Cold ferment in individual containers for 24-72 hours. Longer fermentation = more flavor complexity.
6. Remove from fridge 2 hours before baking. Let dough reach room temperature for easier stretching.
7. Stretch by hand only — never use a rolling pin. Push gas from center to edges, then use gravity to stretch. The cornicione should remain puffy with trapped gas.
8. Bake at 450-500°C (850-900°F) for 60-90 seconds. The extreme heat creates leopard spotting on the crust.

Common Mistakes to Avoid

• ✗ Using a rolling pin — this destroys the air bubbles that create the signature puffy cornicione.
• ✗ Under-fermenting — rushing with more yeast sacrifices flavor. Plan ahead and give it 24+ hours.
• ✗ Baking too cool — below 400°C you'll dry out the dough before it chars. Use a pizza oven or broiler method.
• ✗ Over-topping — Neapolitan pizza is minimalist. Too many toppings make the thin center soggy.
• ✗ Not preheating enough — your pizza stone or steel needs at least 45 minutes at max temperature.