Neapolitan pizza isn’t defined by toppings or trends. At its heart, it’s defined by dough — simple, precise, and uncompromising. While many pizzas around the world borrow the name “Neapolitan,” authentic Neapolitan pizza dough follows a centuries-old method rooted in Naples, protected by tradition and refined through craft.
Understanding Neapolitan pizza dough means understanding why the pizza looks, tastes and feels the way it does — soft, airy, light, and remarkably digestible. It’s the foundation of everything that happens in the oven, and the reason true Neapolitan pizza behaves nothing like conventional pizza styles.
So what makes authentic Neapolitan pizza dough different? Let’s break it down.
The Philosophy Behind Neapolitan Pizza Dough
Neapolitan dough is built on restraint. There are no oils, no sugars, no shortcuts and no flavour enhancers. Every element exists for a reason, and every step relies on time, temperature and technique rather than additives.
The goal isn’t crispness or crunch. The goal is balance:
- A soft, elastic base
- A light, open crumb
- A puffy, blistered cornicione
- A base that stays tender even under high heat
This approach comes from Naples itself — a city where pizza was designed to be eaten quickly, folded easily, and digested comfortably.
👉 Discover authentic Neapolitan pizza traditions → What Makes Neapolitan Pizza Different
The Four Essential Ingredients of Neapolitan Pizza Dough
Authentic Neapolitan pizza dough contains just four ingredients. Nothing more.
1. 00 Flour
Neapolitan pizza dough traditionally uses Italian Tipo “00” flour, finely milled to produce a soft, silky texture.
This flour:
- Allows for high hydration without collapsing
- Produces extensible dough that stretches easily by hand
- Creates a light, airy crumb when baked at extreme temperatures
Unlike bread flour, 00 flour doesn’t aim for chewiness. Its role is delicacy, elasticity and balance.
2. Water
Water makes up a surprisingly high percentage of Neapolitan dough — typically 60–65% hydration, depending on conditions.
Hydration affects:
- Dough softness
- Oven spring
- Open crumb structure
- Digestibility
Higher hydration allows steam to expand rapidly in the oven, creating the signature leopard-spotted crust and pillowy interior.
3. Salt
Salt isn’t just for flavour. In Neapolitan dough, it plays a structural role.
It:
- Strengthens gluten
- Regulates yeast activity
- Improves dough elasticity
- Enhances fermentation control
Salt is added carefully and evenly, ensuring consistency across long fermentation periods.
4. Yeast
Authentic Neapolitan dough uses very small amounts of yeast — often less than you’d expect.
The purpose of yeast here isn’t speed. It’s controlled fermentation over time, allowing flavour and structure to develop slowly without overpowering the dough.
Why Neapolitan Pizza Dough Is Fermented Slowly
One of the most misunderstood aspects of Neapolitan pizza is fermentation.
Unlike fast-rise doughs designed for convenience, Neapolitan dough is fermented over 24 to 48 hours, sometimes longer. This slow process allows enzymes to break down starches and proteins naturally.
The result:
- Lighter texture
- Better flavour development
- Improved digestibility
- Less bloating or heaviness
This is one of the reasons many people find Neapolitan pizza easier to digest than conventional pizzas.
👉 Learn why Neapolitan pizza is easier to digest → Why Neapolitan Pizza Is Easier to Digest
Dough Temperature and Climate Matter
Neapolitan pizza dough is sensitive — deliberately so.
Temperature affects:
- Yeast activity
- Fermentation speed
- Gluten strength
Professional pizzaioli adjust dough hydration, yeast quantity and fermentation time based on:
- Ambient temperature
- Humidity
- Season
- Water temperature
This is why authentic Neapolitan pizza relies on experience as much as recipe. Dough isn’t static — it’s alive.
👉 Meet the Neapolitan master behind Via Napoli → Luigi Esposito
Hand Stretching, Not Rolling
Rolling pins have no place in Neapolitan pizza making.
The dough is stretched by hand only, pushing air from the centre outward while preserving gas bubbles in the cornicione. This technique creates the iconic raised edge while keeping the centre thin and tender.
Mechanical pressing or rolling would:
- Destroy air pockets
- Flatten the structure
- Remove elasticity
- Produce a dense, uniform base
True Neapolitan pizza embraces imperfection — each pizza is shaped by feel, not force.
How Neapolitan Dough Behaves in a Wood-Fired Oven
Authentic Neapolitan pizza is baked at around 450°C in a wood-fired oven, with cooking times often under 90 seconds.
This extreme heat:
- Causes rapid oven spring
- Sets the crust instantly
- Creates leopard spotting without drying the base
- Locks in moisture
Neapolitan dough is specifically engineered for this environment. Lower-temperature ovens simply can’t replicate the same reaction, no matter how good the recipe.
👉 Discover what makes wood-fired pizza special → What Is Wood-Fired Pizza?
Why Neapolitan Pizza Dough Stays Soft, Not Crispy
This surprises many first-time diners.
Neapolitan pizza is supposed to be soft. The base is flexible, foldable, and tender — never brittle or crunchy. Crispness would indicate overbaking or incorrect dough formulation.
The softness comes from:
- High hydration
- Rapid baking
- Minimal fat
- Controlled fermentation
It’s a feature, not a flaw.
Digestibility: Why Dough Matters More Than Toppings
People often attribute heavy pizza to cheese or toppings, but dough is usually the real culprit.
Neapolitan pizza dough:
- Uses fewer additives
- Relies on fermentation instead of sugar or oil
- Breaks down complex carbohydrates naturally
This is why many diners report feeling satisfied rather than weighed down after eating authentic Neapolitan pizza.
Tradition Meets Precision
Although Neapolitan pizza feels rustic and relaxed, the dough behind it is anything but casual.
Every variable matters:
- Ingredient quality
- Measurement accuracy
- Time
- Temperature
- Technique
It’s a craft passed down through generations — refined, respected, and fiercely protected in Naples and beyond.
👉 Experience authentic Neapolitan pizza in Surry Hills → Via Napoli Surry Hills
👉 Visit our Lane Cove restaurant for wood-fired pizza → Via Napoli Lane Cove
👉 Explore the full menu → Via Napoli Dine-In Menu
Why Authentic Dough Is Non-Negotiable
You can change toppings.
You can change menus.
You can experiment with specials.
But when it comes to Neapolitan pizza, the dough is sacred.
It’s the difference between:
- Pizza inspired by Naples
- Pizza made according to Naples
And once you’ve experienced the real thing — light, airy, blistered, and balanced — there’s no mistaking it.
Final Thought
Authentic Neapolitan pizza dough isn’t about complexity. It’s about discipline.
Four ingredients.
Time instead of shortcuts.
Heat instead of heaviness.
Craft instead of compromise.
When done properly, the dough disappears into the experience — leaving only flavour, texture, and a connection to one of Italy’s most enduring culinary traditions.
And that’s exactly how it should be. 🍕
Frequently Asked Questions
Authentic Neapolitan pizza dough is traditionally made with just four ingredients: flour (often Italian “00”), water, salt and yeast — with no oil or sugar required.
“00” flour is finely milled Italian flour that helps create a soft, extensible dough. It supports high-heat baking and contributes to Neapolitan pizza’s light, airy crust.
Neapolitan pizza dough is typically fermented for 24–48 hours (sometimes longer), allowing flavour and structure to develop slowly and naturally.
Slow fermentation helps break down starches, improves flavour complexity, strengthens dough structure, and often results in a lighter, more digestible base.
Authentic Neapolitan pizza is meant to be soft and foldable, with a tender centre and a puffy edge — not crunchy or cracker-like.
Many Neapolitan doughs sit around 60–65% hydration, though the ideal hydration can vary with flour type, temperature and humidity.
Neapolitan pizza is baked at very high temperatures (often in a wood-fired oven), which cooks the pizza in 60–90 seconds, locking in moisture and creating the signature texture.
You can make a Neapolitan-style dough at home, but replicating authentic results is difficult without a very high-temperature oven. Technique, fermentation control and heat all play major roles.