Neapolitan Pizza Dough Recipe with Dry Yeast | Homemade Crust
Neapolitan pizza dough with dry yeast makes a light, airy, and crispy crust that tastes just like the ones baked in Naples. This classic Italian base is famous for its simplicity and flavor, but the secret lies in the dough’s method, not just its ingredients.
Most people think you need a fancy oven or expert skills to get that chewy, blistered crust. But the truth is, you can make it at home with everyday tools. What matters most is the process: the way you mix, knead, rest, and handle the dough. These steps develop the gluten and allow the yeast to ferment the flour slowly, unlocking rich flavor and the signature texture.
Using dry yeast is a smart choice for home cooks. It stores longer than fresh yeast and performs well in slower fermentation. Combined with high-protein flour like 00 flour and proper hydration, the results are remarkable.
If you want the real taste of Naples at home, it starts here—with the knowledge behind the dough.
Why Neapolitan Pizza Dough Is Special
Neapolitan pizza dough stands out because it creates a soft, elastic crust with a crisp, charred edge and chewy bite. This comes from the combination of long fermentation, high-gluten flour, and very little yeast.
Unlike American-style doughs that use sugar, oil, or eggs, this version uses only flour, water, salt, and yeast. That simplicity allows the wheat flavor to shine and lets the texture speak for itself. When baked quickly at a high temperature, the dough puffs around the edge and forms a golden, bubbly cornicione, that light outer rim that makes Neapolitan pizza unique.
What makes it even more special is how digestible it is. The slow fermentation breaks down gluten and starch, which makes the dough easier on the stomach. Plus, the dry yeast gives consistency, making it easy for home cooks to repeat their success. If you’re interested in a gluten-free option, try our Gluten-Free Ooni Pizza Dough Recipe.
The Science of Fermentation
Fermentation is the process that gives pizza dough its airy texture and deep flavor. When the yeast consumes sugars in the flour, it produces gas and acids. The gas forms bubbles in the dough, and the acids create complex flavor.
A longer fermentation means more gas and more gluten development. That is why the dough rests for hours—or even days. It is not just rising; it is building flavor and structure. A cold ferment in the refrigerator slows everything down and lets flavor develop naturally.
Most Neapolitan doughs rest for 8 to 24 hours. During this time, the dough becomes more elastic and easier to stretch. You can also extend fermentation up to 72 hours for even deeper flavor. Always let the dough return to room temperature before shaping it.
How to Shape the Dough Properly
Shaping Neapolitan dough the right way ensures an even base and a puffy outer crust. The dough should be soft and relaxed after fermentation. If it feels tight, let it rest longer.
Start by pressing the center gently with your fingers, working outwards. Do not use a rolling pin, this pushes out the gas bubbles that create the airy texture. Leave about an inch of edge untouched to allow the cornicione to puff up in the oven.
Stretch the dough slowly using your hands. You can lift it over your knuckles and rotate it to expand it evenly. The final dough circle should be about 10 to 12 inches wide with a thin center and a thicker rim.
Dust your work surface and pizza peel with semolina flour to prevent sticking. This also adds a slight crunch to the bottom of the baked crust.
Neapolitan Pizza Dough Recipe with Dry Yeast
Equipment
- Large mixing bowl
- Digital kitchen scale
- Dough scraper or knife
- Clean countertop or workbench
- Damp kitchen towel
- Wood-fired or pizza oven (400–450°C recommended)
- Thermometer (optional, for dough temperature)
Ingredients
For the Pizza Crust:
- 600 ml water (room temperature)
- 1 kg Le 5 Stagioni Pizza Napoletana flour (or other 00 flour)
- 30 g salt (1 oz)
- 1 g dry yeast (or 3 g fresh yeast)
For the Pizza Toppings:
- Refined semolina (for dusting)
- Tomato sauce
- Sliced mozzarella
- Full basil leaves
- Extra virgin olive oil
Instructions
To make the dough:
- Pour 600 ml water into a large mixing bowl. Add 1 gram dry yeast and mix with your hand to activate the yeast.
- Slowly add about 10% of the 1 kg flour to create a pancake-like consistency. Mix well.
- Gradually incorporate the remaining flour, mixing continuously with your hands.
- Once nearly all the flour is mixed in, add 30 g salt. This should be done after the yeast has been fully absorbed to prevent interference.
- Once a dough begins to form, turn it onto a floured bench. Place flour in front of the dough (not on top) and knead into it.
- Use firm pressure with your body weight. Knead for 15–25 minutes until the dough becomes smooth and elastic.
- Check the dough temperature — it should be between 23°C–26°C. You can also press your finger into the dough to test its springiness.
- Cover the dough with a damp cloth and let it rest at room temperature for at least 2 hours.
- After resting, divide the dough into six equal-sized balls using a scraper or knife. Shape into smooth rounds using your preferred method.
To prepare the pizza:
- Let the dough balls rise for another 2–4 hours at room temperature.
- Dust your surface with refined semolina and stretch the dough gently by hand, keeping the center thin and the edges thick.
- Add tomato sauce, mozzarella slices, and basil leaves. Drizzle with extra virgin olive oil.
- Bake in a wood-fired oven at 400–450°C for 90 seconds, turning the pizza multiple times for even cooking.
- The pizza is ready when the crust is puffed, spotted with char, and the base is cooked.
Notes
- Use flour with a W rating between 220–330 for the best dough performance.
- Always measure ingredients by weight, especially flour and water.
- Avoid letting salt and yeast come into contact too early in the process.
- For home ovens, use a pizza stone or steel and bake at the highest temperature for 6–8 minutes.
- Dough balls can be refrigerated in an airtight container for 24–48 hours to deepen flavor — just bring to room temp before baking.
Neapolitan Pizza Dough Nutrition Facts (Per Slice)
| Nutrient | Amount per Slice | % Daily Value (Based on 2,000 kcal) |
|---|---|---|
| Calories | 250 kcal | 12.5% |
| Total Fat | 0.8 g | 1% |
| – Saturated Fat | 0.2 g | 1% |
| – Trans Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 400 mg | 17% |
| Total Carbohydrate | 52 g | 19% |
| – Dietary Fiber | 2 g | 7% |
| – Total Sugars | 0.3 g | – |
| Protein | 7 g | 14% |
| Calcium | 5 mg | 0.5% |
Common Mistakes and How to Avoid Them
Many beginners face the same challenges when working with pizza dough, but these are easy to fix.
- Using too much yeast leads to an overpowering flavor and rushed fermentation. Stick to small amounts and let time do the work.
- Not letting the dough rest enough results in tight, tough dough that is hard to stretch. Always give it at least 8 hours to ferment.
- Stretching with a rolling pin flattens the bubbles and creates a dense crust. Use only your hands to shape.
- Baking at too low a temperature causes the crust to dry out and lose its chewiness. Always preheat your oven as hot as it will go.
- Adding toppings too early makes the dough soggy and hard to slide off the peel. Top your pizza right before baking.
Mastering the dough means avoiding these traps and sticking to the basics.
Looking for more recipes that complement a healthy lifestyle? Try our Lemon Balm Recipe for Weight Loss.
How to Bake It Right in a Home Oven
To get a Neapolitan-style bake at home, you need high heat and the right surface. Preheat your oven for at least 45 minutes at the highest setting. If you have a pizza stone or steel, place it on the top rack for better heat transfer.
Slide the dough onto the hot surface using a peel dusted with semolina. Bake for 5 to 7 minutes until the crust is golden and blistered. Rotate the pizza halfway through to ensure even browning.
If your oven has a broiler, turn it on during the last minute to char the edges. Avoid opening the door too often, as this lets out heat and affects the crust.
A home oven will not reach 900 degrees like a wood-fired oven, but you can still get an authentic result with these steps.
Conclusion
Neapolitan pizza dough made with dry yeast gives you the perfect balance of taste, texture, and tradition. By understanding the role of each ingredient and the importance of fermentation, you can create a crust that rivals the best pizzerias in the world.
Now that you know the science and technique behind it, you are ready to elevate your homemade pizza. So take your time, treat the dough gently, and enjoy the taste of Naples from your own kitchen.
Want to make your pizza even better? Try experimenting with cold fermentation and premium ingredients to bring out even more flavor in your next bake.
