This classic Italian pizza dough is light, chewy, and made with just a few simple ingredients. Using 00 flour gives it that signature Neapolitan-style texture—crispy on the outside, soft inside, and perfect for a hot oven. With a rise time as short as one hour or as long as 12 hours, you can make it on your schedule! Top it with fresh tomato sauce, mozzarella, and prosciutto, or get creative with your favorite toppings.
Equipment
Stand mixer (or mixing bowl & hands)
Measuring cups & spoons
Rolling pin
Pizza stone or baking sheet
Pizza cutter
Ingredients
Neapolitan-Style Pizza Dough
- 1 ½ cups warm water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon active dry yeast
- Pinch of salt
- Generous pinch of sugar
- 2 ¾ cups 00 flour or you may substitute regular all purpose flour
Toppings (Amounts as desired!)
- Tomato sauce
- Italian seasonings
- Olive oil
- Chopped garlic
- Fresh mozzarella
- Parmesan cheese
- Thinly sliced prosciutto
- Fresh tomato slices
- Arugula
- Pizza seasoning
Make the Dough
- In a stand mixer or mixing bowl, combine warm water, olive oil, sugar, and salt. Sprinkle in yeast, stir once or twice, and let sit for 5 minutes until foamy.
- Add 00 flour and mix until a soft, loose dough forms. Knead by hand or with a dough hook for 5-7 minutes until smooth.
- Cover the bowl and let the dough rise at room temperature for at least 1 hour (or up to 12 hours for more flavor).
Shape & Roll
- Once the dough has doubled in size, punch it down to release air. Divide into three equal portions and roll each into a ball.
- On a floured surface, roll out each dough ball to about ? inch thick for a thin, crisp crust.
Assemble the Pizza
- Spread tomato sauce on the dough, leaving about 1 inch around the edges for the crust.
- Sprinkle with Italian seasonings and chopped garlic, then add mozzarella, parmesan, and tomato slices.
- Brush the crust edges with olive oil for a golden, crispy finish.
Bake & Serve
- Bake on a pizza stone, in a hot pizza oven (or preheated 500°F oven) for about 8 minutes until the crust is golden and bubbly. If you don't have a pizza oven, a preheated metal baking sheet will work.
- Top with arugula and drizzle with olive oil before serving. Enjoy!
Pro Tips for Authentic Italian Pizza
Use "00" flour - This fine Italian flour creates the best texture.
Longer fermentation - Let the dough rise overnight for enhanced taste.
Stretch by hand - Rolling pin flattens air bubbles, so hand-stretch for authentic texture.
Use a pizza stone - It helps mimic a wood-fired oven for a crisp bottom.
Why This Recipe Works
00 Flour = Perfectly Chewy Authentic Italian Texture
Flexible Rise Time (1-12 Hours!)
Simple, Authentic Italian Ingredients
This homemade pizza crust delivers pizzeria-quality results in your own kitchen. Feel free to customize the toppings and make it your own!
Note From Jill: This recipe is a part of Paul's corner! Which means it is authentic Italian and we will not be using any vegan or gluten-free substitutes. I do have a gluten-free pizza crust and a vegan pizza recipe here for those who need it.
Authentic Italian Pizza Crust (and toppings)
Ingredients
Neapolitan-Style Pizza Crust Recipe
- 1 ½ cup warm water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon active dry yeast
- small pinch of salt
- generous pinch of sugar
- 2 ¾ cup double zero flour 2 ¾ cups 00 flour or you may substitute regular all purpose flour
Toppings
- tomato sauce
- italian seasonings
- olive oil
- chopped garlic
- freshly sliced mozzarella
- parmesan cheese
- thinly sliced prosciutto
- freshly sliced tomatoes
- arugula
- pizza seasoning
Instructions
How To Make Authentic Italian Pizza
- Let's begin by making the crust. Add your warm water into a stand mixer or mixing bowl. Add the olive oil, sugar, and salt. Sprinkle in the active dry yeast and stir once or twice. Allow the mixture to sit for 5 minutes.
- Once the yeast has activated (the mixture will begin to smell like bread), add your double zero flour. Work the flour into the wet ingredients with your stand mixer or by hand until a loose dough forms. Cover the dough in the bowl and let it rise at room temperature for at least an hour but up to 12 hours.
- The dough will have almost doubled in size. Deflate the dough by punching the center. Then, separate the pizza dough and roll into into three balls.
- Roll your pizza dough onto a floured surface until it is round and about ⅓ inch thick.
Assembling Your Pizza
- To make our authentic Italian pizza, start by spreading a little tomato sauce at the center of the pizza crust, leaving about an inch around the edges empty. This is going to be your crust. Season to taste with Italian seasonings. Add your chopped garlic, slices of fresh mozzarella, fresh tomato slices, parmesan, and pizza seasoning. Brush the edges with olive oil.
- Bake for about 8 minutes in your hot pizza oven. We prefer using a pizza stone but you may also use a preheated baking sheet. If you don't have a pizza oven, you can use a preheated 500°F oven.
- Top with arugula before serving and drizzle with olive oil. Enjoy!
- Note: I am purposely leaving ingredient amounts empty for the toppings. Italians measure with the heart! Have fun with this recipe and make it your own.
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