How to Make the Best (Non-Professional) Neapolitan Pizza Dough at Home 🍕🇮🇹
Last night, I found myself in my friend’s backyard, in front of an amazing pizza oven, the Florida evening air warm and scented with basil. With a glass of wine in hand and Italian music playing in the background, we decided to recreate the magic of Naples — right here at home.
I mixed the finest Caputo flours, just like the pizzaioli in my hometown would, folded the dough with care, and let it rise slowly while we laughed and planned the toppings. When the pizzas finally came out of the oven, with their golden crusts and bubbling mozzarella, it felt like a little slice of Italy had arrived at our table.
Now, I’m sharing that recipe with you — so you can bring a taste of Naples into your own kitchen. 🍋✨
There’s something magical about the aroma of fresh pizza wafting through the air — especially when the dough is made just like they do in Naples. This recipe, straight from the heart of Italy, combines tradition, patience, and a perfect blend of flours to give you that pillowy crust with a crisp bite.
Whether you’re hosting friends, planning a cozy family night, or simply indulging in a taste of Naples, this is the dough that will transport you straight to a bustling Neapolitan pizzeria.
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Ingredients for the Dough
• 200 g Caputo Chef Flour (Tipo 00)
• 100 g Caputo Nuvola (Type 0)
• 100 g Caputo Semola (Semolina flour)
• 1 tsp 100% Italian dry yeast
• Lukewarm water, as needed
• Salt, to taste
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Ingredients for the Sauce
• Mutti Passata (Italian tomato puree)
• 1 clove garlic
• Olive oil
• Salt & pepper, to taste
• Fresh basil leaves
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Step 1 – Prepare the Sauce
1. In a pan, heat a drizzle of olive oil with one garlic clove.
2. When the garlic is fragrant (not burnt!), add the Mutti passata.
3. Add a splash of water to loosen, season with salt, pepper, and fresh basil.
4. Cover and cook over high heat for a few minutes.
5. Lower to the lowest flame, cover again, and let the sauce gently simmer until rich and flavorful.
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Step 2 – Make the Dough
1. In a small bowl, dissolve the dry yeast and sugar in lukewarm water. Let it sit for a few minutes until bubbly.
2. In a large mixing bowl, combine the three flours.
3. Add the yeast mixture to the flours and start mixing.
4. Add the salt only after the dough has started to come together.
5. Fold and knead the dough a couple of times until smooth, then shape into a ball.
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Step 3 – First Rise
• Place the dough in a covered bowl, in a warm and draft-free spot, for about 2 hours, or until doubled in size.
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Step 4 – Shape into Dough Balls
• After the first rise, gently fold the dough again, divide it into smaller dough balls (panetti), and place them back in a warm spot.
• Let them rise for another 2–3 hours until airy and ready to stretch.
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Step 5 – Bake Your Pizza
• Gently press the dough balls into round pizza bases, top with the sauce, fresh mozzarella, and your favorite toppings.
• Bake in the hottest oven you can manage — ideally on a pizza stone — until puffed and golden.
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Serving Tip: Pair your homemade Neapolitan pizza with a glass of red wine and a simple green salad for the ultimate La Dolce Vita evening.
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Shop My Pizza Essentials 🍕✨
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• Caputo Nuvola (Type 0) – https://amzn.to/45tbxyw
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• Mutti Passata (Tomato Puree) – https://amzn.to/4mEgUC8
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• Caputo Yeast -https://amzn.to/4fFA1cD