pizza base dough recipe for Neapolitan Pizza

The optimal Pizza base for Neapolitan Pizza

Neapolitan pizza is the mother of all pizzas. It’s wet, thin, difficult to eat, and absolutely amazing. To make a Neapolitan pizza you need to have a few things right:

  • The base with real finest possible 00-flour and low yeast
  • Rich tomatoes (for example San Marzano) or tomato sauce
  • The (buffalo) mozarella cheeze
  • Limited extra addons, most often just one or two ingredients as topping apart from the above mentioned

In this recipe, we’ll focus only on the base. Let’s create a great base, and then continue to the rest. You can always come back to this post when in need of an amazing pizza dough.

The optimal Pizza base for Neapolitan Pizza

Recipe by JonathanCourse: pizzaCuisine: ItalianDifficulty: Medium, Difficult


Prep time


Cooking time


Resting time



The base pizza dough you need for a Neapolitan Pizza. This is for the dough. The toppings are in separate receipes


  • 7 grams of yeast (more if you want to rise the dough fast, less if you’re cold-proving it)

  • 500 grams of 00-flour

  • 10 grams of Salt

  • 300 ml water (finger warm)

  • Optional
  • Olive oil

  • Normal wheat flour for dusting


  • Mix finger warm water and yeast. Add the salt too.
  • Add flour little by little until all is there. If you’re using a machine, use slow speed and dough-hook. Let it run for 10 minutes. If mixing by hand, keep pushing and bending the dough for a little longer time than your arms would like to. 10 minutes is good.
  • Let the dough rise for about 2 hours (or until double size) in the bowl, covered with film
  • Divide the dough into as many balls you like. 4 balls is good for this pizza in an Ooni owen I’ve found out. Try to make them perfectly round.
  • Put each ball in separate small bowls and cover with film. You can try to lubricate the bowls with olive oil if you want to, for avoiding risks of sticking, but I think its better without oil here. Let them rise for at least an hour in room temperature, or until the next day in the refridgerator.
  • Take the dough out of the cold an hour before you want to start using them. If you made them same day, ignore this step.
  • Put the perfectly round room temperated dough balls on a floured surface and start pushing them in the middle. Turn the dough a little all the time and work yourself out to the edges, keeping the dough round all the time, and leaving the edges thich. Do not use a rolling pin here, it will flatten the edges too much.
    Lift the dough between your fingers, keeping it just “inside” of the edge. Let it spin a whole cirkle between your fingers to make a clear distinction between the edge and the bottom. You can also turn it front and back over your hand a few time, constantly spinning it a little, to let gravity pull it a little larger and thinner.
    Because we used high-gluten 00-flour here, the dough will not break so easily. You should be able to throw and catch the dough without it breaking if you’re into that.
  • Follow the other pizza recipes for topping up the pizza. The classic margarita is only tomatoes, mozzarella cheese, olive oil and a basil leaf, but there are many good alternatives.
  • Cook the pizza for 1 minute in 400+ degrees celsius wood or gas owen. Turn it around 2-3 times in that time. If you have a normal, colder owen, you might have to have it there for a longer time, not getting the Napolitan feeling of the ready pizza that you want, but it will still be delicious.


  • This is based on the Ooni original recipe, that had just about these ingredients. They later changed their recipe to something not as good in my opinion, so I save this one here. Ooni classic pizza dough.

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