Neapolitan pizza is world-renowned for its soft, airy dough with crispy, slightly charred edges. The secret? A long fermentation time, high-protein flour, and a minimal number of ingredients. With the right technique, you can make this iconic dough at home and enjoy pizza just like they make it in Naples, Italy. We absolutely love pizza at home, and this year, we even made it for our birthday celebration. It’s a simple way to turn a casual gathering into a true gourmet experience.
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What is Neapolitan Pizza and Why Is It Special?
The difference between pizza from Naples and other types of pizza lies in its origin and authenticity. Pizza Napoletana, or Neapolitan-style pizza, comes from Naples, Italy. What makes it unique is its round shape with a thin, soft base and slightly raised, airy crust. It's made using only four ingredients: flour, water, yeast, and salt. Because it's a protected style of pizza, it's important to use the right type of flour and high-quality ingredients to achieve the authentic result.
Here are the top features of this recipe:
Authentic flavor anytime – Enjoy the classic taste of Naples without traveling to Italy.
More affordable – Homemade pizza costs significantly less than restaurant pizza.
Customizable – Adjust the thickness, toppings, and flavors to your liking.
Fun and social – A great activity for family nights, gatherings, or parties.
Skill-building – Mastering dough-making and baking is rewarding.
Make-ahead friendly – A great recipe to prepare in advance (can be frozen for up to 3 months).
Satisfying – Nothing beats the pride of pulling a perfectly baked, slightly charred pizza from your own oven.
Sourdough Pizza crust recipe - step by step
Preparing the Biga: Start by preparing the biga, or pre-ferment. In this recipe, we use active sourdough starter, which contributes to a deep, rich flavor. Mix all the ingredients for the biga and let it rest for 8–12 hours (overnight).
Kneading and Rising (Short and Long): The next day, mix the biga with the remaining dough ingredients, knead the dough, and let it rise briefly at room temperature. Then transfer it to the fridge for a long fermentation of at least 24 hours. This pizza dough is perfect for making ahead of time.
Shaping the Pizza: Gently transfer the dough into a generous amount of semolina or strong flour. The easiest way is to do this directly on a large plate. Cover the dough with flour, then shape it into a round using your hands. Flatten the dough with your fingertips, leaving a 1–2 cm border around the edges. Stretch the dough to your desired pizza size by gently pulling it clockwise with one hand while holding it steady with the other — you can refer to the video below for a visual guide.
Bake Neapolitan Style pizza at home
Baking in a Pizza Oven vs. a Home Oven
The main differences are:
Temperature
Pizza Oven: Can reach up to 500°C (932°F), which is ideal for Neapolitan pizza. We start baking the pizza when the stone is heated to between 390°C and 410°C (734°F to 770°F). If the stone gets too hot, the bottom of the pizza can burn, resulting in a bitter, undesirable taste.
Home Oven: Usually reaches a maximum of 250–300°C (482°F to 572°F), making it harder to achieve a crispy crust and quick dough rise.
Baking Time
Pizza Oven: The pizza bakes in 90–120 seconds, producing a dough that is soft, airy, and crispy.
Home Oven: This dough is less suited for home ovens. For home baking, we recommend a different dough recipe. Baking takes 5–12 minutes, and the dough produces fewer air bubbles.
Dough, Flavor, and Texture
Pizza Oven: Due to the intense heat, the dough rises quickly, sugars caramelize, and the crust is crispy and very airy. The center remains soft and slightly chewy.
Home Oven: The dough is less airy and denser, unless you use a baking stone or steel heated at the highest temperature for at least an hour before baking. The flavor is less intense, and the dough tends to be chewier and heavier.
Frequently asked questions and answers (FAQs)
Can I use plain white flour instead of Manitoba or Type 00 flour? Yes, but the texture will be slightly less airy and more chewy.
Can I freeze Neapolitan pizza dough? Absolutely! Freeze it after 24 hours of rising in the refrigerator. Store it in the freezer for up to 3 months. Thaw it overnight in the fridge, then let it rest at room temperature before using.
Do I need a pizza oven to make Neapolitan pizza? It’s helpful, but a regular oven with a pizza stone or steel can also produce excellent results.
How to make this sourdough pizza dough at home (video)
Check out this short video to master making pizza dough at home.
Made in collaboration with Digital House d.o.o. for Tefal Slovenija
Lets get cooking!
ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
Makes
8
Pizzas
Prepartion:
30
minutes (+ proofing)
METHOD
Biga (pre-ferment)
In a bowl, combine active sourdough starter, water, flour, and optionally some yeast. The yeast makes the dough less chewy and helps create a thinner crust. First, mix the ingredients with a wooden spoon, then knead the dough and use your fingers to stretch and fold it into strands. Cover with plastic wrap and leave it at room temperature for 8–12 hours to rise.
Pizza dough
Let’s prepare the dough for Neapolitan pizza. In the bowl of a stand mixer, add the flour, 3/4 of the ice-cold water, and tear in the prepared biga. Start mixing on low speed and mix for 5 minutes, then gradually add the remaining water while mixing. Add the salt and olive oil, and continue mixing for another 3 minutes. Cover the bowl with a cloth or plastic wrap and let it rise at room temperature for about 2 hours, or until the dough has visibly increased in size.
Proofing
Divide the dough into 8 portions, each weighing approximately 250g (8.8 oz). Place them in a floured container or in individual plastic or glass containers with lids. Let the dough rest at room temperature for another 30 minutes to rise, then transfer it to the refrigerator for 24–36 hours.
Tip
At this point, you can place the dough in a freezer bag and store it in the freezer for up to 3 months. Before use, transfer it to the refrigerator overnight to thaw, then continue with the recipe.
Shape
Take the dough out of the fridge at least 3 hours before baking to bring it to room temperature. Carefully remove a dough ball from its container. Place some semolina or all-purpose flour on a large plate and set the dough ball on top. Begin flattening it gently with your fingertips, keeping the round shape. Start stretching the dough by pulling the edges outward with your right hand while keeping it steady with your left hand. Continue this motion, turning the dough clockwise as you go, until it's stretched to about 28 cm (11 inches) in diameter. The pizza should be thin and even, with a slightly raised edge around the crust. Once stretched, transfer the dough onto a pizza peel or baking tray.
Bake
Add your desired toppings and bake the pizza. Turn on the Tefal Pronto pizza oven and preheat it for about 20 minutes, or until the stone reaches a temperature of 390–410°C (734–770°F). Check the temperature using a thermometer.
Transfer the pizza into the oven using a pizza peel. Use the dial to rotate the stone, and bake the pizza over high heat for 1–2 minutes, until it’s golden and perfectly cooked. Remove from the oven and serve immediately.
