Italian Pizza Dough Recipe: An Authentic Taste of Naples

There’s nothing quite like the smell of fresh pizza baking in your oven and the foundation of that irresistible aroma is the dough. This Italian pizza dough recipe has been my go-to for years, and for good reason: it’s simple, authentic, and gives you that perfect balance between crispy crust and chewy bite that you crave from a traditional Neapolitan-style pizza.

I first stumbled upon this recipe while traveling through southern Italy. After tasting a wood-fired pizza in Naples that quite literally changed my life, I was determined to recreate that magic at home. Fast forward through many test batches, and here we are: a dough that you can confidently rely on whether it’s pizza night with the kids, a date night in, or a make-your-own pizza party with friends.

Why This Italian Pizza Dough Recipe Works Every Single Time

There are thousands of pizza dough recipes out there, but what makes this Italian pizza dough recipe stand out is its simplicity and authenticity. It’s rooted in traditional ingredients, flour, water, salt, yeast, and a touch of olive oil—but it’s the method that makes all the difference.

What makes this recipe special is the slow fermentation. Allowing the dough to rest and ferment in the fridge for 24 to 48 hours develops deep flavor and gives the crust its signature chewy texture and airy bubbles. You don’t need any fancy equipment either, just a mixing bowl, your hands (or a stand mixer), and a little patience.

You can also adapt this dough for different types of pizza: thin crust, pan pizza, or even calzones. Want it vegan? No problem, it already is. Gluten-sensitive? Swap with 1:1 gluten-free flour (although texture may vary slightly).

Another plus? You can make it ahead of time and freeze portions for up to 3 months. It’s ideal for meal prep and spontaneous pizza cravings.

Whether you’re a pizza purist or a topping adventurer, this dough sets the stage for the pizza of your dreams.

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Get It Right Every Time with These Handy Dough Tips

• 1. Use High-Quality Flour: Opt for Tipo “00” flour if you can find it. This finely milled Italian flour creates a soft, elastic dough that’s easy to work with and yields a tender crust with the perfect chew. If you can’t get your hands on it, all-purpose flour works well too, just know the texture will be slightly different.
• 2. Cold Fermentation = Big Flavor: Let the dough rest in the refrigerator for at least 24 hours. The slow fermentation enhances flavor complexity and improves texture. It also gives you more flexibility on when to bake, ideal for planning ahead.
• 3. Don’t Over-Knead: You want the dough to be smooth and elastic but not overly tight. About 8–10 minutes of kneading by hand (or 6 minutes in a stand mixer with the dough hook) is plenty.
• 4. Use Minimal Flour When Shaping: Too much flour on your work surface can make the dough dry. Instead, use just a light dusting and work gently with your fingertips.

How to Switch Things Up While Staying True to Tradition

1. Neapolitan-Style Pizza Dough

If you want that signature leopard-spotted, ultra-thin yet pillowy crust, use Tipo “00” flour, cold ferment the dough for 48–72 hours, and bake it at the highest heat possible, ideally in a pizza oven. The dough should be super soft and slightly sticky but easy to stretch by hand. This style works perfectly with minimal toppings like San Marzano tomato sauce, fresh mozzarella, and basil.

2. Whole Wheat Italian Pizza Dough

For a nuttier flavor and a boost in fiber, substitute 50% of the all-purpose or Tipo “00” flour with whole wheat flour. You may need a bit more water, as whole wheat absorbs more liquid. The result is a slightly denser crust that pairs beautifully with earthy toppings like mushrooms, arugula, and goat cheese.

3. Gluten-Free Italian Pizza Dough

Yes, you can still enjoy the magic of an Italian pizza dough recipe without gluten! Use a 1:1 gluten-free flour blend specifically designed for baking. Add a bit of psyllium husk or xanthan gum to help with elasticity. This version needs a gentler touch but can yield an excellent crust with proper resting time.

4. Herbed Pizza Dough

Want to elevate your crust with a burst of flavor? Add dried Italian herbs like oregano, thyme, or rosemary directly into the dough. Garlic powder or a drizzle of olive oil infused with chili flakes also adds an aromatic kick. This variant is fantastic for flatbread-style pizzas or focaccia.

FAQs

Wrapping It All Up

There’s something soul-satisfying about making your own pizza from scratch, and this Italian pizza dough recipe is your ticket to pizza greatness, crispy edges, chewy centers, and flavor that no store-bought crust can match. Whether you’re making a casual Margherita on a Tuesday or prepping for a homemade pizza party, this dough forms the perfect base every single time.

Even better? It’s flexible. You can go traditional with a Neapolitan pie, sneak in some whole wheat for extra nutrients, or even wow your gluten-free friends. And let’s be honest, kneading dough is surprisingly therapeutic after a long day.

If you enjoy this Italian pizza dough recipe, try our Chicken Riggies Recipe for another Italian-inspired dish with rich flavors and satisfying textures.