Neapolitan Pizza

Neapolitan dough uses a very low hydration and yeast, with a long cold fermentation (18-24 hours) to develop flavor and a light crumb. Regular pizza dough often uses more yeast and a shorter proof time, producing a denser, less nuanced crust.

Yes. All-purpose flour works well and produces a slightly chewier crust. Tipo 00 (finely milled Italian flour) creates a more tender interior, but all-purpose is authentic and achievable at home.

Yes, but the crust will be less charred and take 4-5 minutes instead of 2-3. A pizza stone is essential to conduct heat efficiently. Set your oven to its highest temperature and preheat thoroughly.

You likely either skipped the long fermentation, overworked the dough when stretching, or used too much flour. Low hydration dough is delicate; handle gently, ferment patiently, and proof long at cool temperature.

Serve with a crisp salad dressed with lemon juice and olive oil, or simply with cold beer or Prosecco. The simplicity of the pizza demands equally simple sides.

Eat Neapolitan pizza immediately; the delicate crust is best fresh and warm. Cooled slices can be loosely wrapped and refrigerated for 1 day, then reheated briefly in a 400°F oven for 3-4 minutes until the crust re-crisps.