'O Ver's Authentic Neapolitan Pizza Dough Recipe: Bake at Home

At 'O Ver, we’ve spent years perfecting our authentic pizza dough recipe, which is the key to crafting a true Neapolitan pizza. This dough creates a soft, airy crust with just the right char and pairs perfectly with simple, fresh toppings that make the pizza unforgettable.

While the recipe is straightforward, it requires careful technique and quality ingredients. Our secret ingredient is purified seawater because it adds subtle depth and crispness to the crust that’s hard to replicate at home. If you don’t have seawater, a pinch of fine sea salt works just as well.

What Is Authentic Neapolitan Pizza?

Neapolitan pizza originates from Naples and is celebrated for its soft, tender crust with a lightly charred edge. The dough is made using simple, high-quality ingredients such as Tipo 00 flour, San Marzano tomatoes, fresh mozzarella, and basil. It’s hand-stretched and baked quickly at very high temperatures, resulting in a perfect balance of chewiness and crispness.

This style contrasts with Roman pizza, which features a thinner, crunchier crust and different cooking techniques. Exploring the differences between Neapolitan and Roman pizza reveals the unique qualities of these iconic Italian styles.

Ingredients for Real Neapolitan Pizza Dough

• 500 grams of Tipo 00 flour, finely milled for that perfect soft texture

• 300 millilitres of purified seawater (or lightly salted water if seawater isn’t available)

• 10 grams of fine sea salt to enhance flavour

• 3 grams of fresh yeast, or 1 gram of dry yeast, to help the dough rise

Step One: Making an Authentic Pizza Dough

Begin by mixing the yeast into the seawater. You’ll need to give it about five minutes or so for it to wake up and get a little bubbly. While that’s happening, toss the flour and salt together in a big bowl. Once that’s ready, slowly pour in the seawater and yeast mixture. Grab a wooden spoon and start stirring until the dough starts coming together.

Now, dust your work surface with some flour and dump the dough out. Roll up your sleeves and knead it for around 10 to 15 minutes. You’re looking for something smooth and stretchy, but not sticky. That seawater really makes a difference here, adding a light crispness and a bit of extra flavour.

When your dough feels just right, pop it into a bowl that you’ve lightly oiled. Cover it with a damp cloth or a tea towel. Leave it somewhere warm for about two hours to rise. It should get about twice as big. After that, gently press down to let the air out, then divide it into smaller balls. Let those rest for another hour before you start making your pizzas.

Step Two: Preparing the Classic Neapolitan Pizza Sauce

The next step in your true Neapolitan pizza recipe is the sauce. 

The sauce should be fresh and simple. Use good-quality canned San Marzano tomatoes if you can find them. 

1. Crush the tomatoes gently by hand or with a fork to keep some texture. 

2. Next, add a teaspoon of fine sea salt and a splash of extra virgin olive oil. If you like, add a peeled garlic clove to infuse some subtle aroma, but don’t overpower the tomato’s natural flavour.

3. Let the sauce sit for a few minutes to let the flavours meld together. Fresh basil leaves are best added after spreading the sauce on the pizza to keep their fragrance vibrant.

Step Three: Shaping the Pizza

1. Preheat your oven to the highest temperature possible. If you have a pizza stone, place it inside to heat for at least 30 minutes. This will help achieve a crispy crust similar to a wood-fired oven.

2. On a floured surface, take one dough ball and gently stretch it out with your hands. Avoid using a rolling pin to preserve the air bubbles in the dough, which create the soft, airy crust.

   
   

3. Shape the sea water dough into a circle about 10 to 12 inches in diameter.

4. Spread a thin layer of your prepared sauce evenly over the dough, leaving about an inch free around the edges.

5. Tear fresh mozzarella into pieces and scatter them evenly over the sauce.

6. Add a few fresh basil leaves and drizzle a little olive oil on top.

Step Four: Baking the Pizza

1. Use a pizza peel or the back of a baking sheet to transfer the pizza onto the hot pizza stone in the oven.

2. Bake for 7 to 10 minutes if using a regular home oven. The crust should puff up and develop charred spots, while the cheese melts and bubbles.

3. If you have a wood-fired oven, the pizza will cook in around 60 to 90 seconds, so keep a close eye on it to avoid burning.

4. Remove the pizza carefully once it’s cooked to your liking and let it cool for a minute or two before slicing and serving.

True Neapolitan Pizza Dough Recipe: Final Tips from Our Chefs

The right flour makes a huge difference. Tipo 00 is finely milled and perfect for creating that soft dough that stretches without tearing. If you can’t get seawater, dissolve a teaspoon of sea salt in your water before mixing.

Don’t overload your pizza with toppings. True Neapolitan pizza is all about balance and simplicity. Too much can weigh down the dough and muddle the flavours.

Finally, be patient. Genuine Neapolitan pizza dough takes time to develop. If you have time, let it rest overnight in the fridge. Cold fermentation brings out richer flavours and a better texture.

See How Real Neapolitan Pizza Is Made: Book Your Table at ‘O Ver

If you’d rather skip the dough and enjoy our perfectly baked Neapolitan pizza without the fuss, come visit us at ‘O Ver. 

Taste the authentic Italian flavours made with our signature dough and freshest ingredients. Book your table at ‘O Ver Borough today and discover why our pizza keeps people coming back for more.