24 hours to the best pizza of your life. This hand-mixed Neapolitan dough delivers a chewy, airy, restaurant-quality crust right from your home oven.
The Best 24-Hour Neapolitan Pizza Dough for Home Ovens — Made by Hand
There are nights when nothing satisfies quite like a good pizza, and in our house, it’s one of our favorite meals to make from scratch. And honestly — give this dough just 24 hours, and you’re on your way to one of the best pizzas of your life.
So what makes a Neapolitan crust so special? It’s all about the texture and flavor: a chewy, airy interior with a delicate, blistered exterior that’s slightly charred in spots. To achieve that perfect crust requires a long, slow rise — 24 hours — which allows the yeast to work its magic and develop those complex flavors that you just don’t get with quick-rise doughs. The result is a dough that’s light and flavorful with that taste you’d expect from a pizzeria, right from your own oven.
This 24-hour Neapolitan pizza dough has become a favorite for those nights when we’re craving that the best restaurant style pizza, but don’t feel like eating out. With a handful of simple ingredients, a little planning ahead for that long slow rise, I get restaurant-quality results from my home oven. You can too.
Enjoy!
What Ingredients Do I Need?
Just a few ingredients to a great pizza dough.
- ‘00’ Flour: The secret to that classic Neapolitan texture. Ultra-fine and soft, it creates a chewy, airy crust with just the right bite. I use this one.
- Instant Yeast: Helps your dough rise slowly over 24 hours, developing rich flavor and that irresistible, slightly tangy aroma.
- Sugar: Just a touch to give the yeast a little boost and enhance the natural flavors in the dough.
- Salt: Essential for flavor balance and strengthening the gluten, giving your pizza crust structure and chew.
Kitchen Notes & Tips
Making Neapolitan pizza dough at home is easier than you might think, but a few simple tricks can take your crust from good to restaurant-quality. Here’s what we’ve learned:
- Room Temperature Ingredients Matter: Yeast works best when it’s gently awakened. Make sure your dough ingredients are at room temperature so the fermentation happens evenly.
- Flour Your Surface Generously: When stretching the dough, a lightly floured countertop (and hands) keeps it from sticking while preserving that airy, soft interior.
- Use a Pizza Stone if You Can: Preheating a pizza stone creates a hot surface that mimics a pizzeria oven, giving your crust the perfect blistered, crisp bottom. If you don't have one see below for alternatives.
- Stretch, Don’t Roll: Use your fingers to gently coax it into a circle by stretching the dough. Rolling the dough can squash the bubbles that make a Neapolitan crust light and airy.
- Bake Hot & Fast: Your home oven set to 500ºF is ideal. The high heat ensures the edges puff up and char slightly while the center stays soft and chewy.
- Keep Toppings Simple: Less is more when it comes to toppings. Too many can weigh down the dough and prevent that signature airy texture. Choose quality ingredients, and let the dough shine.
- Experiment & Enjoy: Don’t stress about perfection. Every home-baked pizza is a little different — embrace the rustic charm and savor the process.
- Storing Your Dough for Later: Refrigerate: After the first rise, wrap unused dough tightly in plastic wrap or place it in an airtight container. It will keep in the fridge for up to 3 days. Let it come to room temperature for about 30–60 minutes before shaping and baking. Freeze: Divide the dough into portions, wrap tightly in plastic, then place in a freezer-safe bag. Dough can be frozen for up to 1 month. Thaw overnight in the fridge, then bring to room temperature before stretching.
No Pizza Stone - No worries!
Pizza Topping Inspiration
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