Authentic Neapolitan Pizza at Home: From Dough to Bake – A Complete Guide

Hi, my name is Raj Lama and welcome to my blog chefrajlama.com! Today, we’ll explore how to make authentic Neapolitan pizza at home or in your hotel/restaurant kitchen. From classic soft and chewy dough to rich tomato sauce and fresh mozzarella, I’ll guide you through each step to create the real Italian experience right in your oven. Perfect for chefs, foodies, or anyone who loves true pizza flavor!

Making the Perfect Neapolitan Pizza Dough with T50 Caputo Flour

The first and most crucial step in making real Neapolitan pizza is using the right ingredients and following a precise process. For this recipe, I use Caputo T50 flour, a soft, high-quality Italian flour that gives the dough its signature chew and elasticity.

Ingredients for 5 Dough Balls (Approx. 300g Each)

• Refined + T50 Caputo Flour: 900g
• Cold Water: 620ml
• Dry Gluten: 5g
• Culture (Fermented Starter): 175g
• Salt: 17g

Mixing Method

Start by adding the flour, gluten, and cold water into a mixing bowl. Combine them together gently — don’t rush this step. We’re not kneading yet, just combining to let the flour hydrate.

After the initial mix, let the dough rest for 45 minutes. This process is called autolyse, and it helps the flour absorb water and begin gluten development naturally.

Now, after 45 minutes, add your culture (175g of active fermented starter) and salt (17g) into the dough. Mix again until everything is fully incorporated. You should notice the dough becoming more elastic and cohesive.

This mixture will yield 5 dough balls, each weighing about 300 grams — the perfect size for an individual Neapolitan pizza.