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If you know me, you know I love my pizza nights! While I’ve never actually been to Italy to actually get some hands-on experience making pizza (though trust me, that would be a dream come true!), I have had a ton of experience over the past 7 years by making probably hundreds of pizzas at the time of writing this. For quite a few months on end I used to make a pizza every single Saturday night, and I also had a phase where I would make a focaccia flatbread every Monday. Yeah!! I would experiment with many different doughs, sauces (such as my no-cook Italian pizza sauce, you can never go wrong with it!) and toppings! Pizza is probably the world’s most amazing blank canvas. You can let your imagination run truly wild!
Probably one of the best recipe books I have in my collection is The Pizza Bible by Tony Gemignani. This book seriously is a bible to pizza lovers, and I always love looking at it for reference! I give the utmost credit to everything I’ve learned about refining my own homemade pizzas. I’ve learned how to make focaccia flatbread, square pizza, Napoletana pizza, Chicago deep dish pizza. But in fact, not just pizzas! I’ve also made some fantastic meatballs in marinara sauce, calzones, garlic knots, and sausage rolls! This book really has it all!
When I was on my Pizza Saturday trend, my mission was to go cover to cover making the different types of pizza doughs. Um, so that didn’t quite work out because I still have some others yet to try! I always thought my favorite kind of pizza was a classic pizza with a thick crust, similar to Pizza Hut, using the Master Dough recipe from the book. If I ever had the choice of a thin crust pizza on a menu… eh, no thanks!
But then I tried the Napoletana pizza dough recipe from the book. Oh goodness it changed my opinion on pizza forever - it’s packed with flavor and I really love the slightly chewy texture of the crust! Another seller of this pizza is the speed of it - it cooks in 90 seconds and that’s crazy! The results are awesome! Plus, if you’re looking for a lighter pizza, then technically you’ve got less bread compared to a more traditional thicker crust pizza, so it’ll have less calories and feel less dense!
Why Make This Quick Neapolitan Pizza Dough Recipe?
Homemade pizza is so much fun, and I love the Napoletana dough recipe! However, I understand deciding you want a pizza last minute. I’m the master of last-minute dinner decisions. The traditional Napoletana recipe uses a starter called a “Poolish”, which is a mixture with active dry yeast and water that rests for 18 hours, and then you add this to your pizza dough.
After that, it requires another 24 hours to 36 hours to rise. The magic here really is in the long fermentation. Let me tell you that it sure is worth the wait, and I recommend you try it, but if you decided on a relaxing Saturday afternoon that you wanted to make some Neapolitan pizza, you don’t have to toss the idea out the window or decide to have take-out instead! No!
Let’s have fun in the kitchen with this shortcut Quick Neapolitan Pizza Dough recipe! You’ll have an awesome dough ready in an hour, and it’ll be ready for you to top it with whatever your heart desires, such as the Classic Margherita Pizza! The best part is that you don’t need a pizza oven to recreate an incredible Neapolitan pizza at home! Let’s get to it!
Equipment for Making This Quick Neapolitan Pizza Dough Recipe
For making this pizza dough, I recommend a KitchenAid mixer. This will help tremendously mixing your dough! I didn’t always have a KitchenAid, and while I would mix it by hand, it was quite a workout! With a stand mixer, you can also make a larger quantity of dough. I like to make dough for more than one pizza at a time so I can freeze the others and have some pizza doughs on hand for when I’ve got a craving!
Another handy tool is a bench scraper. If you bake a lot, you probably already have this tool. If not, let me tell you how useful this is. It's great to portion the dough in one clean stroke and easily “scrape” your work station to remove any residual dough. Plus, for cooking in general, it is useful to pick up and add various ingredients to your dish, without moving your cutting board over your pan.
What Flour Should I Use to This Quick Neapolitan Pizza Dough Recipe?▼
I recommend using 00 flour for this quick Neapolitan pizza dough recipe. The “00” simply describes the grade of fineness of flour and it’s considered the “gold standard” for pasta and pizza. The major difference between 00 flour and all-purpose is the activation of the gluten, which will result in a chewier crust! For more information about 00 flour, check out this article by The Kitchn.
Of course, if you can’t find 00 flour, there are substitutions. The first is the most standard flour available in households, which is all-purpose. I used it for quite some time for my pizzas! That being said, I have definitely noticed a difference when I use 00 flour, so I really recommend you give it a try! However, my first substitution recommendation would actually be bread flour - I find that this has a closer result to 00 compared to all-purpose flour. If possible, leave all-purpose flour to a “last resort” option.
Tips for the Best Quick Neapolitan Pizza Dough Recipe
- Lukewarm water is colder than you might think, I only realized this when I actually measured the temperature! Aim for warm water that is between 60-70°F.
- On the other hand, make sure not to use water which is too hot or you will risk killing the yeast.
- If the yeast doesn’t dissolve after mixing, the yeast is likely dead. You might need to start-over with fresh dough.
- Let the dough ball rest in a warm place, free of wind drafts. If your kitchen is cold, you may place the dough near the oven as it preheats.
- Be careful not to degas the dough too much as you are folding the individual portions onto itself. If you work the dough too much, it will start to resist as you start to stretch the dough for the pizza.
Ingredients for Quick Neapolitan Pizza Dough Recipe
Here’s what you’ll need to make our Quick Neapolitan Pizza Dough Recipe:
- 00 flour
- Quick rise yeast
- Salt
- Lukewarm water
Tools Needed to Make This Same Day Neapolitan Pizza Dough Recipe
- KitchenAid Stand Mixer
- Food scale
- Rolling pin
- Bench scraper
- Measuring cups
- Measuring spoons
- Mixing bowl
- Pizza stone
- Pizza peel
- Pizza cutter
How to Make This Quick Neapolitan Pizza Dough Recipe
- Add yeast and 1/4 Cup of lukewarm water to a bowl and whisk until water is bubbly. Mix until you see no granules of yeast floating on the water. If the yeast doesn't dissolve, the yeast is likely dead and you will have to start over with fresh yeast.
- Add flour to the bowl of your kitchen aid mixer and add all of the yeast-water mixture. Then, slowly add the rest of the lukewarm water while continuing to knead with the dough hook.
- Knead until the dough comes together and you have a soft, pliable dough which is not sticky to touch. Add extra flour or extra water as required to reach this consistency.
- Stop the mixer and add the salt. Knead on low speed for 1 minute.
- Then, transfer the dough to your countertop and continue kneading, stretch and fold the dough for 1-2 minutes. Or until, the dough is soft, and has no creases or lines.
- Form the dough into a ball and set aside on the countertop/bowl (lined with extra virgin olive oil) and let rest for 40-45 minutes or until the dough is at least 1.5x times the size.
- Then, portion the dough into 3 equal pieces and for each portion fold the dough onto itself to create a tight surface tension as you seal/pinch the folds. Be careful not to de-gas the dough too much. The portions should resemble a ball of fresh mozzarella. This is a great time to freeze any dough you are not planning to use right away.
- Let the dough portions rest at room temperature for 15 minutes. Once you’re ready to make your pizzas, transfer them onto a lightly floured surface, and then you’re ready to add your toppings and get cooking!
Baking Options for Same Day Pizza Dough Recipe
There are plenty of ways for you to bake this pizza to achieve results as if you were enjoying this in Naples! You’ll need to cook your pizza at a very high heat, but this can indeed be done in your oven - it’s what I always do!
- In your oven under the broiler
- Wood-fired oven
- Outdoor pizza ovens
Topping Ideas for Neapolitan Pizza
Quality ingredients will definitely give you the perfect experience just like pizzerias at home! Here are some ideas to mix and match depending on your preferences. Whether you want to enjoy the simplicity of this pizza or go all out, the choice is yours!
- Cheese: Shredded mozzarella, fresh mozzarella
- Veg toppings: Fresh tomato slices, onions, peppers, mushrooms
- Sauce: No-cook Tomato Sauce for Pizza, Butter Chicken Sauce, Alfredo Sauce, Béchamel Sauce
- Protein: Mild Italian Sausage, Spicy Italian Sausage, pepperoni, chicken, shrimp
- Fresh basil
How to Freeze Napoletana Pizza Dough▼
As soon as you have let the dough complete the first bulk rise and portioned the individual portions, you can place any extra boules/dough portions on a baking sheet and wrap with 2-3 layers of plastic wrap and set it in the freezer. You may also individually pack the portions in zip-loc bags once they have been frozen on the baking sheet for easy access.
Thawing Pizza Dough
Let the dough thaw naturally in the refrigerator overnight or for about 8 or so hours. Then proceed with the pizza recipe as instructed.
Recipes Using This Quick Neapolitan Pizza Dough Recipe
What makes this a quick, same-day Neapolitan dough?▼
A traditional Napoletana dough cold-ferments for 24 to 72 hours. This one uses quick-rise yeast and needs only about a 40–45 minute rise plus a 15-minute rest, so you can mix it and bake pizza the same day — start to finish in roughly an hour.
How many pizzas does this dough make?▼
It makes 3 balls of dough — enough for three Neapolitan-style pizzas. Freeze any portions you're not using right away and thaw them when you're ready to bake.
Do I need a pizza oven to bake it?▼
No. A baking steel or stone gets you closest to a pizzeria crust, but you can also bake this dough in a hot cast-iron pan or on a regular baking tray — the recipe's baking-options section walks through each method.
Can I Use All-Purpose Flour Instead of 00 Flour?
For the most authentic, light Neapolitan crust, 00 flour is worth seeking out because it's finely milled and gives that signature tender, airy chew. That said, if you can't find it, you can substitute all-purpose flour; the dough will still be delicious, just a touch less soft and stretchy. Bread flour is another option if you like a chewier, sturdier base. Whichever flour you use, add it gradually and adjust with a little extra flour or lukewarm water until the dough is soft, pliable, and not sticky to the touch.
Measuring, Proofing, and Baking Tips for Same-Day Pizza Dough
A few extra pointers to get bakery-quality results on the same day:
- Weigh it: for the most consistent dough, measure your flour and water in grams rather than by the cup — even a tablespoon of difference changes the hydration, and hitting that sweet spot is what gives you a soft, stretchy dough. If it feels stiff, work in a splash of cold water; if it's sticky, stir in a little more flour.
- Instant yeast swap: instant yeast works here too — use it 1:1 in place of the active dry yeast and you can skip blooming it separately, just mixing it straight into the flour. Either way, keep the water lukewarm, never hot, so you don't kill the yeast.
- Salt options: fine sea salt dissolves quickly into the dough, while kosher salt is easy to pinch and measure — use whichever you have, adding it after the flour so it doesn't slow the rise.
- Proof it right: let the dough rise in a large bowl lightly filmed with olive oil, on the counter in a warm, draft-free spot, until it's about 1.5x its size. For even more flavor, let the balls of dough proof longer — 2 to 3 hours at room temperature, or overnight in the fridge for a cold ferment — then bring them back to room temperature before shaping.
- Bake it hot: get a pizza stone or baking steel screaming hot in your home oven, then launch the pizza off a floured peel or slide it in on a sheet of parchment. That blast of heat is what gives you great oven spring and a crisp, bubbly crust. A drizzle of olive oil over the tops of the dough before baking never hurts, either.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make authentic Neapolitan pizza at home in the same day with this quick dough recipe. Chewy, bubbly, and crispy — no long ferment needed. Your new go-to pizza night staple.
Stovetop
4.8 · 10 ratings
10 min
Prep
1 hr
Rest
1 hr 10 min
Total
3
balls of dough
medium
Level
Ingredients
Ingredients
Tap any quantity to scale
To bloom the yeast
- (8 g) quick rise yeastShop →
- (59.5 ml) lukewarm water(to bloom the yeast — 60–70°F)
Instructions
- 1
Add the yeast and the lukewarm water for blooming to a bowl and whisk until the water is bubbly. Mix until you see no granules of yeast floating on the water. If the yeast doesn't dissolve, the yeast is likely dead and you will have to start over with fresh yeast.
Add the yeast and the lukewarm water for blooming to a bowl and whisk until the water is bubbly. Mix until you see no granules of yeast floating on the water. If the yeast doesn't dissolve, the yeast is likely dead and you will have to start over with fresh yeast.
- 2
Add the flour to the bowl of your KitchenAid mixer and add all of the yeast-water mixture. Then, slowly add the lukewarm water for the dough while continuing to knead with the dough hook.
Add the flour to the bowl of your KitchenAid mixer and add all of the yeast-water mixture. Then, slowly add the lukewarm water for the dough while continuing to knead with the dough hook.
- 3
Knead until the dough comes together and you have a soft, pliable dough which is not sticky to touch. Add more flour/water as required to reach this consistency.
Knead until the dough comes together and you have a soft, pliable dough which is not sticky to touch. Add more flour/water as required to reach this consistency.
- 4
Stop the mixer and add the salt. Knead on low speed for 1 minute.
Stop the mixer and add the salt. Knead on low speed for 1 minute.
- 5
Then, transfer the dough to your countertop and continue kneading, stretch and fold the dough for 1-2 minutes, or until the dough is soft and has no creases or lines.
Then, transfer the dough to your countertop and continue kneading, stretch and fold the dough for 1-2 minutes, or until the dough is soft and has no creases or lines.
- 6
Form the dough into a ball and set aside on the countertop/bowl (lined with olive oil) and let rest for 40-45 minutes or until the dough is at least 1.5x the size.
Form the dough into a ball and set aside on the countertop/bowl (lined with olive oil) and let rest for 40-45 minutes or until the dough is at least 1.5x the size.
- 7
Then, portion the dough into 3 equal parts and for each portion fold the dough onto itself to create a tight surface tension as you seal/pinch the folds. Be careful not to de-gas the dough too much. The portions should resemble a ball of fresh mozzarella. This is a great time to freeze any dough you are not planning to use right away.
Then, portion the dough into 3 equal parts and for each portion fold the dough onto itself to create a tight surface tension as you seal/pinch the folds. Be careful not to de-gas the dough too much. The portions should resemble a ball of fresh mozzarella. This is a great time to freeze any dough you are not planning to use right away.
- 8
Let the dough rest at room temperature for 15 minutes — you're ready to bake your favorite pizza! To see how to bake it, check out my Margherita Pizza recipe.
Let the dough rest at room temperature for 15 minutes — you're ready to bake your favorite pizza! To see how to bake it, check out my Margherita Pizza recipe.
Nutrition per balls of dough
567
Calories
17g
Protein
118g
Carbs
2g
Fat
5g
Fiber
0g
Sugar
788mg
Sodium
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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10 comments
I agree first set of ingredients and measurements were a bit tricky but easy to figure out. Moved to the second set of instructions and worked from there. This pizza was awesome! It didn’t suggest cooking temp or time, I used 450 at 15 minutes and that was perfect! This is a keeper recipe!
Hi Jenn, with regards to the ingredients could you please let me know what was difficult to understand? I'm glad your pizza turned out well! It's a good point that I didn't mention how to actually bake the pizza. I actually usually make it under the broiler. I've updated the recipe card to direct you to my Margherita Pizza recipe, where I show an actual example of how I cook the dough. Thanks again for commenting and I'm glad this recipe was good for you!! Means a lot for taking the time to write out this comment!
Can you knead for 10 minutes if you don't have a kitchenaid mixer?
Yes, what you need to look for is a dough that is smooth, supple and pliable. If you're kneading it by hand, you should follow the stretch and fold method where you stretch the dough, fold it, rotate it around 45 degrees and repeat until the dough resembles a mozzarella ball.
Used Google to convert measurements to be easier to understand. Dough came out runny so I added more flour. I also had active dry yeast on hand so that's what I used. Dough is rising now. Hopefully it taste good and not to much flour flavor.
Hey Brandon, with the launch of the new site on June 8th the unit conversions are baked in the card! hope to see you soon, im happy the dough worked out great for you!
This is a great, simple pizza dough recipe. I do want to mention though that instant yeast does not need to "bloom". You can add all of the water, flour, and yeast at the same time and get the same dough ball. This makes it even easier!
Hey Yvonne! im glad it turned out well! thanks for sharing your views!
I was looking for a “quick” Neapolitan dough recipe and this one caught my eye. I received a Gozney Arc for my anniversary and we’ve been trying out different recipes. They all had one thing in common, time and a lot of it. I wanted a quick recipe that gave similar flavor profiles and texture as some of the popular Neapolitan recipes but not have to let it proof for hours and even days at a time. This one was much faster and while it didn’t have the same flavor profile as my 72 proofed dough, it was delicious considering I made it in less than two hours. This recipe was easy to follow too. I prefer weighing my ingredients so I loved the option to change my measurement preference built into the site. This was a light but flavorful dough that was easy to work and cooked up in less than a minute in my Gozney. 9/10 only because I do think the dough lacks a subtle sweetness to it. Thank you for sharing! Definitely making this one again.
Hey Lizz! I’m happy it turned out well! And I agree, it’s rather challenging to get the complexity in flavours from fermentation that a 72 hour dough would bring. I guess if you had tiga or poolish sitting around or in the freezer, that could add the missing flavours. I wanted a quick pizza one day too and wanted it homemade which gave birth to this creation! Appreciate the rating!
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