Neapolitan Pizza Dough

Sourdough Enriched Original Recipe
The Neapolitan pizza, pizza Napolitana, the Queen of pizzas… call it what you want, you know there’s only one! It’s rich in history, governed by strict rules, made only by the most skilled Italian bakers, until now – with True Pizza’s Neapolitan Pizza Dough you can challenge your inner pizzaiolo and bake this delicious, soft, flavourful pizza in your home.

We created this special dough using the finest Italian flours, our own mix of tipo 0 and tipo 1 flours, enriched with original Italian sourdough starter, Madre Lievito. The dough is slowly fermented and matured in a controlled enviromed, shaped in 250 grams dough balls and quickly frozen for your convenience. Order it now, fire up your oven and transport yourself to the South of Italy. Buon appetito!
  • Light, airy and soft crust, just like in the finest pizzerias
  • Made with Caputo Nuvola and wholegrain Caputo Tipo 1 flours for authentic Neapolitan taste and texture
  • Enriched with inactive sourdough starter Madre Lievito for added for flavour and softness
  • Slow, 24-hour fermentation and maturation process
  • 250g dough balls individually packed for easy storing and use
  • Ideal for pizzas from 26 – 30cm
  • Amazing results in pizza ovens and regular home ovens
  • Free of any added sugars, additives or preservatives


To re-create a pizza dough that is so rooted in tradition and that is so guarded by strict rules, that was a major challenge. The real Neapolitan pizza is not something that is taken lightly, there’s a certain responsibility in taking on a task like this one. We will be scrutinized.

However, we wanted to offer something special, make this magical dough with its delicate structure and flavor something anyone can have at home. It’s a part of our DNA here at True Pizza, to democratize the pizza baking, to make it available to everyone and anyone, to open your oven door to a new experience.

Our Neapolitan Pizza Dough combines the world-renowned Italian Caputo Nuvola and wholegrain Tipo 1 flours to achieve the perfect blend of tradition and innovation. These flours are esteemed for their outstanding quality and form the foundation of this authentic dough. Adding a further layer of complexity and depth to it is Caputo’s inactive sourdough starter, the Madre Lievito. This touch infuses our dough with distinctive flavour and texture.

After mixing all the ingredients and kneading it to achieve the perfect stretchy texture, we allow the dough to undergo a slow, 24-hour fermentation process elevating the flavors, the texture and the nutritional qualities of the dough to the next level. This patience rewards us with a crust that is light, airy, soft, and abundant in flavour, embodying the essence of the best Neapolitan pizzas. The careful process is repeated for every batch, no compromise, to offer you the confidence to bake without worrying about the result. It will always be the same, if not better!

Whether you’re using a home oven, a pizza stone, or a dedicated pizza oven, our dough delivers a superb, restaurant-quality result.

Packaging: 250g dough ball, frozen, packaged individually

Ingredients: Soft wheat flour – Italian Caputo flour Tipo 0 and wholemeal Tipo 1; water; inactive sourdough starter Madre Lievito; Italian extra virgin olive oil; sea salt, yeast.

Allergens: wheat, gluten

No preservatives, no additives, no added sugars. The dough balls are vegan friendly.

The dough balls are sent for delivery still frozen and individually packed in protective bags. The box is lined with insulating material and there’s a cooling element to provide extended cooling. If you’re not planning to use it on the same or next day, make sure the dough balls are kept in the freezer. Keep in fridge for no longer than two days.

The dough balls might arrive slightly softened, but have no worries. Place them in the freezer and they will keep for months.

How is the dough delivered?

Your orders are delivered via a courier service in The Netherlands, Belgium and Germany, please see details on our Delivery Information page. The dough is shipped frozen, in a well insulated and chilled protective packaging. The packaging is made of paper and fully recyclable materials. Each dough ball is individually placed in a plastic bag for convenient storage.

What is the shelf life of the dough?

The dough has a frozen shelf life of 6 months from the production date. It can be stored in the freezer until the best before date, or kept in the fridge for up to two days.

What baking instructions do you recommend?

For a traditional Neapolitan pizza, we recommend using an high-temperature oven, ideally around 430 – 480°C. This temperature will allow for the pizza to have the recognizable soft texture of a true Neapolitan pizza.

If you’re using a kitchen oven, go for the maximum temperature available, fan on. It might not be a true Neapolitan pizza, but it will still amaze with its taste and texure.

For detailed instructions and tips, head over to our guides on How to bake pizza in a pizza oven or How to bake pizza in a regular oven.

How to defrost the dough

We recommend to take the dough out of the freezer and place in your fridge the day before you plan on using it. This will allow the dough to defrost slowly and proof slightly. Take it out of the fridge at least 3-4 hours before baking. More information can be found in our guide: Defrosting The Pizza Dough: Essential Tips & Tricks

What about the toppings?

We thought of that – check out our shop for a selection of finest products carefully selected to complement our doughs and support your baking adventures. Make sure to get some semolina flour, it is essential in the pizza shaping process. We recommend you go fully authentic and grab a can of San Marzano tomatoes, and our recommended Fior di Latte mozzarella cheese.

Our Neapolitan Pizza Dough in Action

The Art and History of Neapolitan Pizza

What is the shortest route to the very South of Italy? No, not a cheap flight, we don’t support that! The shortest and quickest way to transport yourself to a lovely spot in the shadow of Mount Vesuvius starts in your kitchen.

a pizza covered with tomato, basil and mozzarella sitting on a workbench with dough balls and toppings
Our Neapolitan dough being prepared to go into the oven. Hot pizza coming up!


Picture this: a hot pizza oven, your workbench covered in flour, you’re the star of the show, tossing a perfectly round disc of dough, thin in the middle with a lovely raised edge. You slap it on the bench, cover it in a deep red sauce leaving a thin stripe of snow-white dough around the edges. Fresh basil leaves come next, covered with chunks of pure deliciously milky mozzarella, finished of with a sprinkle of golden olive oil. You pull that promise of deliciousness onto your peel, and you expertly launch it in your oven.

Just 90 seconds, and a few more for good measure and extra crispiness, of scorching heat in your pizza oven, and out comes the freshest, most delicious pizza to ever visit your home. This was all made possible by true Pizza’s Neapolitan Pizza Dough. You’re welcome!

The History of Neapolitan Pizza

Making authentic Neapolitan pizzas in your home, this is not how things started. For hundreds of years, the idea of a flat disc of a simple dough baked in a wood fired oven and covered in simple toppings, inhabited the Mediterranean. Influences came from all sides, shaped by ancient cultures, and in the very South of what we now know as Italy, a simple recipe was born. Using local ingredients, bakers created a tender, pillowy, delicious feast that served as a quick snack for the hard working people of the South. Cucina povera, simple ingredients, but of the best kind, using only what’s necessary.

Many contradicting stories and myths surround the topic, but these are the origins of pizza. It was first mentioned in 16-century Naples, often adorned with various ingredients that one might have at the time: lard, cheese, fish… Tomato came in the picture a bit later, mid-eighteenth century, and the proud Campanians’ created the first pizzas as we know them. Margherita, Marinara and the Calzone were first described in literature from the mid-1800-ties, with the first mention of a pizza topped with tomato, mozzarella and basil dating to the year 1830.

The Rules Defining a Real Neapolitan Pizza

The organisation that regulates all questions regarding real Neapolitan pizzas is the Associazione Verace Pizza Napoletana (AVPN), translated as The True Neapolitan Pizza Association. This esteemed authority defines a true Neapolitan pizza as:

  • The Neapolitan pizza is roundish, with a maximum diameter of 35cm;
  • The Neapolitan pizza presents a raised edge (cornicione), swollen and free from burns, 1-2 cm;
  • The Neapolitan pizza must be soft and and fragrant;
  • The centre of the crust should be no more than 0.25cm thick;
  • It should be topped with peeled or fresh tomato, crushed by hand or chopped in slices;
  • Buffalo mozzarella or the fior di latte is used;
  • Fresh basil leaves are placed on the toppings, finished with a drizzle of extra virgin olive oil;
  • It must be cooked at temperature between 430 and 480C° for 60 – 90 seconds.


Tradition can be a very good basis for innovation, and this pizza style has generously proved that. Lately, we are privileged to witness increasing popularity and importance of Neapolitan pizza in the world. Passionate bakers are challenging the tradition, offering their own visions of what can be defined as a Neapolitan pizza. Franco Pepe is at the root of it, right there where pizza was born, offering his vision for the future. Other famous pizza chefs, like Anthony Mangieri in New York offer their own take on the classic. Our point is, although there is a strict definition of what a traditional Neapolitan pizza is, there is all the freedom in the world to create your own take on it. Does that include pineapple?


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We created a selection of the finest and versatile products that you can use to create pizza masterpieces!