What Actually Makes a Pizza ‘Neapolitan’? A Dough-First Deep Dive

You’ve seen it on menus, in chef bios, even tattooed on arms: Neapolitan pizza. But what does that actually mean?

Spoiler: it’s not just tomato, basil, and mozzarella.

Neapolitan pizza is a protected tradition. In Naples, there are actual dough police (yes, really) who inspect ingredients, fermentation time, and cooking method before a pizzeria can call itself Neapolitan. It’s that specific.

But here in Australia, the term’s a bit looser. So let’s clear it up, what makes a pizza truly Neapolitan, and how is it different from the usual pizza we see at home?

🇮🇹 The Key to Neapolitan Pizza? The Dough.

Neapolitan pizza starts with the base, not the toppings.

Forget thick crusts, heavy oil, or overloaded cheese. The real deal is soft, blistered and light, with a chewy centre and airy cornicione (that’s the puffy edge). And that all comes down to dough.

Real Neapolitan pizza dough means:

• No oil, no sugar, just flour, water, salt, and a trace of yeast

• Cold fermentation, 24 to 72 hours in the fridge, for flavour and strength

• Hand-stretched only, no rolling pins, no dough presses

• Cooked fast and hot, 450–500°C for 60–90 seconds

That’s what gives you that spotted, smoky crust with the soft fold, not crisp like Roman pizza, not chewy like New York. Just melt-in-your-mouth dough, charred by fire and lifted by time.

A BIT OF PIZZA HISTORY

Neapolitan pizza was born in the bustling streets of 18th-century Naples as a humble dish for the working class, yet today its artful simplicity is recognised by UNESCO as cultural heritage. In 2017, l’arte del pizzaiuolo napoletano — the craft of Neapolitan pizza-making — was added to the Intangible Cultural Heritage of Humanity, not for the recipe alone, but for the living tradition it represents.

The recognition honours:
• The craftsmanship behind dough preparation, stretching, and wood-fired cooking
• The cultural rituals — from the gestures of the pizzaiuolo to the shared act of eating
• The deep social roots it holds in Neapolitan communities
• The way skills are passed from master to apprentice, often within families

Neapolitan pizza is more than a meal — it’s a symbol of pride, technique, and connection. And that’s exactly what Marino & The Dough brings to life in every class.

Neapolitan vs Other Pizza Styles

Here’s our overview:

• Style: Neapolitan

  Dough Traits: High hydration, slow ferment

  Bake Time: 60–90 sec

  Texture: Soft, airy, chewy, crisp on the outside, delicate and intentional toppings

• Style: New York Slice

  Dough Traits: Oil in dough, quick ferment

  Bake Time: 6–8 min

  Texture: Foldable, chewy, heavy toppings

• Style: Pan/Barbecue

  Dough Traits: Thicker, denser dough

  Bake Time: 10–15 min

  Texture: Bready, firm

• Style: Roman Al Taglio

  Dough Traits: Low hydration, long ferment

  Bake Time: 12+ min

  Texture: Crispy, flat base, light toppings

Can You Make Neapolitan Pizza in Australia?

Yes, but not without a little effort.

At Marino & The Dough, I teach the exact method used in Naples, adapted for Gold Coast conditions. That means:

• Using quality Tipo 00 flour

• Adjusting hydration for summer humidity

• Cold-fermenting in home fridges

• Cooking in ovens like the Gozney Arc XL, which hit 500°C reliably

Most Aussie pizzas don’t follow these rules; they cut ferment time, roll the dough, or rely on bready, thick bases that fill you up fast. That’s fine for what it is. But it’s not Neapolitan.

Learn It, Then Make It Yours

Every private masterclass I run is dough-first. Whether it’s a hens’ night, Airbnb hangout or backyard birthday, a team event, I take your group through the process: mix, ball, stretch, top, fire. 

You’ll get hands-on with:

• Flour & Yeast

• Cold-fermented dough

• High-heat cooking with real flame

• Classic Italian toppings with a twist for a unique touch 

• Technique that’s repeatable at home, even in your home oven (you don’t need a pizza oven for this class, or in general, to make a great pizza.)

Once you understand what makes a pizza Neapolitan, you won’t settle for less.

Final Word

If you’re here for real pizza, not just round bread with toppings, Neapolitan is where it starts. It’s more than a style. It’s a method, a rhythm, and a celebration of craft.

And once you’ve felt that dough in your hands and seen it puff in the oven, you’ll get it.

Ready to master the real thing? Book your Gold Coast pizza night here and let’s make it a pizza night to remember.