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Learning how to stretch Neapolitan pizza dough at home can seem tricky at first, but with these techniques, it’s easy.
Neapolitan pizza is famous for its airy, soft crust with a perfectly puffy cornicione. The secret lies not just in the dough ingredients, but also in how you stretch it. In this guide, you’ll learn step-by-step techniques for stretching Neapolitan pizza dough at home, like the pros in Naples.
Understanding the Dough
Neapolitan pizza dough is made from simple ingredients: flour, water, yeast, and salt. The best results come from high-protein flour, like Caputo 00, which gives the dough elasticity and chewiness. Hydration levels, often ranging from 60% to 70% or more depending on the flour, along with long fermentation (12–24+ hours), are key for developing flavor and structure.
- See my Neapolitan Pizza Dough No Poolish for the full recipe.
- Or try the Neapolitan Pizza with Poolish version for extra flavor.
Preparing & Stretching the Dough
- Remove the Dough from the Container
Gently lift the dough ball using a scraper. - Coat with Semolina or Flour
Place the dough briefly in a bowl with semolina or 00 flour, coating it lightly on all sides. Shake off any excess, then transfer the dough to a lightly floured work surface. - Stretch the Dough
- Press to Shape: Using your fingertips, press from the center outward. You can also use one hand to gently press while the other hand stretches the dough slightly, helping to elongate it without deflating the air bubbles. Leave about 1–2 cm around the edges untouched to form the cornicione.Lift & Turn: Gently lift the dough and let gravity stretch the center while rotating slightly.Knuckle Stretch (Optional): Drape the dough over your knuckles to thin the center, keeping the edges puffy.
- Remove Excess Flour or Semolina
After stretching, lift the dough off the work surface. Move any remaining flour or semolina to the side. Optionally, give the dough a light tap to remove excess. Place the dough back on a clean surface.
Common Mistakes & Troubleshooting
- Sticky dough: Add a tiny amount of semolina to prevent sticking.
- Tears: Let the dough rest a few minutes before retrying.
- Shrinking: Make sure gluten is relaxed before stretching.
Tools That Help
- Dough scraper – gentle lifting
- Baking steel or stone – perfect oven results
- Digital kitchen scale – consistent dough balls
- Pizza peel – easier transfer
Final Tips
- Handle the dough gently to preserve the airy texture.
- Use high-quality flour for best results.
- Don’t over-flour your work surface.
Follow these steps and you’ll master how to stretch Neapolitan pizza dough for a perfect crust every time.
Enjoy your homemade Neapolitan pizza!
