- The genuine Neapolitan pizza dough consists of:
   - wheat flour
   - natural Neapolitan yeast or brewer's yeast
   - salt
   - water.
- The dough is always fat-free and sugar-free.
- The regulations specify that the dough must be made primarily from a medium-strength (W value of 250–320; 11–13.5% protein), finely ground wheat flour.
- No more than 20% of the flour can be strong flour (W value above 350).
- Since the end of World War II in Italy, strong flour has been called Manitoba flour.
- The dough must be kneaded by hand or with a low-speed mixer.
- After rising, the dough must be formed by hand without the help of a rolling pin or other machine and may be no more than 3 millimeters (0.12 in) thick.
- The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) wood-fired oven.
- When cooked, it should be soft, elastic, tender, and fragrant according to the Associazione Verace Pizza Napoletana rules.
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