Neapolitan Pizza

🍕 Neapolitan Pizza Recipe – The Art of Authentic Italian Pizza at Home

Prep time: 24 hours (including dough fermentation)
Cook time: 90 seconds – 7 minutes (depending on your oven)
Servings: 2 pizzas (30 cm / 12-inch each)

✨ Introduction

When you think of the perfect pizza—bubbly crust, charred spots, soft chewy center, and a simple, vibrant topping—you’re thinking of Neapolitan pizza. Born in Naples, Italy, this pizza is the foundation of all great pizzas that followed.

In this post, you’ll learn not just how to make Neapolitan pizza at home—but how to honor the tradition while adapting it for your kitchen.

🧾 Ingredients

For the dough:

500g Italian “00” flour (or strong bread flour)
325ml water (65% hydration)
10g salt
2g fresh yeast or 1g instant dry yeast

For the topping (per pizza):

80g San Marzano tomatoes (crushed by hand)
100g mozzarella di bufala or fior di latte (torn into small pieces)
Fresh basil leaves
Extra virgin olive oil
Optional: sprinkle of sea salt

🥣 Step-by-Step Instructions

🥖 1. Make the Dough (Day Before)

In a large mixing bowl, dissolve the yeast in the water.
Gradually add flour while mixing. When it begins to come together, add the salt.
Knead for 10–15 minutes until smooth and elastic. You can use a stand mixer with a dough hook (7–8 minutes on medium).
Cover and let rest for 30 minutes at room temperature.
Divide the dough into 2 balls (250g each). Place in lightly oiled containers and refrigerate for 18–24 hours.

🔥 2. Prepare Your Oven

Traditional: A wood-fired oven at 450–500°C (850–900°F) cooks in just 90 seconds.
Home version: Use a pizza steel or stone in your oven, preheated at the highest temp (250–300°C / 480–570°F) for at least 45 minutes.

🧠 Pro Tip: Use the grill/broiler during the last minute to char the crust.

🍅 3. Prepare the Sauce

No cooking! Just crush San Marzano tomatoes by hand, add a pinch of salt. That’s it. The tomatoes cook on the pizza.

🍕 4. Stretch and Top the Pizza

Remove dough from the fridge 2–3 hours before baking.
On a floured surface, gently stretch the dough using your fingers (not a rolling pin!). Leave a thicker edge for the crust.
Add 2–3 tablespoons of tomato sauce, a few torn mozzarella pieces, and a couple of basil leaves.
Drizzle olive oil over the top.

🔥 5. Bake

Slide the pizza onto your preheated stone/steel and bake:

In a wood-fired oven: 90 seconds
In a regular oven: 6–7 minutes, finish under the broiler if needed

🍽️ Serve It Like in Naples

Serve immediately, hot and fresh, with a drizzle of good olive oil. Eat with a knife and fork or fold the slice—like a true Neapolitan.

🔧 Tips & Tricks for the Perfect Pizza Napoletana

Use Italian “00” flour: It gives the best texture, light but chewy.
High hydration: 65–70% water makes for an airy, blistered crust.
Cold fermentation: Slows down yeast activity, builds flavor.
Keep it simple: Resist overloading with cheese or sauce.

🌍 A Slice of History

Pizza Napoletana is protected by the Associazione Verace Pizza Napoletana (AVPN). It’s not just food—it’s heritage. Real Neapolitan pizza must follow strict guidelines, including the use of San Marzano tomatoes and hand-stretched dough.

📝 Final Thoughts

Making Neapolitan pizza at home is a rewarding experience. It’s about slowing down, using quality ingredients, and embracing simplicity. Whether you’re baking in a wood-fired oven or on a pizza stone in your home oven, this recipe brings a piece of Naples to your kitchen.

Buon appetito! 🇮🇹🍕