🍕 What Makes Pizza Napoletana So Special?
Before we dive in, let’s talk about what sets this pizza apart.
A true Pizza Napoletana has:
- A light, elastic, slow-fermented dough
- San Marzano tomato sauce — simple, uncooked, pure
- Fresh mozzarella (ideally di bufala or fior di latte)
- A quick bake in a blazing hot oven (ideally wood-fired, but we’ll make it work at home)
It’s not about piling on toppings. It’s about balance. Simplicity. Respecting the ingredients. And letting the dough be the star.
📝 Ingredients & Measurements
Here’s everything you need to make authentic pizza napoletana at home. No fancy gadgets — just care, quality ingredients, and a hot oven.
| Ingredient | Amount (for 4 pizzas) |
|---|---|
| Tipo “00” flour (pizza flour) | 500 g |
| Lukewarm water | 325 ml |
| Fine sea salt | 15 g |
| Active dry yeast (or fresh) | 1 g dry (or 3 g fresh) |
| San Marzano tomatoes (canned) | 400 g |
| Fresh mozzarella (fior di latte or di bufala) | 250 g |
| Fresh basil leaves | A handful |
| Extra virgin olive oil | To drizzle |
| Semolina or flour (for dusting) | As needed |
🥖 Step-by-Step: My Tried-and-True Pizza Napoletana Recipe
🌾 Step 1: Make the Dough (At Least 24 Hours in Advance)
The magic is in the slow fermentation. It’s what gives the crust that stretchy, blistered, airy edge.
- Dissolve the yeast in lukewarm water in a large bowl. Let sit 5 minutes.
- Add the flour gradually, mixing with your hands or a wooden spoon.
- Once a shaggy dough forms, add the salt. Knead for about 8–10 minutes until smooth and elastic.
- Cover and let rest 20 minutes. Then give it a few folds (stretch and fold method).
- Let it rise, covered, for 2 hours at room temperature. Then refrigerate for 24 hours (up to 48 max). This cold proof is crucial!
🍕 Step 2: Divide and Rest
- Remove the dough from the fridge and let it come to room temperature (about 2 hours).
- Divide into 4 equal balls (around 215 g each).
- Place on a floured tray, cover with a damp towel, and let them rest for 2 more hours.
🍅 Step 3: Prepare the Sauce
- Crush the San Marzano tomatoes by hand or pass through a food mill.
- Add a pinch of salt. That’s it. No cooking. No garlic. No herbs. Pure tomato love.
🧀 Step 4: Prep the Toppings
- Slice the mozzarella and let it sit on a paper towel to release excess moisture.
- Wash and dry the basil leaves.
🔥 Step 5: Preheat Your Oven (Seriously Hot!)
Crank it up! If you have a pizza stone or steel, place it on the top rack and preheat the oven to 500°F / 260°C (or max temp) for at least 45 minutes.
Want blistered edges like in a wood-fired oven? A broiler blast at the end helps.
🍕 Step 6: Shape and Bake Like a Pro
- On a floured surface, gently press and stretch the dough from the center outward.
No rolling pins. No smashing the edge. You want that airy crust to stay alive. - Transfer to a floured pizza peel or parchment.
- Add a thin layer of tomato sauce, then slices of mozzarella, basil, and a drizzle of olive oil.
- Slide onto the preheated stone or steel.
- Bake for 6–8 minutes, or until the crust is puffed, charred in spots, and the cheese is molten.
Optional: Broil for 30 seconds at the end for extra leopard spotting.
🧠 Pro Tips & Pizza Tricks (From My Home Kitchen to Yours)
✔ Use the right flour: Tipo “00” is ultra-refined and high-protein, perfect for elastic pizza dough. If you can’t find it, mix all-purpose and bread flour.
✔ Hydration matters: Don’t skimp on water. This dough is 65% hydration for that soft, puffy texture.
✔ Don’t overload with toppings: Less is more. Napoletana is about restraint, not stuffed crusts and triple cheese.
✔ Rest your dough: Cold fermentation is key. It breaks down gluten naturally, deepens flavor, and improves digestibility.
✔ Invest in a pizza steel or stone: This one tool will change your crust forever. Crisp bottom. Puffy edge. Pure pizza bliss.
✔ Go for the broiler: A 30–60 second broil mimics the 800°F blast of a wood-fired oven. Just watch it closely!
🙋♀️ FAQ – Your Napoletana Questions Answered
Can I use store-bought dough?
Yes — but make sure it’s high hydration and not too cold when shaping. Let it rest at room temp for best stretch.
Can I use fresh tomatoes instead of canned?
You can, but San Marzano (DOP if possible) have the perfect balance of acidity and sweetness. They’re key to that authentic sauce.
How can I get the crust crispy at home?
Use a preheated steel or stone, crank the oven to max, and broil at the end. Don’t bake on a cold tray.
What’s the difference between fior di latte and mozzarella di bufala?
Fior di latte is made from cow’s milk — it’s less watery and milder. Di bufala is richer and more flavorful, but also more delicate. Both are amazing!
Can I freeze the dough?
Yes! After the bulk rise, shape into balls and freeze. Thaw in the fridge overnight, then bring to room temp before shaping.
🧡 Why I’ll Always Come Back to Pizza Napoletana
Because it’s pure.
Because it’s honest.
Because no matter how many fancy toppings or trendy twists come and go, nothing beats a well-fermented dough, crushed tomatoes, good cheese, and a hot oven.
Every time I pull this pizza out of the oven — that moment when the crust puffs, the cheese bubbles, the basil crisps just a little — it’s like the first time again.
It’s not just food. It’s art. It’s history. It’s Naples on a plate.
🥂 Final Thoughts — Bring Naples to Your Kitchen
Making a proper pizza napoletana at home isn’t just about ingredients or technique. It’s about slowing down. About feeling the dough between your fingers. About choosing simple things and treating them with care.
You don’t need a brick oven or an Italian nonna (though I wouldn’t say no to either).
You just need good flour, a hot oven, and a little bit of obsession.
So go ahead — try it. Make your dough. Crush your tomatoes. Light up your kitchen like a backstreet in Naples. And when you take that first bite… know you made something real.
Buon appetito, amico mio. 🍕🔥
See Also: Pizza Monkey Bread Casero – Mi Receta Favorita para Compartir y Sorprender
