Neapolitan Pizza Recipe: Master the Art of Authentic Italian Pizza

Few things in life compare to a freshly baked Neapolitan pizza straight from the oven. The slightly charred, airy crust, the melted mozzarella bubbling with flavor, and the vibrant tomato sauce — every bite transports you straight to Naples.

As a home chef with a passion for authentic Italian cuisine, I’ve spent years perfecting my Neapolitan pizza recipe. The key lies in using simple, high-quality ingredients, respecting traditional techniques, and letting time do its magic.

Whether you’re a pizza enthusiast or a home cook looking to impress friends and family, this guide will walk you through making an authentic Neapolitan pizza from scratch — dough, sauce, and all.

---

Ingredients for Neapolitan Pizza

Authentic Neapolitan pizza relies on quality ingredients. Here’s a breakdown for two medium pizzas:

Ingredient	Quantity	Notes
Tipo 00 flour	500 g	Finely milled Italian flour for elasticity
Water	325 ml	Cold or room temperature
Active dry yeast	2 g	Or 5 g fresh yeast
Sea salt	12 g	Enhances flavor
Extra virgin olive oil	1 tbsp	Optional for dough softness
San Marzano tomatoes	400 g	Whole peeled, for authentic sauce
Fresh mozzarella	200 g	Preferably mozzarella di bufala
Fresh basil leaves	6-8	Torn, not chopped
Olive oil	1 tbsp	For drizzling
Oregano	½ tsp	Optional, for added aroma

Chef’s Tip: Using Tipo 00 flour and San Marzano tomatoes is crucial for an authentic Neapolitan experience.

---

Step-by-Step Instructions

Step 1: Prepare the Dough

1. In a small bowl, dissolve yeast in water. Let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
3. Mix until a sticky dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

Pro Tip: Hand kneading allows you to feel the dough’s texture and ensure proper gluten development.

---

Step 2: First Rise

1. Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap.
2. Let it rise at room temperature for 2 hours or refrigerate overnight for slow fermentation and enhanced flavor.

Secret Tip: Slow fermentation enhances flavor and texture, giving the crust its signature chewiness.

---

Step 3: Prepare the Sauce

1. Crush San Marzano tomatoes by hand or with a masher; do not overblend — slight chunks add authenticity.
2. Add salt, oregano, and a splash of olive oil. For extra depth, add a few torn basil leaves.
3. Simmer gently for 15-20 minutes. Cool before spreading on the dough.

Chef’s Tip: Fresh basil added at the end preserves aroma and bright flavor.

---

Step 4: Shape the Dough

1. Divide the dough into two equal portions. Shape each into a tight ball and rest for 30-60 minutes.
2. Hand-stretch the dough into a 10-12 inch circle. Avoid using a rolling pin to retain air bubbles.

---

Step 5: Assemble the Pizza

1. Preheat oven to 475°F (245°C) with a pizza stone or steel.
2. Spread a thin layer of tomato sauce over the dough.
3. Tear fresh mozzarella and place evenly over the sauce.
4. Add fresh basil and a drizzle of olive oil.

Pro Tip: Keep toppings minimal to allow the dough to puff properly.

---

Step 6: Bake

1. Bake for 7-10 minutes until the crust puffs, cheese melts, and edges char slightly.
2. Rotate the pizza halfway for even cooking.

Secret Tip: For a true Neapolitan touch, broil for the last minute to get a perfectly blistered crust.

---

Tips & Tricks for Perfect Neapolitan Pizza

• Flour Choice: Tipo 00 flour gives the iconic chewy texture; all-purpose flour is an acceptable substitute but less authentic.
• Hydration: The dough should be soft and slightly tacky; adjust water if needed.
• Fermentation: Long, slow fermentation enhances flavor and digestibility.
• Oven Temperature: A hot oven is key — preheat for at least 30 minutes.
• Minimal Toppings: Overloading prevents proper cooking and crust puffiness.

---

FAQ: Neapolitan Pizza

Q1: Can I make Neapolitan pizza without a pizza stone?
Yes, a baking sheet works, but a stone or steel provides a crispier, professional crust.

Q2: Can I freeze the dough?
Yes! Portion dough into balls, lightly coat with oil, and freeze. Thaw overnight in the fridge before use.

Q3: Can I use regular mozzarella?
Fresh mozzarella is recommended, but low-moisture mozzarella can be used in a pinch.

Q4: How can I make the crust more bubbly?
Ensure proper gluten development through kneading and allow for slow fermentation. High oven heat also helps.

Q5: Can I add more toppings?
Yes, but avoid overloading. Traditional Neapolitan pizzas are simple with few, high-quality ingredients.

---

Final Thoughts

Mastering the Neapolitan pizza recipe is about respect for tradition, patience, and high-quality ingredients. From the chewy, blistered crust to the fresh, aromatic toppings, each pizza tells a story of Italian culinary heritage.

Once you perfect the dough, sauce, and assembly, homemade Neapolitan pizza becomes not just a meal but an experience. Invite friends, share slices, and savor the authentic flavors of Naples in your own kitchen.

See Also: Napolitano Pizza Dough Recipe | Authentic Italian Neapolitan Crust