A true Neapolitan pizza is the essence of Italian simplicity, featuring a soft, airy crust with a slightly charred edge and a light, flavorful topping. Made with just a handful of ingredients, this traditional recipe delivers an authentic taste straight from Naples.
Why You’ll Love This Recipe
This recipe captures the heart of Italian cooking with minimal ingredients and maximum flavor. The dough is light yet chewy, thanks to proper hydration and fermentation. It’s perfect for homemade pizza nights and can be customized easily while still maintaining its traditional roots. You’ll also appreciate how the high-heat baking creates that signature crispy yet tender crust without needing complicated techniques.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 kg Napoletana pizza flour
600 ml water (room temperature)
30 grams salt
2 grams active dry yeast
400 grams crushed tomatoes
300 grams fresh mozzarella cheese
fresh basil leaves
2 tablespoons olive oil
Directions
Start by preparing the dough. In a large bowl, dissolve the yeast in water and let it sit for a couple of minutes. Gradually add the flour while mixing with your hands or a wooden spoon until a rough dough forms. Add the salt and continue kneading for about 10 minutes until the dough becomes smooth and elastic.
Cover the dough and let it rest at room temperature for about 2 hours. Once it has doubled in size, divide it into four equal portions. Shape each portion into a ball and place them on a floured surface. Cover and let them rise again for another 4 to 6 hours.
Preheat your oven to its highest temperature, ideally around 250–300°C. If you have a pizza stone, place it inside the oven while it heats.
Take one dough ball and gently stretch it into a round shape about 25–30 cm in diameter. Avoid using a rolling pin to keep the air bubbles intact. Spread a thin layer of crushed tomatoes over the base, leaving a small border for the crust.
Add slices of fresh mozzarella evenly over the pizza. Drizzle a small amount of olive oil on top.
Transfer the pizza onto the hot stone or baking tray and bake for 7 to 10 minutes, or until the crust is puffed and slightly charred and the cheese is melted and bubbling.
Remove from the oven and garnish with fresh basil leaves. Serve immediately while hot.
Servings and timing
This recipe serves 4 people.
Preparation time is approximately 20 minutes.
Resting and fermentation time is around 6 to 8 hours.
Cooking time is 7 to 10 minutes per pizza.
Variations
You can switch up toppings while keeping the classic base. Add sliced olives, mushrooms, or grilled vegetables for extra flavor. For a richer taste, include a sprinkle of grated hard cheese before baking. If you prefer a spicier version, a pinch of chili flakes can elevate the flavor. You can also experiment with whole wheat flour for a slightly nuttier crust, though it may alter the traditional texture.
Storage/Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 2 days. To reheat, place the slices in a preheated oven at 180°C for about 5 to 7 minutes to restore crispiness. Avoid using a microwave if possible, as it can make the crust soft. If freezing, wrap slices tightly and store for up to one month. Reheat directly from frozen in a hot oven.
FAQs
Can I use all-purpose flour instead of Napoletana flour?
Yes, but the texture may be slightly different. Napoletana flour gives a softer and more elastic dough.
How do I know if the dough is kneaded enough?
The dough should be smooth, elastic, and slightly tacky without sticking excessively to your hands.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise for up to 24 hours.
Why is my crust not airy?
This could be due to overworking the dough or not allowing enough fermentation time.
Do I need a pizza stone?
It helps achieve a crisp crust, but a hot baking tray can also work.
Can I use dried basil instead of fresh?
Fresh basil is recommended for authentic flavor, but dried can be used if needed.
How thin should I stretch the dough?
Aim for about 3 mm thickness in the center, leaving the edges slightly thicker.
What type of mozzarella works best?
Fresh mozzarella is ideal, but make sure to drain excess moisture before using.
Can I cook this on a stovetop?
It’s possible using a covered pan, but the texture will differ from oven-baked pizza.
How do I prevent soggy pizza?
Use minimal sauce and ensure your oven is fully preheated before baking.
Conclusion
Neapolitan pizza is a timeless dish that proves simple ingredients can create something extraordinary. With patience and the right technique, you can achieve an authentic result right at home. Whether you stick to the classic version or explore variations, this recipe is sure to become a favorite for any pizza lover.
