Introduction
Experience the authentic taste of Italy right in your own kitchen with this Neapolitan Pizza recipe. The hallmark of a true Neapolitan pizza is its simplicity: a soft, thin crust with a slightly puffed, charred edge (the cornicione), topped with minimalist, high-quality ingredients. Unlike other pizzas, this is all about the dough—a light, airy, and flavorful base that requires only a few key ingredients and a high-temperature bake. We’ll show you how to recreate this classic using a home oven and a few simple tricks.
Why You’ll Love This Neapolitan Pizza
- The Perfect Crust: A light, airy, and flavorful dough that is a joy to eat.
- Minimalist Perfection: The simple combination of tomato, mozzarella, and basil allows each flavor to shine.
- Authentic Flavor: The recipe uses traditional techniques and ingredients for an authentic taste.
- Fun to Make: Making pizza at home is a fun, hands-on activity for the whole family.
- Quick Cook Time: Once the dough is ready, the pizza cooks in just a few minutes, making it perfect for a fast dinner.
Ingredients
For the Dough (makes 2 pizzas):
- 1 ¼ teaspoons active dry yeast
- 1 ½ cups (360ml) warm water (105∘F – 115∘F/40∘C−46∘C)
- 3 ½ cups (420g) “00” flour (or all-purpose flour)
- 2 teaspoons salt
For the Sauce:
- 1 (14.5 oz / 411g) can of whole peeled San Marzano tomatoes, crushed by hand
- A pinch of salt
- A pinch of dried oregano
For the Toppings:
- 8 oz (227g) fresh mozzarella, torn into small pieces
- A small handful of fresh basil leaves
- 2 tablespoons extra virgin olive oil
Equipment You’ll Need:
- Large bowl
- Plastic wrap
- Pizza stone or pizza steel
- Pizza peel or flat baking sheet
- Oven with broiler
Instructions
Part 1: Make the Dough (The Day Before)
- Activate the Yeast: In a large bowl, whisk the yeast into the warm water. Let it sit for 5-10 minutes until it becomes frothy.
- Mix the Dough: Add the salt and half of the flour to the yeast mixture. Whisk until smooth. Add the remaining flour and mix with a spatula or your hands until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. The dough should be slightly tacky but not sticky.
- First Rise (Bulk Fermentation): Form the dough into a ball and place it in a lightly oiled bowl. Cover tightly with plastic wrap and let it rise in the refrigerator for at least 18 hours, or up to 3 days. This slow fermentation is crucial for flavor development.
- Second Rise (Proofing): The next day, punch down the dough to release the air. Divide it into two equal balls. Place them on a floured surface, cover with plastic wrap, and let them rise at room temperature for 1-2 hours until doubled in size.
Part 2: Prepare the Pizza
- Preheat Oven: Place the pizza stone or steel on a rack in the top third of your oven. Preheat the oven to its highest temperature (usually 500∘F or 550∘F/260∘C−290∘C) for at least 1 hour. This is essential for a crispy bottom crust.
- Prepare the Sauce: In a small bowl, combine the crushed San Marzano tomatoes, salt, and oregano. Do not cook the sauce.
- Shape the Dough: On a lightly floured surface, gently press and stretch one ball of dough into a 10-12 inch circle. Do not use a rolling pin, as this will press out all the air. Leave a slightly thicker edge for the cornicione.
Part 3: Assemble and Bake
- Add Toppings: Place the stretched dough on a lightly floured pizza peel or a flat baking sheet. Spoon about half of the sauce onto the center of the dough and spread it gently, leaving the outer edge untouched. Arrange half of the mozzarella pieces over the sauce.
- Bake: Carefully slide the pizza onto the preheated pizza stone. Bake for 3-5 minutes, or until the bottom is golden and the cornicione is puffed and lightly charred. For a final push of heat, you can turn on the broiler for the last minute, watching it very carefully.
- Add Finishing Touches: Use the pizza peel to remove the pizza from the oven. Top with fresh basil leaves and a drizzle of extra virgin olive oil.
- Serve Immediately: Slice and serve the pizza immediately. Repeat the process with the second pizza.
Storage and Essential Tips for the Best Neapolitan Pizza
- “00” Flour: This finely milled flour is traditional for Neapolitan pizza and creates a light, airy dough. If you can’t find it, all-purpose flour will work, but the texture will be slightly different.
- San Marzano Tomatoes: These tomatoes have a naturally sweet, less acidic flavor that is ideal for the simple sauce.
- High Heat is Key: The high oven temperature and the preheated pizza stone are the most important factors for achieving a proper Neapolitan-style crust.
- Don’t Over-Top: A Neapolitan pizza is about simplicity. Too many toppings will weigh the dough down and make it soggy.
Share Your Creation!
Did you make this classic Neapolitan Pizza? We’d love to see it! Share your photos on Instagram and tag @FoodieFlow and use the hashtag #NeapolitanPizza.
