Neapolitan Pizza Recipe

I am thrilled to share with you my all-time favorite Neapolitan Pizza Recipe that brings the authentic flavors of Naples right to your kitchen. This recipe is a true testament to simplicity and tradition, using minimal but high-quality ingredients to create a pizza with a tender, bubbly crust and a rich, vibrant topping. It’s a dish I love making from scratch, and I’m confident it will quickly become a cherished recipe in your own home too.

Why You'll Love This Neapolitan Pizza Recipe

What makes this Neapolitan Pizza Recipe so special to me is its perfect harmony of flavors. The crust is delightfully airy yet crisp at the edges, thanks to the long, slow fermentation of the dough that develops incredible depth. The tomato sauce, made from whole tomatoes with fresh basil and garlic, bursts with freshness and balances beautifully with creamy mozzarella and fragrant olive oil. Every bite tastes like a little celebration of Italian culinary heritage.

I also adore how approachable this recipe is, even if you’ve never made pizza dough before. While it requires some patience with the resting times, the actual hands-on work is so straightforward and surprisingly enjoyable. It’s perfect for a cozy weekend cooking session or an impressive dinner with friends. Plus, watching the crust puff magically in the scorching oven always feels like a joyful moment I look forward to sharing.

Ingredients You'll Need

These ingredients are refreshingly simple yet essential to capturing the classic essence of Neapolitan pizza. Each plays a crucial role: the Tipo 00 flour creates that signature tender crust, the fresh tomatoes bring vibrant color to the sauce, and the fresh basil adds an aromatic finish that you’ll love.

• Water (215 grams): The foundation for our dough, ensuring the right hydration for a soft and elastic crust.
• Fine sea salt (10 grams): Enhances the flavor balance in the dough perfectly without overpowering.
• Tipo 00 Caputo “Pizzeria” flour (330 grams total): A finely milled Italian flour that delivers the delicate texture traditional in Neapolitan pizza crust.
• Instant yeast (1 gram): Just enough to activate the dough’s rise while keeping the crust light and airy.
• Extra flour or semolina for dusting: Helps you shape the dough without sticking, keeping your work surface smooth.
• Whole canned tomatoes (28 ounces): The base of the sauce, packed with natural sweetness and acidity.
• Fresh basil (1 bunch): Adds a fragrant herbal note that’s signature to Neapolitan pizza.
• Garlic cloves (4): For subtly aromatic undertones in the sauce.
• Kosher salt (1 teaspoon): To season the sauce just right.
• Fresh mozzarella (½ to 1 cup, torn): Brings creamy, melty richness that complements the tangy sauce.
• High-quality olive oil: For drizzling to finish and add a silky, fruity layer of flavor.

Directions

Step 1: Make the dough by dissolving the salt in 215 grams of water using your hand, ensuring the salt is completely dissolved for even seasoning.

Step 2: Add 33 grams of the Tipo 00 flour to the salted water and mix by hand until the mixture looks like a thin pancake batter, which helps hydrate the flour evenly.

Step 3: Mix in 1 gram of instant yeast quickly with your hand until fully dissolved to activate the rising process.

Step 4: Gradually add the remaining flour, one handful at a time, continuing to mix with one hand until the dough begins to form and pull away from the sides of the bowl.

Step 5: Transfer the dough to a bowl, turn it over to coat lightly with flour, cover, and let it rest at room temperature for 16 hours to slowly ferment and develop flavor.

Step 6: After the initial rest, divide the dough into two equal balls (around 250 grams each), place them in a covered container, and refrigerate for 24 to 30 hours to improve texture and complexity.

Step 7: Prepare the sauce about 24-30 hours before baking by combining the whole tomatoes, a bunch of fresh basil, 4 crushed garlic cloves, and 1 teaspoon kosher salt. Crush the tomatoes by hand until slightly chunky, then cover and refrigerate until ready to use.

Step 8: Two hours before baking, remove the dough from the refrigerator so it can come to room temperature, which is key for proper stretching and rising in the oven.

Step 9: Preheat your oven to 500°F (260°C). If you have a pizza stone, place it inside the oven during preheating to get it thoroughly hot.

Step 10: On a lightly floured surface using extra Tipo 00 or semolina, gently hand-stretch each dough ball into an 8 to 10-inch (20-25 cm) round. Avoid using a rolling pin to preserve the air bubbles in the dough.

Step 11: Place a few small pieces of crushed ice in the center of the stretched dough, then transfer it to the hot pizza stone or baking sheet. Bake for 3 to 5 minutes until the crust puffs beautifully and the ice melts.

Step 12: Remove the dough from the oven and evenly spread the prepared tomato sauce over the surface. Scatter torn mozzarella pieces evenly, making sure to include some basil and garlic from the sauce.

Step 13: Drizzle a little high-quality olive oil over the pizza for that luscious finish.

Step 14: Switch your oven to the broil setting and return the pizza to the oven. Broil for another 3 to 5 minutes, or until the crust is a deep golden color with light charring and the mozzarella bubbles irresistibly.

Step 15: Garnish with fresh basil leaves and another light drizzle of olive oil right before serving. Enjoy your Neapolitan pizza hot for the best flavor and texture.

Servings and Timing

This Neapolitan Pizza Recipe makes 2 generous servings, perfect for a cozy lunch or dinner for two. The prep time involves mostly passive waiting periods: about 20 minutes of active preparation spread across dough mixing, sauce making, and assembling. The dough fermentation takes a total of around 40 to 46 hours due to two long resting phases that develop flavor and texture. Baking is quick, around 10 minutes from start to finish. Plan ahead so your dough and sauce develop slowly for the best results.

How to Serve This Neapolitan Pizza Recipe

When it comes to serving this beautiful Neapolitan pizza, I love keeping it simple to highlight those fresh, vibrant flavors. A crisp side salad with a light lemon vinaigrette complements the richness of the cheese and crust perfectly. You can also serve it alongside a small cheese board with olives and cured meats if you want to elevate the meal for guests.

Presentation-wise, I like to slice the pizza into quarters for easy sharing or in smaller slices if you’re serving as an appetizer. A scattering of fresh basil leaves and a final drizzle of olive oil right before plating brings a lovely glossy sheen and aroma that makes it look as inviting as it tastes. I always recommend serving it hot, right out of the oven, so the crust is at its crispiest and the cheese is gloriously melty.

For beverages, this pizza pairs beautifully with a light Italian red wine like Chianti Classico or a crisp white like Pinot Grigio. If you prefer cocktails, a refreshing Aperol Spritz balances the tomato’s acidity nicely. For a non-alcoholic option, sparkling water with a squeeze of fresh lemon keeps the palate refreshed and ready for the next slice. This recipe works wonderfully for family dinners, weekend gatherings, or any time you want a special yet effortless meal.

Variations

I love how versatile this Neapolitan Pizza Recipe is for personalizing to your tastes or dietary needs. For instance, if you want a gluten-free version, you can try substituting the flour with a high-quality gluten-free blend designed for pizza dough. It won’t be quite the same texture but still delicious.

For a vegan twist, swap out the mozzarella for a dairy-free cheese option or simply leave it off and load up your pizza with extra fresh basil and a sprinkle of nutritional yeast for a cheesy flavor. You could also experiment with different toppings like roasted vegetables, mushrooms, or thinly sliced cured meats for a flavor variation that still honors the tradition.

Finally, if you don’t have access to a pizza stone or want to try a different cooking method, baking the pizza on a cast-iron skillet or even grilling it outdoors can deliver fantastic results with a slightly different smoky character. The key is high heat cooking to get that perfect crust and bubbly cheese.

Storage and Reheating

Storing Leftovers

If you have any leftovers (which is rare in my house!), store them in an airtight container or wrap tightly in aluminum foil or plastic wrap and refrigerate immediately. They will keep well for 2 to 3 days. To protect the crust’s texture, avoid stacking slices directly on top of each other if possible.

Freezing

You can freeze leftover pizza slices by wrapping them individually in parchment paper and then placing them in a freezer-safe zip-top bag or container. This prevents freezer burn and helps preserve their flavor and texture. Frozen pizza slices are best used within 1 to 2 months for optimal taste.

Reheating

The best way to reheat leftover Neapolitan pizza is in a hot oven or a cast iron skillet on the stovetop. Preheat your oven to 425°F (220°C), place the pizza directly on the oven rack or on a baking stone for about 5 to 7 minutes until the crust crisps up and the cheese melts again. Avoid the microwave as it can make the crust chewy and lose its crispness. For stovetop reheating, warm a skillet over medium heat and heat the slice for a few minutes until crispy on the bottom and warm throughout. Adding a tiny splash of water and covering briefly can help melt the cheese.

FAQs

What makes Neapolitan pizza dough different from other pizza doughs?

Neapolitan pizza dough is made from a specific type of flour called Tipo 00, which is finely ground and has a lower protein content than typical bread flour. The dough undergoes a long fermentation process, often 24 to 48 hours, which develops a tender, elastic texture and complex flavor that sets it apart from faster-rise doughs.

Can I make the dough without instant yeast?

While instant yeast is convenient for predictable fermentation, you could use fresh yeast or active dry yeast instead by adjusting the amounts and proofing times. You could also make a natural starter or sourdough if you’re feeling adventurous, but keep in mind the flavor and timing will vary significantly.

Do I have to use a pizza stone or can I use a baking sheet?

A pizza stone is ideal because it retains heat and simulates the bottom heat of a traditional pizza oven, resulting in a crisper crust. However, you can absolutely use a baking sheet if a stone isn’t available. To improve results, preheat the baking sheet in the oven and bake the pizza directly on the hot surface.

How important is the 16-hour and 24-30 hour rest for the dough?

The long resting periods are essential for developing the best flavor, texture, and digestibility in your dough. The first 16 hours allow the flour to fully hydrate and yeast to slowly ferment, while the refrigeration phase helps develop the dough’s structure and flavor complexity. You can make a quicker dough, but it won’t have the same depth or lightness.

Can I use fresh tomatoes instead of canned for the sauce?

While fresh tomatoes can be used, canned whole tomatoes have a consistent sweetness and acidity year-round that makes them ideal for sauce. If using fresh, choose very ripe tomatoes, peel them, and crush them for a similar texture and flavor, but the result might vary slightly based on tomato variety and season.

Conclusion

I truly hope you enjoy making and savoring this Neapolitan Pizza Recipe as much as I do. The process and flavors come together to create a pizza experience that feels both special and wonderfully authentic. There’s something magical about transforming simple ingredients into a timeless Italian classic that brings joy to any meal. Give it a try, and I’m sure it will become a treasured favorite for you and your loved ones too!

Print