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Authentic Neapolitan pizza is easier to master in your home kitchen than you might think The trick is the proper flour a few key tools and enough time to let your dough develop real flavor This foolproof recipe came from my craving for a true Italian pie like I had in Naples but I was determined to recreate that magic without any specialized outdoor oven or fancy gear Just a regular oven and some patience results in a chewy airy crust and fresh toppings worthy of the best pizzerias
I was always intimidated by working with yeast but after trying this method I now make Neapolitan pizza almost monthly All my friends are shocked I bake these pies right in my apartment oven
Ingredients
- Double zero 00 flour: gives the authentic chewy light crust that is the hallmark of Neapolitan pizza Look for imported Italian flour or buy from a specialty shop For best texture bread flour can work as a backup but will change the chew Slightly higher protein content is key
- Yeast: use fresh active dry yeast Check that it foams in the water to ensure it is still good
- Fine sea salt: not only seasons the dough but strengthens gluten For pizza always pick sea salt for clean taste
- Lukewarm water: helps activate the yeast Aim for water that feels just warm on your wrist
- Sugar: just a pinch helps get the yeast going but the flavor will not be sweet at all
- San Marzano tomatoes or similar: Make your pizza sauce from these for authentic flavor They have the right balance of acids and sweetness Choose whole peeled and crush by hand for best results
- Fresh whole milk mozzarella or buffalo mozzarella: melts beautifully and provides a classic creamy richness Avoid the pre shredded varieties
- Fresh basil: brings the essential aromatic lift Add after baking for best results
- Olive oil: choose extra virgin for drizzling on the finished pizza and brushing the crust
- Quality toppings: such as Calabrian chili crisp bacon arugula or honey ricotta can take your pizza to another level Always use the freshest ingredients you can find
Step-by-Step Instructions
- Prepare the Dough:
- Weigh the flour and add to a large mixing bowl Whisk in salt Make a well in the center In a small bowl blend lukewarm water yeast and sugar Let stand until foamy then pour into the flour Mix everything until just combined The dough will seem dry and patchy Cover and leave at room temperature for a full day The dough softens as it rises and takes on flavor
- Shape and Rest the Dough:
- After 24 hours turn the dough onto a heavily floured surface Divide in two Using your hands gently pull and fold the dough from each side towards the center Then flip over and gather into a smooth tight ball Place seam side down in two floured bowls Cover and rest one more hour
- Preheat Your Equipment:
- While the dough rests heat the oven to at least 550 degrees Place a pizza stone or steel on the middle rack Heat for at least thirty minutes This is critical for a well blistered crust
- Shape the Pizza Base:
- Tip a dough ball onto a floured surface Dust the top Gently press down with your fingertips Not touching the outer edge creates that famous airy crust Carefully stretch the dough using your knuckles into a twelve inch round Move it to a floured pizza peel or parchment trimmed to fit
- Add Sauce and Toppings:
- Spread a thin even layer of well drained sauce from San Marzano tomatoes Avoid overloading so the crust cooks properly Add fresh mozzarella and drizzle with olive oil Keep toppings minimal for a true Neapolitan effect Add extra toppings like basil or cooked meats on top
- Bake the Pizza:
- Slide the pizza onto the stone and bake five to seven minutes Check for golden bubbly crust and slight charred edges When done remove and freshen with basil and more olive oil Slice and serve immediately
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My favorite ingredient to use is San Marzano tomatoes Nothing matches their sun ripened sweetness Sometimes my daughter helps hand crush them for sauce and we make a whole evening out of topping pizzas together
Storage Tips
After baking eat the pizza fresh for the best experience Leftovers keep in the fridge for up to three days Reheat on a hot pizza stone or cast iron to revive the crust Never microwave or you will lose the texture The dough itself freezes well after the initial proof Just thaw and shape as usual
Ingredient Substitutions
If you cannot find double zero flour bread flour works in a pinch Adjust water slightly since this absorbs a little differently Use fresh mozzarella if buffalo is unavailable In case San Marzano tomatoes are too pricey use the highest quality canned tomatoes you can buy and add a pinch of sugar and a splash of vinegar to mimic the original flavor
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Serving Suggestions
Classic Neapolitan pizzas are best served with just a drizzle of olive oil and a handful of fresh basil Get creative by adding thin slices of cured meats like prosciutto or a handful of arugula with a squirt of lemon For a dinner party slice several pizzas into small wedges so everyone can sample different toppings
Neapolitan Pizza Heritage
Originating in Naples in the late eighteen hundreds this pizza was always meant to be eaten hot straight from the oven The light base and simple toppings were considered food for the working class Over time it has inspired pizza styles worldwide but true Neapolitan always comes back to the crust airy and chewy with those signature charred blisters
Common Recipe Questions
- → What flour is best for Neapolitan pizza dough?
Use double zero “00” flour for the best texture and flavor. Bread flour works as a substitute, but the results won’t be as authentically tender and airy.
- → Can I make Neapolitan pizza without a pizza stone?
A pizza stone is highly recommended for crisp crust and even baking. It absorbs and radiates heat, mimicking a wood-fired oven. If you don’t have one, use an inverted baking sheet as a last resort, but expect a different texture.
- → How long does the dough need to proof?
The dough should proof for 24 hours at room temperature for maximum flavor and a perfect airy crumb. For deeper flavor, refrigerate up to 6 days before use.
- → What sauce is typical for Neapolitan pizza?
San Marzano tomato sauce, seasoned simply with salt, olive oil, and maybe a hint of oregano, is traditional. Be sure the sauce is thick and not watery before spreading.
- → How do I achieve a puffy, charred crust at home?
Allow the dough to rise fully, handle gently to avoid flattening the edges, and bake on a properly preheated stone in the hottest oven setting for 5–7 minutes.
- → What are some creative Neapolitan pizza topping combinations?
Try classics like Margherita with mozzarella, tomato, and basil, or inventive ideas: pesto with grapes and feta, spicy meats with honey ricotta, or Thai chicken with peanut sauce and vegetables.