Authentic Neapolitan Pizza Method (Print-Friendly Version)
Master tender Neapolitan crust, simple sauce, and inspired toppings for an incredible Italian-style pizza experience.
# What You'll Need:
→ Dough
01 -
500 g 00 flour (or bread flour as substitute)
02 -
10 g fine sea salt
03 -
350 ml lukewarm water
04 -
2 g active dry yeast
05 -
2 g granulated sugar
→ Classic Margherita Topping
06 -
200 g San Marzano tomato sauce, thickened
07 -
150 g fresh buffalo mozzarella, sliced
08 -
6–8 fresh basil leaves
09 -
1 tbsp extra virgin olive oil
# How to Make It:
01 -
Combine 00 flour and sea salt in a large mixing bowl and whisk to blend.
02 -
In a separate bowl, dissolve active dry yeast and sugar in lukewarm water and let stand until slightly foamy.
03 -
Pour liquid mixture into the well of the flour and stir with a wooden spoon until a rough dough forms. Mixture will appear scraggly.
04 -
Cover the dough with plastic wrap and allow to proof at room temperature for 24 hours until doubled and moist.
05 -
Scrape dough onto a well-floured surface. Divide into two equal portions. Stretch and fold each portion from all four sides toward the center, then turn over and tuck into a smooth, tight ball.
06 -
Place each dough ball into a floured bowl, seam-side down. Cover and allow to rest for 1 hour at room temperature.
07 -
Thirty minutes before baking, position pizza stone on the center rack, at least 20 cm from the broiler. Preheat oven to 290°C (550°F), allowing the stone to heat thoroughly.
08 -
On a floured surface, gently press dough with fingertips, preserving the outer edge. Lift and stretch with knuckles into a 30 cm round.
09 -
Transfer base to a floured wooden pizza peel or parchment paper. Spread a thin layer of tomato sauce, leaving a 2 cm border. Arrange mozzarella slices evenly. Drizzle with olive oil.
10 -
Slide pizza onto preheated stone. Bake for 6–7 minutes, rotating once, until crust is puffed and lightly charred. Remove, garnish with basil leaves, and serve immediately.
# Additional Tips:
01 -
Use only high-protein 00 flour for an authentic, tender, and airy crust.
02 -
Thickened sauce avoids a soggy base; simmer tomatoes to achieve correct consistency.
03 -
A properly preheated pizza stone recreates the intense heat of a traditional pizza oven.