Authentic Neapolitan Pizza Recipe

Of all the culinary journeys I’ve embarked on in my home kitchen, none has been as challenging, frustrating, and ultimately rewarding as the quest for the perfect homemade Neapolitan pizza. For years, my family endured pizzas that were… well, they were fine. They had a decent crust, tasty toppings, but they lacked the soul, the magic that I remembered from a tiny pizzeria tucked away on a side street in Naples. I was haunted by the memory of that leopard-spotted, puffy-edged crust—the cornicione—that was simultaneously crisp and chewy, and the slightly “soupy,” intensely flavorful center. My homemade versions were a pale imitation. The turning point came when I stopped treating it like just another recipe and started treating it like a craft. It wasn’t about simply combining ingredients; it was about understanding them. It was about the slow, cold fermentation that develops flavor notes you can’t rush. It was about learning the delicate art of stretching the dough by hand, preserving the precious air bubbles in the rim. The first time I pulled a true Neapolitan-style pizza from my screaming-hot oven, the change in my family’s reaction was palpable. The usual polite “Mmm, this is nice, honey” was replaced with wide-eyed silence, followed by an eruption of “Whoa! This is the one!” The crust had that signature char, the San Marzano tomatoes tasted purely of sunshine, and the melted pools of fresh mozzarella were creamy perfection. We didn’t even slice it properly; we just tore into it, folding each piece as is tradition. That pizza wasn’t just dinner; it was a victory. This guide is the culmination of that journey. It contains everything I learned through trial, error, and a whole lot of research. This isn’t just a recipe; it’s a roadmap to recreating a true taste of Naples in your own home.

Ingredients: The Pillars of Authenticity

The beauty of Neapolitan pizza lies in its simplicity. With only a handful of components, there is nowhere for inferior ingredients to hide. Sourcing the best possible products is not just a suggestion; it is the fundamental first step to achieving an authentic result. Each ingredient plays a critical, non-negotiable role.

For the Authentic Neapolitan Pizza Dough (Makes 4 x 250g dough balls)

• Flour (500g): Caputo “00” Pizzeria Flour – This is the undisputed champion for Neapolitan pizza, and for good reason. “Tipo 00” refers to how finely the flour is milled in Italy, resulting in a super-fine, powdery texture. More importantly, this specific flour has a precise protein content (around 12.5%) that provides the perfect balance of strength and elasticity. It allows you to stretch the dough incredibly thin in the center without tearing, while still creating that iconic, airy, and puffy cornicione. While bread flour can be used in a pinch, it will produce a denser, chewier crust more akin to a New York-style pizza. For true Neapolitan texture, “00” is essential.
• Water (325g/ml): Filtered, Lukewarm – Water is more than just a hydrator; it’s the lifeblood of your dough. This recipe uses a 65% hydration (325g of water for 500g of flour), which is a great starting point for home cooks. It makes the dough manageable yet soft enough for a tender crumb. Use filtered or bottled spring water to avoid any chemicals like chlorine found in tap water, which can inhibit yeast activity. The temperature should be lukewarm, around 95-105°F (35-40°C), to gently wake up the yeast without killing it.
• Salt (15g): Fine Sea Salt – Salt is crucial for two reasons. First, it provides flavor; without it, the crust will taste flat and bland. Second, it controls the yeast’s fermentation rate, preventing it from over-activating too quickly. It also strengthens the gluten network, adding structure and chewiness to the final dough. Use a fine sea salt that dissolves easily.
• Yeast (1-2g): Instant Dry Yeast or 3-6g Fresh Yeast – Less is more. The long, cold fermentation process we will be using requires very little yeast. This slow rise is what develops the complex, deep flavors in the crust. Using too much yeast will result in a dough that over-proofs and tastes one-dimensionally “yeasty,” while also being difficult to handle. If using instant dry yeast, you can mix it directly with the flour. If using fresh yeast, dissolve it in the lukewarm water first.

For the Classic Pizza Margherita Topping

• Tomatoes (1 x 400g / 14oz can): D.O.P. San Marzano Tomatoes – This is the most important topping. San Marzano tomatoes are a specific variety of plum tomato grown in the volcanic soil of the Agro Sarnese-Nocerino region near Mount Vesuvius. They are prized for their low acidity, minimal seeds, and intensely sweet, deep tomato flavor. Look for the “D.O.P.” (Denominazione d’Origine Protetta) certification on the can, which guarantees their authenticity. Simply pour the can into a bowl and crush the whole tomatoes with your hands. Do not use a blender, as this incorporates air and can make the sauce bitter. Season lightly with a pinch of salt. That’s it. No garlic, no oregano, no cooking required.
• Cheese (200-250g): Fresh Fior di Latte Mozzarella – The traditional choice for Neapolitan pizza is Fior di Latte, a fresh mozzarella made from cow’s milk. It has a lower moisture content than buffalo mozzarella, meaning it melts beautifully without making your pizza watery. Avoid the low-moisture, pre-shredded mozzarella used for American-style pizzas. The day before you plan to make pizza, or at least a few hours ahead, tear the Fior di Latte into rough, 1-inch pieces and place them in a strainer over a bowl in the refrigerator. This crucial step drains the excess whey, preventing a soggy pizza.
• Fresh Basil (1 bunch) – A handful of fresh, vibrant basil leaves adds an essential aromatic, peppery note that cuts through the richness of the cheese and the sweetness of the tomatoes. Add them either just before or immediately after baking.
• Extra Virgin Olive Oil (High Quality) – A final drizzle of a good quality, fruity extra virgin olive oil after the pizza comes out of the oven adds a layer of richness, flavor, and a beautiful sheen.

Instructions: The Methodical Path to Pizza Perfection

Patience is the secret ingredient. This process is divided into two main parts: the dough preparation, which involves a long cold fermentation, and the final assembly and baking. Read through all the steps before you begin.

Day 1: Making and Fermenting the Dough (Approx. 20 minutes active time)

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the 500g of “00” flour and the 1-2g of instant dry yeast until thoroughly combined. This ensures the yeast is evenly distributed.
2. Dissolve Salt: In a separate jug or bowl, pour in your 325g of lukewarm water. Add the 15g of fine sea salt and stir until it is completely dissolved. This prevents the salt from directly killing the yeast upon initial contact.
3. The Initial Mix: Pour about 90% of the salted water into the flour mixture. Using your hands or a wooden spoon, begin mixing until a shaggy, rough dough starts to form. There should be no dry patches of flour left in the bottom of the bowl. Add the remaining water and continue to incorporate it until a single mass is formed. The dough will feel sticky; this is normal.
4. The Kneading Process (10-15 minutes): Turn the dough out onto a clean, lightly floured work surface. It’s time to knead and develop the gluten. Use the heel of your hand to push the dough away from you, then fold it over on itself, give it a quarter turn, and repeat. Continue this rhythmic process for 10-15 minutes. The dough will transform from a sticky, lumpy mess into a smooth, elastic, and soft ball. You are aiming for the “windowpane test”: take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing, the gluten is sufficiently developed.
5. Bulk Fermentation (First Rise): Lightly oil a large bowl. Place the kneaded dough ball inside and turn it over to coat it lightly in oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rest at room temperature for 2 hours. During this time, the yeast will begin to activate, and the dough will start its first rise, becoming slightly puffier.
6. Balling and Cold Fermentation (The Flavor Engine): After the 2-hour rest, turn the dough out onto your work surface. Divide it into four equal portions of approximately 250g each (a kitchen scale is highly recommended for consistency). To form the dough balls, take each piece and fold the edges into the center, pinching them together. Flip the dough over so the seam side is down. Cup your hands around the dough and roll it on the counter to create a tight, smooth ball with a taut surface. This builds tension that will help the pizza hold its shape.
7. The Long Rest: Place each dough ball into a separate, lightly oiled container with a lid, or arrange them on a tray, leaving plenty of space between them. Lightly oil the tops of the dough balls to prevent a skin from forming. Place the containers or tray into the refrigerator for a minimum of 24 hours, and up to 72 hours. This long, cold fermentation is where the magic happens. The yeast works very slowly, developing complex and delicious flavor compounds that are impossible to achieve with a short, same-day rise.

Day 2 (or 3, or 4): Shaping and Baking the Pizza (Approx. 15 minutes per pizza)

1. Bring to Room Temperature: About 3-4 hours before you plan to bake, remove the dough balls from the refrigerator. Leave them in their containers, covered, on the kitchen counter. This allows the dough to come to room temperature, relaxing the gluten and making it pliable and easy to stretch.
2. Preheat Your Oven (The Most Critical Step): A Neapolitan pizza cooks in 60-90 seconds at around 900°F (480°C). Replicating this at home is the biggest challenge.
   • For Pizza Ovens (Ooni, Gozney, etc.): Preheat your oven for at least 30-45 minutes until the stone temperature reaches 850-950°F (450-500°C).
   • For Home Ovens: Place a pizza stone or a pizza steel on the highest rack in your oven. Preheat the oven to its absolute maximum temperature (usually 500-550°F / 260-290°C) for at least one full hour. The stone/steel needs to be saturated with heat. After preheating, you can switch on the broiler/grill for the final 5-10 minutes to get the top of the oven extra hot.
3. Prepare Your Workspace: Create an assembly line. Have your hand-crushed San Marzano tomatoes, drained Fior di Latte, fresh basil, and a small bowl of semolina flour or “00” flour ready.
4. Stretching the Dough: Generously flour your work surface with semolina or “00” flour. Gently remove one dough ball from its container and place it top-side down in the flour. Flip it over to coat both sides. Now, begin to shape the pizza. Using your fingertips, press down on the center of the dough, working your way outwards but leaving a 1-inch border untouched. This traps the air in the outer rim, which will puff up to become the cornicione. Lift the dough and gently stretch it over your knuckles, rotating it to let gravity help you stretch it into a 10-12 inch round. Avoid using a rolling pin at all costs, as it will crush the air bubbles and ruin the texture.
5. Topping the Pizza (Speed is Key): Transfer the stretched dough onto a lightly floured pizza peel. Work quickly from this point on to prevent the dough from sticking.
   • Spoon 2-3 tablespoons of the crushed tomatoes into the center and spread them with the back of the spoon in a spiral motion, leaving the 1-inch border bare. Less is more.
   • Scatter a generous amount of the torn, drained Fior di Latte pieces over the sauce.
   • Add 4-5 fresh basil leaves.
6. The Launch and Bake: Give the pizza peel a little shimmy to make sure the pizza is not stuck. If it is, lift the edge and throw a little more flour underneath. Line up the peel with your hot pizza stone/steel and, with a quick, confident jerking motion, slide the pizza onto the hot surface.
   • In a Pizza Oven: The pizza will cook in 60-90 seconds. After about 30-40 seconds, use the peel to rotate the pizza 180 degrees to ensure an even cook and char.
   • In a Home Oven: Bake for 3-4 minutes, then use the peel to rotate the pizza 180 degrees. Bake for another 2-4 minutes, or until the crust is golden brown and beautifully leopard-spotted, and the cheese is melted and bubbly. If your top isn’t browning enough, you can leave the broiler on for the first minute of cooking (watch it like a hawk!).
7. Finishing Touches: Use the peel to remove the pizza from the oven. Place it on a cutting board. Drizzle with high-quality extra virgin olive oil and add a few more fresh basil leaves. Let it rest for a minute before serving. Repeat the process for the remaining dough balls.

Nutrition Facts

• Servings: This recipe makes 4 individual 10-12 inch pizzas.
• Calories per serving (approximate): 550-650 kcal per Pizza Margherita.

Disclaimer: This is an estimate and can vary based on the exact brands of ingredients used and the precise amount of cheese and oil.

Preparation Time

• Active Time: 35-40 minutes (20 mins for mixing/kneading, 15-20 mins for shaping/baking 4 pizzas)
• Inactive Time (Crucial): 26-76 hours (2 hours for bulk fermentation + 24 to 72 hours for cold fermentation + 3-4 hours for final proofing at room temperature)
• Total Time: 1 to 3 days

How to Serve Your Masterpiece

Serving a Neapolitan pizza is an experience in itself. To preserve its unique texture and flavor, follow these traditional and practical suggestions.

• Serve Immediately: Neapolitan pizza is at its absolute peak in the first few minutes out of the oven. The crust is hot and crisp, the cheese is perfectly melted, and the center is steamy. Do not let it sit.
• Slice with Purpose: Traditionally, a Neapolitan pizza is often served whole with a knife and fork. If you prefer slicing, use a sharp pizza cutter or chef’s knife.
  • Cut into 4 or 6 slices.
  • Avoid slicing all the pizzas at once; slice one as it’s ready to be eaten to prevent the crust from getting soggy.
• The “Portafoglio” or “Wallet” Method: For the true street-food experience, fold a slice in half lengthwise. This contains the hot cheese and sauce, making it easy to eat with your hands and ensuring you get a perfect bite of crust, sauce, and cheese every time.
• Perfect Pairings: Keep the accompaniments simple to let the pizza shine.
  • Wine: A light, acidic red wine like a Chianti, Barbera, or a dry rosé pairs beautifully.
  • Beer: A crisp, clean Italian lager like Peroni or Moretti is a classic and refreshing choice.
  • Salad: A simple arugula salad with a lemon vinaigrette and shaved Parmesan provides a fresh, peppery contrast to the rich pizza.
• Finishing Touches on the Table:
  • A bottle of high-quality extra virgin olive oil.
  • A small bowl of red pepper flakes (peperoncino) for those who like a bit of heat.
  • Flaky sea salt for a final sprinkle.

Additional Tips for Success

1. Embrace the Cold Ferment: Do not rush the dough. The 24-72 hour cold fermentation in the refrigerator is the single most important factor for developing the deep, complex flavor and perfect texture of the crust. A same-day dough will never taste the same. Plan ahead; the results are worth the wait.
2. Heat is Your Best Friend: Your oven can never be too hot. Whether you’re using a home oven or a dedicated pizza oven, preheating for a full hour is non-negotiable. A properly preheated pizza stone or steel is what gives you the “oven spring” – the rapid puffing of the crust – and the characteristic charred bottom.
3. Less is More with Toppings: It’s tempting to load up your pizza, but a true Neapolitan pie is sparsely topped. Too much sauce will make the dough soggy. Too much cheese will release too much oil and water, creating a greasy, sloppy mess. Trust the quality of your ingredients to deliver flavor.
4. Master the “Windowpane Test”: Don’t just knead for a set amount of time; knead until the gluten is properly developed. Learning the windowpane test is a game-changer. It’s the difference between a dough that fights back and one that stretches beautifully and holds its shape.
5. Don’t Fear the Char: Those little black spots on the crust, known as “leopard-spotting” or leopardatura, are not burnt—they are a sign of a perfectly fermented and baked pizza. They provide a delightful, slightly bitter contrast to the sweet crust. If your crust is pale, your oven isn’t hot enough.

Frequently Asked Questions (FAQ)

1. Q: Why is my pizza crust soggy in the middle?

A: This is a very common issue with a few likely culprits. First, you may be using too much sauce. A Neapolitan pizza only needs a thin layer. Second, your mozzarella might have been too wet. It is absolutely essential to tear and drain fresh mozzarella for several hours before use. Third, your oven might not have been hot enough. An insufficiently heated pizza stone/steel won’t cook the bottom of the crust quickly enough, allowing the moisture from the toppings to soak in.

2. Q: Can I use All-Purpose flour instead of “00” flour?

A: You can, but you must manage your expectations. The pizza will still be delicious, but it won’t be a true Neapolitan pizza. All-purpose flour has a different protein content and grind. The resulting crust will be denser, chewier, and less airy, more similar to a New York or homemade-style pizza. If you’re investing the time in a long fermentation, it’s worth investing a few extra dollars to source authentic “00” flour.

3. Q: How do I get those beautiful charred “leopard spots” on the crust?

A: Leopard spots are the holy grail of Neapolitan pizza making and are the result of a perfect trifecta: proper fermentation, high hydration, and extremely high heat. The long, cold fermentation develops sugars in the dough. When this dough hits an intensely hot surface (850°F+), those sugars caramelize and char very quickly in small spots, creating the leopard pattern. In a home oven, getting your stone/steel as hot as possible and using the broiler can help you get closer to this effect.

4. Q: My dough is too sticky to handle and tears when I stretch it. What did I do wrong?

A: Stickiness can come from a hydration level that’s too high for your flour or climate, but it’s more often a sign of under-kneading. A well-kneaded dough, where the gluten is fully developed, will be smooth and much less sticky. If your dough tears easily, it also points to underdeveloped gluten. Ensure you are kneading until you can pass the “windowpane test.” Also, be gentle when stretching; use your fingertips and knuckles, not your palms, and never use a rolling pin.

5. Q: Can I make the dough ahead and freeze it?

A: Yes, you can. The best point to freeze the dough is after you have formed it into individual balls. Place the dough balls on a tray, freeze them until solid, and then transfer them to individual freezer bags. They can be stored in the freezer for up to 3 months. To use, transfer a dough ball from the freezer to the refrigerator and let it thaw overnight (12-24 hours). Then, let it sit at room temperature for 3-4 hours before shaping and baking as usual. The texture may be slightly different from a fresh dough, but it’s a fantastic option for pizza on demand.