Neapolitan Pizza recipe

The first time I tasted true Neapolitan pizza, it wasn’t just a meal; it was an education. I was in a small, unassuming pizzeria in the backstreets of Naples, the air thick with the scent of woodsmoke and blistering dough. What arrived at my table was not the stiff, heavily-laden pizza I grew up with. It was something beautifully raw and alive. The crust was pillowy and tender, with dramatic, leopard-spotted char marks. The center was soft, almost “soupy,” a vibrant pool of crushed San Marzano tomatoes, melted pools of fresh mozzarella, and a few fragrant basil leaves. It was gone in five minutes. That experience taught me that Neapolitan pizza isn’t about the quantity of toppings; it’s a testament to the quality of four simple ingredients: water, flour, salt, and yeast. Recreating that magic at home became an obsession. It took time, patience, and a lot of trial and error to understand the nuances of the dough and the critical importance of high heat. This recipe is the culmination of that journey—a guide to help you create an authentic, world-class Neapolitan pizza that will transport you straight to the heart of Naples, right in your own kitchen.

The Authentic Neapolitan Pizza Recipe (Pizza Napoletana)

This recipe honors the strict traditions of the Associazione Verace Pizza Napoletana (AVPN), the official body that protects the craft of true Neapolitan pizza. We will focus on the classic Pizza Margherita, the queen of all pizzas, but provide adaptations for a standard home kitchen.

Yields: 4 individual (10-12 inch) pizzas
Prep time: 30 minutes
Inactive time: 24-48 hours (for dough fermentation)
Cook time: 90 seconds (in a pizza oven) or 5-7 minutes (in a home oven)

Ingredients for the Neapolitan Dough (24-hour Cold Ferment)

• “00” Flour: 500g (Caputo Pizzeria or another high-quality Italian “00” flour is highly recommended)
• Water: 325g (65% hydration), cool (around 68°F / 20°C)
• Fine Sea Salt: 15g
• Fresh Yeast: 0.5g (or 0.2g Active Dry Yeast / Instant Dry Yeast)

Ingredients for the Classic Margherita Topping

• San Marzano Tomatoes: 1 (400g / 14.5 oz) can, D.O.P. certified for authenticity
• Fine Sea Salt: A generous pinch
• Fresh Mozzarella: 250g (9 oz), either Fior di Latte (cow’s milk) or Mozzarella di Bufala Campana (buffalo’s milk), torn into rough pieces
• Fresh Basil: 1 small bunch
• Extra Virgin Olive Oil: For drizzling
• Semolina Flour: For dusting the pizza peel

Step-by-Step Instructions

Making authentic Neapolitan pizza is a process that unfolds over two days. The long, cold fermentation of the dough is not just a waiting game; it’s where all the complex flavor and perfect texture is developed.

Part 1: Making and Fermenting the Dough

1. Activate the Yeast (if using dry): If using Active Dry or Instant Yeast, dissolve it in the 325g of cool water. If using fresh yeast, you can crumble it directly into the flour.
2. Combine Ingredients: In a large mixing bowl, add the 500g of “00” flour. Pour in about 90% of the water/yeast mixture and mix with your hands or a wooden spoon until a shaggy dough forms.
3. Add Salt: Sprinkle the 15g of fine sea salt over the dough and add the remaining water. The salt is added later because direct contact can inhibit the yeast. Continue to mix until the dough comes together.
4. Knead the Dough: Turn the dough out onto a clean work surface. Knead for 15-20 minutes. The dough will start off sticky but will become smooth and elastic. Use the “slap and fold” technique if you’re familiar with it. You are looking for a strong gluten development. You’ll know it’s ready when you can perform the “windowpane test”: a small piece of dough can be stretched thin enough to see light through it without tearing.
5. Bulk Fermentation (First Rise): Shape the dough into a smooth ball. Place it in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rest at room temperature for 2 hours.
6. Balling and Cold Fermentation (Second Rise): After 2 hours, turn the dough out onto a lightly floured surface. Divide it into four equal portions (around 210g each). Gently shape each portion into a tight ball, ensuring the surface is smooth. Place the dough balls into individual airtight containers or a single large proofing box, ensuring they have space to grow. Place them in the refrigerator for 24 to 48 hours. This slow, cold ferment is the secret to a flavorful, digestible, and beautifully structured crust.

Part 2: Preparing for the Bake

1. Bring Dough to Room Temperature: About 2-3 hours before you plan to bake, remove the dough balls from the refrigerator and let them come to room temperature on a lightly floured surface, covered with a damp cloth.
2. Prepare the “Sauce”: This is incredibly simple. Do not cook the tomatoes! Pour the can of San Marzano tomatoes into a bowl. Crush them with your hands until you have a rustic, chunky consistency. Stir in a generous pinch of salt. That’s it. This uncooked sauce provides a bright, fresh acidity that balances the rich cheese and dough.
3. Prepare the Cheese: If your fresh mozzarella is packed in water, drain it well. It’s best to tear it into pieces and let it sit on a paper towel for at least 30 minutes to remove excess moisture, which prevents a soggy pizza.
4. Preheat Your Oven (CRITICAL STEP):
   • For a Pizza Oven (Ooni, Roccbox, etc.): Preheat to its highest setting, aiming for 850-950°F (450-500°C). The stone floor should be scorching hot.
   • For a Home Oven: Place a pizza stone or, even better, a pizza steel on a rack in the upper third of your oven. Preheat your oven to its absolute highest temperature (usually 500-550°F / 260-290°C) for at least one full hour. A properly saturated stone/steel is essential.

Part 3: Shaping, Topping, and Baking

1. Shape the Dough: Place one dough ball on a well-floured surface. Using your fingertips, gently press down in the center of the ball, working your way outwards but leaving a ½-inch border untouched. This untouched rim will become the famous cornicione (puffy crust). To stretch it, lay the dough over the backs of your hands and gently stretch it, rotating as you go. Never use a rolling pin, as it will destroy the delicate gas structure of the crust.
2. Top the Pizza: Lightly dust a pizza peel with semolina flour. Place your stretched dough base on the peel. Work quickly!
   • Spoon a thin layer of the crushed tomato sauce onto the center, spreading it in a spiral motion but leaving the cornicione bare.
   • Scatter a handful of the torn mozzarella pieces evenly.
   • Place 3-4 fresh basil leaves on top.
   • Finish with a light drizzle of extra virgin olive oil.
3. The Bake:
   • In a Pizza Oven: With a quick, confident shimmy, launch the pizza from the peel onto the hot stone. At these high temperatures, it will cook in just 60-90 seconds. You will need to rotate the pizza 180 degrees halfway through to ensure an even bake.
   • In a Home Oven: Launch the pizza onto your preheated stone or steel. Bake for 2-3 minutes, then switch your oven to the high broil setting. Cook for another 2-4 minutes under the broiler, watching it like a hawk. This helps to cook the top quickly and get some of that signature charring on the crust. The pizza is done when the crust is golden and puffed, and the cheese is melted and bubbly.
4. Finishing Touches: Carefully remove the pizza from the oven. You can add another few fresh basil leaves and another light drizzle of olive oil before serving.

Nutrition Facts

Neapolitan pizza is often perceived as lighter than its American counterparts due to its thin crust and simple toppings. This information is an estimate for one 10-inch Margherita pizza.

• Servings: 4 individual pizzas
• Calories per serving: Approximately 550-650 kcal

Nutritional Highlights:

• Carbohydrates: The primary component, coming from the highly refined “00” flour, providing quick energy. The long fermentation process may make the gluten easier to digest for some individuals.
• Protein: A moderate amount of protein comes from the flour and the fresh mozzarella cheese.
• Fat: The fat content is relatively low and comes mainly from the cheese and the drizzle of heart-healthy extra virgin olive oil.

Preparation Time

The hands-on time is minimal, but the inactive fermentation time is key.

• Active Time: 40 minutes (25 for making dough, 15 for assembly and baking)
• Inactive Time: 26-51 hours (2 hours room temp rise + 24-48 hours cold ferment + 2-3 hours final proof)
• Total Project Time: 1 to 2 days

How to Serve Neapolitan Pizza

The way Neapolitan pizza is served is as important as how it is made.

• Immediately: This is non-negotiable. Neapolitan pizza must be eaten within moments of leaving the oven. It does not wait. The delicate crust will lose its texture, and the “soupy” center will sog the base if left to sit.
• Whole and Uncut: Traditionally, each person receives their own whole pizza. In Naples, it’s typically eaten with a knife and fork.
• The Fold (a Portafoglio): For a more casual, street-food approach, the pizza can be folded in half, and then in half again, creating a “wallet” that’s easy to eat on the go.
• Wine and Beer Pairings:
  • Wine: Pair it with a light, acidic Italian red wine like a Chianti or a Barbera. A crisp white like a Pinot Grigio also works beautifully.
  • Beer: A crisp, clean lager like a Peroni or Moretti is the classic choice, as it won’t overpower the delicate flavors of the pizza.

Additional Tips for Pizza Perfection

1. “00” Flour is a Game Changer: While you can use bread flour, it won’t be the same. Italian “00” flour is very finely milled and has a specific gluten content that creates a crust that is both strong and extensible, allowing for that classic thin base and puffy, airy cornicione. It’s the foundation of authentic texture.
2. Embrace the Cold Ferment: Do not rush the dough. The 24- to 72-hour cold fermentation in the refrigerator is where the magic happens. Enzymes slowly break down the starches and proteins, developing incredibly complex, nutty, and slightly sweet flavors that are impossible to achieve in a quick dough.
3. A Digital Scale is Your Best Friend: Baking is a science. Using a digital scale to measure your ingredients in grams is far more accurate than using cups and spoons. This is especially true for hydration levels (the ratio of water to flour), which is a key variable in dough making.
4. Heat, Heat, and More Heat: The defining characteristic of a Neapolitan bake is the intense, blistering heat. If using a home oven, preheating your pizza stone or steel for a full hour is not a suggestion; it’s a requirement. The steel or stone must be completely saturated with heat to transfer it to the dough instantly, creating the “oven spring” that puffs the crust.
5. Master the Launch: A common point of failure is getting the topped pizza from the peel to the oven. Liberally dust your pizza peel with semolina flour (its coarse texture acts like ball bearings). Assemble your pizza on the peel quickly. Before launching, give the peel a little shake to make sure the pizza isn’t stuck. Use a confident, quick, forward-and-back motion to slide it onto the hot surface.

Frequently Asked Questions (FAQ)

1. Can I use all-purpose flour instead of “00” flour?
You can, but the result will be different. All-purpose flour has a different gluten content and grind. The dough will be less stretchy, and the crust will be chewier and breadier, more like a New York-style pizza, rather than the light, airy, and tender crust of a Neapolitan pizza. If you must use it, you may need to adjust the water amount slightly.

2. Why is my pizza soggy in the middle?
A slightly “wet” or “soupy” center is actually a hallmark of true Neapolitan pizza! It’s meant to be eaten with a knife and fork. However, if it’s excessively soggy, it could be due to a few factors: using mozzarella that wasn’t drained properly, using too much sauce, or your cooking surface not being hot enough to cook the bottom of the crust quickly.

3. What is the difference between Mozzarella di Bufala and Fior di Latte?
Mozzarella di Bufala Campana is the traditional choice, made from the milk of the Italian water buffalo. It’s creamier, richer, and has a more tangy, complex flavor. Fior di Latte is a fresh mozzarella made from cow’s milk. It’s milder in flavor and contains less water, making it a bit easier to work with for beginners as it results in a less soupy pizza. Both are excellent choices.

4. How do I get the leopard spots (leoparding) on the crust in a home oven?
Achieving perfect leoparding is very difficult without a 900°F+ pizza oven. Those spots are formed by the rapid expansion and charring of gas bubbles in the dough when hit with intense heat. The best way to approximate it in a home oven is to use a pizza steel (which transfers heat more efficiently than stone) and the broiler method described in the recipe. The intense, direct heat from the broiler will help to char the top of the cornicione.

5. Can I make the dough and freeze it?
Yes. After you’ve portioned the dough into balls after the initial 2-hour rise, you can freeze them. Lightly coat each dough ball in olive oil, place it in an individual freezer-safe bag, and freeze for up to 3 months. To use, thaw it in the refrigerator overnight, then let it sit at room temperature for 2-3 hours to complete its final proof before shaping.

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