Neapolitan pizza is a soft-centered, blistered-crust pizza from Naples, traditionally topped simply with tomato, mozzarella, basil, and olive oil. A long, cool dough rise builds flavor, while a very hot oven helps create a tender crust with charred spots and a chewy rim.
Ingredients
- 500 g (about 4 cups) Italian “00” flour, preferably for pizza
- 325 g (1⅓ cups) cool water
- 15 g fine sea salt (about 2½ teaspoons)
- 1 g instant yeast (about ¼ teaspoon)
- 240 g canned whole peeled tomatoes, drained briefly and crushed by hand
- 250 g fresh mozzarella, preferably low-moisture fresh mozzarella or well-drained fior di latte, torn into pieces
- 8 fresh basil leaves
- 2 tablespoons extra-virgin olive oil, divided
- A little flour or fine semolina for shaping
Instructions
- Mix the dough. Stir the yeast into the water. Add about half the flour and mix until no dry patches remain. Mix in the salt, then add the remaining flour gradually. Knead by hand for 8–10 minutes, or in a stand mixer with a dough hook on low for 6–8 minutes, until smooth and elastic. The dough should feel soft and slightly tacky, not soupy. Cover the bowl.
- Give the dough a cool rise. Leave it at room temperature for 1 hour, then cover and refrigerate for 18–24 hours. Take it out and let it warm for about 2 hours. Divide into four equal portions, shape each into a tight ball, cover, and rest for 1–2 hours, until relaxed and easy to stretch. Keep the dough covered so it does not dry out.
- Prepare the toppings and oven. Crush the tomatoes with your hands and season lightly with salt if desired. Drain the mozzarella well and pat it dry; excess liquid can make the center soggy. Put a pizza stone or steel on a high oven rack and preheat the oven to its maximum setting, usually 500–550°F (260–290°C), for at least 45 minutes. Follow the stone or steel manufacturer’s temperature limit.
- Shape one pizza. Lightly flour the work surface. Set a dough ball down and press from the center outward with your fingertips, leaving a ½–¾-inch rim. Gently stretch it with your hands into a roughly 10–12-inch round. Do not use a rolling pin, which presses out the air that helps form the rim. Transfer the base to a lightly floured peel or an inverted baking sheet.
- Top sparingly. Spread about 3 tablespoons of crushed tomato over the center, leaving the rim uncovered. Add a quarter of the mozzarella and a few basil leaves, then drizzle with a little olive oil. Work quickly so the dough does not stick to the peel; shake it gently to check that it slides before baking.
- Bake and serve. Slide the pizza onto the hot stone or steel. Bake for about 5–8 minutes, rotating once if your oven browns unevenly. Look for a puffed, spotted rim and bubbling cheese; ovens vary, so use appearance as well as time. If needed, finish briefly under the broiler, watching constantly. Remove with a peel, drizzle with a little olive oil, and serve immediately. Repeat with the remaining dough.
Tips
- Weigh the flour and water for dependable dough. If you do not have a scale, spoon flour loosely into a measuring cup and level it; packing it in can make the dough too dry.
- “00” flour is traditional, but bread flour works well at home. Avoid adding lots of extra flour while kneading; a slightly tacky dough makes a lighter crust.
- Use less topping than you think you need. Wet tomatoes and mozzarella are the most common causes of a gummy center, so drain the cheese and keep the sauce layer thin.
- If the dough springs back while shaping, cover it and let it rest for 10–15 minutes before stretching again. Never force it; that can tear the center.
Serving Suggestions
Serve each pizza as soon as it comes out of the oven, when the rim is crisp at the edges and the center is still tender. Add a few fresh basil leaves or a small drizzle of olive oil at the table. A simple green salad dressed with lemon and olive oil makes a fresh side without competing with the pizza. For a classic meal, serve one pizza per person or share several pizzas family-style while they are hot.
Variations
For a Marinara-style pizza, skip the mozzarella and top the tomato with a pinch of dried oregano, a thinly sliced garlic clove, and olive oil. For a Margherita, use the mozzarella and basil as written. You can also add a few anchovy fillets or a small amount of finely sliced onion, but keep additions restrained so the thin center bakes properly. If you cannot find fior di latte, use well-drained fresh mozzarella; low-moisture mozzarella is a convenient option but has a less delicate texture.
Storage and Reheating
Pizza is best eaten fresh. Cool leftovers promptly and refrigerate in a covered container within 2 hours of baking; use within 3–4 days. For longer storage, freeze slices in an airtight container with baking paper between them for up to 2 months. Reheat refrigerated or thawed slices in a skillet over medium-low heat for 3–5 minutes, covered briefly so the topping warms, or bake at 375°F (190°C) for about 6–10 minutes. Avoid leaving cooked pizza at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make Neapolitan pizza without a pizza oven?
Yes. A thoroughly preheated stone or steel in a home oven gives the base a strong burst of heat. Use the oven’s highest safe setting and expect a longer bake and less dramatic charring than in a wood-fired oven.
Can I make the dough the same day?
Yes, though it will have less developed flavor. After kneading, let it rise at room temperature until noticeably puffy, usually about 4–6 hours depending on room temperature, then divide and rest the balls for 1–2 hours before shaping.
Why is my pizza sticking to the peel?
The dough may have sat too long on the peel, or the peel may not have enough flour or semolina. Shape and top one pizza at a time, use a light dusting, and give the peel a small shake before launching. Add only a little extra dusting; too much can scorch.
Can I freeze the dough?
Yes. After the first rise, divide and shape the dough into balls, then freeze individually in lightly oiled, airtight containers for up to 2 months. Thaw overnight in the refrigerator and let the dough sit covered at room temperature for about 2 hours before shaping.
Is this an officially certified Neapolitan pizza?
No. This is a home-oven adaptation inspired by Neapolitan pizza. Officially certified styles follow specific ingredient, dough, and baking rules and are traditionally cooked in a wood-fired oven at much higher temperatures.