neapolitan Pizza Recipe

🍕 Authentic Neapolitan Pizza Recipe – Crispy, Chewy & Wood-Fired Style at Home

Learn how to make the best Neapolitan pizza at home with simple ingredients, chewy crust, and classic Margherita toppings. Perfect for pizza lovers craving that Italian wood-fired flavor.

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📌 Why You’ll Love This Recipe

Neapolitan pizza is known for its thin, airy crust, slightly charred edges, and fresh, simple toppings. This traditional Italian pizza comes straight from Naples and can be recreated at home without a wood-fired oven!

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🛒 Ingredients

For the Dough (Makes 2 Pizzas):

• 3 ½ cups (440g) Tipo "00" flour (or all-purpose)
• 1 ½ tsp salt
• 1 tsp active dry yeast
• 1 ¼ cups (300ml) warm water
• 1 tsp sugar
• 1 tbsp olive oil

For the Toppings:

• ¾ cup San Marzano tomatoes (crushed by hand)
• 1 tsp sea salt
• 200g fresh mozzarella (preferably Fior di Latte or Buffalo)
• Fresh basil leaves
• Olive oil (for drizzling)

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👩‍🍳 Instructions

1. Make the Dough (24-hour Fermentation Recommended)

1. In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil.
3. Mix until a sticky dough forms. Knead for 10 minutes until smooth and elastic.
4. Place in a greased bowl, cover, and let rise at room temperature for 1–2 hours.
5. Transfer to the fridge and let ferment for 12–24 hours.

2. Prepare the Sauce

• Crush San Marzano tomatoes by hand. Mix with sea salt. No need to cook—this raw sauce gives the pizza its signature Neapolitan taste.

3. Shape the Dough

• Let the dough sit at room temp for 2 hours before baking.
• On a floured surface, stretch each ball into a 10–12 inch round using your hands—no rolling pin.

4. Assemble the Pizza

• Preheat oven to 500°F (260°C) with a pizza stone or steel inside for at least 30 mins.
• Spread 3–4 tablespoons of sauce, add torn mozzarella, and a few basil leaves. Drizzle olive oil.

5. Bake

• Slide the pizza onto the hot stone and bake for 6–8 minutes, or until edges are puffed and lightly charred.

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🍽️ Serving Suggestions

• Pair with a glass of Italian red wine or sparkling water with lemon.
• Serve with a simple arugula salad topped with parmesan and balsamic glaze.

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📦 Storage & Reheating

• Store leftover slices in an airtight container for up to 3 days.
• Reheat in a hot skillet or oven for best texture.

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🧠 FAQs

Can I use all-purpose flour?
Yes, but Tipo "00" flour gives the best texture for Neapolitan-style crust.

Do I need a pizza stone?
Highly recommended for that charred bottom, but a heavy-duty baking sheet flipped upside down also works.

Can I freeze the dough?
Yes! Freeze after the first rise and thaw overnight in the fridge before use.