Inspired by the best pizza in Naples Italy, here’s a recipe for simple Neapolitan style pizza you can make at home.
When you’ve had the best pizza in Naples Italy, it’s hard to go back.
You know in the movie The Matrix when Neo is given the choice between the blue and red pill, essentially choosing between blissful ignorance or truth? Well, once you’ve had pizza in Naples, it’s that kind of moment.
Eating pizza in Naples, the place where pizza was invented, is like choosing the red pill. Once you know what true Neapolitan pizza is, you’ll never go back! And then you’ll spend the rest of your life trying to recreate it at home. Keep reading for all our tips and tricks to the best homemade Neapolitan pizza.
Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough attachment. Mix to combine.
Add water and mix to combine.
Then, knead dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl as it kneads.
Tips: If dough sticks, add flour 1 tablespoon at a time to the mixer while it is running, until the mass barely sticks to the bowl. If the mixture is too dry, add water 1 tablespoon at a time to the running mixer.
Cover bowl tightly with plastic wrap and refrigerate for at least 8 hours. It can be refrigerated for up to 72 hours.
When ready to make pizza, transfer dough to a floured work surface. Divide dough into 2 even sections.
Place dough ball into each coated container or bowl. Lightly coat the top of each dough ball with olive oil.
Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 2 hours. Each dough ball should double in volume.
Heat oven to at least 475 F (240°C), higher if your oven allows.
Assemble the Pizzas
Onto a well-floured surface, stretch out each ball of dough into a circle. Use a floured rolling pin if you need it. Don’t worry about the dough being a perfect circle!
Place one rolled out piece of dough into a lightly floured pizza peel, shake gently to ensure that the dough is not sticking.
Spread about 1/2 cup of sauce over the dough, leaving about a 1/2-inch edge without sauce.
Top the sauce with a half of the mozzarella slices.
Transfer pizza from peel to the pizza pan.
Bake about 5 to 7 minutes, until cheese is bubbly and crust is charred in places.
Tear a few basil leaves on top (according to your liking), and drizzle with 1 tablespoon of olive oil.
Repeat with remaining dough ball and ingredients.
RECIPE NOTES & TIPS:
While there are multiple steps to this recipe, this pizza is broken down into workable categories to help you better plan for preparation and baking.
TIP: Try making this pizza twice—once with Italian tipo "00" flour and once with bread flour and see if you can detect the difference.
Homemade Perfect Neapolitan Style Pizza
Amount Per Serving
Calories 433Calories from Fat 153
% Daily Value*
Total Fat 17g26%
Saturated Fat 5.9g30%
Total Carbohydrates 51.3g17%
Dietary Fiber 2.4g10%
* Percent Daily Values are based on a 2000 calorie diet.
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.