Perfect Neapolitan Style Pizza


    Looking for a Neapolitan pizza recipe? 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. That’s what happened to Alex and me. 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.

    Perfect Neapolitan Style Pizza
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    Perfect Neapolitan Style Pizza
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    Servings Prep Time Cook Time
    10-15Servings 10Hours 5Minutes
    Servings Prep Time
    10-15Servings 10Hours
    Cook Time
    Servings: Servings Units:
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      Make the Dough
      1. Gather the ingredients.
      2. Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine.
      3. Add water and mix to combine.
      4. 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. 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.
      5. Cover bowl tightly with plastic wrap and refrigerate for at least 8 hours. It can be refrigerated for up to 72 hours.
      6. When ready to make pizza, transfer dough to a floured work surface. Divide dough into four even sections.
      7. Coat four small containers or bowls with nonstick cooking spray or olive oil.
      8. With floured hands, form each section into a ball.
      9. Place one dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray or coat with olive oil.
      10. 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.
      Make the Sauce
      1. Gather the ingredients.
      2. Make the sauce by either pushing the tomatoes through a food mill or simply pulsing them in a food processor until a chunky liquid is formed.
      3. Heat oven to at least 475 F, higher if your oven allows. If using a pizza stone, place it in the oven to heat as well.
      Assemble the Pizzas
      1. Gather the ingredients.
      2. Onto a well-floured surface, stretch out each ball of dough into a 10-inch circle. Use a floured rolling pin if you need it. Don’t worry about the dough being a perfect circle!
      3. Place one rolled out piece of dough onto a lightly floured pizza peel, shake gently to ensure that the dough is not sticking.
      4. Spread about 1/3 cup of sauce over the dough, leaving about a 1/2-inch edge without sauce.
      5. Top the sauce with a quarter of the mozzarella slices. Tear a few basil leaves on top (according to your liking), and drizzle with 1 tablespoon of olive oil. You can also add the basil and olive oil after the pizza is cooked.
      6. Transfer pizza from peel to the hot stone.
      7. Bake about 5 to 7 minutes, until cheese is bubbly and crust is charred in places.
      8. Repeat with remaining dough balls and ingredients.


      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.

      There is no Nutrition Label for this recipe yet.
      Mike Pirano, chef who is specialized in Italian cuisine. Throught his travels accros all regions of Italy he mastered vast viriety of pasta dishes. Besides his undisputed cooking skills, his sence of humor is something that gets us all going every single day. His love of football and wine is now well known, but exact ingrediens of his marinara sauce is something he will not share with anyone.

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