Homemade Neapolitan Pizza
Authentic Neapolitan pizza recipe with 24-hour fermented dough. Learn to make restaurant-quality Italian pizza at home with simple ingredients.
By
This authentic Neapolitan pizza recipe brings the taste of Naples directly to your kitchen. Featuring a 24-hour fermented dough that creates the signature soft, pillowy crust with beautiful leopard-spotted charring, this pizza represents the pinnacle of Italian culinary tradition. The combination of San Marzano-style tomatoes and fresh mozzarella creates the perfect balance of acidity and creaminess.
What sets this recipe apart is its commitment to traditional techniques - using minimal yeast for a long, slow fermentation that develops complex flavors and creates an incredibly light, airy texture. While the process requires patience, the hands-on time is minimal, making it perfect for home bakers who want to achieve professional results with just flour, water, salt, and time.
Instructions
-
Make the dough
Combine 5 cups 00 flour and 1 tablespoon salt in a large mixing bowl. Make a well in the center and add 1 cup lukewarm water and 1 tablespoon olive oil.
-
Mix with your hands or a wooden spoon until a shaggy dough forms, about 2-3 minutes. The dough should hold together but will look rough.
-
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently.
-
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 20-24 hours until doubled in size and bubbly on the surface.
-
Divide and shape
Divide the risen dough into 4 equal portions using a bench scraper. Shape each portion into a smooth ball by tucking the edges underneath.
-
Place the dough balls in individual covered containers or on a floured tray covered with a damp towel. Let rest for 4-6 hours at room temperature until puffy and nearly doubled.
-
Make the sauce
Combine 300g plum tomatoes, 3 tablespoons tomato puree, 1 teaspoon salt, and 1 teaspoon black pepper in a blender. Blend until smooth but still slightly chunky.
-
Preheat and prepare
Place a pizza stone or heavy baking sheet on the bottom rack of your oven. Preheat to maximum temperature (usually 500-550°F/260-288°C) for at least 45 minutes.
-
Shape the pizza
Generously flour your work surface and transfer one dough ball onto it. Gently press from the center outward, leaving a 1-inch border, until you have a 10-12 inch circle.
-
Assemble and bake
Transfer the shaped dough to a floured pizza peel or inverted baking sheet. Spread 3-4 tablespoons of the tomato sauce evenly, leaving the border clear.
-
Tear 2 cups fresh mozzarella into small pieces and distribute over the sauce. Sprinkle with 3 tablespoons grated Parmesan cheese.
-
Slide the pizza onto the hot stone and bake for 8-12 minutes, rotating halfway through, until the crust is golden brown and the cheese is bubbly with charred spots.
-
Finish and serve
Remove from oven and immediately garnish with 1 cup fresh basil leaves. Drizzle with olive oil and serve hot while the cheese is still melted.
Tips
Plan ahead - the dough requires a 24-hour fermentation period, so start the day before you want to make pizza.
Use minimal yeast (just 1 teaspoon for this recipe) - less yeast and longer fermentation time creates better flavor and texture.
Weigh ingredients with a kitchen scale for consistent results, especially the flour and water ratio which is crucial for proper dough hydration.
Remove excess moisture from fresh mozzarella by patting it dry or wrapping in paper towels for 30 minutes before using to prevent soggy pizza.
When shaping the dough, never use a rolling pin - this deflates the air bubbles that create the signature texture. Instead, gently stretch from the center outward.
Work quickly when assembling and transferring to the oven - shaped dough can stick if left too long on the work surface.
Don't overload with toppings - Neapolitan pizza should be minimalist, with just enough sauce and cheese to complement the crust.
If your oven has a broiler, use it for the last minute of baking to achieve better charring on the crust edges.
The History of Neapolitan Pizza
Neapolitan pizza, or "Pizza Napoletana," originated in Naples, Italy, in the late 18th century. The most famous variety, Pizza Margherita, was created in 1889 by pizzaiolo Raffaele Esposito to honor Queen Margherita of Savoy. He designed the pizza with tomatoes, mozzarella, and fresh basil to represent the Italian flag's colors - red, white, and green.
True Neapolitan pizza is protected by the Associazione Verace Pizza Napoletana (VPN), which maintains strict standards for ingredients and preparation methods. Traditional Neapolitan pizza must be made with specific flour types, San Marzano tomatoes, and fresh mozzarella, then baked in a wood-fired oven at temperatures exceeding 800°F for just 60-90 seconds.
What Makes Neapolitan Pizza Special
The hallmark of authentic Neapolitan pizza is its crust - soft, chewy, and incredibly light with a distinctive puffy cornicione (edge). This texture comes from high hydration dough, long fermentation, and high-temperature baking. The center should be thin enough to fold, while the edges puff up into airy pockets.
Key Characteristics:
- Thin center with puffy, charred edges
- Leopard spotting from high-heat cooking
- Soft, foldable texture
- Minimal toppings that don't overload the delicate crust
- Slight char and smoky flavor
Ingredients and Substitutions
Traditional Neapolitan pizza uses "00" flour, which has a fine grind and moderate protein content (11-12%). If unavailable, substitute with bread flour, though the texture may be slightly different. For tomatoes, San Marzano or high-quality canned plum tomatoes work best. Fresh mozzarella di bufala is ideal, but fresh cow's milk mozzarella is an excellent alternative.
The Fermentation Process
The 24-hour fermentation is crucial for developing flavor and creating the signature texture. The dough undergoes bulk fermentation for 20 hours, followed by individual ball fermentation for 4-6 hours. This process breaks down proteins and starches, making the dough more digestible and flavorful.
Baking at Home
While home ovens can't reach traditional wood-fired temperatures, you can still achieve excellent results. Use a pizza stone or steel, preheat to the highest temperature (usually 500-550°F), and consider using the broiler for extra heat. A cast iron pan method can also work well for home cooks.
Serving and Pairing
Neapolitan pizza is traditionally served uncut in Italy, eaten with a knife and fork. However, it can be cut into wedges for sharing. Pair with light Italian wines like Chianti or Pinot Grigio, or enjoy with Italian sodas like Aranciata or Limonata.
Storage and Reheating
Fresh Neapolitan pizza is best enjoyed immediately, but leftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2-3 minutes to restore crispness, or use a low oven (300°F) for 5-7 minutes.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, pizza dough balls can be refrigerated for up to 3 days or frozen for up to 3 months. Allow frozen dough to thaw completely and come to room temperature before shaping.
Why is my dough too sticky to work with?
High-hydration dough can be sticky. Use plenty of flour when shaping, keep your hands lightly floured, and work quickly. The stickiness is normal and contributes to the final texture.
What if I don't have a pizza stone?
An inverted sheet pan, cast iron skillet, or even a regular baking sheet can work. Preheat whatever you're using for at least 30 minutes to ensure it's hot enough.
