The Authentic Neapolitan Pizza – Naples Best Kept Secret!

Hey there, fellow pizza lover! Ready to dive into the world of authentic Neapolitan pizza?

I’ve got the perfect recipe for you that’s going to bring a little slice of Naples right into your kitchen. We’ll go through everything from getting that dough just right to slinging it into the oven like a pro.

Don’t worry if you’re not a seasoned chef; I’ve got all the tips and tricks to make this as easy as pie (pizza pie, that is!). So, roll up your sleeves, and let’s get started on this delicious journey together!

Key Takeaways

  • Dough Ingredients Matter: Use Type 00 flour for authenticity and fresh yeast for the best rise. Precise measurements are crucial for the perfect dough.
  • Temperature is Key: A very hot oven is essential. Use a pizza stone or steel to mimic the floor of a traditional wood-fired oven. Preheat your oven to its highest setting, ideally 250°C or 500°F, for at least an hour before cooking.
  • Kneading and Resting: Proper kneading develops the gluten, making the dough stretchy and pliable. Adequate resting allows the dough to rise and develop flavor.
  • Simple Toppings: Authentic Neapolitan pizza is characterized by its simplicity. Use high-quality San Marzano tomatoes, fresh Mozzarella di Bufala, fresh basil, and a drizzle of extra virgin olive oil.
  • Thin Base with Puffy Edges: The dough should be stretched by hand to create a thin base with slightly thicker edges, known as the “cornicione.” This results in the characteristic soft and airy crust.
  • Quick Cooking: Neapolitan pizzas cook very quickly in high temperatures. Keep an eye on the pizza as it cooks, and be ready to rotate it for an even cook.
  • Practice Makes Perfect: Making the perfect Neapolitan pizza might take a few tries. Each attempt helps you learn more about handling the dough and mastering your oven’s quirks.

A Slice of History in Every Bite

It all started back in Naples, Italy. Yeah, that’s right, the heart of all things pizza.

But the Neapolitan Pizza is special; it’s not just any pie. It’s a slice of history dating back to the 18th century.

It was the poor man’s meal, quick, cheap, and filling. Then, something amazing happened – a pizza was made for Queen Margherita, and suddenly, pizza wasn’t just for the common folks.

It became a symbol of Italian pride and craftsmanship.

What Makes It “The Real Deal?”

Let’s get down to the nitty-gritty. To call a pizza “Neapolitan,” you gotta stick to some pretty strict rules.

I’m talking about specific ingredients like type 0 or 00 flour, fresh yeast, water, and salt. The dough – that’s all hands, baby, no rolling pins or machines.

And the toppings? Only the freshest and finest like San Marzano tomatoes and Mozzarella di Bufala.

It’s simple but oh-so-divine.

The Heat Is On

The Neapolitan Pizza Wood Oven

The oven, my friend, is where the magic happens. A traditional wood-fired oven blasts heat at around 800-900°F, cooking the pizza in just about 90 seconds.

This isn’t just for show – that intense heat is what gives the crust those gorgeous charred spots and keeps the center soft and chewy. And let me tell you, pulling that perfect pie out of the flames is an art and a thrill every single time.

A Handcrafted Legacy

Crafting Neapolitan Pizza is akin to preserving a piece of history with every stretch of the dough. It’s not just about following a recipe; it’s about embodying centuries of tradition.

When I knead the dough, I’m not merely pushing and folding; I’m connecting with generations of pizzaiolos who have done the same, ensuring the legacy of Naples’ streets lives on in every bite. Watching the dough rise and puff in the oven, creating that iconic, airy crust, is like watching an ancient tale unfold in real time.

Every pizza is a testament to the artistry and communal spirit of the Italian culture, and to be part of that legacy is something truly special.

Protecting the Pie

When I say “It’s just pizza,” I say it with a knowing wink because I understand the immense heritage behind each Neapolitan pie. The Associazione Verace Pizza Napoletana isn’t just an organization; it’s a custodian of cultural integrity, ensuring that wherever the winds carry Neapolitan Pizza, it remains anchored to its roots.

This vigilance in maintaining standards isn’t about gatekeeping; it’s about respect and honor for the art. Being part of this tradition, I don’t just make pizzas; I uphold a legacy, and every time someone takes a bite of a certified Neapolitan pizza, they’re not just tasting flavors but experiencing the authenticity and dedication that has been preserved over centuries.

It’s a responsibility and a privilege that I, and every certified pizzaiolo, carry with pride. It is frequently named as one of the top pizza trends.

The Perfect Neapolitan Pizza Recipe


For the Dough (Makes 4 Pizzas):

  • 500g (4 cups) Type 00 flour
  • 325ml (1 1/3 cups) water (room temperature)
  • 10g (2 tsp) salt
  • 3g (1 tsp) fresh yeast

Toppings for Each Pizza:

  • 80g (1/3 cup) San Marzano tomato sauce (crushed)
  • 100g (3.5 oz) Mozzarella di Bufala, torn into small pieces
  • Fresh basil leaves
  • Extra virgin olive oil
  • Salt to taste


  • Mixing bowl
  • Kitchen scale
  • Pizza stone or steel
  • Oven (capable of reaching 250°C or 500°F)
  • Pizza peel

Step by Step Instructions:

How to make Neapolitan Pizza Dough

Step 1: Making the Dough

  1. Activate the Yeast: Dissolve the yeast in a little bit of the measured water. Wait for it to froth slightly, indicating it’s active.
  2. Mix the Ingredients: In a large bowl, combine the flour and salt. Gradually add the yeast mixture and the remaining water. Mix until the dough begins to form.
  3. Knead the Dough: Transfer the dough to a floured surface and knead for about 10-15 minutes until it’s smooth and elastic.
  4. Rest the Dough: Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it rise at room temperature for about 2 hours or until it doubles in size.
  5. Divide and Ball: Knock back the dough, divide it into 4 equal portions, and form each into a ball. Cover and let them rest for another hour.

Step 2: Preparing for Baking

  1. Heat the Oven: Place the pizza stone or steel in the oven and preheat to its highest setting (250°C or 500°F) for at least an hour before baking.
  2. Shape the Dough: Take one dough ball and gently press it into a round flat shape. Using your fingers, stretch it into a 10-inch (25 cm) base, leaving the edges slightly thicker to form the crust.

Step 3: Topping the Pizza

Authentic Neapolitan Pizza Sauce

  1. Add the Tomato Sauce: Spread a thin layer of crushed San Marzano tomatoes over the base.
  2. Add Cheese and Basil: Distribute the torn mozzarella evenly and sprinkle a few fresh basil leaves. Drizzle with a little extra virgin olive oil and add a pinch of salt.

Step 4: Baking the Pizza

  1. Transfer to Oven: Using a pizza peel, carefully slide the pizza onto the preheated stone or steel in the oven.
  2. Bake: Bake for about 1-2 minutes, then rotate the pizza 180 degrees and bake for another 1-2 minutes or until the crust is puffed and charred in spots, and the cheese is melted and bubbly.
  3. Finishing Touches: Remove the pizza from the oven and drizzle a little more olive oil if desired.

Step 5: Serving

  1. Slice and Serve: Let the pizza cool for a minute, slice it into pieces, and serve immediately to enjoy the authentic taste of Naples.

Note: Authentic Neapolitan pizza is traditionally cooked in a wood-fired oven at temperatures of 430-480°C (800-900°F). While achieving these temperatures is challenging in most home ovens, using a pizza stone or steel and preheating it for a longer duration can bring you close to an authentic crust.



Can I make authentic Neapolitan pizza if I don’t have a wood-fired oven?

Absolutely! While a wood-fired oven provides the unique char and intense heat typical of Neapolitan pizza, you can get fairly close with a pizza stone or steel in your home oven. Preheat it to the highest temperature for about an hour to mimic the effects of a wood-fired oven.

Is there a vegan alternative to Mozzarella di Bufala for Neapolitan pizza?

Yes, there are vegan cheese alternatives that melt well and can mimic the texture of mozzarella. Look for high-quality plant-based mozzarella that’s designed for melting. You can also use fresh tomato slices and a drizzle of olive oil for a simpler, cheese-free option.

How long can I store Neapolitan pizza dough in the refrigerator?

Neapolitan pizza dough can be refrigerated for up to 5 days. Make sure it’s tightly covered or sealed in an airtight container. The cold fermentation process might enhance the flavor!

What’s the best way to reheat leftover Neapolitan pizza to retain its texture?

The best way to reheat Neapolitan pizza is in a preheated skillet or pan on medium heat. Cover it with a lid for a couple of minutes. This method helps retain the crust’s crispiness while melting the cheese nicely.

Can I use all-purpose flour instead of Type 00 flour?

While Type 00 flour is ideal for authentic Neapolitan pizza due to its fine texture and high protein content, you can use all-purpose flour as a substitute. The texture might be slightly different, but you’ll still end up with a tasty pizza.

Are there specific tomatoes that must be used for the sauce?

Traditionally, San Marzano tomatoes are used for their sweet flavor and low acidity. They’re grown in the volcanic soil of Mount Vesuvius, which gives them a unique taste. However, if you can’t find San Marzano, look for other high-quality plum tomatoes as a substitute. The key is using fresh, ripe tomatoes for the best flavor.

From Naples to Nowhere and Everywhere

Hey, let me tell you, Neapolitan Pizza gets around! It started in Naples, but now you’ll find folks enjoying it all over the world.

It’s amazing to see everyone, no matter where they’re from, falling in love with that classic Italian taste. But here’s the cool part – as it’s traveled, it’s picked up a few local flavors along the way.

Sometimes we mix things up in the kitchen, adding a little of this or a dash of that, just to keep things interesting. But at its core, it’s still the same beloved pizza from the streets of Naples, just with a little extra passport stamps.

So, wherever you are, grab a slice, and join the global pizza party! 🍕

Final Words

And there you have it, folks! Your very own homemade Neapolitan pizza. Pretty awesome, right? Remember, making pizza is like riding a bike – it gets better every time you do it.

Don’t sweat the small stuff and have fun experimenting. Throw a pizza party, impress your friends, or just enjoy a quiet night in with your culinary masterpiece.

Keep those ovens hot, your spirits high, and keep spreading that pizza love! Until next time, happy pizza making! 🍕