Neapolitan Pizza Recipe

By Devorah Lev-Tov

Updated 02/12/19

Naples pizza

eleonora galli / Getty Images

  • Total: 10 hrs 35 mins
  • Prep: 10 hrs 30 mins
  • Cook: 5 mins
  • Yield: 4 Pizzas (10 to 15 Servings)
Nutritional Guidelines (per serving)
136 Calories
10g Fat
6g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Pizzas (10 to 15 Servings)
Amount per serving
Calories 136
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 558mg 24%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Protein 6g
Calcium 154mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

While you might not be able to make a truly authentic Neapolitan pizza at home without a wood-fired oven, this recipe will get you pretty close.

Make sure to use high-quality ingredients for the best possible results. And if you’re tempted to add more toppings, you might want to try this pesto and white bean pizza recipe instead—a true Neapolitan pizza only has this simple tomato sauce, fresh mozzarella cheese, and fresh basil. But it's still delicious!

Ingredients

  • For the Dough
  • 4 cups Italian tipo "00" flour (or bread flour, plus extra for dusting dough)
  • 2 teaspoons Kosher salt
  • 1 teaspoon active dry yeast
  • 1 1/2 cups water
  • Cooking spray (or olive oil, to coat containers)
  • For the Sauce
  • 1 (14-ounce) can whole peeled Italian tomatoes (preferably San Marzano)
  • For the Toppings
  • 12 ounces fresh buffalo mozzarella (or fresh cow's milk mozzarella (fior di latte), cut into 1/4-inch slices or torn into small chunks)
  • Handful basil leaves
  • 4 tablespoons extra-virgin olive oil

Steps to Make It

Note: 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.

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.

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.