Neapolitan Pizza

Neopolitan pizza recipe

The Spruce / Julia Hartbeck

  • Total: 10 hrs 35 mins
  • Prep: 10 hrs 30 mins
  • Cook: 5 mins
  • Servings: 10 to 15 servings
Nutritional Guidelines (per serving)
136 Calories
10g Fat
6g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10 to 15
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!


  • 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.

    Ingredients for dough
    The Spruce / Julia Hartbeck
  2. Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine.

    Combine flour and salt
    The Spruce / Julia Hartbeck
  3. Add water and mix to combine.

    Add water
    The Spruce / Julia Hartbeck
  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.

    Knead dough
    The Spruce / Julia Hartbeck
  5. Cover bowl tightly with plastic wrap and refrigerate for at least 8 hours. It can be refrigerated for up to 72 hours.

    Cover bowl
    The Spruce / Julia Hartbeck
  6. When ready to make pizza, transfer dough to a floured work surface. Divide dough into four even sections.

    Transfer dough to work surface
    The Spruce / Julia Hartbeck
  7. Coat four small containers or bowls with nonstick cooking spray or olive oil.

    Coat bowls with olive oil
    The Spruce / Julia Hartbeck
  8. With floured hands, form each section into a ball.

    Ball of dough
    The Spruce / Julia Hartbeck
  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.

    Dough in bowl
    The Spruce / Julia Hartbeck
  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.

    The Spruce / Julia Hartbeck

Make the Sauce

  1. Gather the ingredients.

    The Spruce / Julia Hartbeck
  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.

    The Spruce / Julia Hartbeck
  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.

    Heat pizza stone
    The Spruce / Julia Hartbeck

Assemble the Pizzas

  1. Gather the ingredients.

    Assemble pizza
    The Spruce / Julia Hartbeck
  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!

    Stretch out dough
    The Spruce / Julia Hartbeck
  3. Place one rolled out piece of dough onto a lightly floured pizza peel, shake gently to ensure that the dough is not sticking.

    Dough on pizza stone
    The Spruce / Julia Hartbeck
  4. Spread about 1/3 cup of sauce over the dough, leaving about a 1/2-inch edge without sauce.

    Spread sauce over dough
    The Spruce / Julia Hartbeck
  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.

    Top sauce
    The Spruce / Julia Hartbeck
  6. Transfer pizza from peel to the hot stone.

    Transfer pizza to oven
    The Spruce / Julia Hartbeck
  7. Bake about 5 to 7 minutes, until cheese is bubbly and crust is charred in places.

    The Spruce / Julia Hartbeck
  8. Repeat with remaining dough balls and ingredients.

    Repeat with remaining dough
    The Spruce / Julia Hartbeck


  • Try making this pizza twice—once with Italian tipo "00" flour and once with bread flour and see if you can detect the difference.