Best Neapolitan Style Pizza – Light, Puffy Crust with Simple Tomato & Mozzarella

Neapolitan style pizza is all about a light, chewy crust with big airy bubbles, a soft center, and just a few simple toppings: crushed tomatoes, fresh mozzarella, basil, and good olive oil. The edges puff up, the bottom gets lightly spotted and charred, and the whole thing bakes in just a few minutes.

This version is adapted for a home oven, so you don’t need a wood-fired pizza oven. With good flour, proper hydration, a long rise, and a very hot baking surface, you can get surprisingly close to that classic pizzeria texture and flavor.

Why You’ll Love This Neapolitan Style Pizza

Airy, puffy crust – Thin in the center, soft and chewy around the edges.
Simple ingredients – Flour, water, salt, yeast, tomatoes, cheese, basil.
Slow fermentation – An overnight rise adds flavor and better texture.
Home-oven friendly – Uses a pizza stone/steel or an upside-down baking tray.
Classic flavor combo – Bright tomato, creamy mozzarella, fresh basil, olive oil.

Ingredients

For the pizza dough (2 medium pizzas)

3 1/4 cups (400 g) 00 flour or bread flour
1 1/4 cups (300 ml) room temperature water
1 teaspoon fine sea salt (about 8 g)
1/2 teaspoon instant yeast (or active dry yeast, bloomed in a bit of the water)

For the classic Neapolitan-style topping (per pizza)

1/2 cup (120 g) canned whole peeled tomatoes, crushed by hand or with a fork
Pinch of salt
3–4 oz (85–115 g) fresh mozzarella, torn into pieces (drained well)
3–4 fresh basil leaves
1–2 teaspoons extra virgin olive oil

Optional:

Light sprinkle of grated Parmesan or pecorino
Extra basil for serving

How to Make Neapolitan Style Pizza

1. Make the dough

In a large bowl, mix the flour and salt.

In another container, combine water and yeast (if using active dry, let it sit a few minutes until a bit foamy).

Pour the water/yeast into the flour mixture and stir with a spoon or your hand until a rough dough forms and no dry flour remains.

Let it rest 15–20 minutes, then knead gently on a lightly floured surface (or in the bowl) for 5–7 minutes until smooth. The dough should be soft and slightly tacky, not stiff.

Form into a ball.

2. Let it rise (slow fermentation)

Place the dough ball into a lightly oiled bowl, cover, and let it rest at room temperature for about 1 hour to start rising.

Then either:

Overnight method:
Move the covered bowl to the fridge for 8–24 hours for slow fermentation.
(Best flavor and texture.)
Same-day method:
Let the dough rise at room temperature for 2–3 hours, until noticeably puffy.

3. Divide and ball the dough

Bring the dough back to room temperature if it’s been in the fridge (about 45–60 minutes).

Turn it out onto a lightly floured surface and divide into 2 equal pieces.

Shape each piece into a tight ball by tucking the edges under. Place on a floured board or tray, cover with a damp cloth or plastic wrap, and let rest 30–45 minutes. This relaxes the gluten so the dough stretches easily.

4. Preheat your oven and stone/steel

Place a pizza stone, pizza steel, or an upside-down heavy baking tray on the top third of your oven.

Preheat the oven to its highest temperature (usually 250–280°C / 475–550°F) for at least 30–45 minutes so the stone/steel gets very hot.

If your oven has a broiler (grill), you can turn it on for a few minutes right before baking for extra top heat.

5. Prepare the sauce and toppings

Crush the canned tomatoes by hand or with a fork in a bowl. Season lightly with a pinch of salt.

Tear the mozzarella into small pieces and let them sit on a paper towel to remove excess moisture.

Have basil leaves and olive oil ready.

6. Shape the pizza base

Working with one dough ball at a time:

Lightly flour your hands and the work surface. Gently press the dough ball into a round disc, leaving a slightly thicker border around the edge (this will become the puffy crust).

Pick up the dough and stretch it carefully over your knuckles, rotating as you go, letting gravity help stretch the center thinner while keeping the rim thicker.

Aim for a round 10–11 inch (25–28 cm) circle. Avoid using a rolling pin (it pushes out the air you built in the dough).

Place the stretched dough onto a lightly floured pizza peel or a piece of baking paper if you’re transferring it to a stone/tray.

7. Add the toppings

Spread a thin layer of crushed tomato sauce over the base, leaving the border bare.

Scatter the torn mozzarella over the sauce.

Add a few basil leaves and a light drizzle of olive oil.

Don’t overload – Neapolitan style is light on toppings.

8. Bake

Slide the pizza onto the hot stone/steel (or baking tray).

Bake 6–10 minutes, depending on your oven, until:

The crust is puffed with brown spots
The cheese is melted and just starting to bubble
The bottom has light charred spots and is cooked through

If using a broiler, you can turn it on for the last 1–2 minutes to get extra color on the top (watch closely so it doesn’t burn).

Remove the pizza, add a fresh basil leaf or two, and another tiny drizzle of olive oil if you like.

Repeat with the second dough ball and toppings.

Serving Suggestions for Neapolitan Style Pizza

Serve hot, sliced into wedges:

With a simple green salad on the side
With extra olive oil and chili flakes at the table
With more fresh basil and shaved Parmesan on top

This style of pizza is best eaten fresh out of the oven while the crust is still airy and the center is soft.

Cook’s Tips

Use high heat: The hotter your stone/steel and oven, the better the rise and char.
Don’t over-top: Too much sauce or cheese makes the center soggy. Neapolitan is simple.
Hydration helps: A slightly wetter dough gives a lighter, more open crumb.
Rest the dough: The small rest after balling the dough makes stretching much easier.
Drain mozzarella: Fresh mozzarella holds a lot of water. Draining keeps your pizza from getting watery.

Variations & Add-Ins

Margherita:
Classic: tomatoes, fresh mozzarella, basil, olive oil.
Marinara:
Just tomato, garlic, oregano, and olive oil (no cheese).
Spicy:
Add a few slices of spicy salami or sprinkle chili flakes before serving.
White Neapolitan:
Skip the tomato, use a light layer of olive oil, garlic, mozzarella, and a little ricotta.
Vegetable twist:
Add very thinly sliced mushrooms, zucchini, or red onion—but keep the toppings light.

Storage & FAQ

How do I store leftover pizza?
Cool completely, then store slices in an airtight container in the fridge for up to 2–3 days.

How do I reheat Neapolitan pizza?
Best: in a hot skillet or oven (200°C / 400°F) for a few minutes until the crust re-crisps. Microwave makes it softer.

Can I freeze the dough?
Yes. After dividing and balling the dough, wrap each ball tightly and freeze up to 2 months. Thaw in the fridge overnight, then bring to room temperature before stretching.

Can I make the dough 24–48 hours ahead?
Yes. A longer cold ferment (in the fridge) gives even better flavor. Just keep it covered and bring it to room temperature before shaping.

Neapolitan Style Pizza is all about simple ingredients, good dough, and lots of heat. With a little planning—a slow rise, a hot stone, and a light hand with the toppings—you can pull a puffy, charred, soft-centered pizza out of your home oven that feels like it came from a real pizzeria.

Once you get the hang of the dough and bake, you can switch up the toppings, play with longer ferments, and turn pizza night into a regular thing.