When you want pizza that tastes like it came straight from an Italian pizzeria, Neapolitan Style Pizza is the gold standard. It features a soft, airy crust with bubbly charred spots, a bright tomato sauce, fresh mozzarella, and simple toppings that let the dough shine.
Unlike heavy, over-topped pizzas, true Neapolitan pizza is all about balance: high heat, minimal ingredients, and a tender crust that’s crisp on the outside and chewy in the center. Perfect for pizza nights, gatherings, or anytime you want a restaurant-quality pie at home.
Ingredients
Makes 2 pizzas (10–12 inch each)
Neapolitan Dough
- 3 1/2 cups (440g) “00” flour (or bread flour)
- 1 1/3 cups (320ml) warm water
- 2 teaspoons (7g) fine salt
- 1/2 teaspoon (2g) instant yeast (or 1 teaspoon active dry)
- 1 teaspoon olive oil (optional)
Simple Tomato Sauce
- 1 can (14–15 oz / 400g) whole peeled tomatoes (San Marzano if possible)
- 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon olive oil
- 1 small garlic clove, finely grated or smashed (optional)
- Pinch of dried oregano (optional)
Toppings (Classic)
- 8 oz (225g) fresh mozzarella, torn into pieces
- Fresh basil leaves
- 1–2 tablespoons olive oil (for drizzling)
- Optional: grated Parmesan
Preparation Time
- Prep time: 20 minutes
- Rise/Ferment time: 8–24 hours (best flavor)
- Bake time: 6–10 minutes per pizza (home oven)
- Total time: About 9–25 hours (mostly resting)
Step-by-Step Instructions
Step 1: Make the Dough
In a large bowl, mix warm water and yeast. Add flour and stir until a shaggy dough forms.
Add salt and knead for 8–10 minutes until smooth and elastic (by hand or mixer). If using, knead in the olive oil at the end.
Step 2: First Rise (Bulk Ferment)
Place dough in a lightly oiled bowl, cover, and let rise at room temperature for 2 hours, then refrigerate for 6–22 hours for best texture and flavor.
Step 3: Divide and Proof
Remove dough from the fridge and let it sit at room temperature for 60–90 minutes.
Divide into 2 balls, cover, and let rest 30–60 minutes until puffy.
Step 4: Make the Sauce
Crush tomatoes by hand (or pulse briefly). Stir in salt, olive oil, and garlic/oregano if using.
Keep it simple—no cooking needed.
Step 5: Preheat the Oven
For best results, use a pizza stone or steel. Preheat oven to the hottest setting (usually 500–550°F / 260–290°C) for 45–60 minutes.
Step 6: Shape the Pizza
On a floured surface, press dough gently from the center outward, leaving a thicker rim.
Stretch into a 10–12 inch circle. Avoid rolling pins—this keeps it airy.
Step 7: Top Lightly
Spread a thin layer of sauce (2–3 tablespoons). Add torn mozzarella and a few basil leaves.
Drizzle lightly with olive oil.
Step 8: Bake
Transfer to the hot stone/steel and bake 6–10 minutes until the crust is puffed and spotted, and cheese is melted.
For extra char, broil for 1 minute at the end if your oven allows.
Serving Suggestions
- Serve immediately—Neapolitan pizza is best hot and fresh.
- Pair with a simple arugula salad with lemon and olive oil.
- Add a side of marinated olives or roasted peppers.
- Make a pizza bar with extra toppings: mushrooms, onions, turkey pepperoni, or roasted veggies.
- Finish with a drizzle of spicy olive oil or balsamic glaze if desired.
Nutritional Highlights
| Nutrient | Per Serving (1/4 of 1 pizza) |
|---|---|
| Calories | 320 |
| Protein | 12 grams |
| Total Fat | 10 grams |
| Saturated Fat | 5 grams |
| Carbohydrates | 45 grams |
| Sugars | 3 grams |
| Fiber | 2 grams |
| Sodium | 520 milligrams |
Nutritional Notes:
- Simple ingredients keep it lighter than heavily topped pizzas.
- Tomato sauce adds antioxidants like lycopene.
- Fresh mozzarella provides calcium and protein in a modest amount.
Tips for True Neapolitan Results
- Use 00 flour if possible for a tender, stretchy dough.
- High heat is key—preheat your stone/steel thoroughly.
- Keep toppings minimal to prevent a soggy center.
- Stretch gently to preserve air bubbles for a puffy crust.
- If you have a pizza oven, bake at 800–900°F (425–480°C) for 60–90 seconds.
Variations to Try
- Margherita: Tomato sauce, fresh mozzarella, basil, olive oil (classic).
- Marinara: Sauce, garlic, oregano, olive oil (no cheese).
- Spicy Version: Add red pepper flakes or thin-sliced chili.
- White Neapolitan: Olive oil base, mozzarella, garlic, and basil (no tomato sauce).
- Veggie Neapolitan: Add a few slices of roasted zucchini, mushrooms, or peppers (keep it light).
This Neapolitan Style Pizza is the ultimate homemade pizza experience: airy crust, bright tomato flavor, melty mozzarella, and that signature chewy-crisp bite. It’s simple, authentic, and incredibly satisfying—especially when you nail the high-heat bake.
Whether you keep it classic Margherita or add a few light toppings, this recipe guarantees a fresh, pizzeria-style slice every time.
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