Neapolitan pizza is a soft, thin-centered pizza from Naples, Italy, traditionally topped simply and baked very quickly at extremely high heat. This home-friendly Margherita recipe follows its defining style—lightly charred, puffy edges, a tender center, and balanced tomato, mozzarella, and basil—using a hot domestic oven.
Ingredients
- 500 g (about 4 cups) Italian-style “00” flour, or bread flour
- 325 g (1⅓ cups) cool water
- 15 g fine sea salt (about 2½ teaspoons)
- 1 g instant yeast (about ¼ teaspoon)
- 200 g canned whole peeled tomatoes, drained of excess liquid
- 200 g fresh mozzarella, preferably low-moisture fresh mozzarella or well-drained fior di latte
- 8–10 fresh basil leaves
- 1 tablespoon extra-virgin olive oil, plus a little for the dough container
- Fine semolina or flour, for shaping
Instructions
- Mix the dough. Stir the yeast into the water until dispersed. Add the flour and mix until no dry patches remain. Cover and rest for 20 minutes. Sprinkle in the salt and knead by hand for 8–10 minutes, until the dough is smooth and elastic. It should feel soft and slightly tacky, not soupy; avoid adding extra flour unless it is genuinely unmanageable.
- Let the dough rise. Shape it into a ball, place it in a lightly oiled covered container, and leave at room temperature for 2 hours. Divide into three equal pieces, about 280 g each, and shape each into a tight ball. Put them in a covered container with room to expand. Refrigerate for 18–24 hours for more flavor. For a same-day version, leave the balls covered at room temperature until puffy, about 4–6 hours total from mixing, depending on the room.
- Bring the dough to temperature. If refrigerated, take the dough balls out 2–3 hours before baking. Keep them covered so they do not dry out. They should relax and become easy to stretch, but not collapse or turn excessively bubbly.
- Heat the oven and stone or steel. Place a pizza stone or baking steel on a high rack, following the manufacturer’s guidance, and preheat the oven at its maximum setting—usually 500–550°F (260–290°C)—for at least 45 minutes. The stone or steel must be fully heated. If you do not have one, preheat an inverted heavy baking sheet, though the base may be less crisp.
- Prepare the toppings. Crush the drained tomatoes by hand or with a fork and season lightly with salt if needed. Tear or slice the mozzarella, then blot it well with paper towels. Excess moisture can leave the center watery. Keep the basil and oil ready; use a light hand with all toppings.
- Shape one pizza. Dust a work surface with a little semolina or flour. Press one dough ball from the center outward, leaving a rim about 1–2 cm (½–¾ inch) wide. Stretch gently with your hands to a 25–28 cm (10–11 inch) round. Do not use a rolling pin: it presses out the gas that gives the edge its airy texture. If the dough springs back, cover it and rest for 10 minutes before continuing.
- Top and bake. Transfer the round to a lightly dusted pizza peel or a piece of baking parchment. Spread on a thin layer of tomato, add a modest amount of mozzarella, and drizzle with a little olive oil. Slide it onto the hot stone or steel. Bake for about 5–8 minutes at 500–550°F, checking from 4 minutes onward; ovens and baking surfaces vary. The crust should be browned in spots, the rim puffed, and the cheese melted. If your oven has a broiler, you can finish briefly under it for extra top color, watching constantly to prevent scorching.
- Finish and repeat. Add basil after baking, or during the final minute if you prefer it warmed. Rest the pizza for 1–2 minutes, slice, and serve. Reheat the stone or steel for several minutes between pizzas if its temperature has dropped. Shape and bake the remaining dough balls in the same way.
Tips
- Choose flour by feel. “00” flour is traditional, but bread flour works well in a home oven. Different brands absorb water differently; the dough should remain soft, so resist correcting slight tackiness with a lot of extra flour.
- Keep the topping light. Neapolitan-style pizza is not meant to be piled high. Drain the tomatoes and blot the mozzarella, especially if using fresh mozzarella stored in liquid.
- Make the bake safer and easier. Use dry oven mitts and a stable peel when handling a very hot stone or steel. Never pour water onto a hot baking surface, which can crack it or cause dangerous steam.
- Plan fermentation around your day. The refrigerator slows the rise and adds flavor, but the dough still needs time to warm up before shaping. If it is too cold, it will resist stretching; if it overproofs, it may become weak and difficult to handle.
Serving Suggestions
Serve the pizza just after baking, while the rim is crisp outside and tender inside. A simple green salad or lightly dressed bitter greens make an easy accompaniment without competing with the toppings. Cut into wedges with a sharp knife or pizza wheel; in Naples, a whole pizza may also be folded for eating. If serving several people, bake each pie as guests are ready rather than letting finished pizzas sit and soften.
Variations
Marinara: Skip the cheese and top the dough with crushed tomatoes, a little olive oil, thinly sliced garlic, and oregano. Margherita: The recipe above uses tomato, mozzarella, basil, and olive oil, a classic combination. For a dairy-free version, omit the mozzarella and make a marinara-style pizza; many plant-based cheeses release excess moisture and do not melt in the same way. You can also make smaller pizzas by dividing the dough into four balls, then reduce the topping proportionally and check each one early.
Storage and Reheating
Freshly baked pizza is best eaten immediately. Cool leftovers promptly, place them in an airtight container, and refrigerate within 2 hours of baking; keep them refrigerated for 3–4 days. For longer storage, freeze slices in a sealed freezer-safe bag for up to 2 months, separating layers with parchment. Reheat refrigerated slices in a skillet over medium-low heat for 3–5 minutes, covered briefly so the top warms, or bake on a tray at 375°F (190°C) until hot, about 7–10 minutes. Reheat frozen slices from frozen in a 375°F oven for roughly 10–15 minutes, checking that they are hot throughout. Avoid leaving cooked pizza at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
Frequently Asked Questions
What does Neapolitan pizza mean?
It refers to pizza in the style of Naples, usually made with a simple yeast dough, a thin center, a raised, airy rim, restrained toppings, and a short bake at very high heat. The traditional oven is much hotter than a typical home oven, so the home method adapts the technique rather than reproducing the exact bake.
What makes Neapolitan pizza different from other pizza?
Its defining traits are a tender, flexible center and a puffy, lightly charred edge, rather than a uniformly crisp crust. It is generally smaller and less heavily topped than many American styles. Recipes and local practices vary, but a long ingredient list or thick layer of toppings is not characteristic.
Is “00” flour essential?
No. “00” describes how finely flour is milled, not a guarantee that it is best for every oven. Bread flour is a practical substitute and often holds up well in a home oven. Use the same quantity by weight and adjust only if the dough is unusually dry or wet.
Can I make the dough without a pizza stone?
Yes. Preheat an inverted heavy baking sheet in the oven and slide the pizza onto it. A stone or steel stores more heat and usually gives better browning underneath, but a properly preheated sheet is a useful alternative. Do not place a cold stone into a hot oven unless its manufacturer says it is safe to do so.
Why is the middle of my pizza soggy?
The usual causes are wet cheese, watery tomatoes, too many toppings, or a baking surface that was not hot enough. Drain and blot the toppings, spread them thinly, and give the stone or steel a full preheat. Also make sure the dough is not left on the peel too long after topping, as it can stick and become difficult to launch.
Can I prepare the dough ahead?
Yes. Refrigerate the covered dough balls for about 18–24 hours for this recipe, then bring them to room temperature for 2–3 hours before shaping. For longer storage, freeze dough balls in airtight containers after dividing. Thaw overnight in the refrigerator, then let them warm, covered, before stretching.