⏤ The Recipe
Neapolitan Pizza.
This authenticNeapolitan pizza recipestarts with a long-fermented homemade dough, a fresh, uncooked tomato sauce, and simple, high-quality toppings. With a quick cooking time, the finished pizza has a soft, airy center and a puffy, blistered crust, just like a pie you’d find in I…
Prep
30m
Cook
12m
Total
1day
Serves
2 pizzas (8-10 inches each)
⏤ The Story
This authenticNeapolitan pizza recipestarts with a long-fermented homemade dough, a fresh, uncooked tomato sauce, and simple, high-quality toppings. With a quick cooking time, the finished pizza has a soft, airy center and a puffy, blistered crust, just like a pie you’d find in Italy.
Neapolitan pizza is a classic style of pizza that originates in Naples, Italy, not far from where my family is from. Unlikesheet pan pizzaorNew York-style pizza, Neapolitan-style pizza is characterized by a soft, thin center with an airy texture and a signature puffy, blistered crust.
That signature texture comes from a high-hydration dough cooked at extremely hot temperatures, traditionally in about 90 seconds. In addition, unlike many American-style pizzas that come with tons of toppings, authentic Neapolitan pizza relies on fresh, simple, quality ingredients, such as crushed San Marzano tomatoes, fresh mozzarella, basil, and olive oil.
Aftereating the best pizza in the world, I’ve picked up a few techniques and details used by top pizzaiolos, and I’m breaking them all down here. I’ll walk you through the full process so you can make incredible Neapolitan-style pizza at home, even in a standard oven!
⏤ The Method
Step by step.
Make the Dough
- 1
In a large bowl, combine the water and salt, using your hand to dissolve the salt completely.
- 2
Add 33 gram (about 10%) of the flour, and mix with your hand until the flour dissolves and the mixture resembles thin pancake batter.
- 3
Add the yeast, and quickly mix with your hand until fully dissolved.
- 4
Continue mixing with one hand while gradually adding the remaining flour, one handful at a time, until the dough begins to come together.
- 5
Turn the dough out in the bowl, cover, and let rest at room temperature for 16 hours.
- 6
Divide the dough into two equal balls (about 250 gram or 8.82 ounceeach). Place in a covered container and refrigerate for 24-30 hours.
Make the Sauce
- 1
About 24-30 hours before baking, combine the tomatoes, basil, garlic, and salt in a bowl.
- 2
Crush the tomatoes by hand until slightly chunky. Cover, and refrigerate until ready to use.
Build and Bake
- 1
Remove the dough from the refrigerator two hours before baking to allow it to come fully to room temperature.
- 2
Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating.
- 3
On a lightly floured surface, gently hand-stretch each dough ball into an eight to ten-inch (20-25 centimeter) circle. Do not use a rolling pin.
- 4
Place a few small pieces of crushed ice in the center of the dough. Transfer to the pizza stone or baking sheet, and bake for three to five minutes, until the crust puffs and the ice melts.
- 5
Remove the dough from the oven, and spread the sauce evenly on top. Add torn mozzarella, making sure to scoop some basil and garlic from the sauce.
- 6
Drizzle lightly with olive oil.
- 7
Switch the oven to broil. Return the pizza to the oven and broil for another three to five minutes, until the crust is deeply golden with light charring and the cheese is melted and bubbly.
- 8
Finish with fresh basil and another drizzle of olive oil. Serve hot.
⏤ Chef's Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.*Measuring the pizza dough ingredients by weight for the best results.Storage:– Dough: After dividing, dough balls can be stored covered in the refrigerator for up to 48 hours. For longer storage, wrap tightly and freeze for up to two months. Thaw overnight in the refrigerator, then let the dough come to room temperature before shaping.– Sauce: Store uncooked tomato sauce in an airtight container in the refrigerator for up to three days.– Baked Pizza: Neapolitan pizza is best enjoyed fresh. If needed, store leftovers in an airtight container in the refrigerator for up to two days.– Reheating: Reheat pizza in a hot skillet or on a baking stone in a 450°F (230°C) oven until warmed through and the crust re-crisps. Avoid microwaving, which softens the crust.
⏤ Cook Next
