Neapolitan-Style Pizza
Neapolitan (or Naples‑style) pizza is a traditional Italian pizza that originated in Naples, Italy—the birthplace of pizza as we know it.Here’s what sets it apart:1. The dough:It’s made with just four ingredients—flour, water, salt, and yeast. No oil or sugar. It ferments slowly, giving it a light, chewy texture and that classic airy crust with leopard‑like charred spots (from the intense heat of a wood‑fired oven).2. The crust:Thin in the center (usually around 3mm) but puffy and soft around the edges—the cornicione. The crust should be tender enough to fold, not crispy like Roman or New York pizza.3. The sauce:Made from San Marzano tomatoes, grown in the volcanic soil near Mount Vesuvius. The sauce isn’t cooked before baking—just crushed with a little salt for a bright, fresh taste.4. The cheese:Traditionally, fresh mozzarella—either mozzarella di bufala (from water buffalo milk) or fior di latte (from cow’s milk).5. The baking method:It’s cooked in a wood‑fired oven at extremely high temperatures (around 430–480°C / 800–900°F) for only 60–90 seconds.Classic types include:Margherita: Tomato, mozzarella, basil, olive oil—representing the colors of the Italian flag.Marinara: Tomato, garlic, oregano, olive oil—no cheese, just pure flavor.
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Ingredients
For the dough
- 500 g 00 flour (about 4 cups)
- 325 ml water (about 1 ⅓ cups) room temperature
- 10 g fine sea salt (2 tsp)
- 2 g active dry yeast (⅔ tsp) or 1 g fresh yeast if using
- sprinkle flour for shaping
For the topping (classic Margherita style)
- 400 g San Marzano tomatoes (14 oz) can, or high-quality plum tomatoes
- 250 g fresh mozzarella (9 oz) fior di latte or buffalo mozzarella
- Fresh basil leaves
- Extra virgin olive oil
- Salt to taste
Instructions
- Make the dough (the day before if possible):
- In a large bowl, dissolve yeast in the water.
- Add the flour and mix until it comes together—then add salt.
- Knead for about 8–10 minutes by hand until smooth and elastic (or 5–6 minutes with a mixer on low).
- Form into a ball, cover, and let it rest at room temperature for 1–2 hours until slightly puffed.
- Transfer to the fridge and ferment slowly for 12–24 hours.
- Divide and shape:
- Bring the dough back to room temperature for about 1 hour before using.
- Divide into 4 equal pieces (about 200–220 g each).
- Shape each into a tight ball and let rest, covered, for another 30 minutes.
- Make the sauce:
- Blend or crush the canned tomatoes until smooth (or leave them slightly chunky if you prefer).
- Season lightly with salt—no need to cook! The heat of the oven will do the rest.
- Prepare toppings:
- Tear mozzarella into small pieces and drain excess liquid on paper towels.
- Wash and dry basil leaves.
- Shape the pizzas:
- On a lightly floured surface, press and stretch one dough ball from the center outward—don’t use a rolling pin! You want a thin center and puffy edges.
- Transfer the dough to a floured pizza peel or parchment sheet.
- Top and bake:
- Spread a couple of spoonfuls of tomato sauce over the center.
- Add mozzarella pieces, a few basil leaves, and a drizzle of olive oil.
- Bake at the highest temperature your oven allows (ideally 250°C / 480°F or higher) on a preheated pizza stone or steel for about 7–8 minutes, or until puffed and lightly charred.
- In a wood‑fired oven, it would take just about 90 seconds!
- Serve:
- Slice and serve immediately while the crust is hot and soft.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 661kcal (33%)Carbohydrates: 101g (34%)Protein: 28g (56%)Fat: 15g (23%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 49mg (16%)Sodium: 1511mg (66%)Potassium: 374mg (11%)Fiber: 5g (21%)Sugar: 3g (3%)Vitamin A: 540IU (11%)Vitamin C: 9mg (11%)Calcium: 369mg (37%)Iron: 7mg (39%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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