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Perfect Neapolitan Pizza Recipe

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An authentic Neapolitan pizza recipe that captures the wood-fired flavor with a chewy, airy crust and fresh toppings, perfect for home cooks.

Ingredients

Scale
  • 500g (4 cups) “00” flour or high-protein bread flour
  • 325ml (1 1/3 cups) lukewarm water
  • 10g (2 tsp) fine sea salt
  • 3g (1 tsp) active dry yeast
  • 1 tbsp extra virgin olive oil
  • 400g (14 oz) canned San Marzano tomatoes, crushed by hand
  • 1 tsp sea salt
  • 1 small garlic clove, finely minced
  • 1 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 200g (7 oz) fresh mozzarella di bufala, drained and torn into chunks
  • Fresh basil leaves (a handful, torn)
  • Extra virgin olive oil for drizzling

Instructions

  1. Activate the yeast: In a small bowl, dissolve 3g (1 tsp) active dry yeast in 100ml (⅓ cup plus 1 tbsp) lukewarm water. Let it sit for 5-7 minutes until frothy.
  2. Mix the dough: In a large mixing bowl, combine 500g (4 cups) “00” flour and 10g (2 tsp) sea salt. Slowly pour in the activated yeast mixture and the remaining 225ml (1 cup) lukewarm water, stirring with a wooden spoon until shaggy dough forms. Add 1 tbsp olive oil and mix until incorporated.
  3. Knead: Transfer dough to a lightly floured surface and knead for 10-12 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for about 8 minutes.
  4. First rise: Shape dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm spot for 2 hours or until doubled in size.
  5. Divide and shape: Punch down the dough gently to release air. Divide into 2 equal portions (about 350g/12 oz each), shape each into a tight ball, and place on a floured surface. Cover and let rest for another hour.
  6. Prepare the sauce: Combine crushed San Marzano tomatoes, salt, minced garlic, oregano, and olive oil in a bowl. Let it sit for 15 minutes.
  7. Preheat oven: Place pizza stone on the lowest rack and preheat oven to 500°F (260°C) for at least 45 minutes. For wood-fired oven, heat to 750°F (400°C).
  8. Shape the pizzas: On a floured surface, gently stretch each dough ball into a 10-12 inch (25-30 cm) circle, keeping a thicker edge.
  9. Assemble: Spread 3-4 tbsp of sauce evenly, leaving a border. Scatter torn mozzarella chunks and a few basil leaves. Drizzle lightly with olive oil.
  10. Bake: Transfer pizza to the preheated stone or pizza peel and bake for 90 seconds to 2 minutes in wood-fired oven, or 7-10 minutes in home oven until crust is puffy and charred in spots, and cheese is bubbly.
  11. Finish and serve: Remove pizza carefully, add fresh basil leaves, drizzle a bit more olive oil, slice, and serve immediately.

Notes

If dough is hard to stretch, let it rest 10 more minutes. Preheat pizza stone for at least 45 minutes at 500°F (260°C). Use fingers to stretch dough to preserve air bubbles. Avoid overloading toppings to prevent soggy crust. Rotate pizza every 20-30 seconds in wood-fired oven for even cooking. Dough can ferment overnight in fridge for deeper flavor. Leftovers can be refrigerated up to 2 days and reheated in skillet or broiler.

Nutrition

Keywords: Neapolitan pizza, wood-fired pizza, authentic pizza, homemade pizza, Italian pizza, pizza dough, mozzarella di bufala

Find it online: https://goldensimmer.com/perfect-neapolitan-pizza-recipe-5-easy-steps-for-authentic-wood-fired-flavor/