Neapolitan Pizza Recipe

Why You’ll Love This Recipe

Neapolitan pizza is an iconic, simple, and delicious Italian classic that brings the flavors of Italy right to your kitchen. This recipe features a perfectly crispy, chewy crust topped with fresh San Marzano tomatoes, rich mozzarella di bufala, and aromatic basil. It’s a simple, yet irresistible combination that allows each ingredient to shine, delivering an authentic pizza experience. Whether you’re hosting a dinner party or making a weeknight meal, this Neapolitan pizza is guaranteed to impress.

Ingredients

• 7 cups of high-quality flour (like Caputo brand)

• 1 cup of warm water

• 4 teaspoons of kosher salt

• 1 1/2 teaspoons of active dry yeast

• 4 teaspoons of sugar

• 1 teaspoon of extra-virgin olive oil

• 1 can of whole peeled San Marzano tomatoes, drained and passed through a blender

• 8 oz. mozzarella di bufala, thinly sliced and patted dry with paper towels

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the dough: In a small bowl, whisk together the yeast and warm water. Let it sit for 10 minutes to activate. In a medium-sized bowl, combine the flour and sugar. Stir well with a wooden spoon. Add the yeast mixture and 1 1/2 cups of ice-cold water. Knead with your hands until smooth and the dough begins to form (this should take about 5 minutes). Add the salt and continue to knead for another 2 minutes.

2. Shape and refrigerate the dough: Divide the dough into 4 equal portions. Roll each portion into a tight ball and place on a lightly floured baking sheet. Cover with plastic wrap and refrigerate overnight.

3. Prepare the oven: Remove the dough from the refrigerator and let it come to room temperature. Place a pizza stone on the lowest rack of your oven and preheat to 550°F (or the highest setting) for at least 20 minutes.

4. Assemble the pizza: Working with one dough ball at a time, dust it with flour and shape it into a circle using your hands. Place the shaped dough on a sheet of parchment paper. Drizzle olive oil around the rim of the dough. Spoon about 1/4 cup of tomato sauce onto the center of the dough, leaving a 1-inch border for the crust. Season with salt and then arrange a quarter of the mozzarella evenly on top. Drizzle the pizza with more olive oil.

5. Bake the pizza: Carefully transfer the dough, using the edges of the parchment paper, to the preheated pizza stone. Bake for about 12 minutes, or until the crust is golden brown.

6. Finish and serve: Remove the pizza from the oven. Top with fresh basil and a drizzle of olive oil, if desired. Slice and serve! Repeat the process with the remaining dough to make 4 pizzas in total.

Servings and Timing

• Servings: 4 individual pizzas

• Total time: About 1 hour (excluding overnight refrigeration)

  • Prep Time: 15 minutes

  • Cook Time: 12 minutes per pizza

  • Refrigeration: 12+ hours for dough

Variations

• Vegetarian Version: Add toppings like fresh vegetables, arugula, or olives for a delicious twist.

• Meat Lovers: Top your pizza with pepperoni, or sausage, for a heartier option.

• Gluten-Free Option: Use gluten-free flour to make a gluten-free crust.

• Spicy Kick: Add red pepper flakes to the sauce or sprinkle them on top for a spicy variation.

Storage/Reheating

• Storage: Store leftover pizza in an airtight container in the fridge for up to 2 days.

• Reheating: To reheat, place the pizza back in a hot oven (around 350°F) for 5-10 minutes, or until warmed through. You can also reheat slices in a skillet over medium heat to crisp up the crust.

FAQs

1. Can I use all-purpose flour instead of high-quality flour?

Yes, you can use all-purpose flour, but for the best texture and flavor, high-quality pizza flour like Caputo is recommended.

2. Can I use canned tomato sauce instead of fresh San Marzano tomatoes?

You can, but using San Marzano tomatoes will give you the best authentic flavor for your pizza sauce.

3. How can I prevent my pizza crust from getting soggy?

Make sure to pat the mozzarella dry before adding it to the pizza. Also, avoid overloading the pizza with sauce and toppings.

4. Can I make the dough ahead of time?

Yes, this dough recipe actually benefits from a long rise. You can refrigerate the dough overnight for better flavor.

5. What kind of mozzarella should I use?

Mozzarella di bufala (buffalo mozzarella) is the best option for an authentic Neapolitan pizza, but regular mozzarella will work as well.

6. How do I know when the pizza is done?

The crust should be golden brown and slightly charred in some areas. The cheese should be bubbling and slightly browned.

7. Can I use a regular baking sheet instead of a pizza stone?

While a pizza stone is ideal for crispy, chewy pizza crust, you can use a baking sheet if necessary. Just make sure to preheat it.

8. How do I stretch the dough without tearing it?

Be gentle when stretching the dough. Let it rest for a few minutes if it’s too tight, and avoid using a rolling pin to preserve the air bubbles.

9. Can I freeze the dough for later use?

Yes, you can freeze the dough. Just wrap it tightly in plastic wrap and place it in a freezer bag. Let it thaw in the fridge overnight before using.

10. What should I serve with Neapolitan pizza?

A simple green salad or antipasto platter pairs wonderfully with Neapolitan pizza, adding a fresh contrast to the rich flavors.

Conclusion

Making Neapolitan pizza at home is easier than you might think, and the results are beyond rewarding. With its perfectly crispy crust, fresh mozzarella, and vibrant tomato sauce, this pizza will transport you straight to Italy. The process may take a little time, especially with the overnight dough rise, but the end result is well worth the wait. Whether you’re a pizza connoisseur or just looking for a delicious homemade meal, this Neapolitan pizza recipe will never disappoint.

Neapolitan Pizza Recipe

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• Author: Olivia
• Total Time: 1 hour (excluding overnight refrigeration)
• Yield: 4 individual pizzas
• Diet: Vegetarian

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Description

Neapolitan pizza is an authentic Italian classic with a crispy, chewy crust topped with fresh San Marzano tomatoes, mozzarella di bufala, and basil. Simple yet delicious, it’s the perfect combination of flavors that will impress anyone, whether it’s a weeknight meal or a dinner party.

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Ingredients

7 cups of high-quality flour (like Caputo brand)

1 cup of warm water

4 teaspoons of kosher salt

1 1/2 teaspoons of active dry yeast

4 teaspoons of sugar

1 teaspoon of extra-virgin olive oil

1 can of whole peeled San Marzano tomatoes, drained and passed through a blender

8 oz. mozzarella di bufala, thinly sliced and patted dry with paper towels

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Instructions

1. In a small bowl, whisk together the yeast and warm water. Let it sit for 10 minutes to activate. In a medium-sized bowl, combine the flour and sugar. Stir well with a wooden spoon. Add the yeast mixture and 1 1/2 cups of ice-cold water. Knead with your hands until smooth, about 5 minutes. Add the salt and knead for another 2 minutes.
2. Divide the dough into 4 equal portions. Roll each portion into a tight ball and place on a lightly floured baking sheet. Cover with plastic wrap and refrigerate overnight.
3. Remove the dough from the refrigerator and let it come to room temperature. Preheat your oven to 550°F (or the highest setting) for at least 20 minutes, placing a pizza stone on the lowest rack.
4. Dust the dough with flour and shape it into a circle using your hands. Place the dough on a sheet of parchment paper. Drizzle olive oil around the rim of the dough. Spoon about 1/4 cup of tomato sauce onto the center of the dough, leaving a 1-inch border for the crust. Season with salt and arrange a quarter of the mozzarella on top. Drizzle with more olive oil.
5. Carefully transfer the dough to the preheated pizza stone using the parchment paper. Bake for 12 minutes or until the crust is golden brown.
6. Remove the pizza from the oven. Top with fresh basil and a drizzle of olive oil, if desired. Slice and serve. Repeat with the remaining dough to make 4 pizzas.

Notes

• Vegetarian Version: Add toppings like fresh vegetables, arugula, or olives for a delicious twist.
• Meat Lovers: Add pepperoni, or sausage for a heartier pizza.
• Gluten-Free Option: Use gluten-free flour for the crust and ensure all ingredients are gluten-free.
• Spicy Kick: Add red pepper flakes to the sauce or sprinkle them on top for extra heat.
• Storage: Store leftover pizza in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat in a hot oven (350°F) for 5-10 minutes or use a skillet to crisp up the crust.

• Prep Time: 15 minutes
• Cook Time: 12 minutes per pizza
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 pizza
• Calories: 650
• Sugar: 4g
• Sodium: 850mg
• Fat: 25g
• Saturated Fat: 7g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 80g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 35mg