Classic Neapolitan Pizza Recipe

Imagine pulling a golden‑brown circle of dough from a blazing oven, its edges perfectly blistered, the scent of fresh basil and melted mozzarella filling the kitchen. That moment is the magic of a true Classic Neapolitan Pizza, a dish that turns simple ingredients into an unforgettable experience.

What makes this pizza stand out is the strict adherence to the traditional 48‑hour fermented dough, San Marzano tomatoes, and a quick bake at 900°F (or the hottest setting your oven allows). The result is a light, airy crust with a slightly chewy edge and a sauce that sings with bright acidity.

This recipe will delight pizza lovers of all ages, whether you’re feeding a family on a Friday night or impressing guests at a casual dinner party. It’s also a fantastic way to involve kids in the kitchen—rolling dough is always a hit.

We’ll walk you through every step: from mixing and fermenting the dough, crafting a simple yet authentic tomato sauce, to topping and baking the pizza to perfection. With clear instructions and helpful tips, you’ll feel confident creating a pizzeria‑grade pie at home.

Why You'll Love This Recipe

Ingredients

For an authentic Neapolitan pizza the quality of each component matters. The dough relies on high‑protein flour, a tiny amount of fresh yeast, and a long, cool fermentation that develops flavor and texture. The sauce is simply crushed San Marzano tomatoes, a drizzle of extra‑virgin olive oil, and a pinch of sea salt. Toppings stay classic—fresh mozzarella, basil leaves, and a splash of olive oil—so the dough and sauce can truly shine. Together these ingredients create a harmonious balance of airy crust, bright tomato, and creamy cheese.

Dough

• 500 g “00” flour
• 325 ml water (room temperature)
• 10 g sea salt
• 2 g fresh baker’s yeast

Tomato Sauce

• 400 g canned San Marzano tomatoes (crushed)
• 1 tbsp extra‑virgin olive oil
• ½ tsp sea salt

Toppings & Finishing

• 250 g fresh mozzarella (sliced)
• Handful fresh basil leaves
• 1 tbsp extra‑virgin olive oil (for drizzling)
• Optional: pinch of crushed red pepper flakes

The “00” flour gives the dough its signature tenderness while the slow fermentation builds complex flavor without over‑proofing. San Marzano tomatoes, grown in volcanic soil, provide a naturally sweet acidity that balances the richness of mozzarella. Fresh basil adds a fragrant herbal note that lifts the entire pie, and a final drizzle of high‑quality olive oil adds silkiness and depth. Each ingredient works in harmony to deliver the true taste of Naples.

Step-by-Step Instructions

Preparing the Dough

Begin by dissolving the fresh yeast in a small bowl of the lukewarm water. In a large mixing bowl combine the “00” flour and sea salt, then make a well in the center. Pour the yeast mixture and the remaining water into the well, stirring until a shaggy dough forms. Transfer to a lightly floured surface and knead for about 10‑12 minutes until the dough is smooth, elastic, and passes the “windowpane” test.

Fermentation & Shaping

1. First Rise. Place the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 48 hours. This slow, cold fermentation develops flavor and creates the characteristic airy crumb.
2. Divide & Ball. After 48 hours, remove the dough, let it rest at room temperature for 30 minutes, then divide into four equal portions. Shape each portion into a tight ball by folding the edges toward the center and sealing the seam.
3. Proof. Place the dough balls on a lightly floured tray, cover with a damp towel, and let them proof for 2‑3 hours. They should double in size and feel soft to the touch.
4. Stretch the Base. On a well‑floured surface, gently press each ball into a 10‑inch disc, then use your hands to stretch from the center outward, leaving a slightly thicker rim. Avoid using a rolling pin; hand‑stretching preserves the airy interior.

Saucing, Topping & Baking

1. Prepare the Sauce. In a bowl, combine the crushed San Marzano tomatoes, olive oil, and sea salt. Stir gently—no cooking is required. The raw sauce preserves the bright tomato flavor.
2. Assemble. Transfer a stretched dough onto a well‑floured pizza peel or the back of a baking sheet. Spread a thin layer of sauce (about ¼ cup), then evenly distribute mozzarella slices. Finish with a few basil leaves and a light drizzle of olive oil.
3. Bake. Slide the pizza onto the hottest part of your oven (preferably a preheated pizza stone) and bake at 500°F (260°C) for 8‑10 minutes, or until the crust is blistered and the cheese is bubbling and lightly browned. If your oven can reach 900°F, bake for 90‑120 seconds for a true Neapolitan char.
4. Rest & Serve. Remove the pizza, let it rest for 2 minutes, then add a final drizzle of olive oil and a pinch of red‑pepper flakes if desired. Slice with a pizza cutter and serve immediately.

Tips & Tricks

Perfecting the Recipe

Flavor Enhancements

Add a few thin slices of fresh garlic to the sauce for subtle depth, or sprinkle a pinch of smoked sea salt just before serving for a sophisticated finish. A drizzle of truffle oil after baking transforms the pizza into a gourmet experience.

Common Mistakes to Avoid

Never use cold dough straight from the fridge; it won’t stretch and will tear. Also, resist the urge to pre‑bake the crust—this eliminates the characteristic puffed edge and char.

Pro Tips

Variations

Ingredient Swaps

Swap fresh mozzarella for buffalo mozzarella for a richer, creamier melt. Use cherry tomatoes crushed with a pinch of sugar instead of San Marzano for a sweeter sauce. Add thinly sliced prosciutto or smoked salmon after baking for a luxurious protein boost.

Dietary Adjustments

For a gluten‑free crust, replace the “00” flour with a high‑protein rice flour blend and add a tablespoon of xanthan gum. Use dairy‑free mozzarella made from almond or cashew milk for vegans. Keep the sauce simple and avoid added sugars for a low‑carb version.

Serving Suggestions

Pair the pizza with a crisp Italian white wine such as Verdicchio, or a light red like Chianti. A side of arugula salad dressed with lemon and olive oil adds a peppery contrast. Finish the meal with a scoop of lemon sorbet for a refreshing palate cleanser.

Storage Info

Leftover Storage

Allow any leftover pizza to cool to room temperature, then place slices in an airtight container. Refrigerate for up to 3 days. For longer storage, wrap each slice tightly in plastic wrap, then foil, and freeze for up to 2 months. This method preserves crust texture and prevents freezer burn.

Reheating Instructions

Reheat in a preheated 375°F oven on a baking sheet for 8‑10 minutes, or until the cheese is melted and the crust regains its crispness. For a faster option, use a skillet over medium heat, covering briefly to melt the cheese while the bottom crisps. Avoid microwaving alone, as it makes the crust rubbery.

Frequently Asked Questions

This Classic Neapolitan Pizza recipe gives you all the tools to recreate a true taste of Italy in your own kitchen—slow‑fermented dough, simple San Marzano sauce, and a blistered crust baked at maximum heat. Follow the step‑by‑step guide, apply the tips, and feel free to experiment with toppings or dietary tweaks. With practice, every pizza will be a masterpiece worth sharing. Enjoy the aroma, the flavor, and the joy of making pizza from scratch!