Pizza Napoletana Recipe: True Neapolitan Masterpiece

The Soul of Naples in Every Slice

Pizza Napoletana is more than a dish—it’s a UNESCO-recognized cultural treasure born in the bustling streets of Naples, Italy. This iconic pizza features a soft, chewy crust with airy pockets, charred edges, and a tender center, topped simply with San Marzano tomatoes, fresh mozzarella, basil, and a drizzle of olive oil. Strict AVPN (Associazione Verace Pizza Napoletana) rules ensure authenticity, making this the gold standard of pizza worldwide. Experience the pure, unadulterated flavors that have captivated generations.

Master the Art of Neapolitan Dough

Crafting Pizza Napoletana at home requires patience, high-quality “00” flour, and a screaming-hot oven to mimic a wood-fired dome. The long fermentation develops complex flavor and that signature leopard-spotted crust. While traditionalists bake at 900°F (485°C) for 60–90 seconds, this adapted recipe delivers near-authentic results in a home oven. With minimal toppings, every ingredient shines—proving that simplicity, when done right, is sublime.

Ready to taste the real deal from Naples?
Dive into the full authentic recipe below and bring Italy home!

Pizza Napoletana Recipe: True Neapolitan Masterpiece

Recipe by Next DeliciousCourse: PizzasCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

12

minutes

Calories

750

kcal

Ingredients

• 500g “00” flour (or high-protein bread flour)

• 325ml lukewarm water (65% hydration)

• 10g fine sea salt

• 1g fresh yeast (or 0.5g active dry yeast)

• 400g canned San Marzano tomatoes, crushed by hand

• 250g fresh mozzarella di bufala or fior di latte, torn

• Fresh basil leaves

• Extra virgin olive oil

• Sea salt (for topping)

Directions

• Dissolve yeast in water. Mix flour and salt in a bowl, then gradually add water.
• Knead 10–15 mins until smooth. Cover and rest 2 hours at room temp.
• Divide into 2 balls (~280g each). Place in a floured container, cover, and ferment 8–24 hours in fridge.
• hours before baking, remove dough and let come to room temp.
• Preheat oven and pizza stone/steel to 500°F (260°C) or max for 1 hour.
• Stretch one dough ball into a 12-inch round on floured surface—do not use a rolling pin.
• Spread thin layer of crushed tomatoes, leaving 1-inch border.
• Scatter torn mozzarella, drizzle with olive oil, add pinch of sea salt.
• Slide onto hot stone. Bake 8–12 mins until crust is puffed and spotted with char.
• Remove, add fresh basil and a final drizzle of olive oil. Slice and serve immediately.

Notes

• Long, cold fermentation is key—don’t rush the rise.
• Use a pizza steel or stone for best results; cast iron skillet works in a pinch.
• No garlic, no Parmesan—true Napoletana keeps it simple.
• Crush tomatoes by hand for authentic texture.

Storing Tips for Pizza Napoletana

• Refrigerate: Store uneaten pizza in airtight container up to 1 day. Reheat at 400°F for 5 mins.
• Freeze Dough: Freeze shaped dough balls up to 3 months. Thaw in fridge 24 hrs before use.
• Avoid Microwaving: Destroys texture—always reheat in oven.

FAQs