Round Neapolitan Pizza Recipe

Activate yeast

Combine lukewarm water and sugar in a small bowl, sprinkle the active dry yeast on top and let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix on low/with a wooden spoon until a shaggy dough forms, then knead 8–10 minutes by hand or 6–8 minutes in a mixer until the dough is smooth, elastic, and slightly tacky but not sticky.

Bulk rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1.5–2 hours depending on room temperature. For better flavor, refrigerate overnight (8–24 hours) after an initial 30–45 minute rest; bring back to room temperature before shaping.

Divide and rest

Turn the dough onto a lightly floured surface, divide into two equal portions (each will make a 12" thin crust). Shape each into a tight ball and let rest on a lightly floured tray, covered, for 30–60 minutes to relax the gluten before stretching.

Make the sauce while the dough is rising. Heat 1 tablespoon olive oil in a small saucepan over medium heat, add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Crush the canned tomatoes by hand or with a fork and add to the pan along with dried oregano, salt, and pepper. Simmer gently 10–12 minutes to thicken slightly. Stir in torn fresh basil leaves at the end if using. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using (cold/warm sauce both work; avoid very hot sauce on stretched dough).

Preheat oven

Place a pizza stone or heavy baking steel on the middle rack of your oven and preheat to the highest temperature (250–290°C / 475–550°F) for at least 45 minutes. If using a home oven that reaches 500–550°F, preheat at that temperature. If you have a pizza steel/stove-top or outdoor pizza oven, follow its preheat instructions for high heat.

Shape dough

On a work surface lightly dusted with flour, take one dough ball and press from the center outward with your fingertips to form a 12" round leaving a slightly thicker 1/2" rim. Stretch using your knuckles and gravity, rotating as you go, to achieve a thin center with a small edge. Do not over-flour the surface; use minimal flour or semolina/cornmeal to prevent sticking.

Prepare peel

Dust a pizza peel or the back of a baking sheet with cornmeal or semolina so the pizza will slide easily. Transfer the stretched dough to the peel.

Sauce and cheese

Spread 3–4 tablespoons (about 75–90 g) of the marinara evenly over the dough, leaving a 1/2" rim. Distribute about half of the shredded/sliced mozzarella (approx. 175 g) evenly over the sauce. Sprinkle a light dusting (about 1 tablespoon) of grated Pecorino/Parmesan. Add a light sprinkle of red pepper flakes if desired.

Bake

Slide the pizza from the peel onto the preheated stone/steel. Bake until the crust is blistered and leopard-spotted, and the cheese is melted and slightly golden, about 6–9 minutes in a very hot home oven (500–550°F) or 90 seconds–3 minutes in a wood-fired or very hot professional oven. Rotate halfway for even browning if necessary.

Finish & rest

Remove pizza with the peel, brush the crust edge lightly with 1 teaspoon olive oil, scatter fresh basil leaves over the hot pizza, and let rest 1–2 minutes before slicing. Repeat shaping and baking with the second dough ball and remaining toppings.

Serve

Slice into 8 traditional NY-style slices and serve immediately while hot. Offer extra grated cheese and red pepper flakes at the table.