Neapolitan Pizza Recipe

Autolyse and mixing

In a large mixing bowl, combine 4 cups 00 flour and 1.75 cups lukewarm water. Stir until just combined and no dry flour remains. Cover and rest 20 minutes (autolyse) to hydrate the flour.

Add salt and yeast

After autolyse, sprinkle 2 tsp salt around the dough (not directly onto the yeast) and add 0.25 tsp instant yeast. Add 1 tbsp extra-virgin olive oil. Fold and knead in the bowl for 5–7 minutes until the dough becomes smooth and slightly elastic. You may complete kneading on a lightly floured surface for 2–3 minutes if needed.

Bulk rise and stretch-and-folds

Place dough in a lightly oiled bowl, cover, and let rise at room temperature (about 70°F / 21°C) for 1.5–2 hours, performing 2 sets of stretch-and-folds at 30-minute intervals: lift one side of the dough and fold into the center, rotate, repeat until all sides folded (about 1 minute each set).

Divide and cold ferment

Turn the dough onto a lightly floured surface. Divide into 4 equal portions (about 250–270 g each). Shape each portion into a tight ball by tucking edges underneath and rolling against the surface to build tension. Place dough balls in a tray, cover airtight and refrigerate for 18–48 hours for cold fermentation (develops flavor). If short on time, allow final proof at room temperature for 2–4 hours.

Bring to room temperature before baking

On the day of baking, remove dough balls from fridge 1.5–2 hours before baking and keep covered so they come to room temperature and relax, making them easier to stretch.

Pour the 14 oz can of San Marzano tomatoes into a bowl. Crush the tomatoes by hand or with a fork until relatively smooth but still slightly chunky. Add 1/2 tsp salt, 1 tsp extra-virgin olive oil, and tear in about 4 fresh basil leaves if using. Do not cook the sauce — Neapolitan style uses raw tomato crushed and seasoned. Taste and adjust salt. Keep chilled until ready to use.

Preheat your oven as high as it will go (500–550°F / 260–290°C) at least 45 minutes before baking. If using a pizza stone or steel, place it on the top third or middle of the oven while preheating.

Lightly dust a pizza peel or baking sheet with 1–2 tbsp semolina or cornmeal to prevent sticking. On a lightly floured surface, take one dough ball and press from the center outward with your fingers, leaving a 1/2–3/4 inch rim for the crust. Stretch the dough into a roughly 10–11 inch circle by hand—do not use a rolling pin (keeps airy rim).

Spoon about 3–4 oz (roughly 1/3 to 1/2 cup) of the crushed tomato sauce onto the center of the stretched dough and spread gently with the back of the spoon, leaving the rim free. Tear or slice 2 oz fresh mozzarella and distribute evenly on the sauce (about half of the cheese per pizza). Scatter 2 fresh basil leaves.

Drizzle a few drops (about 1/4–1/2 tsp) of extra-virgin olive oil over the top and sprinkle a pinch of fine sea salt to taste.

Slide the pizza onto the preheated stone or steel and bake 5–8 minutes at the highest oven temperature, rotating once halfway through if necessary. Baking time will vary: thinner/warmer oven ~5 minutes, cooler/heavier oven ~7–8 minutes. Look for leopard-spot char on the crust and a puffed, slightly blistered rim.

Remove pizza from oven. Immediately top with 2–4 fresh basil leaves (they will wilt slightly). Let rest 1–2 minutes, slice, and serve hot. Repeat assembly and baking for remaining dough balls.

If desired, finish with an additional drizzle of extra-virgin olive oil and a small sprinkle of sea salt before serving. Serve each pizza immediately for best texture.