Napoli’s Pizza Recipe

Activate yeast

Combine warm water (1.25 cups) with sugar or honey (0.5 tsp) and sprinkle the active dry yeast (1 tsp) over the surface. Let sit 5–8 minutes until foamy.

In a large mixing bowl, combine the flour (3 cups) and salt (1.5 tsp). Make a well in the center.

Pour the foamy yeast mixture and olive oil (1 tbsp) into the well. Mix with a wooden spoon or your hand until a shaggy dough forms (about 2–3 minutes).

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead on medium speed 6–7 minutes.

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours (shorter in warm kitchens).

After the first rise, gently deflate the dough and divide into two equal portions for two 10–12-inch pizzas (or keep whole for one large). Shape into tight balls, place on a lightly floured tray, cover, and let rest 30–45 minutes to relax the gluten before stretching.

While the dough rises, prepare the sauce. In a bowl, lightly crush the canned San Marzano tomatoes by hand (do not over-process; keep some texture).

Stir in minced garlic (1 clove), olive oil (1 tbsp), dried oregano (0.5 tsp), salt (0.5 tsp), and torn basil leaves (reserve a few for topping). Taste and adjust seasoning. No cooking required for a classic Neapolitan-style sauce.

Preheat your oven as hot as it will go (usually 500–550°F / 260–290°C). If using a pizza stone or steel, place it on the middle rack and preheat at least 45–60 minutes so it's thoroughly heated. If using a pizza oven, follow manufacturer preheat instructions.

Prepare a pizza peel or an inverted baking sheet with a light dusting of semolina or cornmeal (1 tbsp) to prevent sticking.

On a lightly floured surface, take one rested dough ball and press from the center outward with your fingers to form a 10–12 inch round, leaving a slightly thicker 1/2–3/4 inch rim for the crust. Do not use a rolling pin if you want a traditional airy rim—use your hands to stretch gently.

Transfer the stretched dough to the prepared peel. Spoon 1/3–1/2 cup of the prepared sauce onto the center and spread gently with the back of a spoon, leaving the outer rim bare.

Distribute torn or sliced fresh mozzarella (about 4 oz per pizza) evenly over the sauce. Sprinkle a tablespoon of grated Parmigiano-Reggiano if using, and add a light pinch of coarse sea salt (about 1/8 tsp). Drizzle a small amount of olive oil (about 1/2 tbsp) over the top.

Slide the pizza onto the preheated stone or baking surface. Bake 7–10 minutes in a 550°F oven, or 10–12 minutes at 500°F, until the crust is puffed, leopard-spotted, and cheese is melted and slightly blistered. Rotate the pizza halfway through for even browning if necessary.

Remove pizza from oven. Tear and scatter fresh basil leaves (3 leaves per pizza) over the hot pizza and finish with a light drizzle of extra-virgin olive oil (about 1/2 tbsp). Let rest 1–2 minutes, then cut and serve.

Repeat assembly and baking for the second dough ball. Sprinkle additional Parmigiano-Reggiano to taste before serving if desired.

Serve hot, slicing into 6–8 pieces for a 10–12 inch pizza. Offer extra olive oil and red pepper flakes at the table.