Pizza Neapolitan Recipe

Mix

In a large bowl, combine 500 g flour and 2 tsp instant yeast. Stir 325 g cool water into the dry mix until a shaggy dough forms. Add 10 g salt and 1 tbsp olive oil, then mix until roughly incorporated.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. Alternatively, use a stand mixer with dough hook on low for 5–6 minutes.

Bulk ferment

Place dough in a lightly oiled bowl, cover, and let rest at room temperature 1 hour. Then transfer to refrigerator for 12–24 hours for cold fermentation (optional for better flavor).

Divide & Warm

Remove dough from fridge 1–2 hours before baking. Divide into 2 equal portions (about 400–420 g each). Shape each into a tight ball and let rest covered for 45–60 minutes until slightly puffy and relaxed.

Crush the canned San Marzano tomatoes by hand or with a food mill into a bowl leaving some texture. Stir in 1 tsp olive oil, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning. Do not cook — Neapolitan pizza uses a raw, seasoned tomato sauce applied sparingly.

Preheat oven and baking surface: place a pizza stone or steel on the middle rack of the oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If you have a broiler-only or wood-fired oven, adjust accordingly.

Prepare proteins and vegetables: cook sausage, ground beef, and bacon fully and drain excess fat. Slice pepperoni, mushrooms, onions, peppers, jalapeños, tomatoes, and olives as listed. Drain and tear fresh mozzarella into small pieces; pat dry to remove excess moisture. If using spinach or sliced garlic, have them ready to add just before baking.

Stretch dough

On a well-floured surface, gently press a dough ball from the center outward to form a 10–12 inch (25–30 cm) disc, leaving a slightly thicker 1/2–3/4" rim for the crust. Do not use a rolling pin if you want a light airy rim — use your hands and gravity to stretch.

Sauce & Cheese

Spoon 3–4 tbsp of the sauce onto the center of the stretched dough. Using the back of the spoon, make 4–6 light strokes to spread the sauce toward the edge, leaving the rim uncovered. Scatter about 150 g torn fresh mozzarella evenly over the sauce and sprinkle ~20 g grated Parmesan.

Add chosen toppings

Add desired toppings from the Choice Toppings section. For classic Margherita-style, add basil and minimal toppings. For meat-heavy pizzas, avoid overloading — aim for an even single layer so the crust can cook properly. Press any wet toppings (like tomato slices or spinach) lightly to remove excess moisture.

Transfer & Bake

Sprinkle a pizza peel or an inverted baking sheet with fine semolina or flour to prevent sticking. Transfer the assembled pizza to the peel, then slide it onto the preheated stone/steel. Bake at maximum oven temperature for 5–8 minutes, rotating halfway if necessary, until the crust is blistered and leopard-spotted and cheese is melted and slightly browned. In very hot ovens or wood-fired ovens, bake 60–90 seconds — watch carefully.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves, drizzle ~1 tsp olive oil, and sprinkle crushed red pepper to taste. Let rest 1–2 minutes, slice, and serve.

Serve hot. Leftover pizza keeps well refrigerated for up to 3 days; reheat in a hot oven or skillet to re-crisp the crust. Unbaked dough balls can be stored in the refrigerator up to 72 hours or frozen for longer storage.