Classic Neapolitan Recipe

Proof yeast and mix

In a large mixing bowl or the bowl of a stand mixer, combine the lukewarm water and instant dry yeast. Add the optional sugar/honey if using. Let sit for 2–3 minutes until the surface looks slightly foamy (instant yeast will act quickly).

Add flour and salt

Add 3 1/2 cups 00 flour and 2 tsp fine sea salt to the water-yeast mixture. If using a stand mixer, attach the dough hook and mix on low until combined (about 2 minutes). Add 1 tablespoon extra-virgin olive oil and continue mixing 4–6 minutes until a soft, slightly tacky, cohesive dough forms and clears the sides of the bowl. If mixing by hand, fold the flour into the water, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

Rest and bulk rise

Shape 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 to 1 1/2 hours (time varies by temperature). For better flavor, after the initial 30 minutes, transfer to the refrigerator and cold-ferment for 8–24 hours; bring back to room temperature 1–2 hours before shaping.

Divide and pre-shape

Turn the dough out onto a lightly floured surface. Divide into two equal portions for two 11–12-inch pizzas (each portion ~300–350 g depending on hydration). Pre-shape each portion into a tight ball by folding edges into the center, then roll under your palm on the counter to create surface tension. Cover and rest 20–30 minutes.

Final shaping

On a lightly floured or semolina-dusted board, gently press each dough ball from the center outward with your fingers to form a 10–12 inch round, leaving a 1/2–1 inch rim for the crust. Do not deflate the outer rim; use your knuckles to stretch and rotate for even thickness.

Prepare tomato sauce

Crush the canned San Marzano tomatoes by hand or with a fork in a bowl until mostly smooth but still slightly chunky. Stir in 1/2 tsp fine sea salt, 1/4 tsp dried oregano, and 1 tsp extra-virgin olive oil. Do not cook — Neapolitan pizza uses uncooked, bright tomato sauce. Taste and adjust salt if needed.

Preheat oven and stone/steel

Place a pizza stone or steel on the top rack of your oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45–60 minutes so the stone/steel is thoroughly heated. If using a pizza oven, follow manufacturer instructions and heat to optimal temp (700–900°F if available).

Assemble pizza

Lightly dust a peel or inverted rimless baking sheet with semolina or cornmeal. Transfer a stretched dough round to the peel. Spread about 1/2 to 3/4 cup of the prepared tomato sauce over the center, leaving the rim exposed. Distribute 4 oz (half of the mozzarella) of torn or sliced fresh mozzarella evenly over the sauce. Drizzle with about 1/2 tbsp extra-virgin olive oil and sprinkle a tiny pinch (about 1/8–1/4 tsp) of coarse sea salt over the cheese.

Bake

Slide the pizza onto the preheated stone/steel. Bake until the crust is puffed, leopard-spotted, and the cheese is melted and slightly blistered—about 5–8 minutes in a 500–550°F home oven; much faster (60–120 seconds) in very hot pizza ovens. Rotate the pie halfway through baking for even browning if needed.

Finish

Remove pizza from the oven. Scatter fresh basil leaves over the top and tear or place any remaining mozzarella if desired. Drizzle the remaining 1/2 tbsp extra-virgin olive oil over the pizza and finish with a light sprinkle of finishing salt to taste. Let rest 1–2 minutes, slice, and serve immediately.