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Authentic Neapolitan Pizza Recipe
Welcome to our step-by-step guide on making the perfect Neapolitan pizza at home. This traditional Italian pizza features a thin, crispy crust, simple tomato sauce, and fresh mozzarella cheese. Follow our detailed instructions and tips to create a delicious Neapolitan pizza that rivals the best pizzerias in Naples.
Prep Time
30 min
Cook Time
10 min
Servings
2 adults
Course
Main
Difficulty
Easy
Calories
600 kcal
Ingredients
Dough:
- 4 cups (500g) all-purpose flour
- 1 ½ cups (360ml) warm water
- 1 tsp salt
- 1 tsp sugar
- 1 tsp active dry yeast
- 2 tbsp olive oil
Sauce:
- 1 can (400g) San Marzano tomatoes
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt to taste
- Fresh basil leaves, torn
Toppings:
- 8 oz (225g) fresh mozzarella, sliced
- Fresh basil leaves
- Olive oil
Instructions
- Prepare the Dough: In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 10 minutes until frothy. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
- Prepare the Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the San Marzano tomatoes, crushing them with your hands or a fork. Simmer for about 15-20 minutes until thickened. Season with salt and stir in torn basil leaves.
- Assemble the Pizza: Preheat your oven to its highest setting (usually around 500°F/260°C) and place a pizza stone or baking sheet inside to heat. Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into a ball and let them rest for about 10 minutes. On a floured surface, stretch each dough ball into a thin circle, about 10-12 inches in diameter. Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Arrange the sliced mozzarella on top and add a few fresh basil leaves.
- Bake the Pizza: Transfer the pizza to the preheated stone or baking sheet (use a pizza peel or a flat baking sheet dusted with flour for easy transfer). Bake for 7-10 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove from the oven and drizzle with a bit of olive oil. Garnish with more fresh basil leaves if desired.
- Serve: Slice and enjoy your homemade Margherita pizza!
Tips
- Use high-quality ingredients, especially San Marzano tomatoes and fresh mozzarella.
- Let the dough rise sufficiently to achieve a light, airy crust.
- Preheat your oven and pizza stone thoroughly to ensure a crispy crust.
- Experiment with different toppings while keeping it simple and authentic.
FAQs
Can I use bread flour instead of all-purpose flour?
Yes, bread flour has a higher protein content, which can result in a chewier crust. Both options work well.
How do I store leftover pizza?
RECIPE AUTHOR
Creating Neapolitan Pizza at home is not just about following a recipe—it’s about embracing tradition and the art of simplicity. With fresh ingredients, a perfect dough, and a hot oven, you can enjoy the authentic flavors of Italy right at your table. Share this delightful experience with loved ones and let every bite take you to Naples!