Authentic Neapolitan-Style Pizza Inspired by Napoli
Recreate the unforgettable pizza we savored in Napoli with this classic Neapolitan-style recipe—thin, chewy crust, fresh mozzarella, and San Marzano tomato sauce baked to perfection.
Equipment
- Pizza stone or baking steel
- Pizza peel or flat baking sheet
- Mixing bowls
- Measuring cups and spoons
- Oven (500°F+ recommended)
- Saucepan
Ingredients
For the Dough
- 3 ¾ cups tipo “00” flour
- 1 ½ tsp sea salt
- 1 tsp active dry yeast
- 1 ½ cups lukewarm water
- 1 tsp olive oil
- For the Sauce
- 1 cup San Marzano tomatoes crushed by hand
- 1 clove garlic minced
- ½ tsp sea salt
- 1 tbsp olive oil
For the Toppings
- 8 oz fresh mozzarella torn into chunks
- Fresh basil leaves
- Olive oil for drizzling
- Optional: pinch of red pepper flakes
Instructions
Make the Dough
- Combine flour and salt in a bowl. In a cup, dissolve yeast in water; let it bloom for 5 minutes. Add yeast mixture and olive oil to flour, knead until smooth (8–10 minutes).
Let the Dough Rise
- Cover and let the dough rise in a warm spot for 1–1.5 hours, until doubled in size.
Prepare the Sauce
- In a saucepan, sauté garlic in olive oil for 30 seconds. Add crushed tomatoes and salt. Simmer gently for 10 minutes.
Preheat the Oven and Stone
- Place pizza stone in the oven and preheat to 500°F (260°C) or highest setting for at least 45 minutes.
Shape the Dough
- Divide the dough into two. On a floured surface, gently stretch each into a 12-inch round using hands only.
Assemble the Pizza
- Transfer to a floured peel. Spread sauce lightly, add mozzarella and basil, then drizzle with olive oil.
Bake
- Slide onto the hot stone. Bake for 7–9 minutes until crust is puffed and charred in spots.
Serve
- Let rest 1 minute. Slice and enjoy immediately.
Notes
For best flavor, ferment the dough overnight in the fridge.
Use buffalo mozzarella for extra creaminess.
Letting the pizza rest before slicing helps maintain a crisp crust.