Neapolitan Pizza Recipe

Mak Erot

4 min read

·

Apr 09, 2025

23

Share

Neapolitan Pizza Recipe: A Guide to Authentic Italian Pizza

Are you ready to embark on a culinary journey to the heart of Italy? This comprehensive guide will walk you through the process of making authentic Neapolitan pizza, a dish celebrated for its simplicity and exquisite taste. Forget frozen pizzas; we're diving deep into the art of crafting a true Neapolitan masterpiece.

Understanding the Neapolitan Pizza Philosophy

Neapolitan pizza isn't just a meal; it's a tradition. It's defined by its simple yet high-quality ingredients, its characteristic thin crust, and its quick, high-heat cooking method. This recipe focuses on achieving that authentic Neapolitan experience.

Key Characteristics of Neapolitan Pizza:

• The Dough: A simple dough made with just flour, water, yeast, salt, and sometimes a touch of sugar. The key is a long, slow fermentation process to develop flavor and texture.
• The Sauce: A simple San Marzano tomato sauce, lightly seasoned with salt, oregano, and garlic. Simplicity is key here!
• The Cheese: Fresh mozzarella di bufala (buffalo mozzarella) is traditional, but high-quality fior di latte (cow's milk mozzarella) is a great alternative.
• The Baking: Cooked in a very hot oven (ideally a wood-fired oven at 900°F), for a short period, resulting in a slightly charred crust with a soft, airy interior.

Ingredients for Neapolitan Pizza Dough:

• 1 cup (250g) lukewarm water (105-115°F)
• 1 teaspoon (4g) active dry yeast
• 1 teaspoon (5g) sugar
• 2 1/2 cups (300g) "00" flour (or strong bread flour)
• 1 teaspoon (10g) sea salt
• 2 tablespoons olive oil

Making the Neapolitan Pizza Dough:

1. Activate the Yeast: In a large bowl, combine the lukewarm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
3. Combine Wet and Dry: Gradually add the dry ingredients to the yeast mixture, mixing with a wooden spoon or your hands until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add a little more flour if needed, but avoid adding too much.
5. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for at least 4-6 hours, or even overnight. The dough should double in size.
6. Shape the Dough Balls: Gently punch down the dough and divide it into two equal-sized portions. Shape each portion into a smooth ball.
7. Second Rise (Proofing): Place the dough balls on a lightly floured surface, cover loosely with plastic wrap, and let rise for another 2-3 hours. The dough balls should increase in size slightly.

Making the Neapolitan Pizza Sauce:

• 1 (28-ounce) can San Marzano tomatoes, crushed or diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

1. Sauté Garlic: Gently sauté the minced garlic in a tablespoon of olive oil until fragrant (do not brown).
2. Simmer Sauce: Add the crushed tomatoes, oregano, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.

Assembling and Baking the Neapolitan Pizza:

1. Preheat Oven: Preheat your oven to the highest temperature possible (ideally 500°F or higher; a pizza stone will help retain heat).
2. Stretch the Dough: Gently stretch or toss one dough ball into a 12-inch circle. Avoid using a rolling pin, as this will make the crust tough.
3. Add Sauce and Toppings: Spread a thin layer of sauce over the dough, leaving a small border. Add fresh mozzarella cheese (torn into pieces) and any desired toppings (fresh basil is a classic choice).
4. Bake: Carefully transfer the pizza to the preheated oven and bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
5. Serve Immediately: Remove the pizza from the oven and let it cool slightly before slicing and serving. Enjoy your authentic Neapolitan pizza!

Tips for Neapolitan Pizza Success:

• Use high-quality ingredients: The flavor of your pizza is directly related to the quality of your ingredients.
• Don't overload with toppings: Too many toppings will weigh down the crust and prevent it from cooking properly.
• Practice makes perfect: Don't be discouraged if your first attempt isn't perfect. Keep practicing, and you'll soon be making delicious Neapolitan pizzas.

This detailed recipe guides you to create a delicious Neapolitan pizza. Remember the key is quality ingredients, a simple recipe, and a super-hot oven. Buon Appetito!