This is perhaps the most authentic Neapolitan pizza recipe you will find! What’s more, it’s really easy with just 4 ingredients; flour, water, salt, and yeast.
Check out my video below with step-by-step instructions. And keep on reading for more detailed information and some background on Neapolitan pizza.
If you want to dive straight in, you can click here to jump to the recipe. Alternatively, keep reading to find out everything you need to know about this recipe, and Neapolitan pizza.
How To Make Neapolitan Pizza (pizza Napoletana)
Authentic Neapolitan pizza originates from the birthplace of pizza, Naples. It involves simple ingredients and traditional methods that have been largely forgotten for quite a while. Luckily it is bouncing back, with many people finding this beautiful style of pizza for the first time.
American style pizza has mostly taken over Italian pizza with takeaways across the world. But fortunately, the traditional Italian pizzas are making a resurgence.
That’s not to say that American style pizzas can’t be nice because they can. But for me, and many more people like me, nothing comes close to an authentic Italian Neapolitan pizza.
Neapolitan Pizza Recipe For Your Italian Pizza Dough
Whilst there are no strict rules for the production of American style pizza, this is not the case for Neapolitan style pizza. There are strict guidelines set out by the Neapolitan Pizza Association(AVPN). Pizza cannot be officially classified as Neapolitan unless it closely follows he rules.
I suppose this could be compared to the production of Champagne. In order to be officially called Neapolitan, the pizza maker has to use traditional ingredients and methods.
I can understand why to some people this may seem pretentious. But to me, this is a great thing because it protects the Neapolitan pizza and prevents it from dying out. For myself, and many other people who have tried it, Neapolitan pizza is the ultimate.
Neapolitan Pizza Dough (25 X 250g)
The key characteristics of a perfect Neapolitan pizza are a really thin base with a crispy but light and airy crust. The classic Neapolitan pizza is the Margherita. This is typically topped with tomato sauce, fresh mozzarella cheese, fresh basil, and extra virgin olive oil. Parmesan cheese is also a popular addition as well as many other ingredients.
Meat is not actually a common ingredient in Neapolitan pizza, with cheese being the star of the show. However, there are many more Neapolitan style meat pizzas around today. The most common meat is generally some form of Italian salami.
The other main characteristic of an authentic Neapolitan pizza, the true classic, is that it’s wood fired. This means that it’s cooked in a traditional pizza oven that uses wood as fuel.
Canotto Style Neapolitan Pizza Recipe
The flames lick over the pizza as it’s cooking, producing some charring and a slightly smoky taste, not unlike barbecuing. What’s more, the extreme heat produced allows for oven temperatures of up to 500 degrees Celsius (over 900 degrees Fahrenheit)!
To find out more about exactly what wood fired ovens are all about, check out my article on wood fired pizza here.
This extreme heat allows for exceptional rise in crust, allowing for a crispy yet light and soft pizza at the same time! It really is pizza heaven!
Neapolitan Style Pizza Dough With Garlic And Italian Seasonings Recipe
Well, yes and no. A traditional brick wood fired oven is very large and heavy, and expensive to buy or construct. So in that sense they probably are impractical for most people.
However, there are many affordable and compact pizza ovens on the market these days. My favourites are the excellent range of pizza ovens made by a company called Ooni.
They are small, portable, and reasonably priced. What’s more, they make amazing pizza! They reach temperatures of 500C/900F and cook Neapolitan style pizzas in under 90 seconds!
How To Make Neapolitan Pizza Dough Like World Best Pizza Chefvincenzo's Plate
They have both gas and solid fuel options depending on your preference. I own one that runs off wood pellets, which I absolutely love. Though it can be more time consuming managing the fire, which is why many people prefer the gas ones.
Excellent pizzas can still be made in a regular oven but in my view they can’t match a pizza made in a pizza oven!
By clicking any of the Ooni links and purchasing from Ooni, you would be supporting this website. I’ve been using their ovens for a long time now and I wouldn’t recommend them if I didn’t believe in their products.
Authentic Neapolitan Pizza Dough Recipe: The Best Pizza At Home
For me, what makes a Neapolitan pizza is that it’s made with quality ingredients, time tested methods, and artisan techniques. But most of all, it’s the fact that it’s made with love! When you make Neapolitan pizza, the perfect Neapolitan pizza, you make it with a passion!
It’s not just pizza, it’s a taste and texture sensation that’s amongst the most rewarding foods in the world to make and eat.
The dough is always made from scratch with the best quality ingredients. Also, the pizza is always shaped by hand using traditional methods.
Sourdough Neapolitan (ish) Pizza — The Boy Who Bakes
This approach, along with a long proof time, allows for exceptional flavour and texture in the dough. It can be compared to artisan sourdough bread making. In fact, you can also make Neapolitan pizza with homemade sourdough!
Neapolitan pizza is not typically thin crust. It tends to have a thin base with a large, well-risen crust. The thin base is extremely important as it allows the pizza to become crispy and soft at the same time.
However, Neapolitan pizza has a thick crust, and is not to be confused with the very crispy and thin crust Romana pizza.
Neapolitan Pizza Dough Recipe From Italy
Both Neapolitan style pizza and Roman style pizza are renowned for their excellence. A Romana pizza appeals to those like a really crispy thin crust and a Neapolitan pizza appeals to those that like a thicker crust that is soft in the middle but still crispy on the outside.
For me, the Neapolitan pizza is the best as you get the really thin base with a crispy crust, but with the added benefit of a soft, baguette-like interior to the crust.
Of course, this mostly comes down to personal preference. I think everyone should try both styles of pizza before deciding which they prefer. Both Neapolian style and Roman style pizzas are delicious!
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First the dough is made, and often mixed by hand. Then the dough is proved for around 24 hours. Yes, I know this sounds like a long time but it makes for a much tastier dough with an improved texture.
I’ve been working on a Neapolitan pizza from scratch series which features videos. Feel free to check it out if you like learning by watching.
All great dough starts with quality flour and Neapolitan pizza is no different. The best type of flour to make Neapolitan pizza is generally considered to be 00 flour.
Your Guide On How To Make Neapolitan Pizza At Home
00 flour (double zero flour) is an Italian flour which is finely milled (this is what 00 refers to). This leads to a very soft dough that produces a pizza with a delicate, easy to eat, texture.
Typically, the best flour to make Neapolitan pizza is not just any 00 flour. Generally, specialist 00 pizza flour is used. These 00 pizza flours have been formulated by the producers to produce the ideal characteristics in pizza dough.
Flour for Neapolitan pizza should produce a stretchy and strong dough. This is because the pizza has to be stretched very thinly and proofed (fermented) for a long time.
Pizza Napoletana Authentic Recipe
Probably the most commonly available “professional” 00 pizza flour is called Caputo Pizzeria. It is made by a company called “Caputo” is used by many Neapolitan style pizzerias. I have used this flour for a long time so I feel like I’m in a good position to recommend it.
You can often get Caputo flour on Amazon, click here to check. If you can’t get Caputo any 00 or 0 pizza flour should work well. They are finer flours that also create a lot of strength and stretchiness in the dough.
Buying a large chef bag usually offers the best value but you can often get small 1kg bags too. If you make pizza fairly regularly though you’ll probably get through a bag before it’s use by date (probably 8-12 months). I also use it to make fresh pasta.
Best Easy Pizza Dough
As with any great pizza, or bread for that matter, the magic ingredient is yeast! There really is no substitute for yeast, it makes the pizza rise and gives it lovely light and airy crust. Fortunately, you can make amazing Neapolitan pizza with instant yeast that is easy to get hold of.
A small tub of instant yeast from the supermarket – perfect for pizza! Click here to check out instant yeast on Amazon.
Instant dried yeast is really easy to work with and usually lasts for many months in a cool cupboard or the fridge. Even if you intend on using a different type of yeast, it’s always good to have some dried yeast as a backup.
Hacker Free Neapolitan Pizza For A Home Kitchen Recipe
Below I’ve provided a link to some dried yeast on Amazon. You won’t need a lot, just 1 tub will be fine. This is because when we make Neapolitan pizza with instant yeast we only use a tiny amount, due to the long proof time.
The other type of yeast that I recommend is fresh baker’s yeast. It’s also known as cake yeast because of it’s consistency (not because
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