Neapolitan Pizza
This recipe guides you in crafting traditional Neapolitan pizza, focusing on a high-hydration dough made with '00' flour, simple crushed San Marzano tomato sauce, and fresh mozzarella. It emphasizes a long fermentation process and baking at extremely high temperatures to achieve the signature chewy, airy crust with a slightly charred exterior.
Equipment
- 1 Large Mixing Bowl For dough preparation and bulk fermentation.
- 1 Kitchen Scale Essential for precise measurement of flour and water for optimal dough hydration.
- 1 Pizza Stone or Steel Crucial for achieving the high-heat, crispy crust characteristic of Neapolitan pizza.
- 1 Pizza Peel For safely transferring the pizza into and out of the hot oven.
- 1 Wooden Board or Countertop For stretching and shaping the delicate pizza dough.
Ingredients
Main
- For the Dough:
- 4 cups Italian tipo "00" flour or bread flour plus extra for dusting dough
- 2 teaspoons Kosher salt
- 1 teaspoon active dry yeast
- 1 1/2 cups water
- Cooking spray or olive oil to coat bowls
- For the Sauce:
- 1 14-ounce can whole peeled Italian tomatoes (preferably San Marzano)
- For the Toppings:
- 12 ounces fresh buffalo mozzarella or fresh cow's milk mozzarella cut into 1/4-inch slices or torn into small chunks
- Handful of basil leaves
- 1/4 cup extra-virgin olive oil divided
Instructions
- In a large bowl, whisk together the '00' flour (or bread flour), Kosher salt, and active dry yeast.
- Gradually add water to the dry ingredients, mixing with your hands or a wooden spoon until a shaggy, cohesive dough forms.
- Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, or until smooth, elastic, and no longer sticky.
- Lightly coat a clean bowl with cooking spray or olive oil, place the dough in it, cover, and let it rise at room temperature for 2-4 hours, then refrigerate for 12-24 hours for a slow fermentation.
- The next day, divide the dough into 8-10 equal portions (for 10 servings) and gently shape each into a ball. Place on a floured surface, cover, and let proof at room temperature for 2-4 hours.
- While dough proofs, prepare the sauce by crushing the whole peeled San Marzano tomatoes by hand; do not cook the sauce.
- Preheat your oven to its highest temperature (typically 500-550°F or 260-290°C) with the pizza stone or steel inside for at least 1 hour.
- On a lightly floured pizza peel, gently stretch or pat out one dough ball from the center outwards, leaving a slightly thicker rim for the crust. Do not use a rolling pin.
- Evenly spread a thin layer of crushed tomato sauce over the dough, leaving the rim clear. Distribute slices or chunks of fresh mozzarella and a few basil leaves, then drizzle with olive oil.
- Carefully slide the pizza onto the preheated stone/steel and bake for 90 seconds to 5 minutes, rotating as needed, until the crust is puffed and leopard-spotted and the cheese is melted and bubbling. Remove, garnish with fresh basil, and serve immediately.
Notes
For an authentic Neapolitan pizza, using Italian tipo '00' flour is paramount as its fine grind and lower protein content create the desired tender, airy crust. If unavailable, high-quality bread flour can be substituted, though the texture will differ slightly. Long, cold fermentation (12-24+ hours in the refrigerator) is highly recommended for optimal flavor development and digestibility. Ensure your oven and pizza stone are preheated to their maximum temperature for at least an hour; this intense heat is crucial for the characteristic leopard-spotted crust and quick bake. Drain fresh mozzarella well to prevent a soggy crust. Keep toppings minimal to highlight the quality of the dough, sauce, and cheese.