This authentic Neapolitan pizza recipe has pizzeria-quality results with a soft, charred crust and classic Italian flavor. Follow my expert tips for the perfect dough, simple sauce, and high-heat cooking techniques.
When you’ve had pizza in Naples Italy, it’s hard to go back. You know in the movie The Matrix when Neo picks between the blue and red pill, a choice between ignorance or truth? Eating pizza in Naples, the place where pizza was invented, is like choosing the red pill.
After years of testing, I’ve created the perfect homemade Neapolitan pizza recipe so you can enjoy that authentic Italian flavor at home! I’ve tested different flour types, sauces, and baking temperatures, and interviewed premiere American pizza chefs who’ve studied the craft in Naples. This recipe represents everything I’ve learned.
5 Star Reader Review
“Awesome recipe. It is really authentic and so easy! Since we have young kids we decided to add a teaspoon of sugar and it was just perfect.” -Michael
What Makes Neapolitan Pizza Special
Neapolitan pizza is pizza made in the style that originated in Naples, Italy. Like any famous dish, there many opinions on what is “authentic” for this dish. After eating some of the best pizza in world in Naples, here’s what I found are characteristics of a great Neapolitan pizza:
- Simple flavors: The best Neapolitan pizza restaurant I’ve been to in Italy, Da Michele, served only two simple flavors: Margherita and Marinara. Pizza margherita is tomatoes, mozzarella and basil, and pizza marinara is simply tomatoes and garlic
- Soft, thin crust, cooked in a very hot oven: Most Neapolitan pizzas are baked in a wood fired pizza oven that’s around 800 to 1000°F. The crust is blackened by the fire, with puffed edges and very thin towards the middle.
- Simple tomatoes: Instead of a thick sauce, the crust on Neapolitan pizzas is typically spread with crushed San Marzano tomatoes or a very simple sauce. My recipe uses a simple pizza sauce that mimics the flavors I had in Naples.
- Fresh mozzarella: The cheese in Italy is top notch. Neapolitan pizza often uses fresh mozzarella or buffalo mozzarella cheese.
Helpful Equipment
Making authentic Neapolitan pizza requires the right tools to achieve that signature texture. Here’s what I recommend:
- Pizza stone: This is essential for achieving a crispy bottom crust while keeping the interior soft and chewy. I use this pizza stone and preheat it for at least 45 minutes before baking.
- Pizza peel: You’ll need a paddle to transfer the pizza onto the hot stone. I recommend this standard pizza peel for beginners, or this conveyor pizza peel if you make pizza frequently (it’s even easier to use but pricier).
- Pizza oven (optional): For that authentic charred crust with leopard spots, a pizza oven does make all the difference. Standard ovens max out around 550°F, but pizza ovens reach 900-1000°F. I use this portable pizza oven that heats up in just 10 minutes and runs on wood pellets. But you can make delicious Neapolitan pizza in your home oven, too!
Key Ingredients You’ll Need
The magic of Neapolitan pizza lies in its simplicity and ingredient quality. Here’s what I’ve found makes all the difference for this pizza recipe:
- Tipo 00 flour: Tipo 00 flour is a type of finely-ground Italian flour that Neapolitan pizza restaurants use for the supple, chewy texture of the pizza crust. I’ve found it makes an huge difference! You can order Tipo 00 online but these days it’s easy to find at most grocery stores. If you can’t find it, all-purpose flour works as a substitute, but the texture will be slightly different.
- Fire-roasted tomatoes: For the sauce, I use my easy pizza sauce recipe made with fire-roasted tomatoes, garlic, olive oil, oregano, and salt. It’s ready in 5 minutes and tastes remarkably close to what I had in Naples. You can also use crushed San Marzano tomatoes.
- Fresh mozzarella: I buy mozzarella balls and slice them into ¼-inch pieces. Some brands are very watery, so I let the slices sit on paper towels for 15 minutes before using them. This avoids standing water on top after baking (which has happened to me many times!).
- Fresh basil: Always add the basil after baking to keep it bright green. In Naples, I noticed they often use just one or two leaves per pizza. (If you’re using a pizza oven, you can put it on before baking because the cook time is only about 1 minute and the basil will not blacken in that time.)
How to Make Neapolitan Pizza: Step-By-Step
Here is an overview of how to make Neapolitan pizza. For all the details, jump to the full recipe below.
Step 1: Make the pizza dough. You’ll need 15 minutes to make it, then allow it to rise for 45 minutes. You can also make it ahead and refrigerate or freeze until ready to bake. Go to this Pizza Dough recipe.
Step 2: Stretch the pizza dough and place it into a pizza peel. Go to How to Stretch Pizza Dough for our tips. Top the pizza with pizza sauce and fresh mozzarella cheese, cut into small pieces.
Step 3: Bake the pizza on a pizza stone in a 500°F oven for 6 to 7 minutes, or in a pizza oven for 1 to 2 minutes. Go to the full recipe below for the tutorial.
Tips for Perfect Neapolitan Pizza Dough
The essential part of Neapolitan pizza is the pizza dough. Alex and I have been working on this pizza dough recipe for over 10 years. In the process, I’ve learned a few things from some of the premiere pizza restaurant chefs in America, who themselves have studied the pizza in Naples:
- Use Tipo 00 flour. Again, the fine grind creates a smoother, more elastic dough that’s easier to stretch thin. This flour is traditional in Naples and really makes a noticeable difference in texture!
- Rest the dough properly. The 45-minute rest after mixing is crucial for gluten development. But here’s another key: if you have the time, refrigerating for 2-3 days takes it to another level! The cold fermentation develops complex, nutty flavors and makes the dough even easier to work with.
- Don’t overwork the dough. When stretching, be gentle. Overworking develops too much gluten and makes the dough tough. If it keeps shrinking back, let it rest for 10 minutes before continuing.
- Room temperature matters. If you’ve refrigerated your dough, let it come to room temperature for 30-45 minutes before stretching.
Do You Need a Pizza Oven?
No, you don’t need a Neapolitan pizza oven for this recipe. You can cook it in a standard oven at 500°F along with a preheated pizza stone. But if you want those beautiful black char marks on your crust like in these photos, you’ll need a pizza oven (and use this pizza oven dough).
- A pizza oven can get much hotter than a regular oven. Your standard oven can get only to 550°F, but a pizza oven reaches temperatures of up to almost 1000°F.
- What pizza oven to buy? Alex and I currently use this portable Roccbox pizza oven (another great brand is Ooni). It’s small, transportable, and heats up to 1000°F in just 10 minutes! It’s powered by wood pellets. Using it takes a bit of practice, but it’s revolutionized my homemade pizza.
Ways to Serve Neapolitan Pizza
I love pairing this Neapolitan pizza with simple, fresh sides that complement the rich, chewy crust. Here are my favorite serving suggestions:
- Pair it with a simple green salad like simple arugula salad or chopped salad, or more sophisticated salads like radicchio salad with pear, goat cheese apple salad, or fennel salad.
- For a pizza night, add a few other simple Italian-style pies like truffle pizza, pizza bianca (white pizza) or even spicy pizza diavola.
- Serve with antipasto platter with marinated olives, cured meats, and marinated vegetables.
- Pair with Italian wine like a crisp Pinot Grigio or a fruity Italian table wine.
Storing & Reheating Tips
Leftover Neapolitan pizza keeps in the refrigerator for up to 3 days stored in an airtight container. For reheating, place a few slices in a cold cast iron pan, cover, and heat over medium-low for 2-3 minutes with a splash of water. This re-crisps the bottom while gently warming the toppings.
You can also reheat in a 350°F oven on a pizza stone or baking sheet for 5-7 minutes until warmed through. The air fryer is another great option for reheating pizza!
For make ahead tips for the dough, see the recipe below.
Dietary Notes
This Neapolitan pizza recipe is vegetarian.
Frequently Asked Questions
While a wood-fired oven is ideal, you can achieve a very good Neapolitan pizza at home with a standard oven using high heat. This recipe will guide you through adjustments for achieving a crispy crust despite the limitations of a home oven.
Neapolitan pizza is known for its simplicity and focus on high-quality ingredients. It features a thin, airy crust with a slight char, a simple tomato sauce, and minimal toppings.
Like any famous recipe, there are lots of opinions on what makes an authentic Neapolitan pizza recipe. If you’re making a Margherita pizza, I’d say basil is a must. When I had Naples pizza a few years ago, the pizza had one leaf of fresh basil on it. One leaf! Somehow, it brought in just the right basil flavor.
“00” flour, a finely-ground Italian flour, is traditionally used for Neapolitan pizza dough. It contributes to the characteristic light and airy texture. However, bread flour or all-purpose flour can be a suitable substitute.
Neapolitan pizza dough is on the wetter side. Add flour a little bit at a time until the dough comes together and is no longer sticking excessively to your hands.
The key to a Neapolitan pizza is very high heat. Aim to preheat your oven with a pizza stone to its maximum temperature, which is usually around 500°F (260°C) or higher.
You can use a parchment paper “peel.” Slide the pizza onto a large piece of parchment paper dusted with flour. Then, carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.
Yes! After the initial rise wrap each ball in plastic wrap then in a freezer bag or container. To thaw it, place frozen dough in the refrigerator to thaw overnight, then let it come to room temperature before stretching. For more, see How to Freeze Pizza Dough.
Neapolitan Pizza Recipe
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Print RecipeMaster the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect dough, simple yet flavorful sauce, and quick high-heat cooking for a pizzeria-worthy pie in your own oven.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 slices
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Ingredients
- 1 ball Homemade Pizza Dough*
- ⅓ cup Easy Pizza Sauce**
- 2 to 3 ounces fresh mozzarella cheese (or about ¾ cup shredded mozzarella)
- Parmesan cheese, for topping (optional)
- Kosher salt
- 2 basil leaves
- Semolina flour or cornmeal, for dusting the pizza peel
Instructions
- Make the pizza dough: Prepare the dough using this pizza dough recipe. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F (or preheat your pizza oven).
- Make the pizza sauce.
- Slice the mozzarella into ¼ inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), allow it to sit on a paper towel for 15 minutes, then dab the mozzarella with the paper towel to remove any additional moisture.
- When the oven is ready, stretch the dough into a circle (see How to Stretch Pizza Dough for instructions). Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top. Spread the pizza sauce across the dough. Top with mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese and a few pinches of kosher salt.
- If you’re baking in a pizza oven, add the basil leaves. For baking in a standard oven, skip this step.
- Transfer the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.
Notes
*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor! Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes. You can also freeze the dough: go to How to Freeze Pizza Dough.
**Make the pizza sauce up to 1 week in advance and refrigerate.
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