Name: Neapolitan Pizza Recipe
Prep time: 15 min
Cook time: PT-487092H4M40S
Total time: PT-487092H4M40S
Cuisine: Italian
Ingredients: 7 cups high-quality flour (such as Caputo); 1 cup warm water; 4 tsp kosher salt; 1½ tsp active dry yeast; 4 tsp sugar; 1 tsp extra-virgin olive oil; 1 can whole peeled San Marzano tomatoes, drained and blended; 8 oz mozzarella di bufala, sliced and patted dry; Extra-virgin olive oil for drizzling; Fresh basil leaves

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Short Description

Classic Neapolitan-style pizza with a soft, chewy crust, fresh tomato sauce, and creamy mozzarella di buffala—baked in a hot oven or on a pizza stone for authentic flavor and texture.

Why You’ll Love This Recipe

This Neapolitan pizza recipe captures the essence of traditional Italian pizza: a lightly charred, airy crust combined with a simple yet flavorful tomato sauce and premium fresh mozzarella. It’s customizable, fun to make, and perfect for family dinners or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough

7 cups high-quality flour (such as Caputo)
1 cup warm water
4 tsp kosher salt
1½ tsp active dry yeast
4 tsp sugar
1 tsp extra-virgin olive oil

For the Sauce and Toppings

1 can whole peeled San Marzano tomatoes, drained and blended smooth
8 oz mozzarella di buffala, thinly sliced and patted dry
Extra-virgin olive oil for drizzling
Fresh basil leaves for finishing

Directions

1. Make the Dough

In a bowl, whisk yeast with warm water and let sit 10 minutes until foamy.
In a larger bowl, combine flour and sugar. Stir in yeast mixture and 1½ cups ice-cold water. Knead by hand for about 5 minutes until a dough forms.
Add salt and knead another 2 minutes until smooth.
Divide dough into four equal parts. Shape each into a tight ball and place on a lightly floured baking sheet. Cover with plastic wrap and refrigerate overnight.

2. Proof the Dough

Remove the dough balls from the fridge and allow them to come to room temperature (about 1 hour).

3. Preheat the Oven

Place a pizza stone on the lowest rack and preheat the oven to 550°F (or the highest setting) for at least 20 minutes.

4. Shape and Top the Pizzas

Work with one dough ball at a time on a lightly floured surface. Stretch it into a 10–12″ circle using your hands.
Transfer the shaped dough to a piece of parchment paper.
Drizzle a thin ring of olive oil around the rim of the dough.
Spoon about ¼ cup of the blended tomato sauce onto the center, leaving a 1″ border around the edge. Season lightly with salt.
Evenly arrange ¼ of the mozzarella slices over the sauce. Drizzle with a little more olive oil.

5. Bake the Pizza

Lift the parchment with the assembled pizza and place it directly onto the heated pizza stone.
Bake for about 12 minutes, or until the crust is golden brown, slightly puffed, and blistered on top.

6. Finish and Serve

Remove the pizza from the oven and top with fresh basil leaves and a drizzle of olive oil if desired. Slice and serve immediately. Repeat with remaining ingredients to make four pizzas.

Servings And Timing

Makes: 4 individual pizzas
Prep Time: ~15 minutes (plus overnight proofing)
Bake Time: ~12 minutes per pizza
Total Time: ~1 hour 30 minutes (including resting and baking time)

Variations

Different Crust Thickness: Stretch dough thinner for a crispier crust or leave a thick edge for a chewier bite.
Alternate Cheeses: Use fior di latte, fontina, or a sprinkle of grated Parmesan.
Flavor Boosters: Add garlic oil, red pepper flakes, or shaved Parmesan after baking.
Pan-Baking Option: If you don’t have a pizza stone, use a preheated heavy-duty baking sheet or a cast-iron skillet.

Storage/Reheating

Refrigeration: Store leftover pizza in the fridge for up to 3 days.
Reheating: To maintain crispness, warm in a hot skillet or oven at 375°F until heated through. Avoid microwaving to preserve texture.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes—use slightly less instant yeast (about 1¼ tsp), and dissolve it in the flour mixture instead of proofing it first.

2. Why use ice-cold water for the dough?

Cold water slows fermentation and strengthens the gluten, resulting in a light, airy crust with great texture.

3. Can I skip refrigerating overnight?

You can bake sooner, but overnight refrigeration improves flavor and dough elasticity.

4. What if I don’t have a pizza stone?

Use a preheated heavy baking sheet or cast-iron pan to mimic a stone’s heat-retention capabilities.

5. How thin should I stretch the dough?

Aim for ⅛” thickness in the center with a slightly thicker 1″ border to form a proper crust.

6. Why pat dry the mozzarella?

Removing excess moisture prevents soggy pizza and ensures a nicely textured crust.

7. Can I add toppings before baking?

Yes—just be mindful not to overload with heavy or watery toppings that could weigh down the crust.

8. Can I freeze the dough?

Yes—freeze dough balls in airtight containers after the first knead. Thaw in the refrigerator overnight before using.

9. Can this recipe be made gluten-free?

Yes—use a high-quality, 1:1 gluten-free flour blend. Dough handling may differ slightly.

10. How do I get leopard spotting on the crust?

Bake at your oven’s highest temperature with a hot stone or pan. The high heat creates those signature charred spots.

Conclusion

This Neapolitan Pizza recipe brings authentic Italian flavors and textures into your kitchen. From the soft, airy crust to the fresh tomato sauce and melted mozzarella, every bite feels artisanal and delicious. With simple ingredients and clear steps, you’ll master homemade pizza night in no time. Enjoy!