Neapolitan Pizza Recipe
This authentic Neapolitan pizza recipe features a long-fermented homemade dough, fresh uncooked tomato sauce, and simple, high-quality toppings. Cooked quickly at high heat, it delivers a soft, airy center with a puffy, blistered crust, just like traditional Neapolitan pizza, made achievable in a home oven!
Servings: 2 pizzas (8-10 inches each)
Equipment
- 1 Digital Kitchen Scale
- 1 Large Mixing Bowl
- 1 Covered Dough Container or Baking Sheet with Lid
- 1 Pizza Stone or Heavy-Duty Baking Sheet
- 1 Bench Scraper or Spatula
- 1 Pizza Peel or Large Flat Cutting Board
- 1 Airtight Container
Ingredients
Pizza dough (yields two personal pizzas):
- 215 gram gram water
- 10 gram fine sea salt 2%
- 330 gram Tipo 00 Caputo “Pizzeria” Blue Bag flour divided (297 gram & 33 gram)
- 1 gram instant yeast ≈0.3%
- dusting: extra Tipo 00 or semolina
Sauce:
- 28 ounce whole tomatoes
- 1 bunch basil
- 4 garlic clove
- 1 teaspon kosher salt
Toppings:
- ½-1 cup fresh mozzarella cheese torn
- high-quality olive oil for drizzling
- fresh basil
Instructions
Make the Dough
- In a large bowl, combine the water and salt, using your hand to dissolve the salt completely.215 gram gram water, 10 gram fine sea salt
- Add 33 gram (about 10%) of the flour, and mix with your hand until the flour dissolves and the mixture resembles thin pancake batter.330 gram Tipo 00 Caputo “Pizzeria” Blue Bag flour
- Add the yeast, and quickly mix with your hand until fully dissolved.1 gram instant yeast
- Continue mixing with one hand while gradually adding the remaining flour, one handful at a time, until the dough begins to come together.
- Turn the dough out in the bowl, cover, and let rest at room temperature for 16 hours.
- Divide the dough into two equal balls (about 250 gram or 8.82 ounce each). Place in a covered container and refrigerate for 24-30 hours.
Make the Sauce
- About 24-30 hours before baking, combine the tomatoes, basil, garlic, and salt in a bowl.28 ounce whole tomatoes, 1 bunch basil, 4 garlic clove, 1 teaspon kosher salt
- Crush the tomatoes by hand until slightly chunky. Cover, and refrigerate until ready to use.
Build and Bake
- Remove the dough from the refrigerator two hours before baking to allow it to come fully to room temperature.
- Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating.
- On a lightly floured surface, gently hand-stretch each dough ball into an eight to ten-inch (20-25 centimeter) circle. Do not use a rolling pin.dusting: extra Tipo 00 or semolina
- Place a few small pieces of crushed ice in the center of the dough. Transfer to the pizza stone or baking sheet, and bake for three to five minutes, until the crust puffs and the ice melts.
- Remove the dough from the oven, and spread the sauce evenly on top. Add torn mozzarella, making sure to scoop some basil and garlic from the sauce.½-1 cup fresh mozzarella cheese
- Drizzle lightly with olive oil.high-quality olive oil
- Switch the oven to broil. Return the pizza to the oven and broil for another three to five minutes, until the crust is deeply golden with light charring and the cheese is melted and bubbly.
- Finish with fresh basil and another drizzle of olive oil. Serve hot.fresh basil
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
*Measuring the pizza dough ingredients by weight for the best results.
Storage:
- Dough: After dividing, dough balls can be stored covered in the refrigerator for up to 48 hours. For longer storage, wrap tightly and freeze for up to two months. Thaw overnight in the refrigerator, then let the dough come to room temperature before shaping.
- Sauce: Store uncooked tomato sauce in an airtight container in the refrigerator for up to three days.
- Baked Pizza: Neapolitan pizza is best enjoyed fresh. If needed, store leftovers in an airtight container in the refrigerator for up to two days.
- Reheating: Reheat pizza in a hot skillet or on a baking stone in a 450°F (230°C) oven until warmed through and the crust re-crisps. Avoid microwaving, which softens the crust.
- Dough: After dividing, dough balls can be stored covered in the refrigerator for up to 48 hours. For longer storage, wrap tightly and freeze for up to two months. Thaw overnight in the refrigerator, then let the dough come to room temperature before shaping.
- Sauce: Store uncooked tomato sauce in an airtight container in the refrigerator for up to three days.
- Baked Pizza: Neapolitan pizza is best enjoyed fresh. If needed, store leftovers in an airtight container in the refrigerator for up to two days.
- Reheating: Reheat pizza in a hot skillet or on a baking stone in a 450°F (230°C) oven until warmed through and the crust re-crisps. Avoid microwaving, which softens the crust.
Nutrition
Serving: 1serving (1 pizza) | Calories: 843kcal | Carbohydrates: 139g | Protein: 36g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 2861mg | Potassium: 995mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1058IU | Vitamin C: 39mg | Calcium: 450mg | Iron: 6mg