When it comes to pizza, few styles are as revered as Authentic Neapolitan Pizza. Originating from Naples, Italy, this iconic dish is all about simplicity, tradition, and high-quality ingredients. With its thin, chewy crust, minimal toppings, and blistered edges, Neapolitan pizza is a celebration of the Italian philosophy: less is more.
What Makes It Authentic?
True Neapolitan pizza follows strict guidelines set by the Associazione Verace Pizza Napoletana (AVPN). The dough must be made with just flour, water, salt, and yeast—no oil or sugar. It’s hand-kneaded and allowed to ferment slowly, then baked in a wood-fired oven at 900°F (480°C) for no more than 90 seconds. The result? A soft, airy crust with signature leopard-like charring.
The Classic Ingredients:
- Dough: Simple and light, made with ’00’ flour
- Sauce: Crushed San Marzano tomatoes, uncooked and unseasoned
- Cheese: Fresh mozzarella di bufala or fior di latte
- Toppings: Fresh basil leaves, extra virgin olive oil
Each element is meant to shine on its own—nothing overpowering, just balance and freshness.
Why It’s Special:
Neapolitan pizza is less about piling on toppings and more about showcasing premium ingredients. The crust is soft in the center and crisp on the edges. The mozzarella melts into the sauce, and the basil adds a fragrant finish. It’s rustic, elegant, and deeply satisfying.
Neapolitan vs. Modern Variations:
While modern pizza styles include everything from deep-dish to keto pizza crusts made with cauliflower or cheese, Neapolitan pizza stands out for its commitment to tradition. It’s a dish that connects you to centuries of Italian culinary history. And it’s perfect for family gatherings.
Enjoying It at Home:
If you don’t have a wood-fired oven, use a pizza stone in your home oven at its highest temperature. The key is a super-hot surface and short bake time to replicate that Neapolitan magic.
Ingredients
- 500 grams 00 flour Finely milled Italian flour
- 325 ml water Room temperature
- 10 grams salt
- 1 gram active dry yeast Or 3 grams of fresh yeast
- 300 grams San Marzano tomatoes Canned, crushed by hand
- 125 grams buffalo mozzarella cheese Sliced
- 10 grams fresh basil leaves Whole
- 2 tablespoons extra virgin olive oil
Instructions
- In a large bowl, combine the water and salt until dissolved, then add the yeast, letting it dissolve into the mixture.
- Gradually add the flour into the liquid mixture, stirring with a wooden spoon until a sticky dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 15-20 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and allow it to rise at room temperature for about 24 hours.
- Preheat your oven to its highest setting (500°F/260°C or higher) with a pizza stone inside.
- Divide the dough into 4 equal portions and shape each into a ball. Allow balls to rest for an additional hour.
- Using your hands, stretch each dough ball into a pizza base, about 10 inches in diameter.
- Spread a thin layer of crushed tomatoes on each base, leaving a small border for the crust.
- Evenly distribute sliced mozzarella on top of the tomatoes, add a few basil leaves, and drizzle with olive oil.
- Transfer the pizza to the preheated stone and bake for 90 seconds to 2 minutes or until the crust is blistered and the cheese is bubbly.
Just made this pizza and it’s AMAZING! Exactly how I remember from Naples! 🍕
500°F/260°C “or higher” is cute but my oven max is like 230°C. I got decent results, but no big blistering. It’s more like fast flatbread for me. 🙁
Yummy! Made this for a party and everyone loved it. Thanks for the recipe!
That’s awesome! I’m glad it was a hit. Neapolitan pizza is the best!
Looks good, but isn’t it kind of hard to make? I thought pizza was supposed to be easy!
There’s no way it should take 24 hours for the dough to rise. Sounds unnecessary.
Okay, I’m not a chef, but this pizza was bomb! Can’t wait to try it again!
Followed this recipe step by step and my family loved it! #Pizzanight
Really? I tried this last week and it was kinda soggy. Maybe my oven wasn’t hot enough.
So glad to hear that! Authentic Neapolitan pizza is the best! #cheeselover
I tried this and it came out great, but my oven didn’t really reach “highest.” Still blistered nicely though. I used a baking steel instead of a stone.
Not sure about the 00 flour—my dough was too wet at first. Added a little extra flour and it came together, but I’m not sure if that breaks authenticity.
I’ve had the same thing—00 flour brands vary a lot. If your dough is too wet, adding a dusting of extra flour won’t really “break authenticity,” it’s just getting the hydration right.
Way too complicated for me! I just want a simple pizza recipe. Sigh.
My pizza didn’t come out like the picture. I used regular tomatoes instead of San Marzano.
You really need to use San Marzano tomatoes for that authentic flavor! Regular ones just don’t cut it.