Craving a crispy-yet-pillowy pizza crust? This authentic Neapolitan recipe uses just four ingredients for dough and relies on patience (and a scorching oven) to deliver a slice that’s almost as good as Nonna’s.
Authentic Pizza Napoletana: A Slice of Naples in Your Kitchen
Description
There’s a magic to Neapolitan pizza that transcends borders—a thin, blistered crust with a cloud-like interior, kissed by the flames of a wood-fired oven. As a home cook who’s chased this perfection for years, I’ve learned that simplicity is key. On a trip to Naples, I watched pizzaioli toss dough with the rhythm of a heartbeat, topping it with nothing but crushed tomatoes, milky mozzarella, and basil. Back home, I adapted their secrets for my kitchen, swapping a wood oven for a blazing-hot pizza stone. This recipe is my love letter to Naples, where less is always more.
Ingredients:
For the Dough
Toppings
Instructions
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Make the Dough
In a large bowl, dissolve yeast in water. Let sit for 5 minutes until bubbly. Add 10% of the flour and mix to create a “sponge” (a starter that kickstarts fermentation). Gradually add remaining flour and salt, mixing until a shaggy dough forms. Knead by hand for 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise at room temperature for 2 hours. Refrigerate for 24 hours to develop flavor.
Chef’s Tip: Avoid letting salt touch yeast directly—it can hinder fermentation!
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Shape the Dough Balls
After 24 hours, divide dough into two 250g balls. Cup your hands around each portion, rotating in circular motions to create tight, smooth balls. Place in airtight containers and let rise at room temperature for 4–6 hours.
Chef’s Tip: Use semolina flour to prevent sticking when shaping.
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Stretch and Top
Preheat oven with a pizza stone at maximum heat for around 1 hour. Gently press dough from the center outward, leaving a ½-inch border. Lift and stretch using your knuckles—never a rolling pin! Top with tomatoes, mozzarella, and a drizzle of olive oil.
Chef’s Tip: Less is more—overloading toppings leads to soggy crusts.
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Bake to Perfection
Slide pizza onto the preheated stone. In a pizza oven, bake for 60–90 seconds until leopard-spotted. In a standard oven, bake for 6–8 minutes. Finish with basil and salt flakes.
Chef’s Tip: Rotate pizza halfway for even charring.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 850kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 10g50%
- Cholesterol 45mg15%
- Sodium 980mg41%
- Potassium 320mg10%
- Total Carbohydrate 120g40%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
