Neapolitan Pizza: The Only Pizza That Matters

Forget everything you know about pizza. The floppy, greasy slices from your local joint? Not even close.

Neapolitan pizza is the OG, the gold standard, the pie that ruined all other pizzas for you. Born in Naples, Italy, this isn’t just food—it’s a cultural artifact. Thin, chewy crust.

Minimal toppings. A 90-second bake in a wood-fired oven. Sounds simple?

That’s because it is. And that’s why most people mess it up. Ready to learn how to make the real deal?

Why This Recipe Slaps

Neapolitan pizza is about perfection through simplicity.

The crust is the star—lightly charred, airy, and chewy, with a flavor that comes from slow fermentation. The sauce? Just crushed San Marzano tomatoes.

The cheese? Fresh mozzarella, not the shredded stuff. Every ingredient has a purpose, and there’s nowhere to hide.

Nail this, and you’ll never order delivery again.

Ingredients You’ll Need

• For the dough: 500g tipo “00” flour, 325ml water, 10g salt, 1g fresh yeast
• For the sauce: 400g San Marzano tomatoes (canned), salt to taste
• Toppings: 200g fresh mozzarella (fior di latte or bufala), fresh basil leaves, olive oil

FYI, if you’re using active dry yeast instead of fresh, cut the amount by half. And no, all-purpose flour won’t cut it.

Step-by-Step Instructions

1. Mix the dough: Dissolve yeast in water, then mix with flour and salt. Knead for 10 minutes until smooth.
2. Ferment: Let it rise at room temp for 8 hours, then ball it up and refrigerate for 24-48 hours.

   Patience is key.

3. Prep the sauce: Crush the tomatoes by hand. Add salt. Done. (Yes, it’s that easy.)
4. Shape the dough: Stretch it by hand—no rolling pin—into a 12-inch circle.

   Keep the edges thick.

5. Top it: Spread a thin layer of sauce, tear the mozzarella, add basil, and drizzle olive oil.
6. Bake: In a 900°F oven for 60-90 seconds. If your oven doesn’t go that high, crank it to max and use a pizza stone.

How to Store Leftovers (If You Have Any)

Neapolitan pizza is best fresh, but if you must save it, freeze the dough balls after fermentation. For cooked pizza, reheat it in a skillet—microwaving is a crime against humanity.

Why This Pizza Is a Game-Changer

This isn’t just pizza.

It’s a masterclass in restraint. The slow fermentation boosts flavor and digestibility. The high-heat bake locks in moisture.

And the minimal toppings let each ingredient shine. Plus, you’ll impress everyone who tastes it. Or keep it all to yourself—we won’t judge.

Common Mistakes to Avoid

• Overloading toppings: This isn’t a buffet.

  Less is more.

• Using low-quality ingredients: Cheap cheese = sad pizza.
• Rushing fermentation: Good dough takes time. Don’t cheat.
• Baking at low heat: If your oven doesn’t scream “inferno,” you’re doing it wrong.

Alternatives for the Desperate

No “00” flour? Use bread flour—it’s not ideal, but it works.

No wood-fired oven? A pizza steel or stone in a maxed-out home oven is your best bet. No San Marzanos?

Any high-quality canned tomato will do, but don’t tell the Italians.

FAQs

Can I use instant yeast instead of fresh?

Yes, but use half the amount (0.5g). Fresh yeast gives better flavor, but instant works in a pinch.

Why tipo “00” flour?

It’s finely milled and low-protein, which gives the crust its signature chew. All-purpose flour makes a tougher crust.

Do I need a pizza oven?

No, but it helps.

A home oven at 550°F with a pizza stone can get you close. Just don’t expect the same char.

How thin should the crust be?

The center should be thin (about 1/8 inch), with a puffy edge (the cornicione). If it’s cracker-thin everywhere, you messed up.

Can I add pepperoni?

Technically, yes.

Traditionally, no. Neapolitan pizza purists will side-eye you, but it’s your kitchen.

Final Thoughts

Neapolitan pizza isn’t just a meal—it’s a statement. It’s proof that the best things in life are simple, but not easy.

Master this, and you’ll never settle for mediocre pizza again. Now go forth and bake like a Neapolitan nonna. Or at least try.