Neapolitan Pizza Recipe

Learn how to make authentic Neapolitan pizza with this recipe. Perfectly leavened dough topped with tomato, fiordilatte, fresh basil, and extra virgin olive oil, baked to perfection.

Neapolitan Pizza Recipe

This recipe for authentic Neapolitan pizza blends tradition with modern innovation. The pizza is a masterpiece of quality ingredients, ancient techniques, and craftsmanship. Follow this method to create a delicious and authentic Neapolitan pizza at home!

Ingredients

Dough:

• 1.55 kg Caputo "Pizzeria" flour
• 45 g salt
• 1 L water
• 1.5 g yeast

Toppings:

• Tomato purée
• Fiordilatte cheese (Naples style mozzarella)
• Extra virgin olive oil
• Fresh basil leaves

Method

1. Place the flour in a large mixing bowl. Dissolve 1.5 g of natural yeast in 1 liter of water.
2. Prepare 45 g of salt and mix it directly into the flour. Gradually pour in the water with dissolved yeast while mixing.
3. Knead the dough until it reaches a smooth, uniform consistency. Stretch and fold the dough by hand for even texture.
4. Let the dough rest in the bowl, covered with a wooden lid, for about 1 hour.
5. After 1 hour, the dough should have developed a firmer consistency. Place it on a floured surface and divide it into individual portions (about 280 g each for Neapolitan pizzas).
6. Shape the dough into balls, then roll out each portion on a lightly floured surface to form the pizza base.
7. Top the pizza with tomato purée, fiordilatte cheese, fresh basil, and a drizzle of extra virgin olive oil.
8. Transfer the pizza to a peel and bake it in a wood-fired oven for about 55 seconds at high temperature (usually around 485°C or 905°F).
9. Serve immediately and enjoy your authentic Neapolitan pizza!