Neapolitan pizza
Dreaming of a pizza that tastes like it came straight from Naples? Our easy Neapolitan pizza recipe is all you need to make that dream a reality. The dough develops its iconic soft texture and airy edges through slow rising, while the sauce stays true to tradition with just crushed tomatoes, oregano, and olive oil. And with the classic toppings to finish it off, there is a good chance you will be thinking about the next one before you finish the first.
Ingredients
Pizza dough
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500 ml
Cold water
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1 tbsp
Salt
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1 g
Dry yeast (about 1 tsp)
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750 g
Pizza flour or 660-780 g Tipo 00
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10 g
Oil
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Pizza sauce
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1 can
Crushed whole tomatoes, preferably San Marzano (about 400 g)
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2 tbsp
Olive oil
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1 tsp
Dried oregano
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1 tsp
Salt
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Toppings
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300 g
Grated mozzarella cheese
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375 g
Fresh mozzarella cheese
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200 g
Cherry tomatoes, cut in half
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1 pot
Fresh basil
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125 g
Pesto (optional)
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Instructions
Pizza dough
Pizza sauce
To serve
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
The flour you choose makes a real difference to the dough’s texture and structure. Go for pizza flour or Tipo 00, both of which are finely milled and have the correct gluten strength for long fermentation. They absorb water well, stretch without tearing, and help give the dough its soft chew and airy edges. We recommend skipping all-purpose flour or any flour not intended for pizza. They tend to make the dough dense and less elastic, which changes the way it bakes and rises in the oven.
Good ingredients matter when the recipe is this simple. Choose canned whole tomatoes, preferably San Marzano, as they have the right balance of acidity and sweetness, and a soft texture that breaks down easily into sauce. When it comes to mozzarella, go for fior di latte, if it is available. It melts well, holds its shape better in the oven, and has a mild taste that works well on pizza. Mozzarella di bufala has more moisture and tends to release water as it bakes, which can make the pizza soggy.
The sauce does not need any time on the stove, as cooking it beforehand can make it too thick and heavy once baked. Once the tomatoes hit the hot oven, they cook quickly and keep their fresh, balanced taste. Crush the tomatoes by hand rather than blending, which keeps the texture slightly coarse. As a bonus, it also works better with the soft dough and bubbling cheese.
Neapolitan pizza bakes in just a few minutes, so the toppings need to stay light. It is fine to cover the surface with cheese, but avoid piling too many tomatoes. If the pizza is overloaded, the dough will not cook evenly, and the cheese may not melt before the crust starts to burn. A thin layer of sauce and a few well-spaced toppings are enough for a proper bake.
FAQ: Questions about Neapolitan pizza
We want you to get the most out of your Neapolitan pizza, which is why we have answered the most frequently asked questions below. Have a look and enjoy a hassle-free process.
What is the best way to stretch Neapolitan pizza dough?
The best way to stretch Neapolitan pizza dough is simply by using your hands. Start by pressing the dough gently with your fingers, moving from the centre outward, and leave the edges untouched so they can puff up in the oven. Then, lift the dough and let its own weight help it stretch as you turn it between your hands. The goal is an even, thin centre with a slightly thicker edge.
Why does the dough need to rest so long?
The dough needs to rest so long to give the gluten time to relax and the yeast time to ferment slowly. This creates a dough that is easier to stretch, with a soft texture and better flavour. The long rest also helps form the air pockets that give the crust its light structure. Skipping or shortening the resting time gives you a tighter dough that is harder to handle and less pleasant to eat.
Can I freeze the pizza dough?
Yes, you can freeze the pizza dough after it has finished its 24-hour rest in the fridge. Divide it into individual portions, wrap each one tightly in cling film or seal it in an airtight container, and place it in the freezer. Once you are set to make your next pizza, let the dough thaw in the fridge overnight, then leave it at room temperature before stretching. This dough is incredibly freezer-friendly, so we suggest making a larger batch and keeping a few portions ready for when you need them.
Nutritional values
Nutritional value, per
5371 Kcal
| Fibre | - | 38.1 gram fibers |
| Protein | 18.1 | 238.7 gram |
| Fat | 41.3 | 251 gram |
| Carbohydrates | 40.6 | 537 gram |
Recommended information
Serving suggestion
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Try authentic Neapolitan pizza at home
You do not need a wood-fired oven or an Italian nonna to make proper Neapolitan pizza at home. Our recipes and a very hot oven will get that signature soft dough with puffed edges and bubbling cheese, just like you want it.
And while the resting time might seem long, it is worthwhile when you see what comes out of the oven – a pizza that tastes like it was flung straight out of a pizzeria in Naples.
Tender dough with a puffy, crisp crust
What makes this Neapolitan pizza dough special is how it changes during the long resting period. The gluten has the time it needs to relax, making the dough soft and easy to stretch. At the same time, slow fermentation develops a gentle tang, giving the dough its characteristic flavour.
The edges puff up quickly in the oven, trapping air and creating that light, hollow structure. The bottom turns slightly crisp as you bite through, while the top stays tender and able to firmly support the toppings. The crust is famed for its enticing look, so it really pays off to spend some time getting it just right.
Topped with cheese, pesto, and juicy tomatoes
The combination of mozzarella, pesto, and tomatoes is a favourite for good reason. The creamy cheese, juicy tomatoes, and sharp pesto hit all the right parts of your palate, working harmoniously together for a tasty mix of the mild, fresh, and punchy.
The two types of mozzarella provide that familiar stretch and a subtle milky flavour. Cherry tomatoes rest on top, with the blazing heat turning them softer and sweeter as they release their juices. The final touch of pesto builds on the fresh basil leaves, resulting in a more concentrated, herbaceous finish.
Family pizza night just got tastier
Pizza night has always been a crowd-pleaser, but this recipe for Neapolitan pizza truly levels it up. The dough is soft and easy to work with, the toppings are simple to set out, and the results are hard to argue with. Set up a pizza station where everyone decides how much sauce, cheese, tomato, or basil they want – it turns dinner into a shared activity. Just like it ought to be.
If you want to expand your pizza night line-up, we have a few more to choose from. Add our pizza stromboli for a slice of American-Italian fusion, stick with a classic and go for our pepperoni pizza, or try our asparagus pizza for a fresher feel at the table.
Creative toppings to try out
Once you have your dough and base ready, it is easy to change up the toppings to suit your mood. Stick with the cherry tomatoes and pesto and add a few extras – black olives give subtle fruity saltiness, red onions add sharpness, and grated Parmesan cheese provides a nutty finish.
Or skip the pesto and tomatoes altogether and take things in a different direction. Try a pizza diavola with salami piccante, tomato sauce, mozzarella, and a few slices of hot pickled pepper. Another spicy idea is a topping of nduja, honey, and crushed walnuts. If you prefer white pizzas, a great option is one with crème fraiche as a base, mushrooms, thyme, and a drizzle of truffle oil.
