Neapolitan Pizza Recipe: Dough, Sauce and Bake at Home

Flour, water, yeast, salt and a blazing wood-fired oven. That's how the very first pizzas were made, and that's how they are still made today in Naples.

A great Neapolitan has a big, puffy crust, just crisp on the outside and freckled with dark leopard spots from the heat. The middle stays thin and soft, with only a few toppings and a whisper of wood smoke.

What makes a pizza Neapolitan?

Neapolitan pizza was born in Naples, where it's still made the same way it has been for more than two centuries. In 2017, UNESCO even added the art of the Neapolitan pizzaiolo to its list of intangible cultural heritage.

A true Neapolitan is simple dough, fermented slowly, baked very hot and very fast, with just a few toppings. The two classics: the Margherita (tomato, mozzarella, basil) and the Marinara (tomato, garlic, oregano, no cheese).

The recipe

Makes 4 pizzas, with 250 g dough balls at 62% hydration. For a different quantity, use our dough calculator.

Ingredients

• 600 g tipo 00 flour (we use Caputo Pizzeria)
• 372 g lukewarm water (about 20 °C / 68 °F)
• 18 g salt
• 1.3 g active dry yeast

1. Knead

1. In a large bowl, weigh the flour and salt, then mix.

2. In a second bowl, weigh the lukewarm water and yeast, then mix. To check that the yeast is active, add about 1/4 tsp of sugar: it should foam within a few minutes. If nothing happens after 10 minutes, start again with fresh yeast.

3. Combine both bowls and knead for 10 minutes in a stand mixer with the dough hook, at medium speed. Start on low until the dough comes together, to avoid a mess.

   With a spiral mixer like the Ooni Halo Pro or the Halo Core, it's even easier: it kneads like a pizzeria mixer without overheating the dough, and you can often skip the hand kneading. It's all explained in our Halo guide.

4. Lightly flour the work surface and knead by hand for about 5 minutes, until the dough is smooth, supple and lump-free. If it tears or sticks too much, let it rest for 5 to 10 minutes, then go again. It sometimes takes two breaks.

2. Ferment

1. Lightly oil a large container and the dough ball. Go big: the dough will double in size.

2. Cover with a lid or a clean cloth and let it rise for 2 hours at room temperature.

3. Divide into four 250 g portions and shape them into balls.

4. Second fermentation, your choice: 8 to 18 hours at room temperature if you're baking the same day, or 8 to 24 hours in the fridge. For a longer ferment, up to 72 hours, use Caputo Cuoco.

5. Take the dough balls out 2 to 4 hours before baking so they reach room temperature, around 20 °C (68 °F). If it's too warm, the dough rises too fast, tears when stretched and develops less flavour.

Tip: a slow ferment in the fridge gives the most flavour, and a dough that's much easier to stretch.

3. Shape

1. Preheat the oven. In a pizza oven (Gozney, Ooni, Cozze), preheat for the time your oven's manufacturer recommends (15 to 45 minutes depending on the model), until the stone reaches 400 to 450°C (750 to 850°F). In a home oven, preheat to 290 °C (550 °F) or as hot as it goes for at least 45 minutes, with the stone or steel on the top rack.

2. Flour the work surface and stretch the dough from the centre outwards into a round pizza. Leave about 1 cm of thickness around the edge and don't overstretch the centre, to avoid holes.

3. Lay the dough on a peel lightly dusted with flour or semolina. Top quickly so the dough doesn't stick, and use less sauce than you think: you should almost see the dough through it.

Tip: never press down the rim. That's what puffs up into the classic Neapolitan crust.

4. Top it like they do in Naples

1. The sauce: hand-crushed tomatoes and a pinch of salt. That's it. Don't cook it: it cooks on the pizza. In Naples they use San Marzanos. Our organic Bianco DiNapoli crushed tomatoes do the job just as well.

2. The cheese: fior di latte or mozzarella di bufala, torn into pieces and well drained. Too much water and the middle of the pizza goes soggy.

3. The finish: a few fresh basil leaves and a drizzle of extra virgin olive oil, before or right after the bake.

Tip: less is more. A Neapolitan is topped lightly, or the middle won't cook in 90 seconds.

5. Bake

1. In a pizza oven: stone at 400 to 450°C (750 to 850°F), about 60 to 90 seconds. Turn the pizza every 20 to 25 seconds and keep your eyes on it so it bakes evenly.

2. In a home oven: on broil, on a well-preheated stone or steel, 3 to 5 minutes depending on your oven. Watch it closely.

Enjoy. Share your result on Instagram with @lapizzashop.ca, we love seeing your pizzas.

Frequently asked questions

What flour is best for Neapolitan pizza?

An Italian tipo 00: finely milled, with good-quality protein that handles high heat. Caputo Pizzeria is the go-to for an 8 to 24-hour ferment. For a longer cold ferment, up to 72 hours, go with the stronger Caputo Chef's (Cuoco). Our flour guide explains what sets them apart.

How long should Neapolitan pizza dough ferment?

At least 8 hours, and up to 24 hours in the fridge with Caputo Pizzeria. For more flavour and dough that's easier to stretch, go up to 72 hours with Caputo Cuoco. More on that in our article on long vs short fermentation.

Can you make Neapolitan pizza in a home oven?

Yes, with a well-preheated stone or steel and the broiler. You won't quite get the leopard spotting of a 900°F (480°C) oven, but the result is very good. For the real 90-second bake, you need a pizza oven, like the ones in our 2026 picks.

Why does my dough tear or refuse to stretch?

Usually it hasn't rested enough or it's too cold. Take your dough balls out 2 to 4 hours before baking. We wrote a full article on dough that won't stretch, and another on launching without tearing.