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Neapolitan-Style Pizza (Pizza alla Napoletana)

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Introduction

The Neapolitan-Style Pizza (Pizza alla Napoletana) is a classic Italian dish that has captured the hearts of pizza lovers around the world. It’s characterized by its simple yet rich flavors, made with fresh ingredients and traditional techniques. This recipe will guide you through making an authentic Neapolitan-Style Pizza at home, ensuring every slice brings you closer to a taste of Naples.

Tips for this Recipe

To achieve the best results with your Neapolitan-style pizza, consider these tips: use only fresh and high-quality ingredients, preheat your oven or stone to its highest temperature (ideally between 485°F – 500°F), and avoid overworking the dough to maintain that perfect lightness. Remember, hand kneading is recommended for an authentic texture.

Why you will love this recipe

This Neapolitan-style pizza promises a delightful burst of flavors in every bite—the crispy yet chewy dough, the rich and tangy tomato sauce, fresh buffalo mozzarella melting into perfection. Its simplicity lets the quality ingredients shine, offering an uncomplicated yet deeply satisfying culinary experience that is sure to be loved by all who try it.

Ingredients

1 1/2 cups warm water, about 70°F
1 (1/4-ounce) envelope active dry yeast
1/4 cup extra-virgin olive oil, plus more for greasing as needed
4 1/2 cups all-purpose or “00” flour, plus more as needed
Teaspoon kosher salt
Pound fresh buffalo mozzarella, sliced
Can crushed San Marzano tomatoes
10 to 12 fresh basil leaves, torn
Teaspoon dried Sicilian oregano, crumbled

Advised Equipment

– Pizza Stone
– Proofer with temperature control (wood-fired oven recommended for authenticity)
– Hand Mixer or Stand Mixer (preferred for dough kneading)
– Pastry Rolling Pin
– Heavy Duty Pizza Peel
– Protective Oven Mitts
– Needle Suspension Pipette or Syringe (for sauce application)
– Stainless Steel Spatula
– Pizza Scissors (for presentation purposes)
– High-Temperature Electric Convection Oven (as an alternative for baking)

History of the Recipe

The Neapolitan pizza has its roots deeply embedded in Naples’ history, dating back to the 18th century. Initially a simple street food for workers during rush hours, it eventually gained popularity and became an integral part of Italian cuisine. Pioneered by Margherita da Monaco, the pizza we know today was inspired by its colors representing the Italian flag—red tomatoes, white mozzarella, and green basil leaves. Its rise to fame began in earnest when it caught the attention of Queen Margherita in 1890, leading to a broader recognition worldwide.

Fun Facts about this Recipe

Did you know that despite its simplicity, making authentic Neapolitan-Style Pizza requires precision and skill? For example, the dough should not be kneaded more than necessary to avoid overdeveloping the gluten, which could affect the texture. Moreover, while wood-fired ovens are considered the gold standard for baking this pizza due to their high temperature and unique smoky flavor impartation, advancements in kitchen equipment have made it accessible for home chefs worldwide. The combination of traditional techniques with modern cooking gadgets continues to inspire enthusiasts to explore this classic Italian delicacy.

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Neapolitan-Style Pizza (Pizza alla Napoletana)

Neapolitan-Style Pizza (Pizza alla Napoletana)

amanda

Equipment

  • - Pizza Stone

  • - Proofer with temperature control (note: not specifically Neapolitan style)

  • - Hand Mixer or Stand Mixer (hand kneading recommended for authenticity)

  • - Pastry Rolling Pin

  • - Heavy Duty Pizza Peel

  • - Protective Oven Mitts

  • - Needle Suspension Pipette or Syringe

  • - Stainless Steel Spatula

  • - Pizza Scissors (for presentation purposes)

  • - High-Temperature Electric Convection Oven (alternative to traditional wood-fired ovens)

Ingredients

  • 1 1/2 cups warm water, about 70°F

  • 1 (1/4-ounce) envelope active dry yeast

  • 1/4 cup extra-virgin olive oil, plus more for greasing as needed

  • 4 1/2 cups all-purpose or "00" flour, plus more as needed

  • 1 teaspoon kosher salt

  • 1 pound fresh buffalo mozzarella, sliced

  • 1 (15-ounce) can crushed San Marzano tomatoes

  • 10 to 12 fresh basil leaves, torn

  • 1 teaspoon dried Sicilian oregano, crumbled

  • Freshly ground black pepper (optional)

Instructions

1

Instruction 1

1. In the bowl of a stand mixer fitted with the hook attachment (or in a small bowl with a spoon), combine the warm water, yeast, and oil. With the mixer on low, stir the mixture to dissolve the yeast. Add the flour and salt, and continue to stir on low just until the ingredients are combined, then increase the mixer speed to medium and knead the dough until it's smooth and elastic, 5 to 6 minutes. (Alternatively, turn the flour and salt onto a work surface and create a well in the center. Pour the liquid mixture into the middle of the well and use your fingertips to drag the flour into the wet ingredients, then mix them until a soft, ragged dough forms. Gather the dough into a ball and knead until soft but elastic, about 10 minutes. Dust the dough, your hands, and the work surface with additional flour as needed to keep the dough from sticking, but use as little flour as possible.)
2

Instruction 2

2. Gather the dough into a ball and transfer it to a clean bowl that's large enough to hold the dough after it doubles in volume. Dust the surface of the dough with flour, cover tightly with plastic wrap, and let the dough rise at room temperature until it doubles in volume, about 1 hour.
3

Instruction 3

3. While the dough is rising, drain the sliced mozzarella on several paper towels to remove any excess moisture.
4

Instruction 4

4. Position an oven rack in the bottom third of the oven, placing a pizza stone on the rack if available. If a pizza stone is unavailable, brush a pizza pan lightly with olive oil. Preheat the oven to 450°F.
5

Instruction 5

5. Transfer the dough to a floured work surface. Gently press it into a rough square then pull the four corners in toward the center and flip the dough over so the upper surface is smooth. Drape the ball of dough with the plastic you used during the first rise, and let it rest until it's relaxed, about 30 minutes.
6

Instruction 6

6. Uncover the dough then spread and stretch it into a circle about the same dimensions as your stone or prepared pan. Carefully lift and transfer the dough to a pizza peel (if using a stone) or the pan and stretch it out into an even layer. Spread the crushed tomatoes over the pizza in an even layer and top with the mozzarella slices.
7

Instruction 7

7. If using a pizza stone, use the peel to slide the pizza onto the oven rack positioned in the lower third of the oven; if using a pizza pan, simply place the pan directly on the rack. Bake the pizza until the edges are golden and the cheese is bubbling, 8 to 10 minutes. Sprinkle with the torn basil and oregano, and season with salt and pepper if desired. Cut into wedges and serve.
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