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Author:
cipollacook
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Authentic Neapolitan Pizza at Home
Learn to make a delicious and authentic Neapolitan-style pizza from scratch, featuring a perfectly risen, chewy crust, rich tomato sauce, fresh mozzarella, and aromatic basil. This recipe guides you through every step, from mixing the dough to achieving that classic bubbly bake.
#Pizza
#Neapolitan
#Homemade
#Italian
#Dough
#Cheese
#Vegetarian
#Dinner
Pizza dough after first rise, doubled in size.
Recipe Information
25m
Prep Time
7m
Cook Time
3h 23m
Total Time
2
Servings
Medium
Italian
Italian
Nutrition (per serving)
450
Calories
20g
Protein
50g
Carbs
18g
Fat
Chef expertly stretching the pizza dough by hand.
Ingredients
Servings: 2
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Unbaked pizza topped with sauce, mozzarella, and basil, ready for the oven.
Instructions
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- In a large bowl, dissolve yeast in lukewarm water. Add flour and salt, then mix with a spoon or by hand until a shaggy dough forms.5m
Preview5mPreviewIn a large bowl, dissolve yeast in lukewarm water. Add flour and salt, then mix with a spoon or by hand until a shaggy dough forms. - Transfer the dough to a lightly floured surface and knead for about 10-15 minutes until smooth and elastic. It should pass the 'windowpane test'.15m
Preview15mPreviewTransfer the dough to a lightly floured surface and knead for about 10-15 minutes until smooth and elastic. It should pass the 'windowpane test'. - Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for at least 2 hours, or until doubled in size.2hPreview2hPreviewPlace the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for at least 2 hours, or until doubled in size.
- Gently punch down the risen dough and divide it into two equal portions. Shape each portion into a tight ball.5m
Preview5mPreviewGently punch down the risen dough and divide it into two equal portions. Shape each portion into a tight ball. - Cover the dough balls and let them rest for another 30-60 minutes.1h
Preview1hPreviewCover the dough balls and let them rest for another 30-60 minutes. - Preheat your oven to its highest setting (preferably 250°C/480°F or higher) with a pizza stone or steel inside for at least 30-60 minutes.1h
Preview1hPreviewPreheat your oven to its highest setting (preferably 250°C/480°F or higher) with a pizza stone or steel inside for at least 30-60 minutes. - On a lightly floured surface or semolina, gently stretch one dough ball from the center outwards, using your fingers to create the crust. Avoid using a rolling pin.3mPreview3mPreviewOn a lightly floured surface or semolina, gently stretch one dough ball from the center outwards, using your fingers to create the crust. Avoid using a rolling pin.
- Spoon tomato sauce evenly over the stretched dough, leaving the edges for the crust. Add torn mozzarella cheese and a few fresh basil leaves.2m
Preview2mPreviewSpoon tomato sauce evenly over the stretched dough, leaving the edges for the crust. Add torn mozzarella cheese and a few fresh basil leaves. - Carefully transfer the pizza to the preheated pizza stone or baking steel in the oven using a pizza peel.1m
Preview1mPreviewCarefully transfer the pizza to the preheated pizza stone or baking steel in the oven using a pizza peel. - Bake for 3-7 minutes, or until the crust is golden brown, bubbly, and the cheese is melted and slightly charred in spots.5m
Preview5mPreviewBake for 3-7 minutes, or until the crust is golden brown, bubbly, and the cheese is melted and slightly charred in spots. - Remove the pizza from the oven, drizzle with a little olive oil, and garnish with extra fresh basil if desired. Slice and serve immediately.2m
Preview2mPreviewRemove the pizza from the oven, drizzle with a little olive oil, and garnish with extra fresh basil if desired. Slice and serve immediately.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
