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Authentic neapolitan pizza recipe
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5 from 2 votes

How to make Neapolitan pizza at home!

What is more delicious than a fragrant Neapolitan pizza? But... how to make it at home in you oven? After years of experiments, I found the perfect way ... that I share here with you!
Prep Time50 mins
Cook Time6 mins
Rising time8 hrs
Total Time8 hrs 56 mins
Course: Main Course
Cuisine: Italian
Keyword: crusty, delicious, hot
Servings: 4 people
Calories: 800kcal
Author: Roberto
Cost: $2


  • bowl
  • stand mixer (optional)
  • flat plate
  • baking tray


  • 400 gr water
  • 640 gr flour
  • 20 gr salt
  • 1 gr yeast
  • 8 gr sugar
  • 20 gr extra virgin olive oil
  • 200 gr tomato sauce or peeled tomatoes
  • 2 gr salt
  • qs extra virgin olive oil
  • 8 leaves basil 4 for the tomato sauce, 4 as topping
  • 300 gr fior di latte cheese mozzarella if you cannot find fior di latte


  • Start adding about half the flour in a large bowl or in the stand mixer one, and the yeast on top of it.
    Authentic neapolitan pizza
  • Aside the flour, pour the water and the salt in it. Let the salt dissolve into the water (use your hand for this).
    Authentic neapolitan pizza
  • Start stirring the 4 basic ingredients. Use low speed. After 1-2 minutes, add the oil.
    Authentic neapolitan pizza
  • While stirring, slowly add the rest of the flour and the sugar. Keep stirring.. the whole procedure takes at least 20 minutes.
    Authentic neapolitan pizza
  • Remove the dough from the bowl and work it by hand on the countertop.
    Authentic neapolitan pizza
  • The result must be a smooth and elastic dough, that you will cover.
    Authentic neapolitan pizza
  • Let the dough rest for 20 minutes.
    Authentic neapolitan pizza
  • Cut the dough into 4 chops and give them the shape of small dough balls.
    Authentic neapolitan pizza
  • Cover the balls and let them rest for 6 to 8 hours, depending on the temperature of your kitchen.
    Authentic neapolitan pizza
  • While the dough is rising, prepare the tomato sauce, adding salt (1 gr every 100 gr), some extra-virgin-olive-oil and 3-4 basil leaves.
    Authentic neapolitan pizza
  • Cut the fior di latte into thick slices and then sticks. Put it in a strainer, so that the water in excess can be removed.
    Authentic neapolitan pizza
  • About 40 minutes before rolling out the dough, light the oven at the maximum temperature available. With my oven, it will be 300 °C (about 570 °F).
  • It's time to roll out your dough. Describing this is tough, so I link here one of the best videos I found online to explain this phase. It is in Italian (of course ;) ) but audio is not relevant. You are creating the rim that will become the delicious crust of your pizza.
  • Now, if you have a pizza shovel, put the dough on it! Since I don't, let me suggest a great workaround. Use a flat plate, just sprinkle it with some flour so the dough won't stick to it.
    Authentic neapolitan pizza
  • First, the tomato (about 1.5 table spoon each pizza), with circular movements, avoiding the rim. Then add the fior di latte, some extra-virgin-olive-oil and one basil leaf and...
    Authentic neapolitan pizza
  • ... and make the pizza slide from the shovel (plate) onto the hot baking tray. Keep the tray high in the oven and after 5-6 minutes the pizza is ready! Enjoy :)
    Authentic neapolitan pizza recipe


  • the yeast must stay in contact with the flour
  • the salt must avoid contact with the yeast, that's why you will dissolve it into water
  • use peeled tomatoes if possible, they have a better behavior in the oven
  • fior di latte is the traditional choice in Naples and I personally prefer it to the more common mozzarella
  • 80% of the success of your homemade pizza stands in how you cook it. Ideally, 90 seconds in a wood oven. At home, it requires 5 to 6 minutes if you cook it directly on a hot baking tray (no oil, no baking paper), with oven at the maximum heat.