Neapolitan pizza, made at home.
Tested recipes, a dough calculator that does the thinking for you, and everything you need to know about ovens, flours and temperatures. Explained for beginners.
The dough, step by step.
- Cold water and saltDissolve the salt in almost all the water. Keep it cold so the dough doesn't warm up.
- Flour and yeastAdd the flour a little at a time with the yeast and mix until no dry flour is left.
- KneadPush with the heel of your hand, fold and turn. 10 to 15 minutes, no rush.
- No extra flourIf it sticks, keep kneading. The dough stops sticking on its own.
- Smooth and elasticIt's ready when it's smooth and stretches thin without tearing.
- Rest, then ballsCover for 1 to 2 hours, then divide into balls using the weight from the calculator.
Stretch by hand, sauce in a spiral.
- From the center outPress with your fingertips and push the air toward the rim.
- Never use a rolling pinIt squeezes out the air and the rim won't rise in the oven.
- Sauce in a spiral70 to 80 g per pizza, with the back of a ladle, from the center outward.
- Leave the rim bareStop 1.5 cm from the edge. That becomes the puffy crust, the cornicione.
With toppings, less is more.
- Well-drained fior di latteTorn into pieces, 80 to 100 g. Wet cheese makes a soggy pizza.
- Fresh basilA few whole leaves. More aroma than chopped ones.
- A drizzle of olive oilExtra virgin, in a spiral, before it goes in the oven.
- Maximum heat90 seconds at 450 °C (840 °F) or 5 to 8 minutes in a home oven with a stone.
How much dough do I need?
Enter how many pizzas you want and the weight of each dough ball. Here is the quick math for a 24-hour dough.
To blend flours, change the hydration, use another brand or adjust the yeast to your fridge temperature, use the full calculator.
Open the full calculatorRecipes to get started
In the right order: dough first, then sauce, then pizzas.
- 24-hour Neapolitan doughThe base recipe to start with: 65% hydration, fresh yeast and 24 hours in the fridge. A light dough that is easy to stretch, with an airy, open crust.
- Poolish doughA liquid preferment that brings more aroma, a lighter crust and a more extensible dough. The next step once you have mastered the direct dough.
- Neapolitan tomato saucePeeled tomatoes, salt and basil. No cooking: the sauce cooks on top of the pizza and stays fresh and bright.
- Margherita pizzaTomato, fior di latte, basil and olive oil. How to top and bake a Margherita in a home oven or a pizza oven.
- Marinara pizzaThe oldest pizza in Naples: tomato, garlic, oregano and olive oil. No cheese, all flavor.
The oven makes half the pizza.
Neapolitan dough was designed for extreme heat. At home, the secret is to build up as much heat as you can, above and below.
Guide to ovens and temperatures| Oven | Base | Time |
|---|---|---|
| Home oven with a stone | 250–290 °C (480–555 °F) | 6–9 min |
| Home oven with a steel | 250–290 °C (480–555 °F) | 4–6 min |
| Electric pizza oven | 380–450 °C (715–840 °F) | 90–150 s |
| Portable gas oven | 400–450 °C (750–840 °F) | 60–120 s |
| Wood-fired oven | 430–485 °C (805–905 °F) | 60–90 s |
After the Margherita
Classic Neapolitan combinations and a few modern ones, with the right order for each ingredient.
All topping ideasQuestions beginners ask
Can you make Neapolitan pizza in a home oven?
You can get very close. A home oven reaches 250–300 °C (480–570 °F), while a Neapolitan oven runs at 430–485 °C (805–905 °F). Make up for it with a pizza stone or steel preheated for 45–60 minutes on the top rack, and switch on the broiler for the last few minutes. Baking time goes from 90 seconds to 5–8 minutes, so a slightly higher hydration (65–70%) helps.
What is the best flour for Neapolitan pizza?
An Italian tipo 00 or tipo 0 wheat flour (the number refers to how finely it is milled) with medium to high strength (W 260–320) and about 12–13% protein. Caputo Pizzeria is the benchmark for short fermentations, and Caputo Cuoco or Nuvola Super for long cold fermentations. See the flour guide.
How long should the dough ferment?
Anywhere from 8 to 72 hours. At 8 hours it ferments at room temperature; from 24 to 72 hours it spends most of the time in the fridge, which gives more flavor and a dough that is easier to digest. To start, 24 hours is the best balance.
Why does my dough shrink back when I stretch it?
The gluten is tight. It happens with very strong flour, low hydration, dough balls shaped too tightly or dough that is still cold. Cover the ball, wait 15–20 minutes and try again, pressing with your fingers from the center outward.
Can I use dry yeast instead of fresh?
Yes. Use about one third of the fresh yeast weight in instant dry yeast (×0.33), or about 40% in active dry yeast (×0.40). The calculator shows every option.