How to Make Authentic Neapolitan Pizza at Home

For the Dough:

• 500g (3 ¾ cups) “00” flour (or all-purpose flour if unavailable)

• 325ml (1 ⅓ cups) lukewarm water

• 10g (2 tsp) fine sea salt

• 3g (¾ tsp) fresh yeast or 1g (¼ tsp) active dry yeast

For the Topping:

• 250g (1 cup) San Marzano tomatoes (crushed by hand)

• 250g (9 oz) fresh mozzarella (preferably buffalo mozzarella), torn into small pieces

• Fresh basil leaves

• Extra virgin olive oil

• A pinch of salt

👨‍🍳 Preparation Steps

🥣 Step 1: Prepare the Dough

1. In a large mixing bowl, dissolve the yeast in the lukewarm water.

2. Gradually add flour, mixing until a dough forms.

3. Add the salt and knead the dough by hand for 8–10 minutes until smooth and elastic.

4. Cover and let the dough rest for 2 hours at room temperature.

5. Divide the dough into 4 equal balls, cover, and let rise for another 6–8 hours.

🍅 Step 2: Make the Sauce

• Crush the San Marzano tomatoes by hand.

• Add a pinch of salt and a drizzle of olive oil. No need to cook.

🍕 Step 3: Shape the Dough

• On a floured surface, gently press and stretch each dough ball into a round shape (about 10–12 inches).

• Avoid using a rolling pin — stretch by hand to keep air in the crust.

🧀 Step 4: Add the Toppings

1. Spread a thin layer of tomato sauce over the dough.

2. Add torn mozzarella evenly.

3. Top with fresh basil leaves.

4. Drizzle with extra virgin olive oil.

🔥 Step 5: Bake the Pizza

• Preheat your oven to the highest temperature possible (250–300°C / 480–570°F).

• Use a pizza stone or steel if available.

• Bake for 6–8 minutes, or until the crust is puffed and lightly charred.

✅ Tips for Best Results

• Let the dough ferment slowly for better flavor.

• Don’t overload with toppings — Neapolitan pizza is all about balance.

• Use high-quality ingredients: real mozzarella and San Marzano tomatoes make all the difference.