How To Make Authentic Neapolitan Pizza At Home

Creating true Neapolitan-style pizza in your kitchen is simpler than you assume if you follow a few key principles. The key is precise ingredients, proper fermentation, and intense oven heat.



Begin with Italian Tipo 00 flour—a super-fine grind that delivers a tender, elastic texture.



Choose flaky Maldon salt, instant dry yeast, and chilled filtered water for optimal results.



Combine everything in a large bowl until it looks rough and uneven, then fold and press by hand for 8–12 minutes until silky and stretchy.



Allow the dough to proof at ambient temperature for 120 minutes before portioning into 250g spheres.



Store each dough ball in a lightly greased container, drape with a damp linen towel, and refrigerate for 24–72 hours to develop depth.



The extended chill enhances complexity and improves extensibility.



Before baking, remove the dough from refrigeration and allow it to warm for 2–3 hours.



Allowing the dough to warm ensures maximum oven spring and a pillowy interior.



Crank your oven to the highest possible temperature, ideally 500°F minimum, to replicate Neapolitan conditions.



If you have a pizza stone or steel, place it in the oven while preheating.



The thermal mass of a pizza stone or steel replicates the firebrick floor of a Neapolitan oven.



While the oven heats, vegas108 daftar prepare your toppings.



True Neapolitan style relies on minimal, pristine components.



Spread a thin layer of crushed San Marzano tomatoes over the stretched dough.



Use fresh mozzarella, preferably fior di latte or buffalo mozzarella, torn into small pieces.



Tuck in a handful of torn basil leaves and finish with a generous swirl of cold-pressed EVOO.



Resist the urge to add extras; true Neapolitan pizza thrives on restraint.



Carefully transfer the dough to the hot stone or steel using a pizza peel dusted with cornmeal or flour.



Bake for about 60 to 90 seconds, rotating if needed, until the crust is puffed and charred in spots and the cheese is melted and bubbling.



Remove the pizza and let it rest for a minute before slicing.



It should feature a pillowy interior, a blistered, smoky rim, and an herbal perfume from basil and oil.



The secret weapon? Time, not technique.



Skipping the cold ferment or over-kneading leads to a tough, heavy crust.



If you follow these steps faithfully, your pizza will stand shoulder-to-shoulder with Naples’ finest