Emily
When we talk about pizza, one style often rises above the rest—Neapolitan pizza, the pride of Naples, Italy. With its soft, chewy crust, simple ingredients, and blistered edges, Neapolitan pizza is more than just a dish—it’s a cultural icon.
But why is it so loved across the globe? And more importantly, how can you recreate this mouthwatering slice of southern Italy in your own kitchen?
Let’s dig into what makes Neapolitan pizza so special, and how you can bring its magic to your dinner table.
What Is Neapolitan Pizza?
Neapolitan pizza, or pizza napoletana, is the original Italian pizza, dating back to the 18th century. It’s characterized by a thin, soft crust that puffs up around the edges (called the cornicione), minimal toppings, and high-heat cooking—usually in a wood-fired oven.
The traditional version, Pizza Margherita, uses only four ingredients:
- San Marzano tomatoes
- Fresh mozzarella (preferably buffalo mozzarella)
- Fresh basil
- Dough made from wheat flour, water, salt, and yeast
That’s it. No overloaded toppings, no artificial cheese blends—just quality ingredients and old-world technique.
Why People Love Neapolitan Pizza
- Simplicity at Its Best
Neapolitan pizza proves that you don’t need dozens of ingredients to make something amazing. The focus is on quality—fresh, ripe tomatoes, creamy mozzarella, and hand-stretched dough. - Fast Cooking, Bold Flavor
Baked at nearly 900°F for just 60–90 seconds, Neapolitan pizza develops a slightly charred crust with a tender, airy interior. This quick cook gives it that signature smoky, blistered finish. - Cultural Experience
Eating Neapolitan pizza is like tasting a piece of Naples. It’s more than food—it’s a heritage. In fact, UNESCO recognized the art of Neapolitan pizza-making as an intangible cultural heritage in 2017. - Light and Digestible
The long fermentation of the dough (often 24–48 hours) makes Neapolitan pizza easier to digest than heavily processed fast-food versions. It feels indulgent but not heavy.
How to Make Neapolitan Pizza at Home (No Wood-Fired Oven Needed!)
Making authentic Neapolitan pizza at home might sound intimidating, but with the right ingredients and techniques, you can get impressively close—even using a home oven.
Ingredients You’ll Need:
- 500g “00” flour (ultra-fine Italian flour)
- 325ml lukewarm water
- 10g sea salt
- 2g active dry yeast
- San Marzano tomatoes (or quality canned plum tomatoes)
- Fresh mozzarella (preferably buffalo)
- Fresh basil
- Extra virgin olive oil
Instructions:
1. Make the Dough (24 Hours Ahead)
Mix flour, water, yeast, and salt. Knead until smooth and elastic (about 10 minutes). Let rise for 2 hours at room temp, then refrigerate for 24 hours.
2. Prep Your Sauce
Blend San Marzano tomatoes with a pinch of salt. That’s it—no cooking needed!
3. Shape the Dough
Remove dough from fridge and let it rest for 2 hours. Divide into 2–3 balls. On a floured surface, stretch the dough by hand into a 10–12 inch round. Avoid using a rolling pin.
4. Add Toppings
Spread a thin layer of tomato sauce. Add slices of fresh mozzarella and a few basil leaves. Drizzle with olive oil.
5. Bake at Max Heat
Preheat your oven to the highest possible temperature (ideally 500°F/260°C or higher). Use a pizza stone or steel for best results. Bake for 5–7 minutes or until the crust is puffy and blistered.
Optional: Use a broiler at the end to mimic wood-fire char.
Pro Tips for Success
- Use the right flour: “00” flour gives that signature soft, elastic dough.
- Let the dough rest: The longer the fermentation, the better the flavor.
- Keep toppings minimal: This isn’t a deep dish pizza—less is more.
- Practice makes perfect: Your first pizza might not be pizzeria-level, but it’ll still be delicious.
Final Thoughts
Neapolitan pizza is proof that regional cuisine can travel across borders and still keep its soul. Whether you’re making it for a weeknight dinner or a weekend pizza party, you’re doing more than just baking a pie—you’re keeping a culinary tradition alive.
So go ahead, roll up your sleeves, and bring a little taste of Naples into your kitchen. Once you’ve tasted a homemade Neapolitan pizza, frozen pizza will never look the same.
