Classic Neapolitan Pizza
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Classic Neapolitan Pizza
Country
Italy
Region
Campania
Style
Neapolitan
Difficulty
Intermediate
Published
June 12, 2026
Timing
Prep
45 min
Cook
8 min
Rest
1 day
Total
1 day 53 min
Ingredients
Makes 4 pizzas
4 servings, 1 pizza each
Dough
A direct dough with long room-temperature or cold fermentation.
Tipo 00 flour
600 g
Water
390 ml
Fine sea salt
18 g
Instant yeast
1 g
Toppings
Crushed tomatoes
300 g
Use ripe canned tomatoes with salt to taste.
Fresh mozzarella
250 g
Fresh basil
1 pieces
Extra virgin olive oil
q.b. to-taste
Method
1 Dough
Mix, rest, divide, and ferment the dough before baking.
Dough
Mix, rest, divide, and ferment the dough before baking.
- 1.1
Mix the dough
Combine flour, water, salt, and yeast until no dry flour remains, then knead until smooth.
- 1.2
Ferment and divide
Rest the dough, divide into four balls, and ferment until relaxed and airy.
2 Bake
Shape, top, and bake each pizza quickly at high heat.
Bake
Shape, top, and bake each pizza quickly at high heat.
- 2.1
Shape and top
Stretch one dough ball, spread a thin layer of tomato, and add mozzarella, basil, and olive oil.
- 2.2
Bake hot
Bake until the crust is puffed, spotted, and cooked through.
Equipment
Pizza peel
Baking steel or pizza stone
Nutrition
Calories
720
kcal
Protein
25 g
Carbs
105 g
Fat
21 g
Estimated per 1 pizza. Recipe makes 4 servings.