How to Nail the Perfect Neapolitan Pizza at Home

If you’ve ever bit into a slice of Naples‑style pizza, you know it’s all about a soft, airy crust, simple tomato sauce, fresh mozzarella, and that charred edge. The good news? You don’t need a wood‑fired oven to get close. With a few basic ingredients and a bit of patience, you can recreate that classic taste in a regular home kitchen.

Master the Dough – The Heart of Neapolitan Pizza

Start with just four things: 00 flour, water, salt, and yeast. Use a 65‑70% hydration rate – that’s 650‑700 ml of water for every kilogram of flour. Mix the ingredients until you get a shaggy ball, then let it rest for 20‑30 minutes (autolyse). This rest helps the gluten develop without over‑mixing.

After the autolyse, add a pinch of sea salt and a tiny amount of fresh yeast (about 0.1% of the flour weight). Knead for 8‑10 minutes until the dough is smooth and springs back when pressed. Then shape it into a single large ball, cover, and refrigerate for 24‑48 hours. The slow, cold fermentation is what gives the crust its signature flavor and airy crumb.

When you’re ready to bake, pull the dough out, let it sit at room temperature for an hour, then stretch it by hand. Avoid rolling pins – the goal is to keep the air bubbles intact. A 12‑inch circle works well for most home ovens.

Toppings, Sauce & Baking – Bringing It All Together

Authentic Neapolitan sauce is just crushed San Marzano tomatoes, a pinch of sea salt, and sometimes a drizzle of extra‑virgin olive oil. No garlic, no herbs – let the tomatoes shine. Spread a thin layer on the dough; less is more.

Top with fresh mozzarella di bufala, torn into pieces. If you can’t find buffalo mozzarella, a high‑moisture cow’s milk mozzarella works fine. Add a few fresh basil leaves and a light drizzle of olive oil right before sliding the pizza into the oven.

Preheat your oven as hot as it will go – 250‑300 °C (475‑570 °F). If you have a pizza stone or steel, place it on the lowest rack and let it heat for at least 45 minutes. The stone mimics a wood‑fired floor, delivering the rapid heat needed for that leopard‑spot char.

Slide the pizza onto the hot stone using a pizza peel, and bake for 90‑120 seconds. Watch the edges puff and lightly blacken. If your oven can’t reach those temps, set the broiler on high and bake the pizza on a pre‑heated sheet for 5‑7 minutes, rotating halfway through.

Once out, let it rest for a minute, then slice and enjoy. The crust should be soft and chewy, with a crisp, slightly charred rim. Pair it with a simple salad or a glass of chilled Italian white wine for the full experience.

Remember, the magic lies in the simple ingredients and the patience you give the dough. Tweak hydration, experiment with different flours, or add a dash of honey to the sauce for a personal touch. With these basics, you’ll be serving authentic‑style Neapolitan pizza that rivals pizzerias in Naples – no passport required.