Neapolitan Pizza
🍕Pizza & FlatbreadsIntermediate🇮🇹Italian

Neapolitan Pizza

#neapolitan#pizza#italian#homemade#dough#wood-fired-style

This classic Neapolitan pizza recipe yields a light, blistered crust topped with simple tomato sauce, fresh mozzarella, and basil. The dough undergoes a slow fermentation for optimal flavor and texture.

240
Prep (min)
15
Cook (min)
255
Total (min)
2
pizzas
$4.52
Total Cost
$2.26
Per pizza
  • 302 g (2 cups 6 tbsp 1¾ tsp) All-Purpose Flour
  • 250 g (2 counts) Fresh Mozzarella
  • 400 g (1¾ cups) Canned San Marzano Tomatoes, canned, whole peeled
  • 8 g (1¾ tsp) Olive Oil, for drizzling
  • 241 g (1 cup ¾ tsp) Water, room temperature
  • 7 g (1¼ tsp) Coarse Salt
  • 1 g (½ tsp) Basil, leaves torn
  • 2 g (½ tsp) Active Dry Yeast, (approx. 4 g)
  • 8 g (1¾ tsp) Olive Oil
  • 7 g (1¼ tsp) Coarse Salt
  • 8 g (1¾ tsp) Olive Oil, optional, for dough handling

Ingredients

Baker's Percentages

IngredientGrams%
All-Purpose Flour302g100%
Water241g80%
Olive Oil8g3%
Coarse Salt7g2%
Active Dry Yeast2g0.6%
Total Flour: 302g (100%)
Total Dough: 560g
(×2)

Steps

  1. 1
    In a large bowl, combine the water and yeast. Let stand until yeast begins to foam.
    • 241 g (1 cup ¾ tsp) Water, room temperature
    • 2 g (½ tsp) Active Dry Yeast, (approx. 4 g)
  2. 2
    Add the flour and salt. Mix until a rough dough forms
    • 302 g (2 cups 6 tbsp 1¾ tsp) All-Purpose Flour
    • 7 g (1¼ tsp) Coarse Salt
  3. 3
    Turn dough onto a lightly floured surface and knead until smooth and elastic, adding the olive oil halfway through if using.
    • 8 g (1¾ tsp) Olive Oil, optional, for dough handling
  4. 4
    Place dough in a lightly oiled bowl, cover, and ferment at room temperature for , folding the dough every .
  5. 5
    Divide dough into two equal portions and shape each into a tight ball. Cover and proof more, until doubled.

Ingredients

  • 400 g (1¾ cups) Canned San Marzano Tomatoes, canned, whole peeled
  • 7 g (1¼ tsp) Coarse Salt
  • 1 g (½ tsp) Basil, leaves torn
  • 8 g (1¾ tsp) Olive Oil

Steps

  1. 1
    Pour the tomatoes into a bowl and crush by hand, leaving some texture.
    • 400 g (1¾ cups) San Marzano Tomatoes, canned, whole peeled
  2. 2
    Stir in the salt, torn basil leaves, and olive oil until well combined.
    • 7 g (1¼ tsp) Coarse Salt
    • 1 g (½ tsp) Basil, leaves torn
    • 8 g (1¾ tsp) Olive Oil
  3. 3
    Let sauce sit at room temperature while dough proofs.

Ingredients

  • 250 g (2 counts) Fresh Mozzarella
  • 8 g (1¾ tsp) Olive Oil, for drizzling

Steps

  1. 1
    Preheat a pizza stone or baking steel in a 500°F (260°C) oven for at least .
  2. 2
    On a lightly floured surface, stretch one dough ball into a 10-inch round, leaving a slightly thicker edge.
  3. 3
    Transfer dough to a floured pizza peel. Spread half the tomato sauce over the surface, leaving a 1-inch border.
  4. 4
    Distribute half the mozzarella slices over the sauce.
    • 125 g (1 count) Fresh Mozzarella
  5. 5
    Slide pizza onto the hot stone. Bake until crust is blistered and cheese is bubbly.
  6. 6
    Remove pizza, garnish with basil leaves, and drizzle with olive oil.
    • 8 g (1¾ tsp) Olive Oil, for drizzling
  7. 7
    Repeat with the second dough ball.
$4.52
Total Cost
$2.26
Per pizza

Prices listed are approximate. Actual costs may vary based on store, location, and availability.

Ingredient Costs

  • All-Purpose Flour(King Arthur)
    $0.80
  • Fresh Mozzarella(BelGioioso)
    $2.89
  • Olive Oil(California Olive Ranch)
    $0.21
  • Water(Tap Water)
    $0.00
  • Coarse Salt(Meijer)
    $0.04
  • Basil(Meijer)
    $0.11
  • Active Dry Yeast(Red Star)
    $0.01
  • Olive Oil(California Olive Ranch)
    $0.21
  • Coarse Salt(Meijer)
    $0.04
  • Olive Oil(California Olive Ranch)
    $0.21
Missing pricing data for:
  • • canned-san-marzano-tomatoes
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