Mastering the Art of Neapolitan Pizza
Neapolitan pizza is the gold standard of pizza-making. With its thin, airy crust, slightly charred edges, and simple, high-quality ingredients, it’s a style that many pizza lovers dream of recreating at home. But achieving that authentic flavour and texture requires more than just a standard oven and store-bought dough—it’s all about using the right techniques, ingredients, and equipment.
At Elite Pizza Ovens, we help home cooks and outdoor chefs create restaurant-quality pizzas. In this guide, we’ll take you through everything you need to know to make the perfect Neapolitan-style pizza in your own pizza oven.
1. The Dough – Getting It Right from the Start
Great pizza starts with great dough. Traditional Neapolitan pizza dough is soft, elastic, and naturally leavened, creating a light and airy base. The key to achieving this texture is long fermentation and high-quality flour.
Ingredients for Authentic Neapolitan Dough:
- 500g 00 flour (high-protein Italian flour)
- 325ml lukewarm water
- 10g fine sea salt
- 3g dried yeast (or 1g fresh yeast)
How to Make It:
- In a large bowl, dissolve the yeast in the water.
- Gradually add the flour, mixing with your hand or a wooden spoon.
- Once combined, add the salt and knead for 10–15 minutes, until the dough is smooth and elastic.
- Cover and let it rise at room temperature for 8–12 hours (or overnight in the fridge for even better flavour).
- Once risen, divide the dough into 250g balls and let them rest for another 4–6 hours before shaping.
A long, slow rise improves both flavour and texture, giving you that light, airy, and digestible crust that Neapolitan pizza is known for.
2. The Sauce – Keep It Simple
Neapolitan pizza sauce is all about freshness. Forget complicated recipes—a good can of tomatoes and a pinch of salt is all you need.
Ingredients:
- 1 tin San Marzano tomatoes (or high-quality Italian plum tomatoes)
- ½ tsp fine sea salt
- A drizzle of extra virgin olive oil (optional)
How to Make It:
- Crush the tomatoes by hand or use a food mill—avoid blending, as it makes the sauce too watery.
- Add salt and a drizzle of olive oil if desired.
- No cooking required! The sauce cooks directly on the pizza in the oven.
A common mistake is overloading the pizza with sauce. Neapolitan pizza should have a light, even layer to prevent sogginess.
3. Toppings – Less is More
Authentic Neapolitan pizza is all about simplicity and quality ingredients. Stick to a few traditional toppings rather than overloading the base.
Classic Neapolitan Toppings:
- Mozzarella di Bufala (buffalo mozzarella) or Fior di Latte
- Fresh basil leaves
- Extra virgin olive oil
If you want to add something extra, stick to traditional options like anchovies, olives, or spicy salami. Avoid heavy toppings that release moisture, as they can make the pizza soggy.
4. Cooking – The Key to a Perfect Crust
Neapolitan pizza needs intense heat. The ideal cooking temperature is 450–500°C, which allows the pizza to cook in just 60–90 seconds. This extreme heat creates the signature airy crust with charred spots while keeping the centre soft.
How to Cook It in a Pizza Oven:
- Preheat your oven – Whether wood-fired or gas, let it reach at least 450°C before cooking. Use an infrared thermometer to check the pizza stone’s surface temperature.
- Stretch the dough – Press and stretch it gently by hand. Avoid rolling pins, as they knock out the air bubbles.
- Top the pizza lightly – Spread a thin layer of sauce, tear mozzarella over it, and add a few basil leaves.
- Use a pizza peel to launch it into the oven – If using a wood-fired oven, rotate the pizza with a turning peel to cook evenly.
- Cook for 60–90 seconds, turning as needed. The crust should be puffed up with slightly charred edges.
If your oven isn’t quite reaching Neapolitan temperatures, extend the cooking time slightly, but avoid letting it dry out.
5. Finishing Touches – The Final Flourish
As soon as your pizza comes out of the oven, add a final drizzle of extra virgin olive oil for richness. Serve immediately while the cheese is melted, and the crust is at its best.
Neapolitan pizza is best enjoyed fresh, so don’t let it sit for too long before eating!
Final Thoughts – Mastering Neapolitan Pizza at Home
Making authentic Neapolitan pizza is a skill, but one that’s worth mastering. With the right dough, sauce, and technique, you can recreate the magic of a traditional pizzeria at home.
To get the best results, using a proper pizza oven makes all the difference. Whether you prefer wood-fired authenticity or gas-powered convenience, a high-temperature oven is essential for achieving the perfect crust and flavour.
At Elite Pizza Ovens, we stock a range of premium pizza ovens and accessories to help you bring the Neapolitan experience to your home.