Are you craving the unmistakable taste of genuine Neapolitan pizza? That light, airy crust with perfect leopard spotting, topped with the simplest yet most flavorful ingredients? You don’t need to book a flight to Naples—I’ll show you how to recreate this iconic Italian masterpiece in your own kitchen with exact measurements in American units and authentic techniques.

The Secret to Perfect Neapolitan Dough

The foundation of any great Neapolitan pizza is its dough, and patience is the key ingredient. Here’s the exact recipe:

Ingredients:

• 4 cups “00” flour (or all-purpose flour if unavailable)
• 1⅓ cups lukewarm water
• 2 teaspoons salt
• 1 teaspoon active dry yeast
• 1 tablespoon extra virgin olive oil

Instructions:

1. Dissolve the yeast in lukewarm water, allowing it to activate for 5 minutes
2. In a large bowl, mix the flour and salt
3. Add the yeast mixture and olive oil to the flour
4. Mix until ingredients come together, then knead for about 10 minutes until smooth and elastic
5. Shape into a ball, place in an oiled bowl, cover with plastic wrap, and let rise at room temperature for 2 hours

The Italian Secret: For truly authentic flavor, after the initial rise, punch down the dough, divide it into 3-4 balls (about 8-9 oz each), place them in sealed containers, and refrigerate for 18-24 hours. This slow fermentation develops that signature chewy, airy texture that makes Neapolitan pizza so special.

The Simplicity of Neapolitan Sauce

In Naples, pizza sauce is gloriously simple—no cooking required! The fresh flavors of the ingredients shine through:

Ingredients:

• 14 oz can San Marzano tomatoes (or other high-quality plum tomatoes)
• 1 teaspoon sea salt
• 1 tablespoon extra virgin olive oil
• 5-6 fresh basil leaves

Instructions: Simply crush the tomatoes by hand or blend briefly (don’t purée), then mix with salt, olive oil, and torn basil leaves. The raw sauce will cook perfectly during the pizza’s brief time in the hot oven.

The Art of Hand-Stretching

True Neapolitan pizza requires hand-stretching—no rolling pins allowed! Here’s how to do it:

1. Dust your work surface with flour
2. Take a dough ball and flatten it into a disk using your fingertips
3. Gently press the dough outward, leaving a 1-inch thicker edge for that signature puffy crust
4. Stretch the dough by draping it over your knuckles and rotating it gently
5. Aim for about 10-12 inches in diameter
6. Look for small bubbles in the dough—that’s a good sign!

Assembly and Cooking

For a Classic Margherita:

1. Spread 4-5 tablespoons of fresh tomato sauce on your stretched dough—don’t overdo it
2. Add about 3 oz of fresh mozzarella, torn into small pieces
3. Cook at extremely high heat—ideally 800°F in a pizza oven, or at least 500°F in a home oven with a pizza stone
4. Bake for 60-90 seconds in a pizza oven or 4-5 minutes in a home oven
5. Watch for “leoparding”—those beautiful charred bubbles that indicate perfect Neapolitan cooking
6. Finish with 3-4 fresh basil leaves and a final drizzle (about 1 teaspoon) of extra virgin olive oil

The Celebrity-Approved Dish

It’s not just Italians who adore authentic Neapolitan pizza. Julia Roberts famously fell in love with it while filming “Eat Pray Love,” and even Chris Hemsworth and David Beckham have been spotted enjoying the real thing in Naples!

The Taste of Naples

When done right, Neapolitan pizza offers a perfect balance of textures and flavors—light, crispy, and slightly chewy. The minimal toppings allow each ingredient to shine, creating a harmonious taste experience that’s been perfected over generations.

Making authentic Neapolitan pizza at home takes practice, but with these traditional techniques and a little patience, you can create a pizza that would make any Italian proud. The beauty of this style lies in its simplicity—quality ingredients, treated with respect, and cooked with care.

What’s your favorite pizza topping? Whether you stick with the classic Margherita or venture into other traditional Neapolitan varieties, these techniques will elevate your homemade pizza to new heights.