How to Make Neapolitan Pizza at Home! (Vera Pizza Napoletana WITH RECIPE!)

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella has fewer calories while shredded mozzarella is often less expensive.

San Marzano tomatoes

🥗Healthier: any canned tomatoes

💰Cheaper: regular tomatoes

Canned tomatoes are more accessible and affordable.

extra virgin olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino can be less expensive.

Weigh out 300 grams of room temperature water using a scale.

Weigh out 14 grams of salt and add it to the water.

Add 500 grams of organic double zero flour to the water and salt mixture.

Mix the ingredients with a spoon; no mixer is needed.

Let the dough rest for 2 hours at room temperature (this is called the autolyse).

After 2 hours, weigh out 0.5 grams of dry active yeast and dissolve it in the water.

Add the dissolved yeast to the dough and mix with your hands for about 5 minutes.

Let the dough rest for 7 hours for fermentation.

After 7 hours, fold the dough over itself on all sides and round it out in the bowl.

Drizzle olive oil over the dough to ensure it comes out smoothly.

Let the dough rest for another 7 hours for bulk fermentation.

Prepare plastic containers with a drizzle of olive oil to prevent sticking and place the dough inside.

Pre-shape the dough balls and let them rest for 15 minutes.

Reshape the dough balls to make the surface smooth and create a knot at the bottom.

Let the dough balls ferment at room temperature for 1 hour before refrigerating them for 24 to 48 hours.

After refrigeration, take the dough out and let it warm up for 1 hour.

Prepare the sauce by mixing San Marzano tomatoes with a pinch of salt and a glug of extra virgin olive oil, using hands to break them down into a fine pulp.

Cut whole milk fresh mozzarella into thick chunks.

Dust the work surface and the bottom side of the pizza dough with flour.

Start shaping the dough from the middle outwards, leaving a 1-inch border for the crust.

Spread a small amount of pizza sauce on the dough, avoiding excess to prevent a soupy pizza.

Preheat the oven to its highest setting (525 degrees Fahrenheit) or use a rock box preheated to 850 degrees Fahrenheit.

Place the pizza in the oven and switch to broil to ensure even cooking from top to bottom.

After baking, top the pizza with fresh basil (optional for margarita pizza).

For variations, add chicory greens sautéed with garlic, prosciutto crudo, fresh black figs, and a drizzle of honey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens