Classic Neapolitan Pizza Recipe [Short or Long Fermentation]

Neapolitan pizza, also known as “Pizza Napoletana,” is a cherished part of the global pizza culture. In this recipe, you will learn how to make a classic Neapolitan pizza using either a short or long fermentation at room temperature, allowing you to achieve excellent results

Neapolitan pizza is often regarded as the “queen” of all pizzas. While opinions on this vary (I’m among those who disagree), one fact is universally acknowledged: Neapolitan pizza is the mother of all pizzas and the origin of the pizza we know today.

Baked at a high temperature of over 400°C/750°F for no more than 90 seconds, Neapolitan pizza requires a wood-fired oven or a dedicated pizza oven. Attempting to make it in a home oven is nearly impossible (for a home oven, I recommend opting for New York style pizza).

Neapolitan pizza is characterized by a puffy, golden-brown crust with a completely soft texture similar to that of a crepe, lacking any crispiness – exactly what you will achieve with this recipe.

The recipe below will guide you in making a classic Neapolitan pizza that stays true to the original, while being accessible for beginners. With the provided dough calculator, you can adjust the fermentation time and temperature to suit your needs and preferences, enabling you to create dough that ferments accurately for any fermentation duration – from a short room temperature fermentation of two hours, to a long cold fermentation in the refrigerator.

For those more experienced, there’s the option of long room-temperature fermentation, just as it’s done in Naples to this day.

Please note that the preparation instructions in the recipe below are intended to be as general and concise as possible. Making pizza is a process, and the final result depends more on following the right technique and process than on a specific recipe. However, this recipe will guide you to excellent results, even on your first attempt

For simplicity, the recipe assumes a default fermentation time of 4 hours. However, with the dough calculator provided below, you can adjust for any fermentation time and method (cold or room temperature).

All measurements are in grams, so a kitchen scale is essential. Baking by eye or using volumetric measurements is not recommended.

Equipment Needed

You can find links to purchase most of this equipment on PizzaBlab’s recommended pizza equipment page

• Wood/gas-fired pizza oven that is capable of reaching at least 400C/750F
• A bowl for mixing the dough.
• A kitchen scale for accurately measuring the ingredients
• A precise scale for accurately measuring the amount of yeast (optional but recommended).
• A container for fermenting the dough – this can be a plastic or glass container, a fermentation box, or even a plastic sandwich bag.
• Dough Scraper/spatula.

Making The Dough

Dough Ingredients and Quantities (Pizza Dough Calculator)

Below is PizzaBlab’s pizza dough calculator, featuring a preset recipe formula and quantities for a standard 30cm/12″ pizza, designed for a 4-hour fermentation at 20°C/68°F.

It’s recommended, and even mandatory, to adjust the fermentation time and temperature to match your needs and preferences. This ensures the calculator provides the correct yeast quantity for your dough, which is crucial for achieving optimal fermentation.

You can choose any fermentation duration and method (room temperature or cold fermentation), ranging from 2 hours to long fermentation.

Additionally, you can customize the recipe to suit your preferences – adjusting the dough hydration (between 57% and 70% is recommended), the amount of salt, sugar, or oil, the size and number of pizzas, or using a preferment, among other options. 

Note that according to the AVPN, the dough hydration for a classic Neapolitan pizza is between 58-62%.

Flour for Neapolitan Pizza

Ideally, for Neapolitan pizza, we want flour with low to medium strength and low enzymatic activity, characteristics typical of most Italian flours.

For Italian and European flours, aim for a protein content between 11-14%.

For US flours and other non-Italian/European flours, aim for a protein content of 9-11%. In most cases, non-Italian, all-purpose flours will work well.

Mixing/Kneading the Dough

1. Prepare Ingredients: Prepare all the ingredients according to the quantities listed in the calculator.

2. Mix Water and Salt: Start by adding the water to a bowl, followed by the salt. Mix them together until most of the salt dissolves.

3. Add Flour and Yeast: Add the flour to the bowl and sprinkle the yeast over it. Alternatively, you can dissolve the yeast directly in the water and mix well, which helps distribute it evenly throughout the dough, especially when kneading by hand. It’s ok to add the yeast directly with the salt-water mixture.

4. Knead the Dough: Begin kneading the dough. If you plan to ferment it for a short period (up to 3-4 hours), aim to full gluten development by the end of the kneading process (i.e., pass the windowpane test).

The longer the fermentation duration, the less kneading is required. For dough to be fermented for more than 4 hours at room temperature or cold fermented for over 24 hours, knead just until the dough becomes uniform and coherent, with a “creamy” texture (see picture below).

• If kneading by hand (recommended), mix all the dough ingredients in a bowl until the flour absorbs most of the water. Transfer the dough to a work surface and knead for approximately 5 minutes.
• If using a stand mixer, mix all the dough ingredients and run the mixer on the lowest speed (1) for 1-2 minutes, or until the water is absorbed. Then, increase to speed 2 (do not go higher!) and continue kneading for around 10 minutes. Monitor the condition of the dough; it should be relatively smooth and uniform when ready.
• If using a spiral mixer, follow the same process as with the stand mixer, kneading for about 5-10 minutes at low speed, depending on the mixer and the dough amount.

5. Final Dough Temperature: It’s recommended to aim for a final dough temperature of 23-27°C/73-80°F. This is regardless of the kneading method used.

6. Stretch and Folds: After kneading, you can do 1-2 series of stretch and folds. Be sure to wait at least 15 minutes after the initial kneading before beginning the first series to allow the gluten to ‘relax’.

7. Bulk Fermentation: Let the dough ferment in bulk (before dividing it into individual balls) for about 50% of the total fermentation time. For example, if the total fermentation duration is 6 hours, ferment the dough in bulk for 3 hours. After 3 hours, divide and shape the dough into individual balls (see the next section).

If you are cold fermenting, place the dough in bulk in the fridge at this stage.

Dough Shaping/Balling and Fermentation

1. Divide the Dough Into Dough Balls: Divide the dough into the desired number of pizzas. Weigh each portion of dough instead of relying on visual estimation. If a dough ball is too heavy or too light, adjust by adding or removing dough until it reaches the correct weight.

2. Shape and Ball the Dough: To shape each ball, flatten the dough on the work surface with the palm of your hand or fingertips. Fold the edges from the outside toward the center, continuing all the way around until the dough forms a rough sphere.

Flip the dough over so the folded side is underneath, and the smooth side is on top. Place your palm over the dough and roll it in circular motions on the work surface until it forms a round ball with an even surface.

Don’t worry about creating a perfect ball. As long as it’s generally round, it’s fine. There’s no need to tightly “seal” the bottom of the dough ball.

If the dough sticks to the work surface, you can use a small amount of flour to help prevent it from sticking.

3. Move the Dough to the Fermentation Container(s): Transfer the dough balls to a fermentation container, and cover with a lid or cling wrap to prevent the dough from drying out.

• If fermenting multiple balls in a fermentation box, leave about 5 cm (2″) of space between each dough ball.
• If fermenting individual balls in a plastic or glass container, lightly oil the inside of the container with any type of oil before placing the dough inside. This will facilitate easier removal of the fermented dough ball later.
• If fermenting in a plastic bag, coat the dough ball with oil, place it in the bag, and fold the end of the bag into a “ponytail.” Tuck the ponytail underneath the dough ball.

4. For Room Temperature Fermentation: allow the dough to ferment in the container until it’s ready for baking.

5. For Cold Fermentation: return the dough balls to the fridge immediately after balling.

How to Tell if the Dough Is Ready for Baking?

The dough balls are ready for baking when they have roughly doubled in volume. They don’t necessarily need to rise upwards; their final shape depends on the dough’s elasticity and extensibility, which are influenced by several factors.

The arrangement of the dough balls in the rising container also plays a role: balls placed closely together, supporting each other, will rise more in height, while those spaced apart will spread out more to the sides.

For more information on how to determine if the dough is ready for baking, refer to the following article: How to Tell if the Dough is Ready for Baking: 4 Dough Fermentation Tests.

Pre-Baking Preparations

Ingredients and Quantities

The amounts listed below are for one standard-sized pizza, approximately 30 cm (12″) in diameter. If you’d like to adjust the quantities of cheese and sauce based on your preferences or different pizza sizes, you can use PizzaBlab’s cheese and sauce calculator.

• 90 grams of mozzarella (see next section)
• 80 grams of crushed canned tomatoes
• Basil leaves (optional)
• Parmesan or pecorino cheese (optional)
• Flour for shaping and stretching the dough
• Toppings of your choice

Cheese for Neapolitan Pizza

Classic Neapolitan pizza calls for “fresh” mozzarella, which refers to high-moisture, whole milk mozzarella balls stored in water, also known as “fior di latte/bufala”. To avoid excess moisture on the pizza, fresh mozzarella should be drained by placing it in a strainer for a few hours before baking; otherwise, it may release water during baking, creating a puddle.

There are also “semi-moist” mozzarella balls (such as fior d’Agerola), typically packaged without water, which don’t need draining and can be used as is.

It’s also possible to use low-moisture mozzarella (“mozzarella log”). While shredded mozzarella can be used, it is less recommended as it may brown excessively during baking.

Traditionally, any type of mozzarella is cut into strips about 2 cm (1 inch) thick or into cubes of about 1 cm (0.5 inches).

Sauce for Neapolitan Pizza

The sauce for a classic Neapolitan pizza is extremely simple. All you need are:

• Canned crushed tomatoes
• Salt
• A little olive oil (optional)
• Fresh basil (optional)
• Sugar (optional, depending on the sweetness of the tomatoes and your preference)

Mix the crushed tomatoes with about half a teaspoon of salt for every 400g (0.9lb) of tomatoes (adjust to taste). Add a little olive oil and tear a few fresh basil leaves by hand into the mix. Stir everything together, and your sauce is ready.

For a smoother texture, you can process it with a food mill, blender, or stick blender, though this is optional. Feel free to add any additional seasonings to suit your taste.

Preheating the Oven and Maintaining Temperature

The key to making Neapolitan pizza is baking it at a high temperature. To achieve this, it is essential to properly preheat the oven to saturate both the baking surface (the stone) and the interior of the oven (in the case of a brick oven) with heat.

To check the temperature of the stone, use an infrared thermometer, which you can purchase from Amazon or AliExpress.

Preparing the Oven:

• Turn the flame (or heating elements for electric pizza ovens) to the highest setting at least 20 minutes before launching the first pizza.
• The oven is ready when a temperature measurement taken with the infrared thermometer at the center of the stone reads between 380-420°C (720-800°F). The specific time it takes for the stone to reach this working temperature will vary based on your oven and ambient conditions. With experience, you’ll learn how long it typically takes for your oven to reach temperature.

Managing Temperature Between Bakes:
Note that the stone’s temperature will inevitably drop between bakes, as each pizza “steals” heat from the stone, cooling it down. Therefore, make sure to allow the stone to reheat between pizzas. Always use the infrared thermometer to confirm that the stone remains within the specified temperature range before proceeding with further baking.

Stretching the Dough Ball and Dressing the Pizza

1. Prepare the flour: Prepare a wide bowl or plate and fill it with flour. Durum semolina is recommended, but regular flour works well too.

2. Take Out the Dough Ball (Fermentation Box): First, choose which ball to take out. Flour all its connection points with the box and other balls, and use a spatula or dough scraper to “separate” those connections. The flour will help the ball detach from the other balls and the sides of the box.

Once the ball is free on all sides (except the bottom), decide from which direction you want to take it out. Put a little flour on the tip of your dough scraper or spatula and/or sprinkle flour at the point where you want to pull the ball out. Using the dough scraper, “push” the flour to the bottom of the ball with forward and backward movements, then, with a decisive and quick motion, push the dough scraper under the ball and pull it out directly into the bowl with the flour. Don’t worry if the ball doesn’t come out perfectly – that’s fine.

3. Take Out the Dough Ball (Single Container): If the container was properly oiled before placing the dough in it, simply turn the container over the flour bowl and let gravity do its work – the dough should slide out on its own. You can help it release from the sides of the container with your fingers. If you fermented the dough in a plastic bag, pull the dough ball out or cut open the bag to remove it.

4. Flour the Dough Ball: Flour the dough ball from all directions. Sprinkle some flour on the work surface.

5. Stretch the Dough Ball Into a Pizza Base: Transfer the dough to the work surface. Press the center of the ball with your fingertips to expand the base, working from the center outward while leaving a rim (cornicione) of 1-2 cm. Turn the ball over and repeat on the other side.

At this stage, you can use your preferred method for stretching the dough. You can use the traditional Neapolitan technique of “slapping” the dough on the surface, but I personally don’t like it because it tends to throw flour in all directions. Alternatively, I recommend opening the dough with your fists (see video above).

6. Dressthe Pizza: Spread the sauce on the pizza base, then top with parmesan or pecorino, followed by mozzarella and any additional toppings. You can drizzle a little olive oil over the cheese and toppings.

7. Transfer the Pizza to the Peel: Sprinkle a little flour on the pizza peel (but don’t overdo it), and pull the pizza onto it.

Baking the Pizza

General Baking Instructions

To achieve the soft texture that Neapolitan pizza is renowned for, baking must be as quick as possible – ideally in less than 90 seconds.

If you prefer a crispier and less soft pizza (which, by definition, is no longer classic Neapolitan), you can extend the baking time at a lower temperature. In general, the higher the baking temperature (and the faster the baking), the softer the crust will be, both on the bottom and the rim. Conversely, lower temperatures lead to longer baking times, resulting in a less soft and more crispy pizza.

For a classic and authentic Neapolitan pizza, aim for the shortest baking time possible, ideally no more than 90 seconds. This requires the oven to be at its highest temperature. Typically, for gas pizza ovens like Ooni, this means using the maximum flame throughout baking.

If you prefer a crispier result, lower the flame and increase the baking time.

Finding the right balance between heat and baking time requires trial and error. You’ll need to experiment with your specific oven, considering factors such as the pizza’s position inside the oven (whether it’s far from or close to the flame), the strength of the flame, and how often you turn the pizza. The goal is to achieve a perfectly baked pizza without burnt or undercooked areas.

During baking, it’s essential to rotate the pizza to ensure the entire crust receives even heat. The side of the pizza closest to the flame always gets significantly more heat, so regular rotation is crucial for balanced baking.

Typically, you should rotate the pizza every 10 to 20 seconds, depending on your oven and baking method. Watch for when the part nearest the flame starts to brown, and then rotate the pizza accordingly.

You can rotate the pizza using the same peel you used to place it in the oven, by pulling the pizza out, turning it on the peel, and sliding it back in (as seen in the video below). Alternatively, you can use a dedicated turning peel to rotate the pizza while it remains inside the oven. It’s important to allow the dough to “set” before the first turn, waiting at least 15 to 30 seconds after placing it in the oven. Otherwise, you risk tearing the dough.

Baking Steps

1. Launch the pizza into the oven: Slide the pizza onto the baking surface. Start with a sharp forward motion to release the furthest part of the pizza onto the baking surface; once the pizza touches the surface, continue with small, sharp, and quick backward movements.

2. Rotate the pizza based on how the part closest to the flame is browning. Typically, you’ll need to rotate the pizza 2 to 4 times, depending on your oven and baking method.

3. Adjust browning as needed: If certain parts of the crust are not browned to your liking, move those areas closer to the flame for a few seconds.

4. Remove from the oven: When the pizza is fully baked, remove it from the oven and place it directly on a plate. Neapolitan pizza doesn’t require a cooling surface, as it’s already soft and won’t lose crispiness. For the best experience, enjoy the pizza within 10 minutes of removing it from the oven. After that, the crust may become tougher and chewier, making it less enjoyable to eat.

Enjoy!

Recipe Short Version

Making the Dough

1. Prepare Ingredients: Measure all ingredients according to the quantities specified in the calculator.
2. Mix: Add water and salt to the bowl and mix well.
3. Add Flour and Yeast: Add the flour and yeast into the mixture. Knead until the dough becomes relatively smooth with a creamy texture. Knead by hand for no more than 5 minutes, or for 5-10 minutes if using a mixer.
4. Cold Fermentation (if applicable): If cold fermenting, transfer the dough to the fridge immediately after kneading (whether in bulk or shaped into balls).
5. Fermentation: Allow the dough to ferment. Let it rise 50% of the fermentation time in bulk, then divide it into individual balls for the remaining fermentation period based on the time provided in the calculator.
6. Divide Into Balls: Divide the dough into balls and place them in an oiled container or a fermentation box (no need to oil or flour the fermentation box). Cover the container/box with a lid or cling wrap to prevent the dough from drying out.
7. Check Readiness: The dough is ready for baking when it has doubled in volume and you can see small to medium-sized air bubbles at the bottom of the container.

Making the Pizza:

1. Remove Dough from Fridge (If Cold Fermented): If you have fermented the dough in the fridge, remove it and allow it to reach an internal temperature of at least 15°C/60°F. This should take about one to two hours, depending on the room temperature.
2. Preheat the Oven: Start baking the pizzas when the stone reaches a temperature of 380-420°C (720-800°F).
3. Prepare the Sauce: Mix crushed canned tomatoes with half a teaspoon of salt and a little olive oil. Optionally, add some fresh basil leaves. Mix everything together, and the sauce is ready.
4. Prepare the Dough: Take a wide bowl and fill it with flour (white flour or semolina). Place the dough in the bowl and flour it from all directions.
5. Shape the Pizza Base: Transfer the dough to a work surface and begin to shape it into a pizza base by pressing from the center outward with your fingertips, leaving a rim (cornicione) of the desired thickness.
6. Stretch the Dough: When the dough has expanded enough, pick it up and stretch it with your fists until it reaches the desired pizza size.
7. Add Sauce and Toppings: Spread the sauce on the pizza base and add the cheese and toppings.
8. Transfer to Peel: Transfer the pizza to a lightly floured pizza peel.

Baking the Pizza

1. Bake the Pizza: Move the pizza into the oven. For a classic Neapolitan pizza, the total baking time should be under 90 seconds. Rotate the pizza every 10-20 seconds to ensure even baking (the first rotation should be after at least 15 seconds to allow the dough to firm up).
2. Serve the Pizza: When the pizza is ready, take it out and place it directly on a plate (no need to put it on a cooling surface). Allow it to cool slightly, and enjoy!

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