Pizza Napoletana
Blistered crust, wet center, 90 seconds of heat.
20 min active, minimal dishes
Timing: 24 hours
Pizza Napoletana
Blistered crust, wet center, 90 seconds of heat.
20 min active, minimal dishes
Timing: 24 hours
Key move
True Neapolitan pizza is not crispy; it's soft, pliable, and soupy in the middle.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Cutting Board
- Chef's Knife
- Pizza Steel/Stone
The Mise en Place
3Your prep station before cooking begins
The Pantry (0/1)
Other (0/2)
My pizza is stuck to the peel! It's like a calzone before it even gets to the oven.
Ah, the dreaded 'Calzone of Shame'! This usually happens when you take a little too long topping it, or if there's a small hole in your dough that lets it stick. Gently lift the ed…
The bottom of my pizza is pale and soft, not cooked through.
That tells me your stone or steel wasn't quite hot enough. For that perfect Neapolitan base, you need serious heat. Make sure you're preheating it for at least a full hour before y…
Chef's Notes
Preheat your pizza stone or steel for at least 45 minutes at the highest oven temp (500-550°F) for a crispy crust.
Use a light hand with the sauce and toppings to prevent a soggy pizza. Less is more for Neapolitan style.
Garnish with fresh basil leaves and a drizzle of extra virgin olive oil just before serving for vibrant flavor and aroma.
The Method
THE STRETCH
Time-sensitivePush gas out from the center to the rim (*cornicione*). STRETCH gently over your knuckles.
Over-stretching: Thinning the center too much will cause the dough to tear under the weight of the sauce.
Dough is stretched to desired size, with a defined rim.
THE LAUNCH
Place dough on a floured peel. JIGGLE it to ensure it's not stuck. TOP quickly with sauce and cheese. * *Speed is key:* The longer the sauce sits on raw dough, the more it sticks.
Stuck dough: If the dough adheres to the peel, it will tear during the launch; lift and flour immediately.
Dough is on the peel, topped with sauce and cheese, and ready to launch.
THE BROIL
Switch oven to BROIL (High). SLIDE pizza onto the steel.
Broiler proximity: Watch closely; the high heat can turn crust from charred to burnt in moments.
Pizza is on the preheated steel/stone in the oven.
ROTATE
Time-sensitiveCook for 90-120 seconds. ROTATE once halfway through for even char.
Uneven charring: Failure to rotate will result in a burnt, bitter crust on one side and raw dough on the other.
The rim should be puffed and charred (Leopard Spots). The cheese should be melted but not brown.
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