Pizza Napoletana

Blistered crust, wet center, 90 seconds of heat.

Total: 24 hrsDifficulty: MediumYield: 4 Servings

Timing note: 24 hours

ItalianDairyDinner

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Pizza Napoletana

Blistered crust, wet center, 90 seconds of heat.

Total: 24 hrsDifficulty: MediumYield: 4 Servings

Timing note: 24 hours

ItalianDairyDinner

Full recipe Frame mode

The Key Move

True Neapolitan pizza is not crispy; it's soft, pliable, and soupy in the middle

Dish Hill

Pizza Has A Current King

See the reigning dish and challenge the hill in Friends League.

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The Setup

Cutting Board
Chef's Knife
Pizza Steel/Stone

The Mise en Place

Your prep station before cooking begins

Units

The Pantry (0/1)

500 g00 flour(Finely milled Italian flour (essential for texture))

Other (0/2)

400 gsan marzano tomatoes(Hand-crushed, raw (never cooked beforehand))

300 gmozzarella di bufala(Cut into batons, drained on paper towels)

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

Tip

Preheat your pizza stone or steel for at least 45 minutes at the highest oven temp (500-550°F) for a crispy crust.

Tip

Use a light hand with the sauce and toppings to prevent a soggy pizza. Less is more for Neapolitan style.

Serving

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-sensitive

Push gas out from the center to the rim (*cornicione*). STRETCH gently over your knuckles.

⚠️ Do not use a rolling pin. You will crush the air bubbles and make a cracker.

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.