Is it possible to make authentic Neapolitan pizza at home without a wood-fired oven?

While a wood-fired oven is ideal, you can achieve a very good Neapolitan pizza at home with a standard oven using high heat. This recipe will guide you through adjustments for achieving a crispy crust despite the limitations of a home oven.

What makes Neapolitan pizza different from other pizzas?

Neapolitan pizza is known for its simplicity and focus on high-quality ingredients. It features a thin, airy crust with a slight char, a simple tomato sauce, and minimal toppings.

Should Neapolitan pizza have basil?

Like any famous recipe, there are lots of opinions on what makes an authentic Neapolitan pizza recipe. If you're making a Margherita pizza , I'd say basil is a must. When I had Naples pizza a few years ago, the pizza had one leaf of fresh basil on it. One leaf ! Somehow, it brought in just the right basil flavor.

What type of flour should I use for Neapolitan pizza dough?

"00" flour, a finely-ground Italian flour, is traditionally used for Neapolitan pizza dough. It contributes to the characteristic light and airy texture. However, bread flour or all-purpose flour can be a suitable substitute.

My dough seems too sticky. What can I do?

Neapolitan pizza dough is on the wetter side. Add flour a little bit at a time until the dough comes together and is no longer sticking excessively to your hands.

How hot should my oven be for Neapolitan pizza?

The key to a Neapolitan pizza is very high heat. Aim to preheat your oven with a pizza stone to its maximum temperature, which is usually around 500°F (260°C) or higher.

How can I transfer the pizza to the hot oven without a pizza peel?

You can use a parchment paper "peel." Slide the pizza onto a large piece of parchment paper dusted with flour. Then, carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.

Can I freeze the pizza dough?

Yes! After the initial rise wrap each ball in plastic wrap then in a freezer bag or container. To thaw it, place frozen dough in the refrigerator to thaw overnight, then let it come to room temperature before stretching. For more, see How to Freeze Pizza Dough .

Easy Neapolitan Pizza Recipe

Name: Easy Neapolitan Pizza Recipe
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 ball Homemade Pizza Dough*; 1/3 cup Easy Pizza Sauce**; 2 to 3 ounces fresh mozzarella cheese (or about 3/4 cup shredded mozzarella); Parmesan cheese, for topping (optional); Kosher salt; 2 basil leaves; Semolina flour or cornmeal, for dusting the pizza peel

Easy Neapolitan Pizza Recipe

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Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect dough, simple yet flavorful sauce, and quick high-heat cooking for a pizzeria-worthy pie in your own oven.

Author: Sonja
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Yield: 6 slices 1x
Category: Main Dish
Method: Baked
Cuisine: Italian

Ingredients

Scale

1 ball Homemade Pizza Dough*
1/3 cup Easy Pizza Sauce**
2 to 3 ounces fresh mozzarella cheese (or about 3/4 cup shredded mozzarella)
Parmesan cheese, for topping (optional)
Kosher salt
2 basil leaves
Semolina flour or cornmeal, for dusting the pizza peel

Instructions

Make the pizza dough: Prepare the dough using this pizza dough recipe. (This takes about 15 minutes to make and 45 minutes to rest.)
Place a pizza stone in the oven and preheat to 500°F (or preheat your pizza oven).
Make the pizza sauce.
Slice the mozzarella into 1/4 inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), allow it to sit on a paper towel for 15 minutes, then dab the mozzarella with the paper towel to remove any additional moisture.
When the oven is ready, stretch the dough into a circle (see How to Stretch Pizza Dough for instructions). Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top. Spread the pizza sauce across the dough. Top with mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese and a few pinches of kosher salt.
If you’re baking in a pizza oven, add the basil leaves. For baking in a standard oven, skip this step.
Transfer the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.

Notes

*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor! Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes. You can also freeze the dough: go to How to Freeze Pizza Dough.

**Make the pizza sauce up to 1 week in advance and refrigerate.

Find it online: https://www.acouplecooks.com/neapolitan-pizza-recipe/