If there’s one dish that perfectly represents Italian cuisine, it’s the Neapolitan Margherita pizza. With its soft yet crisp crust, light tomato sauce, creamy mozzarella, and fresh basil, this pizza proves that simplicity is the ultimate sophistication.

Traditionally, Neapolitan pizzas are baked in blazing hot wood-fired ovens at 430–480°C (800–900°F). But don’t worry — you can achieve similar results in your home oven at 500°F (260°C) with the right technique. This recipe has been designed for food lovers who don’t have a pizza oven but still want that signature Neapolitan texture and taste.

Why You’ll Love This Neapolitan Pizza Recipe

Authentic Taste – A thin, airy dough with beautiful leopard-spotted crust, topped with homemade tomato sauce and fresh mozzarella.
Simple Ingredients – Only flour, water, yeast, and salt for the dough. The toppings are equally minimalist.
Home-Oven Friendly – Achieves an authentic look and taste using a pizza stone or preheated baking sheet.
Versatile Dough – Use this same dough for other pizza styles, from prosciutto to veggie toppings.
Better than Takeout – Once you taste this, you’ll never go back to delivery.

Ingredients (for 4 pizzas, 28–30 cm)

For the dough:

600 g tipo 00 pizza flour
375 ml lukewarm water
20 g fine salt
1 g dry yeast (or 2 g fresh yeast)
1 tsp olive oil (for coating the bowl)

For the topping (per pizza):

3–4 tbsp tomato sauce (try my easy creamy tomato pasta sauce)
125 g fresh mozzarella, drained and torn into pieces
Fresh basil leaves
1 tbsp extra virgin olive oil

Step-by-Step Instructions

1. Make the dough

In a large bowl, dissolve the salt in water.
Add a small handful of flour (about 60 g), then stir in the yeast.

Gradually add the remaining flour and mix until a dough forms.

Knead 10–15 minutes until smooth, elastic, and slightly tacky. The dough should spring back when poked.

2. First rise

Place the dough in a lightly oiled bowl.

Cover with a damp cloth and let rise for 1–2 hours at room temperature.

3. Divide and cold ferment

Turn the dough onto a floured surface and divide into 4 equal pieces (~225 g each).
Shape into tight balls by folding edges underneath and rolling gently.

Place in a floured airtight container or covered tray.
Refrigerate 20–24 hours for slow fermentation (better flavor and digestibility).

4. Prepare before baking

Remove the dough balls from the fridge 1–2 hours before baking.

Dust the counter with flour.
Press from the center outward, leaving a 1 cm border untouched for the crust.
Gently stretch into a round, avoiding the rolling pin to preserve air pockets.

5. Assemble the pizza

Spread a thin layer of tomato sauce.
Scatter mozzarella pieces evenly.
Drizzle with olive oil.

6. Bake

Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside for at least 45 minutes.
Slide the pizza onto the hot surface and bake 5–7 minutes until puffed and golden.
For extra char, switch to broiler for 1–2 minutes.
Add fresh basil after baking.

Chef’s Tips and Tricks

Drain mozzarella well – Wrap in paper towels for 30 minutes before use to prevent soggy pizza.
Stone vs. tray – A pizza stone gives the best crispness, but a heavy baking tray preheated upside-down works too.
Don’t overtop – Less is more with Neapolitan pizza; keep it light for an airy crust.
Room temp dough – Never stretch cold dough, it will tear.
Oil after baking – A drizzle of olive oil at the end boosts flavor without burning in the oven.

Substitutions

Flour – If tipo 00 is unavailable, use all-purpose flour with at least 12% protein.
Yeast – Active dry yeast can be swapped for fresh (double the amount).
Mozzarella – Substitute buffalo mozzarella for richer flavor or low-moisture mozzarella if your cheese is too watery.
Sauce – Pesto makes a delicious variation; try my homemade Italian pesto as a base instead of tomato sauce.

What to Serve with Neapolitan Pizza

Pair your pizza with these Italian-inspired sides and drinks:

A crisp Greek salad or classic Caesar salad.
Parisian potatoes sautéed in butter for a more filling side.
A dipping sauce for the crust like creamy Roquefort sauce or my homemade garlic butter.
Finish with dessert: old-fashioned rice pudding or Crêpes Suzette.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes! Cold fermentation up to 48 hours develops even more flavor.

Do I need a pizza stone?
No, but it helps. A preheated baking tray flipped upside down works too.

Can I freeze the dough?
Yes. Freeze after shaping into balls. Defrost overnight in the fridge before stretching.

Why add basil after baking?
Basil loses flavor and turns black in the oven. Always add it fresh at the end.