Pizza Napoletana Recipe – European Special
Pizza Napoletana Recipe captures the heart of Neapolitan pizza with its airy crust, minimal toppings, and emphasis on fresh, high-quality ingredients. The dough—made with 00 flour, warm water, yeast, and just a touch of olive oil—is kneaded until smooth and elastic, then allowed to rise to build flavor. Topped simply with crushed San Marzano tomatoes, fresh mozzarella, basil leaves, and a drizzle of extra virgin olive oil, this pizza is all about balance. Whether you bake it on a hot pizza stone or in a high-heat oven, you’ll enjoy golden, blistered crust, bubbling cheese, and that fresh Mediterranean taste in every bite.
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
For the Dough:
- 2 cups (250g) all-purpose flour (preferably 00 flour)
- 1 cup (240ml) warm water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon active dry yeast
- 1 tablespoon olive oil
For the Topping:
- 1/2 cup (120ml) crushed San Marzano tomatoes (or good quality canned tomatoes)
- 1 cup (125g) fresh mozzarella cheese, sliced or torn
- Fresh basil leaves
- Extra virgin olive oil
- Salt, to taste
Prepare the Dough:
In a small bowl, dissolve sugar in warm water and sprinkle yeast on top. Let sit for 5-10 minutes until frothy.
In a large bowl, mix flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Stir until a dough forms. Turn out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours, or until doubled in size.
Prepare the Pizza Base:
Preheat your oven to its highest setting (usually around 500°F or 260°C). If using a pizza stone, place it in the oven to heat.
Punch down the risen dough and divide it into 2-3 equal portions. On a floured surface, stretch or roll each portion into a thin round, about 12 inches in diameter.
Assemble the Pizza:
Spread a thin layer of crushed tomatoes over the dough, leaving a small border around the edges.
Scatter mozzarella slices or torn pieces evenly over the tomatoes. Add a pinch of salt.
Bake the Pizza:
Transfer the prepared pizza to a preheated pizza stone or baking sheet.
Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Finish and Serve:
Remove the pizza from the oven and immediately top with fresh basil leaves and a drizzle of extra virgin olive oil.
Slice and serve hot.
Recipe Notes:
Dough Fermentation: For added depth of flavor, try a slow rise by refrigerating the dough for 24-48 hours before using. Let it come to room temperature before stretching.
Flour Type: 00 flour gives the characteristic tender, soft interior and crisp exterior; if unavailable, a high-protein all-purpose flour is the best substitute.
Baking Surface: A preheated pizza stone helps achieve a crisp bottom crust; if you use a baking sheet, preheat it too and consider placing it close to the oven floor.
Tomato Quality: San Marzano tomatoes are ideal for their sweetness and low acidity; if using another canned tomato, strain well or crush by hand for best texture.
Fresh Basil Finish: Add basil after baking so the herbs stay fresh and bright rather than browning in the heat. Use a splash of olive oil at the end for aroma and shine.
