Hey pizza lovers! Ever dreamt of creating authentic Neapolitan pizza right in your own kitchen? Well, grab your apron because we're about to embark on a delicious journey to master the art of homemade Napoli pizza. This guide will walk you through each step, from crafting the perfect dough to selecting the freshest toppings. Let's get started!

What is Neapolitan Pizza?

Before we dive into the recipe, let's understand what makes Neapolitan pizza so special. Neapolitan pizza, or pizza Napoletana, is a specific style of pizza that originated in Naples, Italy. It's characterized by a thin, soft crust with a slightly charred edge (cornicione), simple toppings, and a quick bake at a very high temperature. The Associazione Verace Pizza Napoletana (AVPN) has strict guidelines for what can be called a true Neapolitan pizza. These guidelines cover everything from the ingredients to the cooking method. True Neapolitan pizza uses only San Marzano tomatoes, grown in the volcanic plains south of Mount Vesuvius, and fior di latte mozzarella, though mozzarella di bufala Campana is also acceptable. It is baked in a wood-fired oven with a temperature around 900°F (485°C). This intense heat cooks the pizza in about 60-90 seconds, giving it its characteristic texture and flavor. The dough is made using only four ingredients: wheat flour, water, salt, and yeast. No oil or sugar is added. The dough is kneaded by hand or with a low-speed mixer to avoid overworking it. Overworking the dough can result in a tougher crust. The dough is then proofed for several hours, allowing the yeast to develop the flavor and texture of the crust. The pizza is hand-stretched, not rolled, to preserve the airy structure of the dough. This creates a light and delicate crust that is both crispy and chewy. The toppings are carefully selected and applied sparingly to avoid weighing down the crust. A classic Neapolitan pizza typically includes tomato sauce, mozzarella cheese, fresh basil, and a drizzle of olive oil. The simplicity of the toppings allows the flavor of the crust to shine through. The high heat of the wood-fired oven is essential for achieving the characteristic char and blistered crust of Neapolitan pizza. The intense heat cooks the pizza quickly, preventing the crust from drying out. The wood smoke also adds a subtle smoky flavor to the pizza. While it may seem intimidating to make Neapolitan pizza at home, it is possible to achieve excellent results with the right equipment and techniques. A pizza stone or steel, a hot oven, and high-quality ingredients are key. With a little practice, you can create pizzas that rival those from the best pizzerias in Naples.

Ingredients You'll Need

To create an authentic Neapolitan pizza at home, gather these essential ingredients. High-quality ingredients are the foundation of any great dish, and Neapolitan pizza is no exception. Using the best ingredients will make a noticeable difference in the final product. For the Dough: 00 flour is finely ground Italian flour that is ideal for pizza dough. It has a low protein content, which results in a soft and pliable dough. Active dry yeast is a leavening agent that helps the dough rise. Look for a brand that is fresh and reliable. Sea salt enhances the flavor of the dough and helps to control the yeast activity. For the Toppings: San Marzano tomatoes are known for their sweetness and low acidity. They are the traditional choice for Neapolitan pizza sauce. Fresh mozzarella provides a creamy and slightly tangy flavor. Look for mozzarella that is made from whole milk. Fresh basil adds a bright and aromatic flavor to the pizza. Choose basil leaves that are vibrant green and free from blemishes. Extra virgin olive oil adds richness and flavor to the pizza. Look for a high-quality olive oil with a fruity aroma. While these are the classic ingredients, feel free to experiment with other toppings to create your own unique pizzas. Some popular additions include pepperoni, mushrooms, onions, and olives. Just remember to use toppings sparingly to avoid weighing down the crust. The key to a great Neapolitan pizza is to use simple, high-quality ingredients and let them shine. With a little practice, you'll be able to create pizzas that are just as good as those you'd find in Naples.

Dough Ingredients:

• 00 flour (about 175g)
• Water (about 120ml, lukewarm)
• Active dry yeast (1/2 teaspoon)
• Sea salt (1/2 teaspoon)

Topping Ingredients:

• San Marzano tomatoes (crushed)
• Fresh mozzarella (fior di latte), sliced
• Fresh basil leaves
• Extra virgin olive oil

Step-by-Step Instructions

Alright, let's get our hands dirty and make some magic! Follow these steps carefully for the best results. Making the Dough: In a large bowl, dissolve the yeast in lukewarm water. Let it sit for about 5-10 minutes until it becomes foamy. This indicates that the yeast is active and ready to use. Add the flour and salt to the yeast mixture. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook to knead the dough. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for about 2 hours, or until it has doubled in size. Preparing the Toppings: While the dough is rising, prepare the toppings. Crush the San Marzano tomatoes by hand or in a food processor. Slice the fresh mozzarella into thin pieces. Wash and dry the fresh basil leaves. Shaping and Baking the Pizza: Preheat your oven to the highest temperature possible, ideally with a pizza stone or steel inside. If you don't have a pizza stone or steel, you can use a baking sheet. Divide the dough into two equal portions. On a lightly floured surface, gently stretch each portion of dough into a thin, round pizza crust. Avoid using a rolling pin, as this can compress the dough and result in a tough crust. Place the stretched dough onto a pizza peel or parchment paper. Spread a thin layer of crushed tomatoes over the dough, leaving a small border for the crust. Top with the mozzarella slices and fresh basil leaves. Drizzle with extra virgin olive oil. Carefully slide the pizza onto the preheated pizza stone or steel in the oven. Bake for about 60-90 seconds, or until the crust is golden brown and the cheese is melted and bubbly. Use a pizza peel to remove the pizza from the oven. Let it cool for a few minutes before slicing and serving. Enjoy your homemade Neapolitan pizza!

Making the Dough:

1. In a large bowl, dissolve the yeast in lukewarm water. Let it sit for 5-10 minutes.
2. Add flour and salt. Mix until a shaggy dough forms.
3. Knead on a floured surface for 10-15 minutes until smooth and elastic.
4. Place in an oiled bowl, cover, and let rise for 2 hours.

Preparing the Toppings:

1. Crush the San Marzano tomatoes.
2. Slice the fresh mozzarella.
3. Wash and dry the basil leaves.

Shaping and Baking the Pizza:

1. Preheat your oven to the highest temperature with a pizza stone or steel inside.
2. Divide the dough into two portions.
3. Stretch each portion into a thin crust.
4. Place on a pizza peel or parchment paper.
5. Spread tomatoes, mozzarella, and basil.
6. Drizzle with olive oil.
7. Bake for 60-90 seconds until the crust is golden brown.
8. Let cool before slicing and serving.

Tips for the Perfect Napoli Pizza

Okay, guys, let's talk tips! These little nuggets of wisdom will help you take your pizza game to the next level. One of the most important tips for making perfect Napoli pizza is to use high-quality ingredients. As mentioned earlier, San Marzano tomatoes and fior di latte mozzarella are the traditional choices, but feel free to experiment with other ingredients to find your favorites. Another key tip is to preheat your pizza stone or steel for at least 30 minutes before baking. This will ensure that the crust cooks evenly and becomes nice and crispy. If you don't have a pizza stone or steel, you can use a baking sheet, but the results may not be quite as good. Don't overload the pizza with toppings. Neapolitan pizza is all about simplicity, so use just a few high-quality ingredients and let them shine. Overloading the pizza can make the crust soggy and difficult to cook properly. Stretch the dough by hand rather than using a rolling pin. This will help to preserve the airy texture of the dough and result in a lighter, more delicate crust. When stretching the dough, be careful not to tear it. If the dough is too sticky, lightly flour your hands and the work surface. Use a pizza peel to transfer the pizza to and from the oven. A pizza peel is a large, flat spatula that makes it easy to slide the pizza onto the hot stone or steel. If you don't have a pizza peel, you can use a rimless baking sheet. Bake the pizza at a high temperature for a short amount of time. This will help to create the characteristic char and blistered crust of Neapolitan pizza. The ideal baking temperature is around 900°F (485°C), but most home ovens can't reach that temperature. Just set your oven to the highest temperature possible and bake the pizza for about 60-90 seconds, or until the crust is golden brown and the cheese is melted and bubbly. Let the pizza cool for a few minutes before slicing and serving. This will allow the cheese to set up and prevent it from sliding off the pizza. It will also make the pizza easier to handle. With these tips in mind, you'll be well on your way to making perfect Napoli pizza at home. Just remember to be patient, practice your technique, and most importantly, have fun!

Variations and Topping Ideas

Want to get creative? Here are some fun variations and topping ideas to spice up your Napoli pizza. Classic Margherita with a Twist: Instead of just basil, add a sprinkle of oregano or a drizzle of basil-infused oil. Spicy Diavola: Add some spicy salami or Calabrian chili peppers for a fiery kick. Veggie Delight: Top with roasted vegetables like bell peppers, zucchini, and eggplant for a healthy and colorful pizza. Funghi Pizza: Sauté some mushrooms with garlic and olive oil and add them to your pizza for an earthy flavor. Prosciutto and Arugula: After baking, top your pizza with thin slices of prosciutto and fresh arugula for a salty and peppery combination. White Pizza (Pizza Bianca): Skip the tomato sauce and use a garlic-infused olive oil base. Top with mozzarella, ricotta, and a sprinkle of Parmesan cheese. Seafood Pizza: Add some cooked shrimp, mussels, or clams for a taste of the sea. Sweet Pizza: For a dessert pizza, spread Nutella or chocolate sauce on the crust and top with fresh berries or sliced bananas. The possibilities are endless, so don't be afraid to experiment and create your own unique Napoli pizza variations. Just remember to use high-quality ingredients and don't overload the pizza with toppings. With a little creativity, you can create pizzas that are both delicious and visually appealing.

Enjoy Your Homemade Pizza!

There you have it, folks! You're now equipped to make delicious, authentic Napoli pizza in your own kitchen. Enjoy the process, savor the flavors, and share your creations with friends and family. Buon appetito!