Italian Baking Pizza Neapolitan Home-cooking

Neapolitan Pizza at Home

Name: Neapolitan Pizza at Home
Prep time: 25 h
Cook time: 28 min
Total time: 25 h 28 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups Tipo 00 flour; 1.4 cups Cool water (about 65% hydration); 2 tsp Fine sea salt; 0.5 tsp Instant dry yeast; 2 tbsp Semolina or fine cornmeal (for dusting peel); 28 oz Crushed San Marzano tomatoes (canned); 14 oz Fresh mozzarella (fior di latte), torn; 0.4 oz Fresh basil leaves; 2 tbsp Extra-virgin olive oil (for finishing)

Classic Neapolitan-style pizza with a blistered, airy cornicione made at home using a pizza steel and oven-broiler technique. Step-by-step instructions and timing to get authentic char and soft interior without a wood-fired oven.

0.0(0 reviews)

Prep: 1500m · Cook: 28m · Total1528 mins

DifficultyMedium

Serves4

AuthorJake

Ingredient Spotlight

Tipo 00 flour

Tipo 00 is an Italian very finely milled wheat flour (the “00” refers to grind fineness, not protein) commonly used for Neapolitan-style pizza and pasta; it gives a silky, extensible dough and a tender, slightly chewy crust. It has a neutral, wheaty flavor and handles high hydration well. Find it in the Italian or specialty-baking section of supermarkets or online. Substitute with a mix of all-purpose and a bit of bread flour (to raise protein), or use a high-quality bread flour if 00 isn’t available.

Ingredient Spotlight

Crushed San Marzano tomatoes (canned)

San Marzano are a specific variety of plum tomato grown in the volcanic soil around San Marzano, Italy, prized for their sweet, balanced flavor, low acidity, and meaty flesh; canned crushed San Marzanos are a classic base for authentic pizza sauce. They taste sweeter and less acidic than generic canned tomatoes and often have a fragrant, concentrated tomato aroma. Look for cans labeled “San Marzano” or DOP in the Italian aisle or specialty markets. A good substitute is any high-quality canned whole or crushed plum tomatoes, drained and lightly crushed, adjusted with a pinch of sugar and salt to mimic the sweetness and lower acidity.

Ingredient Spotlight

Semolina or fine cornmeal (for dusting peel)

Semolina is a coarse durum-wheat flour used in Italian pasta and bread-making; fine cornmeal is ground dried corn—both are used to dust a pizza peel to prevent sticking and give a little texture to the crust underside. They provide a gritty barrier that helps the pie slide onto a hot stone and can add a slight crunchy mouthfeel. You can find semolina near the pasta or baking aisle and cornmeal in the baking/cereal aisle. If you don’t have either, use fine polenta, rice flour, or a light dusting of flour/parchment (though flour can burn more easily under high heat).

Jake's note

"This recipe focuses on the simple ingredients and a cold-fermentation dough to build flavor, then uses a pizza steel plus the broiler to achieve that prized blistered crust at home. It’s perfect for casual weeknight dinners or a pizza party where everyone tops their own pie."

Neapolitan Pizza at Home

A true Neapolitan pizza is equal parts pillowy cornicione and tender, slightly tangy crumb, and this recipe is built to chase that memory in a conventional kitchen. The combination of Tipo 00 flour, 65% hydration, and a slow 18–24 hour cold ferment develops the gluten structure and subtle acidity that create a soft interior and dramatic oven spring, while the pizza steel and quick broiler finish recreate the sudden, intense heat of a wood-fired oven to give you the coveted charred blisters. Keeping the topping list to crushed San Marzano tomatoes, torn fior di latte, a few basil leaves and a drizzle of olive oil lets the crust sing rather than hide under weighty cheeses or puddles of sauce.

This method is for committed home bakers who want an authentic slice without a hearth: you’ll need patience for the long ferment and attention during the 30–90 second broiler sear. The technique is forgiving—don’t worry if your first pies aren’t identical to a pizzeria—but focus on dough feel, a well-heated steel, and light toppings. The payoff is a Neapolitan-style pizza with a soft, airy cornicione and a thin, tender center that still has that flash of smoky char you crave.

Plan your timing

Enter your target meal time:

5:25 pm–10:31 pm→Mix and develop the dough

10:31 pm–3:37 am→Cold bulk ferment for flavor

3:37 am–8:43 am→Divide, shape into balls, and preheat the oven/steel

8:43 am–1:49 pm→Stretch, top simply, and prepare to launch

1:49 pm–6:55 pm→Bake on the steel and finish under the broiler

Ingredients

Yield

Instructions

Mix and develop the dough

Combine the flour and instant yeast in a large bowl. Add the cool water and mix until a shaggy dough forms, then sprinkle in the salt and work it in by folding and squeezing until the dough comes together. Knead by hand 6–8 minutes (or 4–5 minutes in a stand mixer) until smooth but still slightly tacky; the dough should be extensible, not stiff.

For this step

4 cupsTipo 00 flour
1.38 cupsCool water (about 65% hydration)
2 tspFine sea salt
0.5 tspInstant dry yeast

Cold bulk ferment for flavor

Transfer the dough to a lightly oiled container, cover, and let rest 20–30 minutes at room temperature, then place in the refrigerator for 18–24 hours for a slow cold fermentation that develops flavor. After the first 12 hours you can perform one gentle stretch-and-fold in the container to strengthen the dough if desired. This long, cold ferment is the key to an airy cornicione and deep flavor.

Divide, shape into balls, and preheat the oven/steel

Turn chilled dough onto a lightly floured surface and divide into 4 equal pieces (about 200–130g each depending on preference), shape each into a tight ball and place seam-side down on a floured tray; cover and proof at room temperature for 2–4 hours until puffy. While the dough proofs, place your pizza steel on the top rack (or one rack below broiler) and preheat the oven to its maximum temperature (550–600°F / 290–315°C) for at least 45–60 minutes so the steel is thoroughly heated.

For this step

2 tbspSemolina or fine cornmeal (for dusting peel)

Stretch, top simply, and prepare to launch

On a work surface dusted with semolina, gently press and stretch one dough ball into a 10–11" disk, leaving a thicker edge for the cornicione. Spread a thin layer of crushed tomatoes (season sparingly with salt), tear and distribute small pieces of mozzarella, add a few basil leaves, and finish with a light drizzle of olive oil. Keep toppings light — too much moisture or cheese prevents blistering and proper oven spring.

For this step

28 ozCrushed San Marzano tomatoes (canned)
14 ozFresh mozzarella (fior di latte), torn
0.38 ozFresh basil leaves
2 tbspExtra-virgin olive oil (for finishing)

Stretch, top simply, and prepare to launch

Bake on the steel and finish under the broiler

Using a well-dusted peel, slide the pizza onto the preheated steel and bake for 4–6 minutes until the crust is risen and the bottom is set. For extra char and blistering, switch to the broiler for 30–90 seconds (watch constantly) or move the steel to the top rack and broil briefly until desired charring appears. Remove, rest 30–60 seconds, add a few fresh basil leaves and a final drizzle of olive oil, then slice and serve immediately.

Tips from the kitchen

Weigh your ingredients

Measure flour and water by weight (use a scale) for consistent hydration and dough feel; 65% hydration is about 650 g water to 1000 g flour.

Use cool water

Cool water slows fermentation so the long fridge rest can develop flavor without overproofing; if your kitchen is warm, drop temperature slightly.

Stretch without rolling

Gently coax the dough into shape using your hands and gravity to preserve the gas pockets in the cornicione; a rolling pin will flatten the structure you worked for.

Dust with semolina

Semolina or fine cornmeal under the dough helps it slide off the peel and adds a little crunch to the bottom crust—avoid excess which will burn on the steel.

Broil with attention

The broiler step is fast and can go from perfect to burnt in seconds, so stay at the oven door and use the light to judge blistering.

Variations & substitutions

Classic Marinara

Skip the mozzarella and finish with garlic, oregano, olive oil and a few anchovy fillets for a minimalist marinara that showcases the tomato sauce and blistered crust.

Prosciutto and Arugula

After baking, top with thin slices of prosciutto, a handful of peppery arugula and a shaving of Parmigiano-Reggiano for a savory, restaurant-style finish.

Vegan Cheese Option

Use a high-moisture plant-based mozzarella (or thin slices of cashew cream) and be even lighter with toppings to prevent excess moisture on the pie.

Longer Cold Ferment

You can extend the cold ferment to 48–72 hours for deeper flavor—reduce the yeast slightly if you plan to go longer to avoid overproofing.

Storage & make-ahead

Leftover slices keep best refrigerated for up to 48 hours; reheat on a preheated pizza steel or in a hot cast-iron skillet (3–5 minutes) to revive crispness. You can freeze unbaked dough balls tightly wrapped for up to 3 months—thaw in the fridge overnight and allow a gentle room-temperature proof before shaping.

What to serve with it

Serve with a simple bitter salad (arugula with lemon and extra-virgin olive oil) or a fennel and orange salad to cut the richness. Pair with a chilled Italian white like Vermentino or a light lager, and present pizza whole (or cut into quarters) so guests can appreciate the blistered crust and soft interior.

Frequently asked questions

Can I use active dry yeast instead of instant?

Yes—bloom active dry yeast in a small portion of the water first (about 5–10 minutes) and then proceed; you may need to use a slightly higher amount by weight to match the rise speed of instant yeast.

My oven won't reach 550°F; what then?

Place the steel as high as possible and preheat for at least an hour; increase bake time slightly and finish under the broiler to encourage blistering, though results will be less dramatic than at higher temperatures.

How do I know the dough is properly fermented?

After cold fermentation it should show small gas bubbles and feel relaxed when you shape it; if it collapses or smells very sharp, it may be over-fermented and will be harder to form a good cornicione.

Why are my bottoms soggy?

Sogginess usually comes from underheating the steel, overloading toppings, or not baking long enough; ensure the steel is fully preheated, use a light hand with sauce and cheese, and bake until the bottom has color before broiling the top.

Can I use a pizza stone instead of a steel?

Yes—a stone will work but heats and transfers heat more slowly than steel, so expect longer bake times and slightly less oven spring; preheat the stone thoroughly and manage moisture similarly.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Mix and develop the dough

Tipo 00 flour4 cups
Cool water (about 65% hydration)1.38 cups
Fine sea salt2 tsp
Instant dry yeast0.5 tsp

Step 3: Divide, shape into balls, and preheat the oven/steel

Semolina or fine cornmeal (for dusting peel)2 tbsp

Step 4: Stretch, top simply, and prepare to launch

Crushed San Marzano tomatoes (canned)28 oz
Fresh mozzarella (fior di latte), torn14 oz
Fresh basil leaves0.38 oz
Extra-virgin olive oil (for finishing)2 tbsp

Nutrition Facts

Per serving: 1 pizza (520g)

Calories1331

Total Fat89.2g

Saturated Fat9.4g

Trans Fat0g

Polyunsaturated Fat21.1g

Monounsaturated Fat54.5g

Total Carbohydrates132.5g

Dietary Fiber10.5g

Total Sugars9.1g

Protein7.4g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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