Neapolitan Pizza at Home

How to Make Neapolitan Pizza at Home

1. 1

   Step 1: 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 3/8 cupsCool water (about 65% hydration)
   • 2 tspFine sea salt
   • 1/2 tspInstant dry yeast
   
2. 2

   Step 2: 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.
   
3. 3

   Step 3: 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)
4. 4

   Step 4: 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
   • 3/8 ozFresh basil leaves
   • 2 tbspExtra-virgin olive oil (for finishing)
   
5. 5

   Step 5: 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.
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.