Pizza Napolitana

Neapolitan Pizza

Pizza Napolitana

Neapolitan Pizza, originating from the vibrant city of Naples, began as a local street street food.  This classic pizza is called the Margherita - named after Queen Margherita.  It is made with fresh dough and garnished with San Marzano tomato sauce,  mozzarella cheese, a drizzle of extra-virgin olive oil, and fresh basil. The pizza is baked at high temperatures in a wood-fired brick.  Pizza in Italy is also garnished with Prosciutto or arugula and shrimp, grilled sausage and broccoli, and even Nutella.  The Pizza Neapolitan is a prized part of UNESCO!!!

Difficulty: Beginner Best Season: Suitable throughout the year



  1. In a large bowl, mix the yeast in the warm water until fully dissolved. Add the salt and olive oil.

    Add the flour, a little at a time and start to mix by hand until you have a smooth and elastic dough.

    Cover with a damp kitchen towel and let rise in a warm place for 2 hours.

    Divide the dough into smaller balls, about the size of a fist and work briefly to make into round balls. Cover and leave on a floured surface to rise for about an hour.

    Now, your dough is ready and can be used for the next 5 hours. Flatten the ball into a circle and stretch to form a thin disk. Add toppings as desired.

    In a wood-burning oven (about 300 °C) cook for about 2 ½ minutes. In a regular oven (highest temperature 280 °C) for about 10-15 minutes.

    Variation: If you prepare the dough a day in advance, use less yeast. For this recipe use 5 g of yeast and allow to rise at least 8 hours.

Keywords: pizza, Neapolitan,