Italian Neapolitan pizza is the version of the round pizza typically prepared in the Italian city of Naples and characterized by a soft, thin dough with high edges.
Why It’s Loved:
- Authentic wood-fired crust with a perfect balance of crunch and chewiness.
- Simple, fresh ingredients like San Marzano tomatoes, mozzarella di bufala, and basil.
- Bursting with authentic Italian flavours that transport you straight to Naples.
When it comes to pizza, nothing beats the authenticity of Italian Neapolitian Pizzafrom Italy. This centuries-old classic has gained even more popularity in 2025, with chefs worldwide experimenting with gourmet toppings while keeping the traditional essence alive. Whether enjoyed in its purest form—Margherita—or with modern twists like truffle oil and prosciutto, this pizza remains a global favourite.
Read about the 7 Features of Italian Neapolitan Pizza
INGREDIENTS
- 1 ball Best Homemade Pizza Dough
- 1/3 cup Easy Pizza Sauce
- About 3/4 cup fresh or shredded mozzarella
- Kosher salt or regular salt to taste
- 4-5 basil leaves for garnish
- Semolina flour or cornmeal, for dusting the pizza peel
Preparation
- Preheat your pizza oven.
- Make the Homemade Pizza Sauce.
- Slice the mozzarella into 1/4 inch thick pieces. If it’s extremely watery fresh mozzarella, you may want to let it sit on a paper towel to remove moisture for about 15 minutes then pat the mozzarella with the paper towel to remove any extra moisture.
- As the oven is ready, stretch the dough into a circle; Sprinkle a pizza peel with semolina flour or cornmeal, then precisely place the dough on top. Layout the pizza sauce across the dough. Coat with mozzarella cheese. Have a bite of the mozzarella cheese to check if it is salty or not; if it isn’t, add a few pinches of kosher salt to the pizza.
- While baking in a pizza oven, add the basil leaves. Whereas if you’re baking in a standard oven, add the basil leaves after you have baked (the leaves turn black in a standard oven).
- Shift the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted or about 7 minutes in the oven (or 1 minute in the pizza oven). Slice into pieces and serve immediately.
VIDEO SHOWING THE METHOD OF MAKING ITALIAN NEAPOLITAN PIZZA
FACTS ABOUT NEAPOLITIAN PIZZA
1.What is the difference between a Neapolitan pizza and a regular pizza? Neapolitan pizza is often cooked using a wood-fired or commercial brick oven, which can give this pizza a light smokiness. While many pizzas use shredded mozzarella, this pizza style will typically be made with large slices of mozzarella
2. Why is Neapolitan pizza famous? The first Neapolitan pizza was served in Naples in the 18th century. The classic Margherita pizza was created in honour of queen Margherita of savoy. Since then, this pizza has become so engrained in Italian society that UNESCO has recognised Italian Neapolitan pizza as part of the world’s intangible cultural heritage
3. Is Neapolitan pizza healthier? For example, Neapolitan pizza is made with a thin, whole grain crust and simple, fresh toppings, making it a healthier choice compared to deep dish or stuffed crust pizzas
4. Is Neapolitan pizza crispy?At the heart of any Neapolitan pizza is its dough. It’s made with a special type of flour, typically “00” flour, which results in a soft, chewy, and slightly crispy crust. The dough is also traditionally left to ferment for 24-48 hours, giving it a distinct flavour and texture.
5. What country is the birthplace of pizza? Modern pizza evolved from sAimilar flatbread dishes in Naples, Italy, between the 16th and mid-18th century. The word pizza was first documented in 997 CE in Gaeta and successively in different parts of central and southern Italy.
