Neapolitan Style Pizza (Using the Ooni Pro Pizza Oven)
NEAPOLITAN STYLE PIZZA (Using the Ooni Pro Pizza Oven) is a medium Italian recipe that serves 4. 800 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 19 hrs 12 min | Cook: 1 min | Total: 19 hrs 33 min
Cost: $18.12 total, $4.53 per serving
Ingredients
- 450 g Water (cool tap water, about 73‑74°F (23°C))
- 1 g Instant Yeast (about a quarter teaspoon, half‑filled; gives slow rise)
- 665 g Caputo Italian Double Zero Pizza Flour (00 flour, fine grind, lower gluten for high‑heat bake)
- 18 g Salt (for dough)
- 7 g Salt (for sauce)
- 28 oz Canned Crushed Tomatoes (Bianco di Napoli brand, high quality; can substitute whole peeled tomatoes)
- 10 leaves Fresh Basil Leaves (picked fresh, torn just before topping)
- 1 ball Buffalo Mozzarella (Bocconcini) (about 125 g, high‑fat, strain off whey before using)
- 1 Tbsp Olive Oil (extra‑virgin, for drizzling on pizza)
- 1 tsp Maldon Sea Salt (flaky, added after bake)
- 1 Tbsp Semolina (for dusting peel and board to prevent sticking)
Instructions
Combine Dough Ingredients
Add 450 g cool water to the stainless steel bowl, sprinkle 1 g instant yeast, then add 665 g Caputo 00 flour and 18 g salt. Stir with a sturdy spoon until a shaggy dough forms.
Time: PT5M
Initial Hand Knead
Wet your hand and knead the dough in the bowl, pinching and squeezing until the mixture is uniformly combined with no dry clumps.
Time: PT5M
First Rest
Cover the bowl with a lid and let the dough rest for 30 minutes.
Time: PT30M
First Stretch‑and‑Fold Series
With a wet hand, pull the dough out, stretch it, and fold it back over itself. Repeat three more times for a total of four folds.
Time: PT5M
Second Rest
Cover again and let rest for another 30 minutes.
Time: PT30M
Second Stretch‑and‑Fold Series
Repeat the four‑fold stretch‑and‑fold technique exactly as before.
Time: PT5M
Bulk Fermentation (Overnight)
Cover the bowl and place it in the refrigerator for 12 hours (overnight) to develop flavor and a light, boozy aroma.
Time: PT12H
Divide and Shape Dough Balls
Flour the board, turn the dough out, and using a scale cut into four 275 g pieces. Lightly oil four glass containers, place each piece seam‑side down, and perform a four‑fold ball‑shaping technique.
Time: PT10M
Cold Proof
Cover the containers and refrigerate for a minimum of 2 hours (or up to 5 days) before baking.
Time: PT2H
Bring Dough to Room Temperature
Three hours before baking, remove the dough balls from the fridge and let them sit uncovered at room temperature.
Time: PT3H
Prepare Tomato Sauce
Empty the 28 oz can of crushed tomatoes into a bowl, add 7 g salt, and pulse briefly with an immersion blender to keep it slightly coarse.
Time: PT5M
Prepare Cheese
Drain the buffalo mozzarella bocconcino, discard excess whey, and tear into bite‑size pieces.
Time: PT2M
Preheat Pizza Oven
Fire up the Uni Pro pizza oven for 30 minutes. Aim for a floor temperature of about 750°F and an overall oven temperature near 950°F.
Time: PT30M
Temperature: 950°F
Stretch and Top Pizza
On a lightly floured board, stretch one dough ball to a 12‑inch round using fingertip pressure from the center outward. Dust the peel with semolina, transfer the dough, spread ~60‑70 g sauce, scatter torn mozzarella, add fresh basil leaves, drizzle olive oil, and finish with a pinch of Maldon sea salt.
Time: PT10M
Bake Pizza
Slide the pizza onto the oven floor. After 20 seconds, peek at the bottom; when set, rotate the pizza 180° and continue rotating every 15 seconds for a total bake time of about 90 seconds.
Time: PT1M30S
Temperature: 950°F
Finish and Serve
Remove the pizza with the peel, let it rest 1 minute, then slice and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 800
- Protein
- 30 g
- Carbohydrates
- 90 g
- Fat
- 30 g
- Fiber
- 4 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Water: room temperature water
- Instead of Instant Yeast: Active dry yeast (1.5 g)
- Instead of Caputo Italian Double Zero Pizza Flour: Other high‑protein 00 flour
- Instead of Salt: Kosher salt
- Instead of Salt: Kosher salt
- Instead of Canned Crushed Tomatoes: Whole peeled tomatoes
- Instead of Fresh Basil Leaves: Dried basil (not recommended)
- Instead of Buffalo Mozzarella (Bocconcini): Regular mozzarella
- Instead of Olive Oil: Other high‑quality oil
- Instead of Maldon Sea Salt: Coarse sea salt
- Instead of Semolina: Cornmeal
Equipment Needed
- Stainless Steel Bowl
- Digital Kitchen Scale
- Measuring Spoons
- Sturdy Spoon
- Dough Scraper
- Cutting Board
- Glass Pyrex Containers with Lids
- Immersion Blender
- Pizza Peel
- High‑Heat Pizza Oven (e.g., Uni Pro)
Critical Steps — Do Not Skip
- Cold water dough method for flavor development
- Two stretch‑and‑fold series to build gluten
- 12‑hour cold fermentation
- Proper shaping and tension of dough balls
- Ultra‑high heat bake (≈950°F) with frequent rotation
Chef Tips from the Video
- Using 73‑74°F water slows yeast, allowing a longer, flavor‑rich fermentation.
- Semolina on the peel prevents sticking and adds a subtle crunch to the crust edge.
- A quick 20‑second peek at the pizza base helps you gauge when to start rotating for even char.
Troubleshooting
Dough tears when stretching.
Let the dough rest an additional 10‑15 minutes at room temperature to relax the gluten, and keep the surface lightly floured.
Crust is dense and lacks oven spring.
Make sure the dough was properly fermented (no over‑proofing) and bake at the high floor temperature; rotate frequently.
Cheese releases too much water.
Drain and pat the mozzarella dry before topping; you can also let it sit on a paper towel for a few minutes.
Sauce is too watery.
Use crushed tomatoes rather than whole peeled, or simmer the sauce briefly to reduce excess liquid.
Storage
Refrigerator: Dough balls keep 2‑5 days; sauce up to 5 days; mozzarella up to 1 week.
Freezer: Dough can be frozen for up to 1 month; thaw overnight in fridge before use.
Room temperature: Pizza is best served immediately; leftovers can be stored at room temperature for up to 2 hours.
Make-Ahead Tips
- Dough can be prepared up to 5 days in advance and kept refrigerated.
- Sauce can be made a day ahead; store in an airtight container.
- Buffalo mozzarella can be drained, wrapped in paper towel, and refrigerated for up to 3 days.
Frequently Asked Questions
What is the cultural significance and history of Neapolitan Margherita Pizza in Italian cuisine?
Neapolitan Margherita Pizza originated in Naples in the late 19th century and was named after Queen Margherita of Savoy. It represents the colors of the Italian flag—red tomato, white mozzarella, and green basil—and is considered the archetype of Italian pizza.
What are the traditional regional variations of Margherita Pizza in Italy?
In Naples the classic Margherita uses buffalo mozzarella, San Marzano tomatoes, and a soft, charred crust. In other regions you might find cow's milk mozzarella, different tomato varieties, or a slightly thicker crust, but the core ingredients stay the same.
How is authentic Neapolitan Margherita Pizza traditionally served in Naples?
It is served whole, hot from a wood‑fired oven, often on a wooden board, and eaten with hands. The crust is soft and airy, and diners typically fold the slice lengthwise before biting.
What occasions or celebrations is Neapolitan Margherita Pizza traditionally associated with in Italian culture?
While pizza is everyday food in Italy, a well‑made Margherita is often featured at family gatherings, festivals, and celebrations such as Ferragosto or local saint days, showcasing regional pride.
What makes Neapolitan Margherita Pizza special or unique in Italian cuisine?
Its simplicity—just dough, tomatoes, mozzarella, basil, and olive oil—combined with a high‑heat bake creates a balance of soft interior, leopard‑spotted char, and fresh topping flavors that epitomize Italian culinary philosophy of quality over quantity.
What are the most common mistakes to avoid when making Neapolitan Margherita Pizza at home?
Common errors include using warm water that speeds fermentation, over‑kneading the dough, under‑proofing before bake, and baking at too low a temperature which prevents the characteristic char and rapid rise.
Why does this recipe use a very small amount of instant yeast and a 12‑hour cold fermentation instead of a faster rise?
A pinch of yeast and a long, cold fermentation develop deeper flavor and a more extensible dough while keeping the gluten structure gentle, which is essential for the airy, tender crumb of true Neapolitan pizza.
Can I make the dough for Neapolitan Margherita Pizza ahead of time and how should I store it?
Yes, the dough can be prepared up to five days in advance. Keep the shaped dough balls in lightly oiled glass containers, covered, and refrigerated. Bring them to room temperature for about three hours before shaping and baking.
What texture and appearance should I look for when the Neapolitan Margherita Pizza is done cooking?
The crust should have a light, airy edge with leopard‑spotting (small charred spots), the bottom should be set but not burnt, and the mozzarella should be just melted with a glossy sheen. The basil should be lightly fried at the edges.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on home cooking techniques, especially mastering high‑heat ovens, pizza making, and detailed food science explanations for everyday cooks.
How does the YouTube channel Brian Lagerstrom's approach to Italian pizza cooking differ from other pizza channels?
Brian Lagerstrom emphasizes precise temperature control, cold‑water dough methods, and the stretch‑and‑fold technique, providing scientific reasoning behind each step, whereas many other channels rely on simpler, faster methods without deep explanation.
What other Italian recipes is the YouTube channel Brian Lagerstrom known for?
Brian Lagerstrom is also known for his authentic Neapolitan‑style pizza dough tutorials, homemade pasta sauces, and detailed guides on using pizza ovens for breads and focaccia.
Last updated: August 31, 2026
