Neapolitan-Style Pizza You Can Master
Neapolitan-Style Pizza You Can Master is a medium Italian recipe that serves 2. 1100 calories per serving. Recipe by King Arthur Baking Company on YouTube.
Prep: 18 hrs 24 min | Cook: 2 min | Total: 18 hrs 41 min
Cost: $10.30 total, $5.15 per serving
Ingredients
- 400 g 00 Pizza Flour (finely milled, high protein, ideal for Neapolitan crust)
- 0.5 g Instant Yeast (about 1/8 teaspoon, very small amount for long fermentation)
- 2 g Granulated Sugar (helps browning)
- 8 g Salt (controls fermentation and adds flavor)
- 260 ml Water (lukewarm (around 95°F / 35°C))
- 200 g Canned Crushed Tomatoes (basic sauce, seasoned with a pinch of salt)
- 200 g Fresh Mozzarella (torn into pieces, room temperature)
- 10 leaves Fresh Basil Leaves (added after baking)
- 1 clove Garlic (minced and mixed with olive oil)
- 10 ml Olive Oil (extra‑virgin, for garlic oil and drizzle)
Instructions
Gather Ingredients & Equipment
Measure out flour, yeast, sugar, and salt. Set out water, bowl, scale, and scraper.
Time: PT5M
Combine Dry Ingredients
In the mixing bowl, whisk together the 00 flour, 1/8 tsp instant yeast, 1/2 tsp sugar, and salt until evenly distributed.
Time: PT5M
Add Water and Form Dough
Pour the lukewarm water (about 95°F/35°C) into the dry mix and stir with a spoon or hand until a soft, slightly sticky dough forms.
Time: PT5M
First Fermentation (Cold‑Room Rest)
Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 12–24 hours (about 16 hours is ideal).
Time: PT16H
Temperature: 70°F
Divide Dough into Balls
Flour a clean surface lightly, then use a bench scraper to release the dough. Divide into two equal pieces, each about 200 g.
Time: PT10M
Bench Rest
Place the two dough balls on the floured surface, cover loosely with a damp towel, and let rest for 50 minutes to relax the gluten.
Time: PT50M
Preheat Oven & Stone
Place the pizza stone on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes.
Time: PT45M
Temperature: 500°F
Prepare Toppings
While the oven heats, blend the crushed tomatoes with a pinch of salt, tear mozzarella, mince garlic, and mix garlic with olive oil.
Time: PT10M
Shape the Pizza
Press the dough from the center outward, leaving a 1‑inch border. Gently stretch by rotating the dough on the bench until it reaches 10‑12 inches in diameter.
Time: PT10M
Transfer to Peel
Dust the wooden peel with a thin layer of flour or semolina, or place a sheet of parchment on the peel, then slide the shaped dough onto it.
Time: PT2M
Add Sauce, Cheese & Garlic Oil
Spread a thin layer of tomato sauce, scatter mozzarella pieces, drizzle the garlic‑olive‑oil mixture, and add a few basil leaves if desired.
Time: PT2M
Bake the Pizza
Slide the pizza onto the preheated stone. Bake for 90–120 seconds until the crust is puffed, edges are golden, and cheese is bubbly.
Time: PT2M
Temperature: 500°F
Finish & Serve
Remove the pizza with the peel, let it rest 2 minutes, slice, and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 1100
- Protein
- 30 g
- Carbohydrates
- 120 g
- Fat
- 40 g
- Fiber
- 4 g
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat, Dairy, Garlic
Ingredient Substitutions
- Instead of 00 Pizza Flour: All‑Purpose Flour
- Instead of Instant Yeast: Active Dry Yeast (use 1.5× amount)
- Instead of Granulated Sugar: Honey (use 1.5×)
- Instead of Salt: Kosher Salt
- Instead of Canned Crushed Tomatoes: Fresh ripe tomatoes, blended
- Instead of Fresh Mozzarella: Low‑moisture mozzarella, Vegan mozzarella
- Instead of Fresh Basil Leaves: Dried basil (use less)
- Instead of Garlic: Garlic powder (1/8 tsp)
- Instead of Olive Oil: Vegetable oil
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Measuring Spoons
- Flexible Dough Scraper
- Plastic Wrap or Bowl Cover
- Wooden Pizza Peel
- Parchment Paper (optional)
- Pizza Stone or Baking Steel
- Oven
- Pizza Cutter or Sharp Knife
- Small Bowl (for garlic oil) (optional)
Critical Steps — Do Not Skip
- Mixing the dough to a soft, cohesive texture
- Long fermentation (12‑24 h) for flavor development
- Gentle handling when dividing and shaping to preserve air pockets
- Using minimal flour/semolina on the peel to avoid burning
- Baking at a very high temperature (500°F) for a short time
Chef Tips from the Video
- Use a kitchen scale for all measurements; pizza dough is unforgiving to ratio errors.
- If you cannot reach 500°F, use a pizza steel and preheat for 1 hour; the steel retains heat better.
- A thin layer of parchment on the peel makes transfer easier for beginners.
- Add fresh basil after baking to keep its bright flavor and color.
Troubleshooting
Dough is too sticky to handle.
Dust the work surface and hands lightly with flour; let the dough rest an extra 10‑15 minutes to hydrate fully.
Dough does not rise during fermentation.
Check that the yeast is fresh and that the water was lukewarm, not hot. If the kitchen is very cold, place the bowl in a slightly warmed oven (around 80°F).
Crust burns on the bottom before the cheese melts.
Reduce the amount of flour/semolina on the peel and ensure the stone is not overloaded with excess oil. Bake for a slightly shorter time or lower oven temperature by 10‑15°F.
Edge crust is not puffy.
Handle the dough gently, preserving the air pockets, and bake at the highest temperature possible. A well‑preheated stone is essential.
Storage
Refrigerator: Cover dough balls tightly and refrigerate up to 3 days. Re‑warm to room temperature before shaping.
Freezer: Freeze dough balls on a tray, then transfer to a zip‑lock bag; use within 1 month. Thaw overnight in the fridge.
Room temperature: Baked pizza can sit at room temperature for up to 2 hours; reheat in a hot oven for best texture.
Make-Ahead Tips
- The dough can be prepared up to 3 days ahead and kept refrigerated.
- Freeze individual dough balls for up to a month; thaw in the fridge before use.
- Pre‑bake the crust for 30 seconds, cool, then freeze; add toppings and finish bake when ready.
Frequently Asked Questions
What is the cultural significance and history of Neapolitan style pizza in Italian cuisine?
Neapolitan pizza originates from Naples, Italy, where it was first made by street vendors in the 18th century. It is protected by the Associazione Verace Pizza Napoletana, which sets strict standards for dough, ingredients, and cooking method, making it a cultural emblem of Italian culinary tradition.
What are the traditional regional variations of Neapolitan style pizza in Italy?
In Italy, the classic Margherita (tomato, mozzarella, basil) and Marinara (tomato, garlic, oregano) are the two certified styles. Some regions add local toppings like anchovies or olives, but the dough and high‑heat baking remain consistent across variations.
How is authentic Neapolitan pizza traditionally served in Naples?
Authentic Neapolitan pizza is served whole, hot from the wood‑fired oven, with a soft, airy center and a puffy, slightly charred edge. It is typically eaten with hands, folded in half, and accompanied by a glass of local red wine or sparkling water.
What occasions or celebrations is Neapolitan style pizza traditionally associated with in Italian culture?
Pizza is a staple for everyday meals in Italy, but special gatherings like family picnics, festivals, and street fairs often feature Neapolitan pizza as a communal, shareable dish that brings people together.
How does Neapolitan style pizza fit into the broader Italian cuisine tradition?
Neapolitan pizza exemplifies the Italian philosophy of simple, high‑quality ingredients—flour, water, salt, yeast, tomatoes, mozzarella, and basil—allowing each component to shine, a principle that runs through the whole of Italian cooking.
What are the authentic traditional ingredients for Neapolitan style pizza versus acceptable substitutes?
Authentic ingredients include 00 flour, San Marzano tomatoes, fresh mozzarella di bufala, extra‑virgin olive oil, and fresh basil. Acceptable substitutes are all‑purpose flour, regular canned tomatoes, low‑moisture mozzarella, and regular olive oil, though flavor and texture may vary slightly.
What other Italian dishes pair well with Neapolitan style pizza?
Neapolitan pizza pairs beautifully with a simple arugula salad dressed with lemon and olive oil, a classic Caprese salad, or a light minestrone soup. A glass of Chianti or a crisp Italian white also complements the flavors.
What are the most common mistakes to avoid when making Neapolitan style pizza at home?
Common mistakes include using too much yeast (which shortens fermentation), over‑kneading the dough, using insufficiently hot ovens, and over‑flouring the peel, which leads to burnt flour on the crust. Follow the long fermentation and high‑heat guidelines for best results.
Why does this Neapolitan style pizza recipe use a very small amount of yeast and a long fermentation instead of a quick rise?
A tiny yeast amount forces the dough to develop flavor slowly over 12‑24 hours, creating complex aromas and a stronger gluten network that yields the characteristic airy, puffy edge. A rapid rise would produce a bland, dense crust.
Can I make the Neapolitan style pizza dough ahead of time and how should I store it?
Yes, the dough can be prepared up to three days ahead. Keep the dough balls covered in the refrigerator; for longer storage, freeze them on a tray, then transfer to a zip‑lock bag. Thaw in the fridge before shaping.
What does the YouTube channel King Arthur Baking Company specialize in?
The YouTube channel King Arthur Baking Company specializes in baking education, offering detailed tutorials on breads, pastries, cakes, and specialty doughs, while promoting the use of their high‑quality flours and baking tools.
How does the YouTube channel King Arthur Baking Company's approach to Italian pizza making differ from other cooking channels?
King Arthur Baking Company focuses on the science of fermentation and the importance of flour selection, providing precise measurements and long‑fermentation techniques, whereas many other channels emphasize speed or shortcuts.
Last updated: August 31, 2026
