Contents
200 grams of wheat flour
130 milliliters of warm water
8 grams of salt
1 gram dry baker’s yeast
Ketchup
Mozzarella flower latte
Basil
extra virgin olive oil
detailing
Neapolitan pizza is a craft that begins long before the oven. The dough is the heart of the dish, and the process centers on patience and precision. The mix of flour, water and yeast is handled until the dough becomes elastic and smooth. Salt is added to finish the base, and the dough is shaped with hands rather than machines to keep the texture tender and the edges slightly thicker than the center.
The key to true Neapolitan pizza is time. The dough needs a full 24 hours of slow fermentation. After the initial rise, it is kept cool, allowing flavors to develop and the gluten structure to relax. When it is ready, the dough is divided, stretched from the inside outward, and formed into round, puffy discs with a delicate balance between a blistered crust and a soft interior.
The toppings follow a simple philosophy: fresh, high-quality ingredients that sing when heated. A homemade tomato sauce is spread evenly to cover the surface, then evenly distributed pieces of mozzarella are laid on top. The bake should be intense and brief, producing a crust that is crisp at the rim yet tender inside.
After baking, a few basil leaves are scattered over the pizza and a light drizzle of extra virgin olive oil is added. This finishing touch elevates the flavors and creates a classic, fragrant profile that has made Neapolitan pizza widely beloved. The result is a dish that stands apart from other regional pizzas through its form, authenticity and emphasis on simple, well-sourced ingredients.
A Neapolitan pizza before it’s baked. verified
Contents described above reflect the traditional approach that has earned recognition for the style, including protected status in some regions as a symbol of Italian culinary heritage. This emphasis on quality ingredients and careful technique remains at the core of the craft and is echoed by many home cooks and professional pizzaioli alike (citation: culinary historians and regional Italian cooking traditions).
In practice, the most important steps for home preparation are planning the dough a day ahead, using flour of the proper type, and selecting a tomato sauce and mozzarella that meet high standards. With patience and attention to detail, anyone can recreate a pizza that mirrors the essence of Naples in a home kitchen (citation: traditional Neapolitan pizza guidelines).