Jessica DeMay

Neapolitan Pizza Recipe

A true, authentic Neapolitan-style pizza requires the use of specific ingredients and cooking methods. Fortunately, none are too difficult to deem it impossible to make your own Neapolitan pizza at home. We’ve discovered the best, fool-proof recipe for pizza lovers who don’t want to have to dine out to eat the real thing.

Tools that will be helpful to use

  • An oven that reaches 750-900 degrees F
  • A dough scraper
  • A wooden spatula
  • An IR thermometer so you can keep track of how hot it is in the oven
  • A round metal spatula so you can turn the pizza in the oven


The amount of flour in the recipe is based on Tipo "00" flour. It is possible to use all-purpose flour as well, but then make sure you add a little bit more water.

Technical Data

  • 60% humidity
  • Total time: 12 hours
  • Active time: 40 minutes
  • Enough for 8-10 pizzas
  • Maximum temperature in the oven
Ingredients Amount Bakers Percentage
Water 34 oz 59 %
Salt ¼ cup 3 %
Yeast 0.35 oz 0.5 %
Flour 7 cups 100 %
Olive Oil 0.7 cups 1.2 %

Making The Dough

Step 1 - Mixing the ingredients

Pour the water and salt into a bowl and stir well until the salt is completely dissolved. Then it's time to mix in the olive oil. Pour it into the water and mix thoroughly and try to get the oil to divide in the water. Then mix in the yeast and make sure that it is also completely dissolved.

Pour 4 cups of the flour and mix everything together step by step into a very wet dough. Then place the dough on the table and pour the rest of the flour on the table and knead the rest of the flour on the table.

Step 2 - Kneading

Continue to knead the dough for at least 15 minutes after the flour has been added. The dough should be soft and elastic and not stick to your hands when it is ready.

Step 3 - Fermentation

When the dough is kneaded, it is time for it to rest. Make a large ball of the dough and then let it rest under a damp towel and leave to rise for 60 minutes at room temperature.

Step 4 - Make pizza balls

After the dough has rested for an hour, it is time to make pizza balls. The balls should weigh around 8 ounces.

Step 5 - Second fermentation

When the balls are ready, place them in a plate or dough bowl and cover with a lid or plastic wrap as tightly as you can and let it ferment for another 8-10 hours at room temperature.

Step 6 - Bake the pizza (in the Ooni Koda)

  • Heat it at full power for about 15 minutes and make sure that the stone is 750 degrees (F) in the middle, if the stone is much hotter than that 900-930F, If you want to cool it down a bit, just set a room temperature cast iron skillet on the stone for 20 seconds.
  • Then turn the flame down to just over half and push in the pizza.
  • Then count to 20 and then spin the pizza a quarter turn, wait about 15 seconds, and repeat until you have baked all sides.
  • Take out the pizza and check if it has an even color, if it does not, you can put in the part that needs a little more color and wait a few seconds until it looks good.
Jessica DeMay
Jessica is the lead content creator of Dishcrawl. She has lived in Italy (Napoli) for 7 years and has since become absolutely obsessed with pizza.
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