Neapolitan-Style Pizza: Dough, Kneading, Fermentation & Baking
Modern pizza—with tomato and cheese—originated in Naples and has earned the EU’s Specialità Tradizionale Garantita (STG) seal. STG honors recipes and methods passed down through generations, not a specific region. To make an authentic Pizza Napoletana, you must use:
- Italian “00” flour
- San Marzano tomatoes
- Fresh Fior di Latte or Buffalo mozzarella
- Fresh basil, sea salt, and yeast
True Neapolitan pizzas bake in a wood-fired oven at 400–500 °C for no more than 90 seconds. The three classic variants are:
- Marinara: tomato, garlic, oregano, olive oil
- Margherita: tomato, mozzarella, basil, olive oil
- Margherita Extra: tomato, buffalo mozzarella, basil, olive oil
1. The “Perfect” Pizza Recipe
There’s no single “perfect” pizza—taste, tools, and heritage all play a role. Below are essential guidelines inspired by Neapolitan pizzaioli.
2. Oven Temperature
- Wood-fired: 400–500 °C; 60–90 s bake time
- Home oven: Preheat ≥30 min to its max (230–250 °C); bake ≤10 min on a pizza stone or refractory pan
3. Ingredient Freshness
High heat alone isn’t enough: use the freshest, highest-quality tomatoes, cheese, and water.
4. Water Quality
Chlorinated or very hard tap water can inhibit yeast. Use filtered or bottled water at room temperature or slightly warm to activate yeast.
5. Flour
Choose a high-protein (12–14%) flour—“00” Italian or Manitoba—to build a strong gluten network. Strong flours require more water (up to 90% hydration).
6. Yeast
Whether fresh or dry, yeast feeds on sugars and produces CO₂. Typical conversions: 7 g dry = 25 g fresh. Optionally add a teaspoon of sugar to boost fermentation.
7. Salt
Salt controls yeast activity, strengthens gluten, and enhances flavor. Weigh it precisely—or season to taste.
8. Kneading
Knead 8–10 min by hand (or 6–7 min in a low-speed stand mixer) until smooth, elastic, and able to pass the “windowpane” test.
9. Fermentation
Let dough rise 60–90 min at room temperature, covered, until doubled (or ferment 24–72 h in the fridge for extra flavor). Return to room temperature before shaping.
10. Baking
Shape by hand or roll gently. Slide onto a preheated stone or pan with a peel. Bake according to your oven’s specs. Use a peel or sturdy spatula to transfer pizza in and out.
For true wood-fired performance at home, consider an Ooni or Princess stone-oven that reaches 400–500 °C. Pair with a quality pizza peel for easy handling and perfect results.