Pizza Napoletana, or Neapolitan pizza, is more than a dish: it symbolizes culture and celebration, originating in Naples, Italy. It’s the stylish thin, soft crust, and simple toppings that made this pizza famous all around the world for the authenticity of flavor and rustic presentation. Neapolitan pizza at home makes it a little preparation, but with the right ingredients and techniques, it’s possible to get this classic in your kitchen again. Here’s the step-by-step guide in mastering the art of Pizza Napoletana.

1. Origins of Pizza Napoletana
The history of Pizza Napoletana can be traced back to Naples. This was a food prepared by the working class in the late 18th century, and the pizzas contained very simple ingredient combinations that included tomatoes, mozzarella cheese, basil leaves, and olive oil-mostly ingredients ready to be used in that specific region. Over time, the classic Margherita pizza was born, in honor of Queen Margherita of Italy, who came to Naples in 1889 and fell in love with a pizza bearing the colors of the Italian flag (red tomatoes, white mozzarella, green basil). This became the hallmark of Neapolitan pizza.

2. Essential Ingredients for Authentic Neapolitan Pizza
Quality of ingredients is always the first step before someone begins the process of creating an authentic Neapolitan pizza. Each contributes to making Pizza Napoletana unique in flavor and texture.

Flour. Tradition requires that you use Type 00 flour because it is finely ground Italian flour with a high gluten content, thus obtaining soft, elastic dough. This could be substituted for with all-purpose flour if Type 00 flour is not accessible.

Water: You should use room-temperature water and preferably filtered to avoid any flavor of the water that would interfere with the taste of the dough.

Yeast: For this dough, I actually use either active dry yeast or fresh yeast. There is not really a need to add too much yeast to Neapolitan pizza since it just sits there for hours to ferment and soak up flavors. Salt: For crust development, I find sea salt perfect because of its purity and flavor.

Tomatoes: San Marzano tomatoes are the traditional choice for Neapolitan pizza. Grown in the volcanic soil of Mount Vesuvius, they are sweet, lower-acidity tomatoes, to bring balance to pizza sauce.

Mozzarella: Fresh mozzarella di bufala (often referred to as buffalo mozzarella) provides the most authentic taste, however one can settle for fresh cow’s milk mozzarella (fior di latte).

Pure Olive Oil: Extra-virgin olive oil is added to give the pizza some richness and flavor.

Fresh Basil: Add leaves of basil for aroma and freshness that complements the rich tomato sauce and creamy mozzarella.

3. Recipe: How to Make Pizza Napoletana
Here’s a step-by-step recipe to make two Neapolitan pizzas at home. Remember that you would be requiring patience since Neapolitan pizza dough requires time to ferment well.

Ingredients:

500g Type 00 flour or all-purpose flour
325ml water
1g active dry yeast (or 3g fresh yeast)
10g sea salt
1 can San Marzano tomatoes (or other high-quality whole tomatoes)
250g fresh mozzarella di bufala or fior di latte
Fresh basil leaves
Extra-virgin olive oil
Instructions
Step 1: Dough Preparation
Activate the yeast: In a small bowl, dissolve the yeast in a few tablespoons of lukewarm water. Let it sit for a few minutes until it becomes frothy.
Mix the dough: Add the flour and salt in a large mixing bowl. Then, add the yeast mixture and remaining water gradually. Mix until the ingredients just come together to form a rough dough.
Knead the dough: Take the dough to a clean and lightly floured surface. Knead the dough for about 10 to 15 minutes or until it is smooth and elastic. Alternatively, you can use a stand mixer along with the dough hook attachment and a low speed.
Let the Dough Rise: Combine the dough into an oiled bowl. Use a moist cloth or plastic wrap to cover it and let it rise at room temperature for about 8 hours, or until doubled in size.
Step 2: Shape the Dough
Divide and shape: Once risen, punch down the dough onto a floured surface and divide it into two equal portions. Shape each portion into a ball, cover with a cloth, and let rest for another 30 minutes.
Step 3: Sauce Preparation
Tomato Puree the San Marzano tomatoes either crush or puree to get a smooth sauce-like consistency. Of course, you don’t want to over-accessorize with other stuff; just a pinch of salt to bring out the flavor of the tomato.
Step 4: Preheat Oven
Preheat the oven at a maximum temperature: Neapolitan pizza needs high heat, about 900°F, though it’s difficult to get that when you are working with a conventional oven. In fact, even if your home oven is not going to be pushed to that extreme temperature, the best result can still be reached by preheating it at its maximum, as close as possible to 500°F to 550°F, and by making use of a pizza stone or steel.
Preheat your pizza stone or steel. Place it in the oven and preheat for at least 30 minutes to warm it up evenly.
Step 5: Putting it Together and Baking
Shape the pizza: Take one ball of dough and gently stretch it on a floured surface. Don’t use the rolling pin to avoid deflating the dough. Gently push the dough from the center outward with your hands so you end up with a thin center part and slightly thicker edges for the crust.

Toppings: Spread an extremely thin layer of tomato sauce over the pizza, leaving a little space for the crust on the borders. Tear the mozzarella into tiny pieces and spread them out evenly over the sauce. A few basil leaves and extra virgin olive oil is added to it in a light touch.

Bake the pizza: Gently place the pizza on the preheated stone or steel with the pizza peel. Bake 8–10 minutes, or until the crust is golden and the cheese is bubbly with a golden brown. Do the same for the other dough ball and have at it! The Pizza Napoletana!

4. Tips for the Perfect Neapolitan Pizza
Authentic Neapolitan pizza takes in a lot of practice and attention to the detail. For best results, take heed of these following tips:

Always begin with the freshest, best quality ingredients: For the taste and authenticity of the Neapolitan pizza, use high-quality ingredients, especially San Marzano tomatoes and fresh mozzarella.
Focus on the Dough: Time is rather of the essence for a beautiful pizza dough. Enough time to allow rising and fermentation will only give the dough an added more significant level of flavorful flavor with a soft airy texture, typical of Neapolitan pizza.
Master the Technique: Dough must be hand-stretched, not rolled. This is a technique that requires practicing to find an easier method and get the perfect thin center with a thick, puffy crust.
High Temperature Baking: Traditionally, the Neapolitan pizza is baked in a wood-fired oven. These high temperatures are replicated at home by using a pizza stone or steel set to the highest oven setting and baked within a couple of minutes’ exposure, which best replicates its authentic finish.
Conclusion
Mastering Pizza Napoletana at home is truly a very rewarding experience from its tradition and required skills to quality ingredients. Though a bit time-consuming and attention-demanding, the result is authentic flavor and soft crust with rich fresh toppings that make you feel you are in Naples. Whether it is an easy Margherita or filled up with your favorite, Pizza Napoletana is a dish that evolves simplicity, quality, and the joy of sharing food.