Neapolitan-Style Pizza Crust (2022)

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Instructions

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, mix the dry ingredients, then add the water. Stir until just combined, making a rough but cohesive dough.

    Neapolitan-Style Pizza Crust (1)

  2. Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours.

    After being mixed (left) this dough probably won't double in size; instead it will simply become a bit puffy (right).

    Neapolitan-Style Pizza Crust (2)

    (Video) How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef

  3. Place a rack in the center of your oven and preheat the oven to 500°F to 550°F (if your oven goes to 550°F) with a baking steel or stone inside. The position of the rack is important, particularly if you're using parchment paper — too close to the broiler (you need at least 8" clearance) and the top of your pizza (and any visible edges of parchment) will burn before the bottom has had time to bake through. Make sure your oven is at the required temperature for at least 30 minutes before baking, so the steel or stone can fully preheat.

  4. Divide the dough in half. Working with one piece at a time,transfer the dough to a well-floured surface.

    Neapolitan-Style Pizza Crust (3)

  5. Stretch and fold it, as follows: holding onto the dough at both ends, pull one end away from the other, then fold it back onto itself. Repeat on the other side. The dough will likely be sticky — don't worry about it looking neat as you fold. Be sure to keep your hands floured as you work.

    Neapolitan-Style Pizza Crust (4)

  6. Repeat this process on the other side of the dough, so that all four corners of the dough have been stretched and folded.

  7. Next,pull the ends of the dough towards the middle, then turn it over. Using your fingers, pull the dough under itself to make a smooth, round ball with the seams tucked into the bottom.

    Neapolitan-Style Pizza Crust (5)

    (Video) How to make Neapolitan Pizza Dough

  8. Repeat with the second piece of dough, and place each ball seam-side down into a floured bowl.

  9. Cover the bowls and allow the dough to rise for 45 minutes to an hour, while your oven preheats. In colder weather, place the bowls on the stove top (above the preheating oven) to stay warm.

  10. Generously flour a wooden peel, rubbing flour into the board to completely coat. If you're using a metal peel, or if this is your first attempt at homemade pizza, place a piece of parchment on your peel instead of using flour.

  11. Scoop the risen dough onto a well-floured work surface seam-side down (a bowl scraper is helpful here), using care to shape it as roundas possible for easier stretching. If the dough feels wet, use a generous dusting of flour on top. For dough that feels drier, use slightly less flour.

  12. Use your fingertips togently depress the dough, being careful not to touch the outer edge of the crust. This step is important — leaving the circumference untouched at this stage will result in a beautiful bubbly outer crust post-bake.

    Neapolitan-Style Pizza Crust (6)

  13. Again, using care to not touch the outermost edge of the crust, lift the pizza from the work surface and use your knuckles to gently stretch the dough into a 10" to 12" circle. If the dough is at all sticky, use more flour. Use two hands at once to gently move the dough in a circle, allowing gravity to perform the stretch. Gravity is your friend! Let it do most of the work for you, as pulling will stretch the center more than the edges. If you find your dough is difficult to stretch, set it down on a floured surface for 5 to 10 minutes to allow the gluten to relax.

    Neapolitan-Style Pizza Crust (7)

    (Video) How to Make Perfect Pizza Dough - For the House⎮NEW 2021

  14. Move the dough to the floured peel (or floured sheet of parchment) and adjust it so none is hanging off the edge. Remember — if the dough is sticky when you put it on the peel, it will stick to the peel! Make sure it's well-floured.

  15. If you're using parchment, trim the excess around the dough to prevent it from burning. To be safe we recommend trimming the paper flush with the dough, especially if your parchment's heat rating is below 500°F, as many are.

  16. Lightly sauce the dough, then top with the cheese of your choice. Add additional toppings as desired.

    Neapolitan-Style Pizza Crust (8)

  17. Turn on the top broiler in your preheated oven, and transfer the pie to your preheated steel or stone. If you only have a bottom broiler (in a drawer underneath the oven), don't use it — there's not enough clearance (see "tips," below). But no worries; even if youcan't use a broiler you can simply bake your pie for a few minutes longer, and with a steel or stone it will turn out just fine.

  18. If you're using a wooden peel, jiggle the uncooked pizza back and forth until it moves easily on the peel before quickly transferring it to the steel. If you're using parchment, gently slide pizza and parchment onto the steel or stone. The parchment will blacken around any edges showing, but remain intact under the pizza.

  19. Bake the pizza for approximately 6 minutes on the steel or 7 minutes on the stone (give or take), until bubbly and charred around the edges. Remove the pizza from the oven, and top it with fresh basil leaves, if desired.

    Neapolitan-Style Pizza Crust (9)

    (Video) How to Make Neapolitan-style Pizza | Making Pizza At Home

  20. Repeat with the remaining dough and toppings.

Tips from our Bakers

  • For a shorter-rise version of this recipe, proceed as follows: Increase the yeast to 1/2 teaspoon. After mixing the ingredients into a rough but cohesive dough, cover and let rest for 20 to 30 minutes. After this rest, grasp one edge of the dough, pull it up and out, and tuck it into the center. Give the bowl a quarter turn and repeat three more times, until you’ve gone all the way around. Cover and allow the dough to rise at room temperature for at least 8 hours; this can be done before leaving for work. When you're ready to bake pizza, follow the recipe above starting at step #3.

  • Warning: DO NOT place your pizza under a broiler with less than 8" of space between it and the cooking surface (as is often found with bottom broilers.) This could cause a fire. Broiling instructions for this recipe are written for an oven equipped with a top broiler. If you have an oven where the broiler is on the bottom (usually in the bottom compartment of the oven) or on top in a smaller, separate compartment, make sure there's at least 8" between the broiler and the cooking surface. If there isn't, don't use the broiler. Your pizza will still be great without being broiled, though it may take a few more minutes to bake.

  • Why use parchment instead of flour on a metal peel? Releasing the dough from a wooden peel (even a generously floured one) takes some practice, and is even more difficult using a metal peel. Parchment is easier to use while you perfect your technique, and renders equally delicious crusts.

  • Make absolutely sure the pizza moves easily on the peel before you transfer it to the stone or steel.If you're using a wooden peel, be sure to apply your toppings quickly. The longer the dough sits on the peel, the more it'll want to stick.

  • Join King Arthur baking ambassador Martin Philip as he makes grilled pizza using our '00' Pizza Flour. Watch Martin Bakes Grilled Pizza now.

  • The maximum temperature rating for parchment paper is below 500°F, and at temperatures between 450°F and 500°F parchment’s exposed edges begin to char. To be safe, keep a close eye on anything being cooked at temperatures above 450°F (especially anything on an upper rack). Burned edges can also be minimized by trimming away excess parchment before baking.

    (Video) NEAPOLITAN STYLE PIZZA (Using the Ooni Pro Pizza Oven)

Baker’s Resources

  • Recipe success guide
  • High-altitude baking
  • Baker’s yeast
  • Ingredient weight chart
  • How to measure flour
  • Safe handling instructions

FAQs

What is Neapolitan crust? ›

Neapolitan pizza has a very thin crust at the base, with dough that puffs up around the sides and provides for a very airy crust. Because that crust is so light (even though quite large,) certain areas become charred very quickly, which is why it's important not to overcook and completely burn this type of crust.

What kind of crust is Neapolitan pizza? ›

Neapolitan pizza crust is raised, slightly charred crust with a crispy exterior, yet a soft and airy interior. The unique texture is created by baking the pizza quickly in a hot oven.

What makes Neapolitan pizza different? ›

Authentic Neapolitan Pizza, or Pizza Napoletana, is known for being very tender, light, and moist at the same time. It cooks in a wood-burning oven at 800F degrees oven for only 90 seconds and needs 58-65% hydration. Its' ingredients must be Italian and coming from a specific area such as San Marzano tomatoes.

Is Neapolitan pizza thin or thick crust? ›

Typically, Neapolitan-style pizza has a soft, thin crust and is baked in a wood-burning oven at between 800 and 1,000 degrees Fahrenheit for 70 to 90 seconds. At this temperature, the crust will bubble up and char, leaving you with a delicious meal.

What is the difference between Neapolitan and Italian pizza? ›

The main difference between the pizza of Rome and Naples comes from the dough. In Naples it's made with flour, yeast, water and salt; in Rome they add olive oil which means they can stretch the dough to be thinner.

What is the difference between Neapolitan and Margherita Pizza? ›

What is the difference between Neapolitan and Margherita pizza? Neapolitan pizza can have a wide variety of toppings and variations. Of these, Pizza Margherita is by far the most well known. Pizza Margherita traditionally consists of tomatoes, sliced mozzarella, basil, and extra virgin olive oil.

Is Neapolitan pizza supposed to be crispy? ›

To achieve its signature light, slightly crispy texture, Neapolitan pizza must meet a very specific set of requirements. A true Neapolitan dough is hand-kneaded (mechanical preparation is prohibited), no more than 35 centimeters in diameter, and no more than one-third of a centimeter thick at the center.

Which crust is best for pizza? ›

When determining which pizza crust is best, it's a toss-up between thin crust and hand-tossed crust. The hand-tossed crust is more authentic but not as soft and chewy as the thin crust, but both taste great.

What style pizza is thick crust? ›

Chicago-style pizza usually refers to deep-dish pizza, which is a thick pizza baked in a pan and layered with cheese, fillings like meat and vegetables, and sauce–in that order. The crust is usually two to three inches tall and gets slightly fried due to the oil in the pan.

Is Neapolitan pizza chewy? ›

Pizza as we know it stems from one style — Neapolitan pizza. Its construction is classic — soft, chewy dough, anointed with brilliant red sauce, milky white mozzarella, and green basil. Despite the countless variations of pizza throughout Italy and the world, Neapolitan pizza has stood the test of time.

What's the difference between Neapolitan and Sicilian pizza? ›

Neapolitan Pizza generally contains mozzarella cheese. Whereas, Sicilian pizza has parmesan, caciocavallo, or toma. Sicilian Pizza can have any type of cheese except mozzarella.

Is Neapolitan pizza round or square? ›

Neapolitan pizza is as classic as it gets. It is the traditional large, round pie made with a flat, thin bottom and a wide, airy edge. The traditional recipe for this crust includes extra-finely ground, high-protein flour, water, salt and yeast.

What are the different pizza crust styles? ›

The Different Types Of Pizza Crusts
  • Stuffed Crust.
  • Cracker Crust.
  • Flat Bread Crust.
  • Thin Crust.
  • Cheese Crust Pizza.
  • Thick Crust Pizza.
  • Wrapping It Up.

Does Neapolitan pizza have sauce? ›

In Naples, this style of pizza is known for its simplicity- a great dough, simple sauce, fresh mozzarella and basil with a drizzle of olive oil.

Does Neapolitan pizza have garlic? ›

Pizza marinara is classic Neapolitan pizza. There's no cheese, so it's all about the tomatoes, garnished simply with garlic and oregano.

What are the two types of pizza in Italy? ›

In the most traditional pizzerias they only make two types of pizza: Marinara (tomatoes, garlic, oregano and olive oil) or Margherita (tomato, mozzarella, basil and olive oil). → Perfect the art of pizza-making in our pizza masterclass.

Is Neapolitan pizza soggy in the middle? ›

If you've truly never had this style of pizza, prepare yourself for the fact that it might be what you would term "soggy." The liquid from the sauce and cheese tend to create a hot, soupy, molten area at the center of the pizza.

Is Neapolitan pizza healthy? ›

Unlike modern fast food pizzas, traditional Neapolitan pizza is a quite healthy option. All of the ingredients in authentic Neapolitan pizza are high quality, nutritious, and much healthier than their fast food counterparts.

What is thin crust pizza called? ›

Thin-crust pizza may refer to any pizza baked with especially thin or flattened dough, and, in particular, these types of pizza in the United States: Bar pizza, also known as tavern or Chicago-style pizza.

How do I bake a Neapolitan pizza? ›

HOME OVEN NEAPOLITAN (NeapolitanISH) PIZZA - YouTube

What is thick crust pizza called at Dominos? ›

Domino's Hand Tossed crust is a win-win for those who crave a crust that's thicker than the Crunchy Thin Crust pizza but thinner than the Handmade Pan pizza. And ordering a Hand Tossed pizza just the way you like it has never been easier.

What is the most popular form of pizza crust worldwide? ›

Thin Crusts:

Thin crust is commonly thought of as the first type of crust to popular pizza on the global stage, and it is the de-facto pizza standard. Thin crust includes a plethora of different textures and flavor profiles, so there is a little something for everyone to enjoy.

What does Domino's put on their crust? ›

It is a blend of dry oregano, rosemary, basil, and such spices as garlic powder, black pepper, chili powder, and salt. Continue reading to learn how to make Domino's crust seasoning at home and how to use it.

Why did Pizza Hut change their crust? ›

According to the chain, its OG pie first debuted in the 1980s and it's pretty much been the exact same ever since. This week, Pizza Hut announced that it's now rolling out a new (and allegedly improved) pan pizza that incorporates a different type of cheese and a new baking process meant to enhance the crust's flavor.

What is a Sicilian crust pizza? ›

Sicilian pizza, also known as sfincione (“thick sponge” in Italian), is a thick-crust, rectangular pizza that is similar to focaccia bread. The thick, spongy crust distinguishes the pizza from thin-crust Neapolitan pizza, Roman pizza, and New York–style pizza.

Which is better hand tossed or pan pizza? ›

Pan pizza crusts tend to be crunchier and more golden because the crust is essentially fried in oil in the oven. Hand-tossed pizza can also be crispy, but it is drier and softer than pan pizza. 3. Toppings: The crust on a pan pizza is thicker and can accommodate more toppings.

What makes a NY style pizza? ›

New York-style pizza has slices that are large and wide with a thin crust that is foldable yet crispy. It is traditionally topped with tomato sauce and mozzarella cheese, with any extra toppings placed on top of the cheese. Pizza without additional toppings is called “plain,” “regular,” or “cheese.”

What's the difference between Neapolitan and Sicilian pizza? ›

Neapolitan Pizza generally contains mozzarella cheese. Whereas, Sicilian pizza has parmesan, caciocavallo, or toma. Sicilian Pizza can have any type of cheese except mozzarella.

Is Neapolitan pizza supposed to be crispy? ›

To achieve its signature light, slightly crispy texture, Neapolitan pizza must meet a very specific set of requirements. A true Neapolitan dough is hand-kneaded (mechanical preparation is prohibited), no more than 35 centimeters in diameter, and no more than one-third of a centimeter thick at the center.

Is Neapolitan pizza healthy? ›

Unlike modern fast food pizzas, traditional Neapolitan pizza is a quite healthy option. All of the ingredients in authentic Neapolitan pizza are high quality, nutritious, and much healthier than their fast food counterparts.

Is Neapolitan pizza supposed to be soggy? ›

In general, yes, the pies can be soggy in Naples - seen as "fresh" instead of cooked. But that does not mean you can't create an authentic Neapolitan style pizza without it being mushy.

Is Neapolitan pizza round or square? ›

Neapolitan pizza is as classic as it gets. It is the traditional large, round pie made with a flat, thin bottom and a wide, airy edge. The traditional recipe for this crust includes extra-finely ground, high-protein flour, water, salt and yeast.

What is a Grandma Sicilian pizza? ›

Grandma pizza is a Sicilian-style pie that originated in New York. It has a thin crust and it's cooked in a square pan. Since it was created by home cooks from Long Island, Grandma pizza is traditionally made without a pizza oven.

Is Sicilian pizza dough different than regular pizza dough? ›

The dough used for regular versus Sicilian pizza is also vastly different. The latter uses more oil (or butter, shortening, or lard). Sicilian pizza also looks fluffy and heavy, like a brick, and it is often baked in a seasoned pan. “Technically, the bottom gets fried,” White explains.

Why are Neapolitan pizzas soggy? ›

If you've truly never had this style of pizza, prepare yourself for the fact that it might be what you would term "soggy." The liquid from the sauce and cheese tend to create a hot, soupy, molten area at the center of the pizza.

Which crust is best for pizza? ›

When determining which pizza crust is best, it's a toss-up between thin crust and hand-tossed crust. The hand-tossed crust is more authentic but not as soft and chewy as the thin crust, but both taste great.

Is Neapolitan pizza chewy? ›

And although these sweet treats can be whipped up without much hassle, if you've tried you'll know that a Neapolitan pizza, with a soft and chewy crust that's also charred just right around the edges, is a little tougher to get right.

How many calories are in a 12 piece of Neapolitan pizza? ›

Mike's Restaurants
Nutrition Facts
For a Serving Size of 522 grams (522g)
How many calories are in Neapolitan 12-Inch Thin Crust Pizza? Amount of calories in Neapolitan 12-Inch Thin Crust Pizza: Calories 1150Calories from Fat 423 (36.8%)
% Daily Value *
18 more rows

What type of pizza is healthy? ›

“Choose thin crust versus thick crust or even stuffed crust to help reduce the total calories and sodium,” says Kimberlain. One slice of a small thin-crust pizza with no cheese has 141 calories and 282 mg sodium, according to the USDA.

Is pizza better in Italy? ›

While some American pizzas use different toppings, most are different from the Italian variety. Both pizzas are tasty, but the Italian variety is more delicious. The Italian version has a more fresh and flavorful sauce than the American version.

What makes Naples pizza so good? ›

“There is an unwritten rule that one cannot call their pizza Neapolitan-style without it. Neapolitan pizza has a very thin crust at the base, with dough that puffs up around the sides and provides for a very airy crust. It makes the dough thin and soft, and the crust crispy from the wood-fired stone pizza oven.

Do Italians fold their pizza? ›

When the pizza has cooled and only a small portion of your slice is left, it is acceptable to pick it up and eat it. There is no need to fold the slice. A folded pizza is known as a calzone – and even that should be eaten with a knife and fork.

Videos

1. How to Make Perfect Pizza Dough With DRY YEAST - For the House
(Vito Iacopelli)
2. Pizza: Neapolitan vs. New York style - Enzo Coccia and Tony Gemignani
(Italia Squisita)
3. How to Make NEAPOLITAN PIZZA DOUGH for Beginners
(Vincenzo's Plate)
4. Our Absolute BEST! Neapolitan Style PIZZA DOUGH Recipe
(Glen And Friends Cooking)
5. One Guy Changed My Pizza Game Forever
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6. The Best Neapolitan Pizza Dough In Just 1 HOUR
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