How to Make Neapolitan Pizza at Home

Though I’ve never met a pizza I didn’t like, there are some that stand out as extraordinary. Neapolitan pizza is one of those exceptional types—simple, yet refined, and both rustic and elegant. It’s the kind of dish I could enjoy every day. Here’s everything you need to know about it:

What Is Neapolitan-Style Pizza?

Neapolitan pizza has its roots in Naples, Italy, dating back centuries. Why change something that’s already perfect? In fact, there’s even an Italian organization, the True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana, or AVPN), dedicated to preserving the authenticity and traditions of true Neapolitan pizza.

Neapolitan-Style Pizza: Key Features

The AVPN outlines several key traits that immediately distinguish traditional Neapolitan pizza:

• Round shape: Sorry, square pizza evangelists. Round is the way for this particular style.
• Sleek crust: This pizza has a raised edge of about two centimeters and should never be burned. The crust is often soft with a pleasant elasticity. 
• Tomatoes: If canned, they should be crushed by hand. If fresh, they should be sliced.
• Cheese: Mozzarella slices should be spread evenly across the pizza.
• Garnishes: Fresh basil and extra virgin olive oil top the whole thing off.

For those who want to adhere strictly to tradition, the ingredients should ideally be sourced from the Campania region in Italy. However, if AVPN certification isn’t your goal, your local grocery store will likely suffice.

Neapolitan Pizza vs. Margherita Pizza

According to Pizza Bien, Margherita pizza is a specific type of Neapolitan pizza, and arguably the most iconic. While other variations may include additional toppings, Margherita sticks to the essentials: San Marzano tomatoes, basil, and mozzarella cheese.

How to Make Neapolitan Pizza

1. Prepare the dough: Combine flour, water, salt, and yeast until you achieve a smooth, workable dough. Roll it out into a circular shape.
2. Make the sauce: Crush or slice your tomatoes, cook them with olive oil, and season simply—remember, simplicity is key to this dish.
3. Assemble the pizza: Spread the sauce evenly and place mozzarella slices across the dough.
4. Bake the pizza: Traditional Neapolitan pizza should be cooked in a high-heat wood-fired oven for a brief time. I won’t judge if you opt for a regular oven, though.
5. Serve and enjoy: Top with fresh basil before serving.

You don’t have to follow tradition to the letter when making Neapolitan pizza at home, and that’s perfectly fine. The key is to embrace its simplicity and elegance—get that right, and you’ll have a delicious pizza every time.