Authentic Neapolitan pizza features a thin, airy crust from 24–72 hour cold fermentation, topped with raw San Marzano tomato sauce, creamy fior di latte mozzarella, and fresh basil, cooked in a wood-fired oven at 450°C for 60–90 seconds until charred and perfect.
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To make the dough, dissolve the yeast in the cold water.
Add the flour to a large bowl and gradually pour in the water and yeast mixture, mixing as you go.
Add the salt and continue to mix until a rough dough forms.
Turn the dough out onto a clean surface and knead for 10–15 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with cling film, and leave to rest at room temperature for 2 hours.
Divide the dough into 4 equal balls (approximately 200g each), place in a lightly oiled tray, cover, and cold-ferment in the fridge for 24–72 hours.
Remove the dough balls from the fridge at least 2 hours before use to bring to room temperature.
To make the tomato sauce, crush the San Marzano tomatoes by hand or blend briefly, season with a pinch of salt, and stir to combine. Do not cook the sauce.
Fire up your pizza oven and aim for a stone temperature of around 450°C (850°F).
Dust your work surface generously with semolina flour and gently stretch one dough ball by hand into a round approximately 10–12 inches wide, leaving a thicker crust edge.
Spoon 2–3 tablespoons of tomato sauce onto the base and spread evenly, leaving the crust border clear.
Tear over the mozzarella and distribute evenly.
Slide the pizza onto a lightly dusted pizza peel and launch into the hot oven.
Cook for 60–90 seconds, rotating regularly to ensure even cooking and charring on the crust.
Remove from the oven, top with fresh basil leaves and a drizzle of extra virgin olive oil, and serve immediately.
Store shaped, uncooked dough balls in the fridge for up to 72 hours before cooking. Cooked pizza is best eaten immediately and does not reheat well.
wood-fired pizza oven · pizza peel · pizza stone or oven floor
This recipe is designed for a wood-fired oven at 450°C. A domestic oven cannot reach this temperature and will not produce authentic results; cooking time and texture will differ significantly.
Cold-ferment in the fridge for 24–72 hours. Remove dough balls at least 2 hours before shaping to bring them to room temperature.
Yes, buffalo mozzarella is mentioned as an alternative in the recipe. Regular mozzarella can work but will have different moisture and flavor; fior di latte or buffalo mozzarella are preferred for authenticity.
No. Crush or briefly blend San Marzano tomatoes, season with salt, and use raw. Cooking the sauce is not part of authentic Neapolitan pizza.
Cook for 60–90 seconds total, rotating regularly to ensure even cooking and charring on the crust. Remove when the base is charred and the cheese is melted.
