Authentic Neapolitan Pizza Recipe: How Italians Really Make Pizza Margherita

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If you have ever eaten pizza in Naples, you know the difference immediately. The crust is soft and airy with dark char marks from a wood-fired oven. The tomato sauce tastes bright and sweet. The mozzarella melts in pools rather than sitting in slices. This authentic Neapolitan pizza recipe teaches you how to make pizza margherita the way Neapolitan pizzerias have made it for generations — using simple ingredients and a method that has not changed in over a century.

What Makes Neapolitan Pizza Different?

Neapolitan pizza is not just a recipe. It is a protected food tradition. In 2017, UNESCO added the art of Neapolitan pizza-making to its list of Intangible Cultural Heritage. The Associazione Verace Pizza Napoletana (AVPN) sets strict rules for what counts as a true Neapolitan pizza.

The rules cover everything: the type of flour, the fermentation time, the size of the pizza, and the cooking temperature. A real Neapolitan pizza must cook in a wood-fired oven at 450–480°C for no more than 90 seconds. That extreme heat creates the characteristic spotted, chewy crust that you cannot replicate in a standard domestic oven — but you can get close.

There are three recognised types of Neapolitan pizza: Pizza Marinara (tomato, garlic, oregano), Pizza Margherita (tomato, mozzarella, basil), and Pizza Margherita Extra (tomato, buffalo mozzarella, basil). For most home cooks, the Margherita is the right place to start.

The Ingredients That Really Matter

Neapolitan pizza uses very few ingredients, which means every single one must be good. There is nowhere to hide a poor-quality tomato or a rubbery mozzarella.

Flour

Use type 00 flour for the dough. This is a finely milled Italian wheat flour with a protein content of around 12–13%. It produces a smooth, elastic dough that stretches easily. You can find 00 flour in most supermarkets or online. Do not substitute plain flour — it will not give you the same texture.

San Marzano Tomatoes

San Marzano tomatoes grow in the volcanic soil near Mount Vesuvius in Campania. They are sweeter and less acidic than standard tinned tomatoes. Look for tins marked DOP (Denominazione di Origine Protetta), which guarantees the tomatoes come from the protected growing region. You do not cook the sauce — simply crush the tomatoes by hand and season them with salt.

Mozzarella

For a classic Margherita, use Fior di Latte — fresh cow’s milk mozzarella. This melts well and does not release too much water during cooking. Buffalo mozzarella (mozzarella di bufala) is reserved for the Margherita Extra. Drain the mozzarella for at least an hour before use. Too much moisture makes the pizza soggy.

Basil and Olive Oil

Use fresh basil leaves only — dried basil tastes nothing like the real thing here. Add the basil after the pizza comes out of the oven so it stays bright and fragrant. Finish with a thin drizzle of good extra virgin olive oil from southern Italy.

Authentic Neapolitan Pizza Dough Recipe

This recipe makes enough dough for four individual pizzas, each about 30cm in diameter. Begin the dough at least 24 hours before you plan to bake. The long, slow fermentation develops the flavour and gives the crust its open, airy crumb.

Dough Ingredients

• 500g type 00 flour
• 325ml cold water
• 10g fine sea salt
• 1g fresh yeast (or 0.3g instant dried yeast)

Step 1: Mix and Knead

Pour the water into a large bowl. Dissolve the yeast in the water and stir briefly. Add about 100g of the flour and mix until smooth. Add the salt, then add the remaining flour a little at a time. Mix until a rough dough forms. Turn it out onto a clean surface and knead for 10–15 minutes until the dough is smooth and elastic. It should spring back when you press a finger into it.

Step 2: Cold Fermentation

Divide the dough into four equal balls of around 200g each. Place each ball in a lightly oiled container or zip-lock bag. Leave at room temperature for 2 hours, then transfer to the fridge for at least 24 hours and up to 72 hours. The longer the fermentation, the more complex the flavour.

Remove the dough from the fridge 2 hours before baking. This allows it to reach room temperature and become easier to stretch.

Assembling the Pizza Margherita

Topping Ingredients Per Pizza

• 80g whole San Marzano tomatoes, crushed by hand
• 80g Fior di Latte mozzarella, drained and torn into pieces
• 5–6 fresh basil leaves
• 1 tablespoon extra virgin olive oil
• Pinch of sea salt

How to Stretch the Dough

Never use a rolling pin. Neapolitan pizza dough must be stretched by hand to preserve the air bubbles in the crust. Place the dough ball on a lightly floured surface. Press it flat with your fingertips, working from the centre outward. Leave a raised border of about 2cm around the edge. Lift the dough and use the backs of your hands to stretch it gently, turning it as you go, until it reaches about 30cm in diameter.

If the dough tears, press the edges back together and let it rest for 5 minutes before trying again. Rushing the stretch is the most common mistake when making Neapolitan pizza at home.

Adding the Toppings

Spread the crushed tomatoes in a thin, even layer over the base, leaving the border clear. Season with a pinch of salt. Distribute the mozzarella pieces evenly across the tomato. Do not add the basil yet — it burns in the oven.

How to Cook Neapolitan Pizza at Home

A domestic oven cannot reach 480°C, but you can still produce excellent results. The key is to get your oven as hot as possible and use a surface that holds and transfers heat efficiently.

Using a Pizza Stone or Steel

Place a pizza stone or baking steel on the highest shelf of your oven. Preheat the oven to its maximum temperature — usually 250°C or 260°C — for at least 45–60 minutes. The stone must be fully heated through. Slide the pizza onto the stone using a floured pizza peel or flat baking sheet. Bake for 5–8 minutes until the crust is puffed and spotted with char marks.

Using a Standard Baking Tray

If you do not have a pizza stone, place an upturned heavy baking tray in the oven and preheat it at maximum temperature for 30 minutes. Place the topped pizza directly onto the hot tray. It will not get the same char as a pizza stone, but the result is still far better than a cold tray.

The Final Step

As soon as the pizza comes out of the oven, add the fresh basil leaves. Drizzle over the extra virgin olive oil. Serve immediately. Neapolitan pizza is not meant to sit around — eat it within minutes of baking.

The Story Behind Pizza Margherita

The name Margherita comes from Queen Margherita of Savoy, who visited Naples in 1889. According to Italian food history, Neapolitan pizzaiolo Raffaele Esposito created a pizza in her honour using the colours of the Italian flag — red tomatoes, white mozzarella, and green basil. The queen reportedly sent a letter of thanks, and the pizza took her name.

Whether or not every detail of the story is accurate, the pizza margherita became the defining symbol of Neapolitan cuisine. Today, Naples has over 700 pizzerias. The city takes its pizza seriously — an argument about the best pizzaiolo in the Quartieri Spagnoli can last an entire evening.

If you plan to visit, our Naples Italy travel guide covers the best areas to stay, the top pizzerias to visit, and everything you need to know before your trip to Campania.

Common Mistakes to Avoid

Most home pizza problems come down to the same handful of errors. Avoid these and your pizza will improve immediately.

• Too much topping: Less is more. A thin layer of tomato and a few pieces of mozzarella is correct. More than that makes the pizza wet and heavy.
• Not preheating long enough: A pizza stone must be hot all the way through. Forty-five minutes is the minimum. One hour is better.
• Skipping the long fermentation: A quick 2-hour rise gives you bread, not pizza. The cold fermentation is not optional — it creates the flavour.
• Using a rolling pin: Rolling flattens the gas bubbles in the dough and produces a tough, dense crust instead of a light, irregular one.
• Adding basil before baking: Fresh basil burns and turns black at oven temperatures. Always add it after the pizza comes out of the oven.

More Classic Italian Recipes to Try

If you enjoy cooking Italian food at home, our guide to traditional Italian pasta recipes covers seven essential dishes including amatriciana, cacio e pepe, and spaghetti alle vongole. For Roman food specifically, try our authentic Italian carbonara recipe — it uses only guanciale, eggs, Pecorino Romano, and black pepper. No cream.

Italy’s food culture changes dramatically from region to region. The pizza of Naples is nothing like the thicker, oil-soaked pizza found in Rome, or the focaccia-style pizza topped with cheese and vegetables in Liguria. Understanding those regional differences is part of what makes Italian food so endlessly interesting to explore.

What is the difference between Neapolitan pizza and New York-style pizza?

Neapolitan pizza has a soft, thin base with a thick, airy, charred crust and uses minimal toppings. New York-style pizza is larger, with a thinner, crispier crust designed to be folded and eaten on the go. New York pizza developed from Neapolitan traditions brought by Italian immigrants in the early 1900s, but the two styles are now very different in texture and character.

Can I make authentic Neapolitan pizza in a home oven?

Yes. With a pizza stone or baking steel and a fully preheated oven at maximum temperature (250–260°C), you can make excellent Neapolitan-style pizza at home. The result will not be identical to a wood-fired oven, but the flavour from the slow-fermented dough and quality ingredients will be outstanding. Portable pizza ovens such as the Ooni range can also reach the correct temperatures if you want to invest in the equipment.

What flour should I use for Neapolitan pizza dough?

Use Italian type 00 flour for Neapolitan pizza dough. Its fine grind and protein content of around 12–13% produce a smooth, extensible dough with good gluten development. Caputo Pizzeria is the most widely used brand among professional pizza makers. Do not substitute plain flour if you want the right texture and stretch.

How long should Neapolitan pizza dough ferment?

A minimum of 24 hours in the fridge produces good results. Between 48 and 72 hours is better — the longer cold fermentation develops more complex flavour and a more digestible crust. Remove the dough from the fridge 2 hours before baking so it relaxes to room temperature and stretches more easily.

Where can I eat the best Neapolitan pizza in Naples?

Some of the most celebrated pizzerias in Naples include L’Antica Pizzeria da Michele, which has operated since 1870 and serves only two pizza types. Sorbillo on Via dei Tribunali is another institution, as is Di Matteo on the same street. The area around Via dei Tribunali and the Quartieri Spagnoli contains the highest concentration of traditional Neapolitan pizzerias.

You Might Also Enjoy

• Naples Italy Travel Guide — Everything you need to plan a visit to the home of pizza
• 7 Classic Italian Pasta Recipes — The essential dishes every Italy lover should cook at home
• Authentic Carbonara Recipe — The real Roman version with no cream

Plan Your Italy Trip

Eating pizza in Naples is one of those experiences that stays with you. Visit our ultimate Italy travel guide for practical planning advice on when to go, where to stay, how to get around, and the Italian regions worth adding to your itinerary.

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