Authentic Homemade Neapolitan Pizza

Experience true Italian flavor with this from-scratch Neapolitan pizza. It features hand-stretched dough, homemade fresh mozzarella, and vibrant tomato sauce.

Ingredients

• 240 g type 00 pizza flour
• 2 g active dry yeast
• 3 g granulated sugar
• 3 g fine sea salt
• 170 g water
• 1 small handful fresh oregano
• to taste extra virgin olive oil
• 1 batch fresh whole milk (for mozzarella curds)
• 1 batch high-quality tomato sauce
• 1 handful fresh basil leaves

Instructions

1. 1Sift the dry ingredients

   

   Sift 240g of type 00 pizza flour along with yeast, sugar, and salt through a fine mesh strainer into a large mixing bowl. Sifting ensures all dry components are evenly aerated and free of any lumps for a smooth dough consistency.

   Tip: Make sure the bowl is completely dry before sifting to prevent the flour from clumping.
2. 2Add fresh oregano

   

   Take a small handful of fresh oregano and scatter the leaves directly into the bowl containing the sifted dry flour mixture. The fresh herbs will infuse the dough with a subtle, aromatic flavor during the mixing process.

   Tip: Strip the leaves off the tougher stems cleanly to ensure a smooth dough texture later.
3. 3Pour in water

   

   Gradually pour 170g of water from a small metal pitcher into the bowl containing the flour and oregano mixture. Use a wooden dough whisk to continuously stir the liquid into the dry ingredients until a shaggy dough begins to form.

   Tip: Pour the water in a steady, controlled stream while whisking to avoid creating heavy lumps.
4. 4Drizzle with olive oil

   

   Drizzle a small amount of olive oil over the shaggy dough mixture using a small copper pitcher with a long spout. The oil helps enrich the dough, adds moisture, and makes the handling and kneading process much smoother.

   Tip: Use high-quality extra virgin olive oil for the best flavor profile in your Neapolitan pizza crust.
5. 5Pour milk for mozzarella

   

   Pour fresh milk from a clear container into a heavy-duty black cast-iron pot as the first step in making homemade fresh mozzarella cheese. Ensure the pot is clean and set over appropriate heat to begin the cheese-making process.

   Tip: Use whole milk for a rich, creamy texture and proper cheese curd formation.
6. 6Strain the warm curd mixture

   

   Carefully pour the warm curd mixture from a decorative bowl through a metal colander nested inside a stainless steel bowl to strain out excess liquid. This helps separate the solid cheese curds from the whey during mozzarella preparation.

   Tip: Perform this transfer gently to keep the soft curds intact and properly textured.
7. 7Stretch the mozzarella cheese

   

   Take the fresh mozzarella curd and stretch and shape it by hand inside a bowl filled with warm liquid to develop its characteristic elastic texture.

   Tip: Work quickly while the water is warm to keep the curd pliable.
8. 8Form mozzarella balls

   

   Shape the stretched curd into smooth, round balls of fresh mozzarella cheese directly inside a bowl of water to maintain their moisture and shape.

   Tip: Roll gently to ensure a smooth surface without tearing the cheese.
9. 9Knead and stretch fermented dough

   

   Pull, stretch, and knead the fermented pizza dough directly inside the green-rimmed bowl to build gluten structure and aeration.

   Tip: Handle the dough gently to preserve the gas bubbles formed during fermentation.
10. 10Divide and shape the dough portions

    

    Place the dough onto a heavily floured countertop and use your fingers to divide and shape it into individual portions for pizza making.

    Tip: Ensure the countertop has enough flour to prevent the wet dough from sticking.
11. 11Incorporate basil into dough balls

    

    Take the shaped pizza dough balls and gently press fresh basil leaves onto their surfaces to infuse herbal flavor into the dough.

    Tip: Press lightly so the basil leaves adhere securely without ripping the dough skin.
12. 12Slice the fresh mozzarella

    

    Place a ball of fresh mozzarella on a wooden cutting board and use a sharp knife to slice it into uniform pieces for pizza topping.

    Tip: Use a sharp knife to make clean cuts without mashing the soft cheese.
13. 13Stretch the basil dough by hand

    

    Spread flour evenly across the clean countertop to prevent sticking, then take a ball of basil-infused dough and gently press and stretch it outwards by hand into a round base.

    Tip: Press gently from the center outwards to push the air into the outer crust, forming a nice cornicione.
14. 14Pour and spread the tomato sauce

    

    Pour rich red tomato sauce directly into the center of the stretched pizza dough base, then use the bottom of a cup or ladle to spread it evenly in concentric circles, leaving a clean outer border for the crust.

    Tip: Use a light touch so you dont tear the delicate centers of your hand-stretched dough.
15. 15Drizzle with olive oil

    

    Take a dispenser of high-quality extra virgin olive oil and drizzle a fine, even stream in a spiral pattern over the freshly spread tomato sauce base.

    Tip: A small amount of good-quality olive oil enhances the flavor and helps bind the sauce during baking.
16. 16Arrange fresh mozzarella

    

    Tear and arrange slices of fresh premium mozzarella cheese evenly across the tomato-sauced pizza base, ensuring a balanced distribution for every slice.

    Tip: Tearing the cheese by hand rather than slicing creates irregular pieces that melt more naturally.
17. 17Transfer to metal peel

    

    Carefully slide a metal pizza peel underneath the fully assembled pizza, gently adjusting the edges to ensure it rests securely before transferring it to the oven.

    Tip: Give the peel a quick shake beforehand to ensure the dough slides freely and isnt stuck to the counter.

Storage & Reheating

Burn It Off

Frequently Asked Questions