Neapolitan pizza: with this recipe you can also make it at home

The Neapolitan pizza stands out from other regional varieties because of its special dough. We explain to you what makes it stand out and how you can prepare your own Neapolitan pizza dough at home.

Pizza is not just pizza in Italy – depending on the region, there are different traditions in terms of toppings and preparation. The original recipe for the Pizza Margherita, which is known today, apparently comes from Naples, which is why the city is particularly proud of its special baking style. Since 2017, the “art of Neapolitan pizza making” is even on the UNESCO list of intangible cultural heritage.

In this article, we give you an overview of the special features of pizza from Naples and show you a classic recipe for Neapolitan-style Margherita pizza. By the way, it works especially well on a pizza stone – but if you don’t have one, you can also use it on a baking sheet.

Neapolitan pizza dough: You have to pay attention to this

You have to knead Neapolitan pizza dough for a particularly long time.
You have to knead Neapolitan pizza dough for a particularly long time.
(Photo: CC0 / Pixabay / MorningbirdPhoto)

What makes Neapolitan pizza so special is above all the dough. Pizza bakers use it to form: a thin, crispy base and an airy, fine pore rim. To make the Neapolitan pizza dough a success, you must pay attention to some tips for both the ingredients and the preparation:

  • The right flour: In Germany, type 405 wheat flour often forms the basis for pizza dough. However, for a traditional Neapolitan pizza it is better to use special pizza flour type 00. For example, you can find it in Italian delicacies.
  • The right amount of water: Neapolitan pizza dough contains at least 60 percent water—a higher ratio than other recipes. This is precisely why it is important to use the right flour so that the water can be properly absorbed. Also, make sure you use cold to ice cold water, not lukewarm or hot water.
  • Only very few Yeast: Neapolitan pizza uses only one gram of yeast per kilogram of flour. The yeast creates the small, fine-pored air bubbles in the dough. The very small amount is intended to prevent the dough from bubbling uncontrollably during baking or tasting too strongly of yeast.
  • Lots of patience: The dough must be kneaded for a relatively long time and then rest for a long time before it can be further processed. Neapolitan pizza is therefore difficult to prepare spontaneously and requires a little more time and patience.

In addition, you should use ingredients for the dough and topping, if possible organic quality use. Especially with animal products, such as cheese, it is important to pay attention to a sensible organic seal – for example this one Naturland stamp or that Bioland seal. This stands for Animal welfare and high standards of cultivation and production. In the case of plant-based products, organic quality means no chemical-synthetic pesticides can be used.

Neapolitan Pizza Margherita: Traditional Recipe

You can also prepare Neapolitan pizza with fresh tomatoes.
You can also prepare Neapolitan pizza with fresh tomatoes.
(Photo: CC0 / Pixabay / katiklinski)

Neapolitan Pizza Margherita

  • Preparation: about 30 minutes
  • Break time: approximately 1440 minutes
  • Cooking/baking time: about 20 minutes
  • Crowd: 3 pieces