Skip to main content
Traditional Neapolitan Pizzeria
Takeaway Pizza – Pizza Delivery – Main Dishes – Neapolitan Street Food
i segreti della vera pizza napoletana fatta in casa

The Secrets of Authentic Homemade Neapolitan Pizza

Posted in A Tarantella Recipes.

Famous worldwide, Neapolitan pizza wins everyone over with its soft base, stretchy cheese, and authentic flavours that capture the spirit of Naples’ culinary tradition.

By carefully following the steps in this detailed recipe, we’ll guide you through the process of making Neapolitan pizza — bringing the real atmosphere of Naples straight into your own kitchen.

And if you don’t feel like cooking, or you’d rather let someone else handle the pizza — but you still want to taste a 100% Neapolitan pizza made properly…

We’ll be waiting for you in Via Guido Mazzali 5, Milan, at Neapolitan Pizzeria ’A Tarantella.

Ingredients for Homemade Pizza

For the dough:

  • 500 g type “00” flour

  • 325 ml water

  • 2 g fresh brewer’s yeast

  • 10 g salt

For the sauce:

  • San Marzano tomatoes

  • Salt

  • Fresh basil

  • Extra virgin olive oil

For the topping:

  • Buffalo mozzarella

  • Grated Parmigiano Reggiano

  • Extra virgin olive oil

Step-by-Step Method

Step 1: Make the dough

Dissolve the yeast in lukewarm water and let it rest for about 10 minutes.

Sift the flour into a large bowl and make a small well in the centre.

Pour the yeast water into the well and start mixing gently.

Add the salt and knead thoroughly until the dough is smooth and uniform.

Cover the dough and let it rise for at least 24 hours in a warm environment.

Step 2: Make the sauce

Using your hands, crush the San Marzano tomatoes in a bowl.

Add salt, fresh basil, and a drizzle of olive oil, mixing until you get a smooth sauce.

Step 3: Shape the dough and add the sauce

Preheat the oven to its maximum temperature, ideally using a pizza stone.

Divide the dough into small balls and stretch them on a floured surface.

Spread the sauce evenly over each base, then add buffalo mozzarella generously and finish with Parmigiano Reggiano.

Step 4: Bake

Transfer the pizzas onto the hot stone inside the oven.

Bake for about 90 seconds at maximum heat, rotating the pizzas occasionally to ensure even cooking.

Step 5: Finish

Once baked, top with fresh basil and a drizzle of high-quality extra virgin olive oil.

Slice and serve hot.

With this detailed recipe, you now have everything you need to make authentic Neapolitan pizza right in your own kitchen.

Enjoy the results of your effort, and don’t hesitate to experiment with different ingredient combinations to personalise your pizzas even more.

Share this experience with friends and family — and give them a true taste of Neapolitan tradition.

6 Secrets for Authentic Neapolitan Homemade Pizza

Neapolitan pizza is a beloved symbol around the world — but what makes this Neapolitan classic truly special?

In this article, we’ll reveal the secrets behind Neapolitan pizza, with practical tips that will help you create an authentic and unforgettable pizza at home.

Here are the 6 secrets to a great homemade Neapolitan pizza!

Secret #1: Choose the right flour

The first step to a perfect Neapolitan pizza is choosing high-quality flour. Go for type “00” flour, rich in protein, which gives your pizza the right structure and a soft crust.

Secret #2: Slow fermentation

Patience is the key to an exceptional pizza. Let the dough rise for at least 24 hours in a warm place. This gives the pizza that light, easy-to-digest texture typical of the Neapolitan tradition.

Secret #3: Fresh tomato sauce

Use San Marzano tomatoes for the sauce, crushing them by hand for a rustic texture. Add fresh basil and a pinch of salt for a sauce that brings out the authentic flavour of the pizza.

Secret #4: Buffalo mozzarella

Buffalo mozzarella is an essential element of Neapolitan pizza. Use it fresh and tear or cut it into pieces, distributing it evenly. Its creamy flavour and stretchy texture are unmistakable.

Secret #5: Fast baking

The secret to a perfectly baked crust is quick cooking at very high temperatures. Heat your oven to the maximum, ideally with a pizza stone, and bake the pizza for no more than 90 seconds. This gives the crust an irresistible lightness and crispness.

Secret #6: Final toppings

After baking, finish your Neapolitan pizza with fresh basil and a drizzle of high-quality extra virgin olive oil. These simple touches add freshness and extra flavour.

Now that you know the secrets of Neapolitan pizza, put them into practice and treat your friends and family to a true homemade masterpiece.

With these tips, you’ll be able to make a Neapolitan-style pizza that brings your taste buds straight to the streets of Naples.

Enjoy cooking — and enjoy your meal!

Extra Tip: What should a great Neapolitan dough be like (technically)?

A great homemade Neapolitan pizza dough has a few key characteristics that shape its texture, flavour, and digestibility. Here are the fundamentals:

High-quality flour

Choosing the right flour is essential. Type “00” flour is preferred: its higher protein content supports gluten development, giving the dough elasticity and strength.

Balanced hydration

Hydration is another crucial element. An optimal hydration level — usually around 60–65% of the flour weight — makes the dough soft and easy to handle.

The role of yeast

Fresh brewer’s yeast is the traditional leavening agent. Used in small amounts, it supports fermentation during rising and helps create the airy structure and soft crust.

The importance of salt

Salt doesn’t only add flavour — it also helps control fermentation. A proper amount (usually around 2% of the flour weight) supports a balanced rise, preventing fermentation from being too fast or too slow.

Proper kneading

During mixing, it’s important to follow a careful process. After combining the dry ingredients, gradually add water and knead until the dough is smooth and even. This requires patience to ensure ingredients are well distributed.

Controlled fermentation

Long fermentation is one of Neapolitan pizza’s signature features. The dough rests for at least 8–24 hours at room temperature, allowing enzymes to work slowly and develop complex aromas and flavours.

Gentle handling

When shaping and stretching, handle the dough gently to preserve the air trapped inside. This helps ensure a light, soft crust once baked.

In short, making Neapolitan pizza dough requires careful ingredient selection, a precise method, and controlled fermentation.

A well-made dough — elastic and airy — is the perfect base for a truly authentic, delicious pizza.