Neapolitan Pizza: Everything You Actually Need to Know
Here’s the deal.
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Neapolitan pizza is just pizza from Naples, Italy.
That’s it.
But oh boy, what a pizza it is.
Soft in the middle. Puffy around the edges. Charred spots here and there. Fresh stuff on top.
It’s the pizza that started everything.
And honestly? Once you try a real one, regular pizza feels different.
I’m going to tell you everything about this pizza. No chef talk. No complicated words. Just the good stuff.
Let’s get into it.
So Why Do They Call It Neapolitan Anyway?
Naples is a city in Italy.
Italians call it “Napoli.”
So Neapolitan just means “from Naples.”
When Italians say it, they say “Napoletana” (sounds like nah-poh-leh-TAH-nah).
Pretty simple, right?
This pizza was born there hundreds of years ago. Poor folks needed something cheap and fast to eat. Someone put tomatoes on flatbread, and magic happened.
The rest is history.
Want to know more about Italian pizza history? Check this out.
What Makes This Pizza So Special?
Look, I’ve eaten a lot of pizza.
And there’s something about Neapolitan that just hits different.
Here’s why people lose their minds over it:
It’s simple. Like, really simple. Just a few fresh ingredients. Nothing fancy. But together? Wow.
It cooks super fast. We’re talking 60 to 90 seconds in a crazy hot oven. That’s why you get those beautiful charred spots.
The crust is like a cloud. Seriously. The edges puff up and get all airy inside. Crispy outside, soft inside.
Fresh everything. Real tomatoes. Real cheese. Fresh basil. You can taste the difference.
The pizza is so important that UNESCO said “hey, this is cultural heritage.” That’s the same list as the Pyramids and the Great Wall of China.
For pizza.
I mean, come on.
The official pizza association in Naples even gives out certificates to pizzerias that do it right.
What Actually Goes on a Neapolitan Pizza?
This might surprise you.
Real Neapolitan pizza has barely anything on it.
I know, I know. We’re used to piling stuff on. But Naples does it different.
The classic Margherita has:
- Crushed San Marzano tomatoes
- Fresh mozzarella cheese
- A few basil leaves
- A little olive oil
- Salt
That’s the whole list.
No pepperoni. No mushrooms. No pineapple (sorry, not sorry).
There’s also the Marinara:
- Tomatoes
- Garlic
- Oregano
- Olive oil
Even simpler. No cheese at all.
The idea is this: when your ingredients are amazing, you don’t need much. Each thing shines on its own.
It’s like the difference between a simple home-cooked meal and a buffet. Sometimes less really is more.
Learn about San Marzano tomatoes here.
Is It Crispy or Soft? Let’s Clear This Up
People always ask me this.
And the answer is… both.
The outer edge (Italians call it “cornicione”) is crispy on the outside. But when you bite in, it’s soft and airy. Like good bread.
The middle? That’s where it gets interesting.
It’s soft. Some people even say “wet” or “soggy.”
And guess what? That’s how it’s supposed to be.
I know that sounds weird if you’re used to crispy pizza. But trust me on this.
The fresh mozzarella releases moisture. The tomatoes are juicy. The pizza cooks so fast that everything stays fresh and tender.
It shouldn’t be a swimming pool. But a little softness in the center is totally normal.
If you want cracker-crispy pizza, that’s Roman style. Different thing entirely.
Let’s Talk About the Dough
Okay, this is where the magic really happens.
Neapolitan pizza dough is stupid simple. Four ingredients:
- Flour
- Water
- Salt
- Yeast
No eggs. No sugar. No oil (at least not in the traditional recipe).
But here’s the thing. Simple doesn’t mean easy.
Getting this dough right takes practice. And patience. Lots of patience.
The Flour Situation
You’ve probably heard about “00 flour.”
It’s just Italian flour that’s ground super fine. Like powder.
The “00” means it’s the finest grind they make. Think of it like sandpaper grades, but for flour.
Why does it matter?
This flour makes the dough stretchy but not tough. It handles crazy high heat without burning. And it gives you that soft, tender crust.
Regular flour works okay. But 00 flour is better for this style.
Caputo is the brand most pizza makers use. They’ve been making flour since 1924.
The Waiting Game
Here’s what most people get wrong.
They rush the dough.
Good Neapolitan dough needs TIME. Like, a lot of time.
The best pizzerias let their dough sit for 24 to 72 hours. Just hanging out. Fermenting slowly.
This does two things:
- Develops amazing flavor
- Makes it easier to digest
I know waiting is hard. But your pizza will thank you.
Get my simple dough recipe here.
The 55 Rule (Don’t Worry, It’s Easy)
Pizza nerds talk about this all the time.
It’s just a way to figure out how warm your water should be.
The goal is to keep your dough at a consistent temperature while it rises.
Here’s the simple version:
Take your room temperature. Add your flour temperature. See how far from 110°F you are. That’s roughly your water temp.
Honestly? If you’re just starting out, use room temperature water. It’ll be fine.
Save the math for later when you’re really into it.
How Long Should the Dough Rise?
Two stages here.
First rise: The whole batch of dough sits together. About 2 to 4 hours.
Second rise: You divide it into balls. Each ball rests another 4 to 24 hours.
Cover them up. Keep them at room temperature. Don’t mess with them too much.
Can You Let It Rise Too Long?
Yep.
If you leave dough too long, it gets:
- Flat and weak
- Kind of sour smelling
- Hard to work with
At room temperature, 24 hours is usually the max.
In the fridge? You can stretch it to 3 to 5 days.
Cold slows everything down.
The Crazy Hot Oven Thing
This is the part that makes Neapolitan pizza… Neapolitan.
Traditional ovens hit 800 to 900°F.
That’s not a typo. Almost 500°C.
At that heat, pizza cooks in about a minute. The bottom gets those leopard spots. The edges puff up fast. Everything stays fresh and bright.
What About My Regular Oven?
Real talk: your home oven won’t get that hot.
Most top out around 500 to 550°F.
But you can still make good pizza. It just won’t be exactly the same.
Here’s what helps:
Get a pizza steel. It holds heat better than a stone.
Preheat forever. Like, an hour at least. I’m serious.
Use the highest temperature your oven has.
Put the steel near the top of the oven.
Turn on the broiler at the end for some char.
Work fast when you’re loading the pizza.
I’ve made really good pizza in my regular oven. It takes some practice, but it’s totally doable.
Check out the best pizza steels for home.
How Do You Actually Eat This Thing?
Okay, this is fun.
In Naples, most people fold it up.
Fold in half. Then fold again. Now you’ve got like a pizza taco. Eat from the point.
They call this “a libretto” which means “like a little book.”
It gets messy. That’s part of the experience. Bring napkins.
Some people use a knife and fork. That’s fine too. Nobody’s judging.
The point is to enjoy it. However works for you.
Wait, Do They Cut It in Italy?
Usually no.
You get the whole pizza. Uncut.
You decide what to do with it.
Tourists sometimes ask for cuts. Locals usually don’t.
Neither way is wrong. It’s just different habits.
What’s With the Scissors?
Some places cut pizza with scissors instead of a wheel cutter.
Why? The center is soft. A wheel drags the toppings around.
Scissors make cleaner cuts.
It looks weird the first time you see it. But it makes sense.
Neapolitan vs New York: The Big Debate
I love both. There, I said it.
But they’re really different.
Neapolitan pizza:
- Soft and tender
- Simple toppings
- Eat it right away
- About 12 inches
- Wood-fired oven
New York pizza:
- Crispy and foldable
- All kinds of toppings
- Reheats pretty well
- Giant slices
- Gas or coal oven
Italian immigrants brought pizza to New York. But they had to adapt.
Different flour. Different ovens. Different customers.
A new style was born.
Why Do Some People Switch to NY Style?
Makes sense honestly.
New York pizza is:
- Easier to find
- Reheats well (Neapolitan doesn’t)
- Bigger portions
- More topping options
- Crispier (some people prefer that)
Neither is “better.” They’re just different.
Neapolitan is like a special experience. New York is reliable everyday pizza.
I want both in my life.
Compare all pizza styles here.
Mistakes People Make (So You Don’t Have To)
I’ve made all of these. Learn from my pain.
Dough Mistakes
Using too much yeast. The dough rises fast but has no flavor. Less yeast = longer rise = better taste.
Not waiting long enough. Patience. Please. Give it time.
Being too rough. Handle the dough gently. You’re trying to keep those air bubbles inside.
Using a rolling pin. Big no. This squashes all the air out. Use your hands.
Cold dough. Let it warm up before stretching. Cold dough fights back.
Sauce Mistakes
Cooking the sauce. For Neapolitan, use raw crushed tomatoes. Don’t cook them first.
Too much sauce. A couple tablespoons is enough. Seriously.
Over-seasoning. Salt and basil. Maybe garlic. That’s it.
Wrong tomatoes. San Marzano or bust. They’re sweeter and less acidic.
Topping Mistakes
Too many toppings. Heavy toppings = soggy pizza.
Cold toppings. Let your mozzarella get to room temp.
Pre-shredded cheese. Get the real stuff. Tear it by hand.
Why Is My Crust Flat and Dense?
This drives people crazy.
You want that puffy, airy crust. But you’re getting flat bread.
Possible reasons:
The dough didn’t rise enough. Give it more time.
Your yeast might be dead. Test it first.
You pressed out all the gas when shaping. Be gentle, especially around the edges.
Your oven isn’t hot enough. Crank it up.
Too many heavy toppings weighing it down.
Wrong flour. High-protein flour makes tough crust.
Fix one thing at a time. See what helps.
The Oil Question
“Should I put olive oil in my dough?”
Traditional answer: No.
Real Neapolitan dough is just flour, water, salt, yeast. That’s it.
Modern answer: A little bit doesn’t hurt.
Oil makes the dough:
- Softer
- Easier to handle
- Stays fresh longer
It’s not traditional. But it’s not a crime either.
What you SHOULD do: drizzle olive oil on TOP after baking. That’s classic.
Making It at Home (The Real Way)
Ready to try?
Here’s what I do.
Ingredients (Makes 4 Pizzas)
- 500g 00 flour
- 325g water (room temperature)
- 10g salt
- 2g fresh yeast (or 1g dry yeast)
Steps
Day 1:
Mix water and yeast. Let it sit a minute.
Add most of the flour. Mix with your hands until shaggy.
Add salt. Add remaining flour.
Knead for 10 to 15 minutes. It should feel smooth and springy.
Cover. Let it rest 2 hours.
Divide into 4 balls (about 200g each).
Put balls in a container. Cover. Refrigerate overnight.
Day 2:
Take dough out 2 hours before you bake.
Let it warm up.
Preheat your oven as hot as it goes. Pizza steel inside. Wait an hour.
Stretch each ball by pressing from the center outward. Leave the edges alone.
Add sauce (just a little). Add torn mozzarella. Add basil.
Slide onto the steel. Bake until edges are puffy and spots are charred. Maybe 5 to 8 minutes in a home oven.
Drizzle with olive oil. Eat immediately.
Is This Pizza Healthy?
Compared to frozen pizza or chain pizza? Yes.
Real ingredients. No weird preservatives. Reasonable portions.
One pizza is roughly:
- 600 to 800 calories
- 25 to 35g protein
- Some carbs (it’s pizza)
- Some fat (it’s pizza)
It’s not salad. But it’s not junk either.
Eat it. Enjoy it. Don’t stress.
What’s the Best Pizza in the World?
Everyone asks this.
There’s no real answer.
50 Top Pizza does rankings every year. The top spots change.
Some famous places:
- L’Antica Pizzeria da Michele in Naples
- Pepe in Grani in Caiazzo
- Una Pizza Napoletana in New York
Honestly? The best pizza is the one you’re eating with people you love.
Cheesy answer. But true.
Quick Answers to Common Questions
How do Italians say Neapolitan?
Napoletana (nah-poh-leh-TAH-nah)
Can a Sicilian understand Neapolitan dialect?
Mostly, but not completely. It’s like Portuguese and Spanish.
What’s the strongest Italian accent?
Many say Neapolitan. It’s very distinctive.
Who invented pizza?
Nobody knows for sure. It evolved in Naples over time. Raffaele Esposito gets credit for the Margherita in 1889.
What’s the 2-hour rule?
Don’t leave pizza dough at room temperature for more than 2 hours without refrigerating. Food safety thing.
Final Thoughts
Neapolitan pizza isn’t complicated.
Flour. Water. Salt. Yeast. Tomatoes. Cheese. Basil.
That’s basically it.
But turning those simple things into something amazing? That takes practice. And patience. And love.
In 2026, people all over the world are learning this craft. Home bakers. Professional chefs. Pizza nerds like me.
We’re all chasing that perfect pie.
You don’t need a fancy oven. You don’t need to go to Italy (though you should if you can).
You just need to start.
Make your first pizza. It’ll probably be rough. That’s okay.
Make another one. And another.
Before you know it, you’ll be making pizza that makes people really happy.
And isn’t that the whole point?
Now go make some pizza.
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