What makes Neapolitan pizza crust different?

Neapolitan pizza crust is distinctive due to its unique texture. Made with high-protein flour and low yeast, it’s fermented for a longer time, giving it a chewy inner bite and a soft, charred exterior. The baking technique and temperatures used also set it apart from other pizza styles.

How long should I let the pizza dough rise?

For optimal flavor and texture, let the pizza dough ferment in the refrigerator for 24 to 72 hours. This slow fermentation process enhances the dough's flavor significantly, resulting in a more authentic Neapolitan crust.

Can I use all-purpose flour for Neapolitan pizza?

While all-purpose flour can be used, it won't yield the same chewy texture and flavor as 00 flour or strong bread flour. The protein content in 00 flour is higher, which is essential for achieving that classic Neapolitan crust.

What toppings go well with Neapolitan pizza?

Classic Neapolitan pizza typically features minimal toppings such as crushed San Marzano tomatoes, fresh mozzarella, fresh basil, and a drizzle of olive oil. You can experiment with different combinations, like arugula and prosciutto, while sticking to the authentic style.

How do I store leftover pizza?

To preserve leftover pizza, place it in an airtight container and store it in the refrigerator. It’s best to reheat in an oven or skillet to maintain the crust's texture, rather than using a microwave.

Neapolitan Pizza Crust: Create Chewy Perfection in 7 Steps

Ingredients

Scale

3 ¾ cups 00 flour or strong bread flour
1 ½ cups cold water
2 tsp fine sea salt
¼ tsp instant yeast
½ cup crushed San Marzano-style tomatoes
6 oz fresh mozzarella, torn
6–8 leaves fresh basil leaves
1 tsp olive oil (optional, for finishing)

Cook Mode Prevent your screen from going dark

Instructions

Mix the 00 flour or strong bread flour, instant yeast, and fine sea salt in a large bowl. Gradually add the cold water while stirring until a shaggy mass forms.
Let the dough rest uncovered for 20 minutes (autolyse) to develop the gluten structure. Then knead briefly for 2-3 minutes until smooth.
Cover and place the dough in the fridge to ferment for 24 to 72 hours.
Divide the dough into portions if making multiple crusts, and let it come to room temperature for 2 hours.
Preheat your oven to 500°F with a pizza stone or steel inside for at least 45 minutes.
Stretch the pizza dough by hand, keeping the edges thick. Avoid using a rolling pin.
Top with crushed San Marzano-style tomatoes, torn mozzarella, and fresh basil leaves. Optionally drizzle with olive oil.
Carefully transfer to the preheated stone or steel and bake for 6-7 minutes or until the edges are golden and crispy.

Notes

Allow ample time for fermentation to enhance flavor and texture. Use room temperature water when activating the yeast.

Author: vivian-brooks
Prep Time: 25 minutes
Cook Time: 7 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 crust
Calories: 200
Sugar: 2g
Sodium: 500mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 5mg