Few dishes are as universally loved as pizza, yet authentic Italian pizza remains beautifully simple. Traditional Neapolitan pizza focuses on high-quality ingredients, balanced dough fermentation, and intense oven heat that produces a lightly charred, airy crust.
This guide shows how to recreate that experience at home using accessible ingredients and professional techniques that help develop flavor and texture. The dough rises slowly, the sauce stays fresh and vibrant, and the toppings highlight classic Italian simplicity.
With patience and proper baking temperature, the result is a pizza that is crisp on the outside, soft inside, and bursting with fresh flavor.
Ingredients
For the dough
4 cups bread flour
1 ½ teaspoons active dry yeast
1 ½ teaspoons fine sea salt
1 teaspoon honey
1 ⅓ cups warm water
2 tablespoons extra virgin olive oil
1 tablespoon semolina flour
For the sauce
1 cup crushed San Marzano tomatoes (or quality canned tomatoes)
1 tablespoon olive oil
1 small garlic clove, finely grated
½ teaspoon sea salt
½ teaspoon dried basil
¼ teaspoon black pepper
For the toppings
9 oz fresh mozzarella cheese, sliced
½ cup cherry tomatoes, sliced
¼ cup grated Pecorino Romano cheese
Fresh basil leaves
1 tablespoon olive oil
½ teaspoon dried oregano
Optional: a few thin slices of roasted red pepper for extra flavor
For the baking surface
½ cup semolina flour
¼ cup cornmeal
Instructions
In a small bowl combine warm water, honey, and yeast. Allow the mixture to rest for about five minutes until small bubbles appear on the surface.
In a large mixing bowl combine bread flour and salt. Slowly pour in the yeast mixture along with olive oil. Mix until a soft dough forms.
Transfer the dough onto a lightly floured surface and knead for about ten minutes until smooth and elastic. The dough should feel soft but not sticky.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and allow it to rise for about one hour or until doubled in size.
While the dough rises, prepare the sauce by mixing crushed tomatoes, olive oil, garlic, salt, dried basil, and pepper in a bowl. Stir gently until evenly combined and set aside.
Preheat the oven to 500°F and place a pizza stone or heavy baking sheet inside so it heats thoroughly.
Once the dough has risen, divide it into two equal portions and shape them into smooth balls. Let them rest for ten minutes so the gluten relaxes.
Dust a work surface with semolina flour and stretch each dough ball into a thin round about 11 inches wide. Avoid using a rolling pin if possible so the crust stays airy.
Spread a thin layer of tomato sauce across the dough leaving about one inch around the edge. Add slices of mozzarella, cherry tomatoes, and sprinkle with Pecorino Romano cheese.
Carefully transfer the pizza onto the hot baking surface and bake for about seven minutes until the crust becomes golden and lightly blistered and the cheese is melted.
Remove from the oven and immediately top with fresh basil leaves, a drizzle of olive oil, and a light pinch of oregano.
Allow the pizza to cool for one minute before slicing and serving.
Chef Tips for Better Homemade Pizza
Use bread flour rather than standard flour to create a stronger dough structure.
Allowing dough to rest after shaping improves elasticity and prevents tearing.
If your oven allows, place the pizza close to the top heating element for the final minute to achieve a slightly charred Neapolitan finish.
Fresh basil should always be added after baking to keep its aroma bright and fresh.
