{"id":354961,"date":"2026-07-08T11:27:05","date_gmt":"2026-07-08T11:27:05","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/how-to-make-authentic-neapolitan-pizza-at-home-a-flavourful-tradition\/"},"modified":"2026-07-08T11:27:05","modified_gmt":"2026-07-08T11:27:05","slug":"how-to-make-authentic-neapolitan-pizza-at-home-a-flavourful-tradition","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=354961","title":{"rendered":"How To Make Authentic Neapolitan Pizza At Home \u2013 A Flavourful Tradition"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p>When you\u2019re settling down for a few quiet evenings in, nothing is nicer than knowing you have something lovely planned for supper. Although making pizza from scratch might sound daunting, I promise that this recipe will make laborious feel like light work. If you were looking for quick and easy Friday night meals, <a href=\"https:\/\/pennysrecipes.com\/10407\/friday-night-suppers\">this post<\/a> covers that ambition, but if you\u2019re up for the very rewarding challenge of learning how to make authentic Neapolitan pizza at home, read on!<\/p>\n<p>What is <a href=\"https:\/\/www.pizzapilgrims.co.uk\/pizzerias\/manchester\/\">authentic Neapolitan pizza<\/a>? I\u2019m sure there are experts out there who can offer more technical explanations but for me, it\u2019s best characterised by the authentic provenance of the ingredients (more on that below in the recipe), and the unique almost chewy and blistered dough.<\/p>\n<p>I assure you that once you\u2019ve made it once at home, you\u2019ll find it hard to enjoy a takeaway pizza (or a frozen one!) again. The only consideration I feel I need to say upfront is that for this to work well, you need to be prepared to let the dough enjoy slow proving (up to 48 hours is best), and let your oven get as hot as it will go. Beyond those two points, the rest is smooth sailing. Here\u2019s how to do it.<\/p>\n<h3>Ingredients For Neapolitan Pizza Dough<\/h3>\n<p>This makes enough dough for four 10-inch pizzas, perfect for a family dinner or dinner party with friends.<\/p>\n<ul>\n<li><strong>Italian 00 flour (500g):<\/strong> If a recipe had a VIP ingredient, for Neapolitan pizza this would be it. Caputo is the brand most professional pizzerias like Pizza Pilgrims use, and fortunately you can now find it in larger <a href=\"https:\/\/salvo1968.co.uk\/caputo-00-blue-pizza-flour.html\">supermarkets or online<\/a>. Plain flour won\u2019t create the same airy texture, so don\u2019t be tempted to substitute.<\/li>\n<li><strong>Lukewarm water (300ml):<\/strong> Tap water is absolutely fine, just leave it out for 10 minutes before you intend to use it.<\/li>\n<li><strong>Sea salt (12g):<\/strong> A fine sea salt works well, as does kosher salt here.<\/li>\n<li><strong>Yeast (2g instant dried yeast):<\/strong> You don\u2019t need more than this as the long prove will naturally do most of the work.<\/li>\n<\/ul>\n<h3>Ingredients For The Topping<\/h3>\n<p>The most authentic pizza from Naples is the iconic Margherita. Fortunately, it\u2019s also the simplest.<\/p>\n<p>Here\u2019s what you need:<\/p>\n<ul>\n<li><strong>San Marzano tomatoes:<\/strong> Tinned whole plum tomatoes from the <a href=\"https:\/\/food52.com\/story\/why-san-marzano-tomatoes-are-the-best\">Campania region<\/a>. Check that you see \u2018DOP\u2019 on the tin as this really is important, and make sure you secure whole plums over chopped. Crush these by hand in a bowl to create your passata base.<\/li>\n<li><strong>Fior di Latte mozzarella:<\/strong> This is cow\u2019s milk mozzarella from southern Italy. If you can\u2019t find Fior di Latte, try <a href=\"https:\/\/www.cheese.com\/q-and-a\/why-is-the-difference-between-fior-di-latte-and-mozzarella-di-bufala\/\">buffalo mozzarella<\/a> instead which is slightly more decadent. Drain it well and tear it into chunks for a rustic finish.<\/li>\n<li><strong>Fresh basil leaves:<\/strong> Pop these on the pizza only once it has come out of the oven as the extremely high heat will incinerate them.<\/li>\n<li><strong>Extra virgin olive oil:<\/strong> Perfect as an extra drizzle on top before serving. If you\u2019re partial to a bit of spice, you can use chilli oil to dress your pizza instead.<\/li>\n<li><strong>Sea salt &amp; fresh cracked black pepper:<\/strong> Add a pinch to the tomato sauce, or however<br \/>much you like.<\/li>\n<\/ul>\n<h3>How To Make The Dough<\/h3>\n<ol>\n<li><strong>Mix the dough:<\/strong> In a large bowl, combine the 00 flour with the salt. In a separate jug, stir the yeast into the lukewarm water until it dissolves entirely. Then, slowly pour the water into the flour, mixing all the while with your hands or a wooden spoon until it comes together to form a rough dough.<\/li>\n<li><strong>Knead:<\/strong> On a lightly floured surface (use the 00 flour again for this dusting), knead the dough for about 10 minutes. You will know when it\u2019s ready when the dough feels smooth and elastic. To test, press it with your finger and see if it springs back, as that shows you the gluten is activated and the dough is ready to prove.<\/li>\n<li><strong>The first prove:<\/strong> Place the dough back into a now 00-flour dusted bowl, cover with a clean damp tea towel, and leave it at room temperature for around 2 hours.<\/li>\n<li><strong>Divide and shape:<\/strong> Once you can see that it\u2019s doubled in size, tip the dough out gently and divide it into four equal balls. If you want to be exact, these will weigh roughly 200g each but don\u2019t worry too much as it won\u2019t be important later on. Place the balls on a lightly floured tray with space between each one, and cover again with your damp tea towel as you are now ready for the second prove.<\/li>\n<li><strong>Second prove:<\/strong> With this, you have two options. Traditional dough-makers recommend a slow prove of 48 hours in a cold fridge but if you don&#8217;t have the time, 24 hours will do. Make sure the dough is kept in the fridge for the whole second prove, as this slower fermentation helps develop flavour and makes the dough easier to handle. When you\u2019re<br \/>ready to go, bring it back to room temperature for an hour so your pizzas cook evenly.<\/li>\n<\/ol>\n<h3>How To Cook The Pizza<\/h3>\n<ol>\n<li><strong>Get your oven as hot as possible:<\/strong> Proper pizzerias use ovens that reach 450\u00b0C, but for most of us, around 250\u00b0C will be possible. Using a pizza stone or pizza steel will provide an even better result. Rest it in a preheating oven for at least 45 minutes before you\u2019re ready to cook your pizza.<\/li>\n<li><strong>Stretch the dough:<\/strong> Take one dough ball and use your fingertips to press the air from the centre out to the edges, leaving a thicker rim around the outside. Stretch it (gently!) until it\u2019s 10 inches wide. Don\u2019t use a rolling pin as this hand-stretched method is what gives Neapolitan pizza its lovely airy crust.<\/li>\n<li><strong>Top the pizza:<\/strong> Place the stretched dough on a floured pizza peel or a piece of baking paper. Spread a few tablespoons of the crushed San Marzano tomatoes over the base,<br \/>leaving the rim clear. Add a pinch of seasoning to the sauce. Scatter the torn Fior di Latte mozzarella over the top. Drizzle with a little olive oil (or chilli oil if you like heat).<\/li>\n<li><strong>Cook:<\/strong> Slide the pizza onto the preheated stone or steel. Bake for 6 to 8 minutes, or until the crust is blistered and golden and the cheese is bubbling. If your oven has a grill function, turn it on for the last minute or two to get those proper Neapolitan-style blisters on the crust.<\/li>\n<li><strong>Finish and serve:<\/strong> Take the pizza out, scatter fresh basil leaves on top, drizzle with another touch of olive oil, and serve immediately. Hot pizza really shouldn\u2019t wait!<\/li>\n<\/ol>\n<h3>Where to try the real thing<\/h3>\n<p>Homemade pizza is wonderful, but there is something special about eating a proper Neapolitan pizza made by someone who has been perfecting the craft for years. If you ever find yourself looking for pizza in Manchester, Pizza Pilgrims on Deansgate is well worth a visit. They also run pizza masterclasses on the top floor where you can make your own under a pro\u2019s eye, which would be a brilliant follow-up if you enjoy the home version.<\/p>\n<p><!-- CONTENT END 1 -->\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>When you\u2019re settling down for a few quiet evenings in, nothing is nicer than knowing you have something lovely planned for supper. Although making pizza from scratch might sound daunting, I promise that this recipe will make laborious feel like light work. If you were looking for quick and easy Friday night meals, this post [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[141],"tags":[2955,93230,1159,33452,34459,22409,17883],"dealstore":[],"offerexpiration":[],"class_list":["post-354961","post","type-post","status-publish","format-standard","hentry","category-budget-food","tag-authentic","tag-flavourful","tag-home","tag-homemade-pizza","tag-neapolitan","tag-pizza","tag-tradition"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How To Make Authentic Neapolitan Pizza At Home \u2013 A Flavourful Tradition - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=354961\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How To Make Authentic Neapolitan Pizza At Home \u2013 A Flavourful Tradition - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"When you\u2019re settling down for a few quiet evenings in, nothing is nicer than knowing you have something lovely planned for supper. 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