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Neapolitan Pizza (King Arthur 00 Pizza Flour)

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  • Author: Maxine Dubois
  • Total Time: 12 hours 10 minutes
  • Yield: 4 servings 1x


This Neapolitan Pizza Recipe is more than just a dish; it's an art form, a universal language, and a comfort food that transcends borders.



For the Pizza Dough:

  • 2 cups (232g) King Arthur '00' Pizza Flour
  • 1/8 teaspoon instant yeast or active dry yeast
  • 1/2 teaspoon granulated sugar
  • 1 1/4 teaspoons (8g) salt
  • 3/4 cup (170g) lukewarm water (105° to 115°F)

For Toppings:

  • Marinara sauce (homemade or store-bought)
  • Mozzarella cheese (shredded)
  • Pepperoni or salami slices
  • Olive oil


  1. Prepare the Pizza Dough: In a mixing bowl, combine the flour, yeast, sugar, and salt. Mix these dry ingredients together. Gradually add the lukewarm water to the dry ingredients while stirring. Continue to mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Alternatively, you can use a mixer with a dough hook attachment. Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise for about 12 hours or until it doubles in size.
  2. Preheat Your Oven: Preheat your oven to the highest temperature it can reach, typically around 500°F (260°C), and place a pizza stone or a baking sheet in the oven while it preheats.
  3. Shape the Pizza: Punch down the risen dough to release any air bubbles. Divide it into two equal portions if you want to make two smaller pizzas or keep it whole for a larger one. On a floured surface, roll out the dough into your desired pizza shape. You can make it round, square, or any shape you prefer.
  4. Assemble the Pizza: Carefully remove the preheated pizza stone or baking sheet from the oven. Place the rolled-out dough on a piece of parchment paper (for easy transfer) and then onto the hot pizza stone or baking sheet. Spread a thin layer of marinara sauce over the dough, leaving a small border around the edges for the crust. Sprinkle a generous amount of shredded mozzarella cheese over the sauce. Add your choice of pepperoni or salami slices on top of the cheese.
  5. Bake the Pizza: Carefully transfer the pizza (on the parchment paper) back into the preheated oven. Bake for about 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
  6. Finish and Serve: Remove the pizza from the oven using a pizza peel or a large spatula. Drizzle a little olive oil over the hot pizza for added flavor. Slice and serve your delicious homemade pizza immediately. Enjoy your homemade pizza with your chosen toppings! You can customize it with additional ingredients like fresh herbs, garlic, or vegetables if you like.


  1. Use High-Quality Ingredients: Start with the best-quality ingredients you can find. This includes '00' pizza flour, San Marzano tomatoes, fresh mozzarella cheese, and extra-virgin olive oil. Quality ingredients will make a significant difference in the taste of your pizza.

  2. Measure Accurately: Use a digital kitchen scale to measure ingredients, especially for the pizza dough. Accurate measurements ensure consistent results.

  3. Knead the Dough Properly: Kneading the dough is crucial for developing gluten and achieving the right texture. Knead until the dough is smooth and elastic, but don't over-knead, as this can make the crust tough.

  4. Long Fermentation: Allow the pizza dough to ferment for an extended period, preferably 8-24 hours. This slow fermentation enhances the flavor and texture of the dough.

  5. Preheat Your Oven or Pizza Stone: If you're using a pizza stone or baking sheet in a home oven, preheat it for at least 30 minutes at the highest temperature your oven can reach. This ensures a hot surface for baking the pizza quickly.

  6. Use Parchment Paper: To transfer the pizza onto the hot stone or baking sheet, place it on parchment paper. This makes it easier to slide the pizza onto the hot surface without sticking.

  7. Keep It Simple: Neapolitan pizza is all about simplicity. Stick to a few high-quality toppings and avoid overloading the pizza, which can make it soggy.

  8. Cook Quickly: Neapolitan pizza should cook in just 60-90 seconds in a hot oven or pizza stone. Keep a close eye on it to prevent burning.

  9. Rotate the Pizza: To ensure even cooking and browning of the crust, rotate the pizza using a pizza peel or tongs during baking.

  10. Master the Cornicione: The crust edge (cornicione) should be slightly raised, soft, and airy. To achieve this, use your fingers to gently push air toward the edge while stretching the dough.

  11. Don't Overdo the Sauce: Use a light hand when applying tomato sauce to avoid making the dough soggy. A few spoonfuls spread evenly should suffice.

  • Prep Time: 12 hours
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian