Neapolitan Pizza at Home | Authentic Italian pizza, Step-by-Step Guide recipe

Can you really make an authentic Neapolitan-style pizza at home without a wood-fired oven? The answer is yes—and in this video, David de Chichello shows you exactly how. Straight from Naples, in the beautiful Posillipo district, he shares the secrets of preparing a traditional pizza using simple ingredients and techniques you can easily replicate in your kitchen. Normally, Neapolitan pizza is made with just four ingredients: water, flour, yeast, and salt. But when baking in a home oven—where we don’t have the 480°C heat of a professional pizza oven—two extra ingredients come into play: oil (for a crispier base during longer baking times) and sugar (to help with browning). With the right dough, a pizza stone, and a few essential tricks, you’ll enjoy a light, flavorful, and perfectly baked pizza in your own kitchen. Ingredients for Neapolitan Pizza at Home 1 liter water 1.6–1.7 kg “00” flour (such as Caputo, medium protein content) 50 g salt (approx. 3% of flour weight) 2–3 g fresh yeast (or equivalent dry yeast) 20 g sugar 20 g olive oil For the topping: San Marzano tomatoes (hand-crushed) 25 g salt (per 2.5 kg tomato) Fresh basil leaves Extra virgin olive oil 70–80 g mozzarella fior di latte per pizza Step-by-Step Instructions 1. Preparing the Dough Dissolve salt in water first (so it won’t harm the yeast). Add yeast to the flour—yeast loves flour because it provides natural sugars. Mix water, salt, yeast, and half the flour. Add sugar gradually while mixing. Add olive oil (by hand) and the rest of the flour until you have a soft, hydrated dough. Knead for 15–20 minutes by hand (or 12–15 minutes in a mixer) until smooth and elastic. Divide into 8–10 dough balls (approx. 230–250 g each). Cover and let rise for 6–8 hours at room temperature. 💡 Tip: A more hydrated dough works best for home ovens, since baking takes longer (5–6 minutes instead of 90 seconds). 2. Preparing the Toppings Tomato Sauce: Hand-crush peeled tomatoes, season with salt, basil, and olive oil. Never blend—it makes the sauce watery. Mozzarella: Cut fior di latte by hand into medium strips (not too small, not too large) to prevent burning or excess water release. 3. Shaping the Pizza Handle the dough gently—avoid overworking it. Slightly moisten hands (not flour) and press from the center outwards, leaving a raised edge (the cornicione). Stretch the dough to about 28–30 cm in diameter. 4. Assembling the Pizza Place dough on a pizza peel dusted lightly with flour. Spread 1–2 spoonfuls of tomato sauce in a spiral motion, staying inside the crust. Add mozzarella evenly (70–80 g). Top with fresh basil and a drizzle of olive oil. 5. Baking the Pizza Preheat oven to maximum heat with a pizza stone inside. Bake for 5–6 minutes on the stone until golden and bubbly. Enjoy your crispy, airy, and flavorful Neapolitan pizza—made at home! Conclusion With just a few tricks—like a well-hydrated dough, a hot pizza stone, and careful handling—you can recreate the magic of Neapolitan pizza in your own kitchen. The crust will be light and chewy, the sauce fresh and vibrant, and the cheese perfectly melted. So, yes—you can make Neapolitan pizza at home! 🍕 If you enjoyed this recipe, don’t forget to like, subscribe, and hit the bell for more authentic Italian cooking tips from Naples. Buon appetito!