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Authentic Neapolitan pizza recipe

Classic Neapolitan Pizza

It all comes back to this. The backbone of what pizza is and forever will be. The best San Marzano tomatoes and freshest mozzarella are both necessities. Topped off with some fresh Parmigiana Reggiano and basil. It's simple, and it's perfect.
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Pizza Style: Neapolitan
Oven Type: Outdoor Pizza Oven
Prep Time: 15 minutes
Cook Time: 2 minutes
Proof: 1 day
Servings: 3 12"-14" Pizzas



  • 3 270g Neapolitan pizza dough balls
  • 3-4 oz San Marzano tomatoes A homemade sauce from a can of high-quality San Marzano whole tomatoes is really simple; just puree and add salt!
  • 6 oz Whole milk mozzarella
  • 1 pinch Parmigiano-Reggiano

Additional Toppings

  • Fresh basil


  • Flatten and stretch dough into 12-14" pies. You should be able to see light through the dough if it's stretched enough.
  • Prepare your pizza by ladling crushed San Marzano tomatoes (with a pinch or two of sea salt) onto stretched dough and then sprinkling Parmigiano-Reggiano. Starting from the outside and moving inward, spread a light even layer of mozzarella.
  • Preheat your Ooni (or other outdoor pizza oven) for at least 30 minutes. The oven should reach near 900F in this time. Using a pizza peel, place pizza in oven and cook for 2 minutes (+/- 30 seconds depending on color) rotating as needed.
  • Remove pizza from oven, top with fresh basil, and place on wire rack to cool for 2 minutes before slicing.


This is a Neapolitan recipe that uses 00 flour, so high heat is a must; home ovens are insufficient. Be sure to preheat an outdoor pizza oven to 900F before cooking. If you only have a home oven and pizza steel/stone, check out our NY Style recipe which works great with this.