Authentic Italian pizza is more than just a dish it’s the sound of dough slapping a wooden board, the scent of tomatoes simmering low, and the joy of feeding the ones you love. Lucia remembers kneading dough beside her nonna in Calabria: no measurements, just instinct, flour on her hands, sun on her back, and laughter in the kitchen.
This authentic Italian pizza recipe brings you that same spirit: handmade dough, simple, high-quality ingredients, and real Italian flavor rooted in tradition. We share the true Neapolitan pizza method, perfected over generations and built on the foundation of slow-fermented dough. Whether it’s your first time or your fiftieth, this is the kind of pizza that speaks from the soul the kind you never forget. So let’s begin, just as Nonna always did: with the dough.
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Authentic Italian Pizza: The Classic Neapolitan Recipe Rooted in Tradition
- Total Time: 27 minutes (plus rise/ferment time)
- Yield: 2–3 medium pizzas (about 4 servings) 1x
Description
Classic Neapolitan-style pizza made the authentic Italian way—slow-fermented dough, San Marzano tomatoes, and creamy mozzarella. Crispy, airy crust and bright, simple flavors in every bite.
Ingredients
3 ½ cups Italian “00” flour (or strong bread flour/all-purpose mix)
1 ¼ cups water (room temperature or slightly warm)
1 tsp active dry yeast (or instant dry yeast)
1 tsp sea salt
½ tsp sugar
1 tbsp extra virgin olive oil
1 cup crushed San Marzano tomatoes (D.O.P. if possible)
1 cup fresh mozzarella, torn and drained
Fresh basil leaves
Extra virgin olive oil, for drizzling
Optional: freshly grated Parmigiano Reggiano, dried oregano, pinch of chili flakes
Instructions
1. Dissolve sugar and yeast in water. Let sit until foamy (10 minutes for active dry yeast).
2. Add flour and salt, mix to a rough dough, then drizzle in olive oil.
3. Knead by hand 8–10 minutes (or use a mixer) until smooth and elastic.
4. Place in a lightly oiled bowl, cover, and let rise 1–1.5 hours or refrigerate up to 24 hours for best flavor.
5. Divide and shape into balls. Rest 30 minutes covered.
6. Preheat oven with pizza stone/steel to highest temperature (at least 500°F/260°C) for 45 minutes.
7. Gently stretch dough by hand into a 10–12 inch round. Do not use a rolling pin.
8. Spread a thin layer of crushed tomatoes, then top with mozzarella and a drizzle of olive oil.
9. Bake 5–7 minutes or until crust is blistered and cheese is bubbling. Optional: broil 1–2 minutes for extra char.
10. Remove from oven. Top with fresh basil, a sprinkle of Parmigiano, and more olive oil. Slice and serve hot.
Notes
For authentic flavor, ferment dough in the fridge for 18–24 hours.
Pat mozzarella dry to prevent soggy pizza.
Use a preheated stone or steel for a crisp, airy crust.
Less is more—don’t overload with toppings.
Leftover dough freezes well after first rise. Thaw overnight, let rise 1 hour at room temp before shaping.
Reheat pizza slices in a dry skillet for best texture; never microwave.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg
Keywords: authentic Italian pizza, Neapolitan pizza, traditional Italian pizza, classic Italian pizza, homemade pizza, real authentic Italian pizza
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Truly Authentic: Classic Neapolitan pizza recipe, made with real Italian ingredients and traditional methods.
- Perfect Crispy, Airy Crust: Just like you’d find in Italy light, chewy, and perfectly blistered.
- Simple, Honest Ingredients: High-quality flour, San Marzano tomatoes, and fresh mozzarella for genuine Italian flavor.
- Versatile Dough: Use for pizza, garlic knots, focaccia, calzones, or breadsticks.
- Make Ahead & Freezer Friendly: Ferment overnight for better flavor; dough freezes well for busy days.
- Step-by-Step Success: Easy instructions, troubleshooting tips, and answers to all your questions about authentic Italian pizza.
Key Ingredients You’ll Need
For the Dough
- 3 ½ cups Italian “00” flour (or substitute with strong bread flour or all-purpose flour for an authentic texture)
- 1 ¼ cups water (room temperature for slow rise, or slightly warm for a quicker rise)
- 1 tsp active dry yeast (or instant yeast)
- 1 tsp sea salt
- ½ tsp sugar
- 1 tbsp extra virgin olive oil
For the Sauce & Toppings
- 1 cup crushed San Marzano tomatoes (D.O.P. certified if possible, for that genuine Italian pizza flavor)
- 1 cup fresh mozzarella, torn and well-drained
- Fresh basil leaves
- Extra virgin olive oil (for drizzling)
- Optional: Freshly grated Parmigiano Reggiano, dried oregano, pinch of chili flakes
Why These Ingredients Matter
- Tipo “00” flour: Ultra-fine, high-protein flour gives authentic Italian pizza its signature chewy, airy texture.
- San Marzano tomatoes: Rich, naturally sweet tomatoes are essential for a traditional Neapolitan sauce.
- Fresh mozzarella: Melts perfectly and delivers creamy, classic flavor.
- Olive oil & basil: Adds signature aroma and an unmistakable Italian finish.
- Simple, real ingredients: No additives or shortcuts—just pure Italian flavor.
How to Make Authentic Italian Pizza Step-by-Step
1. Prepare the Dough
- In a large bowl, dissolve sugar and yeast in water. Let sit until foamy (about 10 minutes for active dry yeast; instant yeast can skip this step).
- Add flour and salt, then mix until a rough dough forms. Drizzle in the olive oil.
- Knead by hand for 8–10 minutes (or use a mixer with a dough hook) until the dough is smooth, soft, and elastic.
2. First Rise (Fermentation)
- Place dough in a lightly oiled bowl, cover, and let rise for 1 to 1.5 hours at room temperature, or until doubled in size.
- For authentic Italian pizza flavor and perfect texture, refrigerate and slow-ferment for 18–24 hours.
3. Shape the Dough
- Turn the dough onto a floured board, divide into balls (makes 2–3 medium pizzas), and let rest 30 minutes, covered.
- Gently stretch each ball into a 10–12 inch round—never use a rolling pin!
- Pro Tip: Use your fingertips to press and stretch the dough, moving air from the center toward the edges for a light, puffy crust.
4. Preheat the Oven
- Place a pizza stone, steel, or heavy baking sheet in your oven and preheat to the highest temperature (at least 500°F/260°C, up to 525°F/275°C) for 45–60 minutes.
5. Top Your Pizza
- Spread a thin layer of crushed San Marzano tomatoes over the dough, leaving a 1-inch border.
- Add torn mozzarella and a drizzle of olive oil. Sprinkle with Parmigiano, oregano, or chili flakes if desired.
6. Bake
- Use a floured pizza peel or parchment to transfer the pizza to the hot stone or pan.
- Bake for 5–7 minutes, until the crust is puffed and golden, and the cheese is bubbling.
- For an authentic charred crust, finish under the broiler for 1–2 minutes.
7. Serve
- Remove from oven. Top with fresh basil, a little more Parmigiano, and a drizzle of extra virgin olive oil.
- Slice and enjoy your real authentic Italian pizza while hot!
Expert Tips for Success
Use a Pizza Stone or Steel: Always bake your authentic Italian pizza on a preheated pizza stone or steel for the best crispy bottom and bubbly edge. If you don’t have one, use an inverted heavy baking sheet.
Crank the Heat: For real Neapolitan results, preheat your oven as hot as it will go—at least 500°F (260°C). True pizza ovens reach 800–900°F, so hotter is always better.
Drain the Mozzarella: Fresh mozzarella holds a lot of water. Tear it and pat dry before topping your pizza to prevent a soggy crust.
Less is More: Avoid overloading toppings—classic Italian pizza lets every ingredient shine. Too much cheese or sauce can weigh down the crust.
Cold Ferment for Flavor: For extra flavor and airy texture, let your dough ferment in the fridge for 18–24 hours, then bring it to room temperature before shaping.
Hand-Stretch Only: Never use a rolling pin. Stretch gently by hand to keep those precious air bubbles in the dough for a puffy, light crust.
Flour Choice: “00” flour is the gold standard, but strong bread flour or a blend with all-purpose flour works well for authentic results.
Troubleshooting: Common Pizza Problems
Flat or Dense Crust: Usually caused by under-proofing, old yeast, or using a rolling pin. Knead well and allow a full rise.
Soggy Pizza: Common culprits are too much sauce, wet cheese, or an oven that isn’t hot enough. Use less sauce, dry cheese, and always preheat your baking surface thoroughly.
Burned Bottom: Baking surface too close to the heating element, or oven set too hot. Move your rack up a notch or reduce bake time.
Crust Too Hard: Overbaked or dough too dry. Bake just until the edges are golden and cheese is bubbling; don’t let it go too long.
Recipe Variations & Substitutions
Flour Options: No “00” flour? Use strong bread flour or a blend of bread and all-purpose for a still-authentic texture.
Vegan Italian Pizza: The dough is naturally vegan. Simply swap mozzarella for your favorite plant-based cheese, or top with extra roasted veggies.
Sauce Swaps: Can’t find San Marzano tomatoes? Use any quality canned plum tomatoes, or add a spoonful of tomato paste for richness and color.
Classic & Creative Toppings:
- Traditional: Margherita (tomato, mozzarella, basil), Marinara (tomato, garlic, oregano).
- Extras: Roasted cherry tomatoes, artichoke hearts, caramelized onions, mushrooms, prosciutto, or spicy salami. Always use toppings sparingly—less is more for real authentic Italian pizza.
No Pizza Stone? Preheat a heavy baking sheet upside down and bake your pizza on that for a homemade “brick oven” effect.
Outdoor Pizza Oven: If you have one (like Ooni or similar), you can cook your Neapolitan pizza in just 60–90 seconds for that true wood-fired char and flavor.
Storage and Reheating Instructions
Leftover Dough:
After the first rise, divide and wrap each dough ball tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw overnight in the fridge, then let the dough rest at room temperature for 1 hour before shaping and baking.
Leftover Pizza:
Store cooled pizza slices wrapped in parchment or wax paper and place in an airtight container in the fridge for up to 3 days.
Reheating Pizza:
For the crispiest results, reheat leftover slices in a dry skillet over medium-low heat for 2–3 minutes, or until the bottom is crisp and the cheese is melted. Avoid microwaving—this makes the crust chewy and ruins that authentic Italian texture.
Frequently Asked Questions
Why did my crust come out flat instead of airy?
This could be due to under proofing, inactive yeast, or, most importantly, using a rolling pin, which presses all the precious air out of the dough
How do I prevent a soggy pizza?
Three secrets: don’t use too much sauce , pat your fresh mozzarella dry to remove excess water , and make sure your pizza stone is extremely hot before the pizza goes on
Can I freeze this dough?
Yes. The best time to freeze it is after the first rise, once it has been divided into balls. Wrap each ball tightly. This is perfect for planning ahead
Can I use all-purpose or bread flour instead of “00” flour?
Yes, you can. Strong bread flour is a good substitute because it has a similarly high protein content. All purpose flour can also work, but you may need to knead it a little longer. The final texture will be slightly less delicate than with “00” flour, but you will still make a delicious pizza.
Can I make this dough in a stand mixer?
Absolutely. While handmade dough is traditional, using a mixer makes the process much easier. Use the dough hook attachment on a low speed for 8-10 minutes, or until the dough is smooth and pulls away from the sides of the bowl.
Conclusion: The Meaning Behind the Crust
There’s nothing fancy about authentic Italian pizza and that’s the beauty of it. It’s dough made with care, a few good ingredients, and a hot oven.
We’ve shared the traditional Neapolitan method, where the real secret lies not in complexity, but in patience. By giving your dough a long, slow rise and using the best ingredients with a light hand, you’re not just making pizza you’re honoring a tradition of flavor passed down through generations.
If this recipe felt like home, try our truffle mushroom white pizza next time it’s rich and earthy in the best way. Or go bold with the hot honey pepperoni pizza it disappears fast at our table.
And if you make it, don’t forget to tag us on Facebook or Pinterest we’d love to see your version of authentic Italian pizza, however it turns out.
Now go feed someone you love and save a little for yourself, too.
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