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.

Authentic Italian Pizza Recipe: How to Make Real Neapolitan Pizza

Name: Authentic Italian Pizza: The Classic Neapolitan Recipe Rooted in Tradition
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Cuisine: Italian
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

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

Scale

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