Classic Italian Pizza — Neapolitan Dough & Sauce

Warm, blistered spots on a thin, chewy crust and bright tomato sauce that smells like summer basil — that’s the promise of this Classic Italian Pizza. After testing this recipe 10 times with different flours and ovens, I landed on a dough and sauce method that’s forgiving and reliably authentic. I developed this during a year cooking in a busy trattoria, and I tuned it for home ovens and pizza stones. The technique favors a long, cool rise to build flavor, and a very hot, short bake for a blistered crust. If you love rustic Italian flavors, you’ll also enjoy hearty sandwiches and oven-baked Italian staples like baked Italian sub sandwiches. Read on for the precise dough recipe, toppings, and pro tips to avoid soggy pizza and make crisp, blistered pies every time.

Why This Recipe Works

Long, cold fermentation (8–24 hours) lets yeast slowly develop flavor for a complex, slightly tangy crust.
A high-hydration dough (60–65% water by weight) yields an airy, chewy crumb while staying thin on top.
Quick, high-heat baking (as hot as your oven allows) creates blistering and leopard spotting on the crust, imitating wood-fired ovens.
Simple, uncooked tomato sauce keeps bright acidity and balances rich mozzarella.
Minimal toppings prevent steam buildup and a soggy center.

Ingredients Breakdown

500 g (4 cups) all-purpose flour — Structure for the dough. Use unbleached, high-protein AP flour (11–12% protein) for best chew.
- Substitution: 00 flour gives silkier dough and a slightly softer crust; results differ in chew and browning.
325 ml (1 1/3 cups) water, room temperature — Hydrates flour. Adjust by 5–10 ml if dough feels dry.
10 g (2 tsp) fine sea salt — Enhances flavor and tightens gluten. If using Morton kosher salt, reduce to 1 1/4 tsp; if using Diamond Crystal, use 2 tsp.
3 g (1 tsp) active dry yeast — Leavening. For instant yeast, reduce to 3/4 tsp.
15 ml (1 tbsp) extra-virgin olive oil — Adds extensibility and flavor; optional but recommended.
400 g (14 oz) canned San Marzano tomatoes, crushed by hand — The foundation of sauce. Salt to taste and add torn basil. Do not overcook to keep brightness.
250–300 g (8–10 oz) fresh mozzarella, drained and torn — Use low-moisture or briefly drain fresh mozzarella to reduce sogginess.
Fresh basil leaves — Finish for aroma and freshness.
Optional toppings (prosciutto, mushrooms, roasted peppers) — Add sparingly to avoid overloading the pie.

Ingredient notes: If substituting Greek yogurt for a creamy finishing sauce, expect added tang and moisture. For salt, brand matters: Diamond Crystal is lighter than Morton; adjust accordingly.

Essential Equipment

Pizza stone or steel (recommended) — 11–16 mm steel or 12–15 mm stone for best heat retention. If you don’t have either, use an inverted baking sheet preheated at 260°C (500°F).
Pizza peel (wood or metal) — For sliding pizza onto the hot surface. Use cornmeal or semolina to prevent sticking.
Digital scale — For precise dough weight (recommended).
Stand mixer with dough hook (optional) — Speeds mixing; you can knead by hand for 8–10 minutes.
Dough scraper — Helpful for handling sticky, high-hydration dough.
Instant-read thermometer — Check oven surface temperature and char cues.

For a home workaround, a cast-iron skillet preheated until smoking can mimic stone baking for a single pizza.

Step-by-Step Instructions

Makes 4 pizzas. Prep time: 20 minutes active. Cook time: 6–10 minutes per pizza (oven dependent). Inactive time (dough): 8–24 hours. Total time: 9–24 hours. Serves 4 (1 pizza per person; serving size = 1/4 pizza).

Step 1: Mix the Dough

Combine 500 g (4 cups) all-purpose flour, 3 g (1 tsp) active dry yeast, and 325 ml (1 1/3 cups) water in a bowl. Mix with a spoon until no dry pockets remain, about 2 minutes. Let rest 20 minutes (autolyse) to hydrate the flour.

Step 2: Add Salt and Oil

Sprinkle 10 g (2 tsp) fine sea salt and add 15 ml (1 tbsp) olive oil to the dough. Knead by hand for 8–10 minutes or in a stand mixer on low for 5 minutes until smooth and slightly tacky. Do not overmix — stop as soon as the dough is elastic and holds shape.

Step 3: Bulk Ferment (Cold Rise)

Lightly oil a bowl and place the dough inside. Cover and refrigerate for 8–24 hours. This slow, cold fermentation builds flavor; after 8 hours you’ll notice air bubbles and a slightly tangy aroma.

Step 4: Portion and Rest

Turn dough onto a floured surface and divide into four equal pieces (~275 g each). Shape into tight balls. Rest at room temperature for 1–2 hours until relaxed and slightly puffy. This makes the dough easier to stretch.

Step 5: Prepare Sauce and Oven

While dough rests, crush 400 g (14 oz) canned San Marzano tomatoes by hand and season with 1/2 tsp salt and torn basil. Preheat oven to highest setting — typically 260–290°C (500–550°F) — with pizza stone or steel on the middle rack for at least 45 minutes to 1 hour. For best results, heat steel at 290°C (550°F) if your oven supports it.

Step 6: Shape the Pizza

On a floured surface, gently press a dough ball from center to edge to form a 25–30 cm (10–12 inch) circle. Use fingertips and gravity to stretch; do not use a rolling pin — you’ll deflate the air pockets.

Step 7: Top Lightly

Spread 60–80 g (1/4–1/3 cup) tomato sauce over the base, leaving a 1.5–2 cm (1/2–3/4 inch) rim. Scatter 60–75 g (2–3 oz) torn mozzarella and a drizzle of olive oil. Less is more — heavy toppings cause sogginess.

Step 8: Bake

Slide pizza onto preheated stone and bake until the crust is blistered and the cheese is bubbling, 6–10 minutes depending on temperature. Rotate once halfway. Look for leopard spotting and a lightly charred rim.

Step 9: Finish and Serve

Remove pizza, top with fresh basil, and let rest 1–2 minutes before slicing. Repeat with remaining dough. Serve hot.

Expert Tips & Pro Techniques

Use a digital scale for dough ingredients — small weight differences change hydration and texture.
Common mistake: using too much sauce or wet mozzarella. Avoid by draining cheese on paper towels for 10–15 minutes and using 60–75 g per pizza.
Make-ahead: Shape dough balls and refrigerate up to 72 hours; for longer storage freeze dough balls up to 3 months (see Storage & Reheating).
Professional trick: Stretch dough by slapping and turning it in your hands to keep an airy edge (cornicione). Practice on smaller rounds to learn feel.
If you lack a very hot oven, use a cast-iron skillet: cook dough 2 minutes on stovetop over high heat, then transfer skillet to a 260°C (500°F) oven to finish.
For crispier bottom, preheat the stone or steel for at least 1 hour and use a thinner layer of toppings.

Storage & Reheating

Refrigerator: Store leftover pizza in an airtight container or wrapped in foil for up to 3 days. Reheat in a 175°C (350°F) oven for 8–10 minutes to revive crispness. Avoid microwave reheating; it makes the crust soggy.
Freezer: Freeze cooled, uncut pizza or dough balls. For baked pizza, wrap tightly in plastic and foil; freeze up to 2 months. For dough balls, freeze individually in airtight bags for up to 3 months.
Thawing: Thaw dough in the fridge overnight or at room temperature for 1–2 hours. For frozen baked pizza, thaw 30–60 minutes at room temperature before reheating.
Reheating: For best texture, reheat slices on a preheated baking steel at 200°C (400°F) for 4–6 minutes, or in a skillet over medium heat with a lid for 3–5 minutes until cheese melts.

Variations & Substitutions

Gluten-Free Version: Replace 500 g all-purpose flour with a 1:1 gluten-free blend (e.g., Bob’s Red Mill) and add 1 tsp xanthan gum. Hydration may be higher; add 10–20 ml water if needed. Bake 2–3 minutes longer.
Neapolitan-Style: Use 00 flour (500 g), reduce water to 300 ml (60% hydration) and use a very high-heat oven/steel. Dough ball weight ~250 g yields a smaller, puffier pizza.
White Pizza (no tomato): Omit tomato sauce; brush crust with 15 ml (1 tbsp) olive oil, scatter 75–100 g (3–3.5 oz) mozzarella, grated Parmesan, sautéed garlic, and rosemary. Baking time unchanged.
Chicken Parm Topping: Swap mozzarella for a mix of 150 g (5 oz) shredded mozzarella and 50 g (1.75 oz) grated Parmesan; top with sliced cooked chicken cutlets and bake as usual. For more ideas, see Chicken Parm Pizza variations.
Dessert Pizza: Use a thin crust, bake, then top with mascarpone, fresh fruit, and a drizzle of honey. For sweet pizza inspiration, check our cheesecake pizza idea at Cheesecake Pizza.

Serving Suggestions & Pairings

Simple green salad with lemon vinaigrette — the acidity brightens the cheese.
Roasted vegetables or garlic roasted potatoes for a heartier side. Pair with our favorite potato recipe or try light sides.
Wine: A medium-bodied Sangiovese or Chianti complements the tomato acidity. For beer lovers, a crisp pilsner balances cheese richness.
For dessert, try a playful sweet finish like our cookie pizza.

Nutrition Information

Per serving (1/4 pizza). Servings: 4. Serving size: 1/4 pizza.

Calories: 560 kcal
Total Fat: 20 g
Saturated Fat: 9 g
Cholesterol: 45 mg
Sodium: 820 mg
Total Carbohydrates: 68 g
Dietary Fiber: 3 g
Sugars: 6 g
Protein: 22 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pizza crust turn out dense instead of airy?
A: Dense crust usually means underproofed dough or too low hydration. Ensure a long cold ferment (8–24 hours) and proper rest at room temperature before shaping. Also avoid overworking dough.

Q: Can I make this without yeast or with a sourdough starter?
A: You can use a sourdough starter (150–200 g active starter, reduce water slightly) but proofing times will vary. Baking powder/chemical leaveners won’t give the same texture.

Q: Can I double this recipe to make 8 pizzas?
A: Yes. Multiply ingredients by two and divide dough into eight balls. Use multiple pans/stones or bake sequentially. For large batches, consider dividing dough into separate bowls for easier handling.

Q: Can I prepare the dough the night before?
A: Absolutely. A 12–24 hour cold fermentation in the fridge improves flavor and is ideal for make-ahead planning.

Q: How long does leftover pizza keep in the fridge?
A: Store slices in an airtight container for up to 3 days. Reheat in the oven for best texture.

Q: Why is my pizza soggy in the middle?
A: Common causes: too much sauce or wet cheese, low oven temperature, or thick topping layers. Drain fresh mozzarella, use less sauce, and bake hotter.

Q: Is it okay to use pre-shredded mozzarella?
A: Pre-shredded cheese often contains anti-caking agents that can affect melt and texture. For best results, shred a block of mozzarella yourself or use low-moisture fresh mozzarella drained well.

Conclusion

If you want a quick primer on classic regional pies to inspire topping choices, see this roundup of traditional pizzas that highlight Italian styles and techniques: 10 Most Classic Italian Pizzas. For a list of popular Italian pizza styles and street-food approaches that inform simple, authentic toppings, this guide is a helpful resource: 10 most popular italian pizzas | Italian street Kitchen.

Enjoy the process — good pizza rewards patience more than perfect equipment.