How to Bake an Authentic Neapolitan Pizza

Making a true Neapolitan pizza is not just about cooking; it is an art form. In Naples, Italy, bakers have made pizza the same way for hundreds of years. In fact, there are strict rules to make sure a pizza is certified as "authentic." To make this traditional treat at home, follow these steps to become a true pizza master.

What You Need

• For the dough: 4 cups of "Tipo 00" flour (a super-fine Italian flour), 1.5 cups of warm water, 1 teaspoon of active dry yeast, and 2 teaspoons of sea salt.
• For the toppings: 1 can of crushed San Marzano tomatoes, fresh mozzarella cheese (sliced), fresh basil leaves, and a drizzle of extra virgin olive oil.

Step 1: Mix and Knead the Dough

First, dissolve the yeast and salt in the warm water in a large mixing bowl. Slowly add the flour, stirring with a wooden spoon until a sticky dough begins to form. Pour the dough onto a clean, floured countertop. Now, it is time to knead. Use the heels of your hands to push the dough forward, fold it back over itself, and push again. Knead the dough for about ten minutes until it becomes smooth and elastic, which means it stretches easily without tearing.

Step 2: Let it Rise

Shape your dough into a large, smooth ball. Place it in a lightly oiled bowl and cover it with a damp cloth. Let the dough rest at room temperature for at least six hours. During this time, the yeast will eat the sugars in the flour and release tiny gas bubbles. This process is called fermentation, and it gives the crust its light, airy texture and delicious flavor. After rising, cut the dough into four equal pieces and roll them into smaller balls. Let them rest for another hour.

Step 3: Stretch the Dough

Never use a rolling pin! A rolling pin squeezes out the important air bubbles. Instead, place one dough ball on a floured surface. Using your fingertips, gently press down in the center of the ball, pushing the air outward to create a raised border, or crust. Carefully pick up the dough and turn it, stretching it gently with the backs of your hands until it is about ten inches wide and very thin in the middle.

Step 4: Top the Pizza

Spread a thin layer of crushed San Marzano tomatoes over the center of the dough, leaving the raised border bare. Add a few slices of fresh mozzarella cheese and a few fresh basil leaves. Finally, drizzle a small amount of olive oil over the top.

Step 5: Bake and Enjoy

In Naples, pizzas are baked in extremely hot wood-fired ovens for only 90 seconds. At home, ask an adult to help heat your oven as hot as it can go—usually 500 degrees Fahrenheit. If you have a pizza stone, preheat it inside the oven. Carefully slide your pizza onto the hot stone and bake for 8 to 10 minutes, or until the crust is golden brown with some dark spots and the cheese is bubbly. Slice, serve immediately, and enjoy a taste of history!