Pizza Napolitana – Neapolitan Pizza

Authentic Neapolitan Pizza Margherita from Naples – Valerio Capello CC BY-SA 3.0


pizza dough (basic recipe)
12 oz. firm ripe tomatoes
2 cloves garlic
1 pinch of oregano
white flour
8 tbs. olive oil

How to make the Neapolitan Pizza:

Peel, seed, and crush the tomatoes. Add basil, garlic, oregano, two tbs—olive oil, salt, and pepper to taste and set aside. Prepare the dough, following the Pizza Dough Basic Recipe. When ready, punch each of the dough balls into a disk of about 8-in. in diameter, slide the pastry disk on to an edgeless shovel (pala) coated with flour.

Spread the previously prepared sauce over the pastry disks and add two basil leaves to each.

Drizzle each with one tbs. Olive oil on top and slide the pizza with a brisk backward move into the floor of a wood-burning oven and rotate it occasionally to allow for even cooking. Cook till done (a few minutes), remove from oven with the same pala and serve the pizza Napoletana (Neapolitan pizza).

Note 1:
The dough on the edges of the pizza napoletana (neapolitan pizza) should be slightly thicker in order to prevent the ingredients from sliding off the dough while cooking.

Note 2:
A wood-burning oven should be lit at least 3-4 hours in advance; it will be ready for baking  the pizza napoletana (neapolitan pizza) when the temperature is about 650°F

Note 3:
If you do not have a wood burning oven, cook the  the pizza napoletana (neapolitan pizza) on an oiled baking pan in the oven preheated at 550°F or on a preheated sheet tray lined with ceramic tiles.

Serves 6

Regional recipe from Campania

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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