How the World’s Best Pizza Is Made
Discover how to recreate the essence of the world’s best Neapolitan pizza at home. Inspired by the artisanal process of Una Pizza Napoletana, this recipe focuses on high-quality ingredients, slow fermentation, and traditional technique. No shortcuts just authentic flavor.
Ingredients
Dough (for 2 pizzas):
- 300 g Caputo 00 flour or similar high-protein Italian-style flour
- 195 g NYC-style tap water or filtered water, cold
- 9 g Sicilian sea salt
- 1 g fresh yeast or 0.3g instant dry yeast
Toppings:
- 160 g San Marzano tomatoes hand-crushed
- 200 g fresh mozzarella preferably buffalo mozzarella or high-quality fior di latte, sliced
- Fresh basil leaves 6–8 leaves
- Extra virgin olive oil for drizzling
Instructions
Mix the Dough
- In a large bowl, combine the flour and most of the water. Mix by hand until just combined. Let rest for 15–20 minutes (autolyse). Then add yeast and the remaining water slowly. Once incorporated, add the sea salt and knead until the dough becomes smooth and elastic.
Bulk Ferment
- Cover the bowl and let the dough rest at room temperature for 2–3 hours. It should begin to rise slightly.
Cold Fermentation
- Transfer the dough to an airtight container and refrigerate for 18–24 hours. This slow fermentation enhances flavor and texture.
Ball and Rest
- Remove the dough from the fridge. Divide into two equal portions and shape into tight dough balls. Place them on a floured tray, cover, and let rest at room temperature for 3–4 hours.
Preheat the Oven
- If you have a pizza oven, heat it to 850–900°F (450–480°C). If using a home oven, preheat to the maximum (500°F/260°C) with a pizza stone or steel in place for at least 45 minutes.
Shape the Dough
- On a lightly floured surface, gently stretch each dough ball into a 10–12” round. Avoid using a rolling pin to preserve the air bubbles.
Add Toppings
- Spread a thin layer of crushed San Marzano tomatoes over the base. Add slices of fresh mozzarella and a few basil leaves. Drizzle lightly with extra virgin olive oil.
Bake
- In a pizza oven: Bake directly on the stone for 90–120 seconds, rotating every 20 seconds.
- In a home oven: Transfer to the preheated stone or steel and bake for 6–8 minutes, or until crust is golden and cheese is bubbling.
Serve
- Finish with a touch more olive oil or fresh basil if desired. Serve immediately while hot and crisp.
Notes
- NYC tap water and Sicilian sea salt are part of the secret—use mineral-rich water and quality salt if those aren't available.
- Let the dough rest at each stage. Time = flavor.
- For extra puff in your crust, do not over-handle or deflate your dough when shaping.
- No pizza oven? Use a pizza steel or stone and preheat thoroughly.