Neapolitan Pizza at Home

Published on March 7, 2021 in Italian By Vincenzo Prosperi

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How to Make Neapolitan Pizza at Home

Change your pizza game by cooking Neopolitan style pizza in your very own home. My special guest pizzaiolo Lucio is back and will be showing you how to cook a quality, Neopolitan style pizza in a domestic oven. The pizza dough has to be a high in hydration and once stretched and assembled you’ll be able to master both the crunch and the crust – surprising yourself you didn’t move from the kitchen!

Watch How to Cook Neapolitan Pizza at Home video recipe:

How to Cook NEAPOLITAN PIZZA at Home Like a Neapolitan Pizza Chef

Lucio’s Top Tips To Make Neapolitan Pizza at Home

The RIGHT temperature

If the oven can reach 250°C/480°F, the stone will get to 320°C/600°F which is a fantastic heat to cook the bottom of the pizza well.

BE accurate

Check the temperature of the stone and the oven if you have a laser thermometer so you can be really accurate.

DON’T use too dry!

Don’t use cheeses that are too dry because they tend to burn in the oven.

Neapolitan Pizza at Home

Vincenzo's Plate

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Equipment

Pizza stone
Long spatula
Pizza peel optional
Laser thermometer optional

Ingredients

Homemade pizza dough approx. 65% hydration - Create a %75 hydration dough if you are an experienced Pizza maker

Instructions

How to cook neopolitan style pizza at home? Start with pre-heating the oven to its maximum temperature at least 40 minutes before you cook the pizza (static mode – both bottom and top need to be heating up).
Place the pizza stone at the bottom of the oven when you pre-heat it so it becomes extremely hot in temperature.
When the oven has reached its maximum temp (you can normally check this by the light on the oven), open and shut it a few times. This will make it work a little harder to get hotter!
Once you are happy with the temperature of the oven, 5 minutes before you’re ready to cook the pizza, switch the oven to grill/broiler mode.
When it is time to cook the pizza, move the stone from the bottom of the oven to the top grill.
Stretch out the pizza dough and assemble the pizza with toppings of your liking.
Sprinkle flour on the pizza peel before transferring the pizza from it to the stone and then close the oven door and leave to cook.
Once the pizza starts to colour, lift and rotate the pizza around slightly so it cooks evenly all over. You will need to do this every minute or so and turn the pizza approx. 45°.
Once the pizza is cooked well at the bottom and the crust begins to golden, it is ready.
E ora si mangia, Vincenzo’s Plate….Enjoy!