18 Authentic Neapolitan Pizza Recipes for Perfect Pies

Picture this: you’re in your kitchen, flour dusting the counter, the scent of tomatoes and fresh basil filling the air as you craft the perfect Neapolitan pizza. Whether you’re a seasoned pizza maker or just starting out, these 18 authentic recipes will transport you straight to the streets of Naples. Get ready to roll up your sleeves and discover the secrets to creating truly unforgettable pies right at home.

Classic Margherita Neapolitan Pizza

Perfectly thin, chewy crust topped with vibrant tomato sauce and fresh mozzarella makes this Neapolitan pizza irresistible. This classic requires minimal ingredients but delivers maximum flavor. Follow these precise steps for authentic results.

Ingredients

For the dough

• 3 cups bread flour
• 1 ¼ cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tsp salt
• 1 tbsp olive oil

For the sauce and toppings

• 1 cup crushed San Marzano tomatoes
• 8 oz fresh mozzarella cheese, torn
• ¼ cup fresh basil leaves
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Combine 3 cups bread flour, 2 tsp yeast, and 1 tsp salt in a large bowl.
2. Pour in 1 ¼ cups warm water (110°F) and 1 tbsp olive oil.
3. Mix until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover, and let rise at room temperature for 1 hour or until doubled in size.
5. Punch down dough and divide into two equal balls.
6. Let dough balls rest, covered, for 30 minutes.
7. Preheat oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
8. Stretch one dough ball into a 12-inch round on a floured surface, leaving a thicker border for the crust.
9. Spread ½ cup crushed San Marzano tomatoes evenly over the dough, leaving 1 inch bare around the edge.
10. Top with 4 oz torn fresh mozzarella cheese.
11. Drizzle ½ tbsp olive oil over the pizza and sprinkle with salt.
12. Transfer pizza to the preheated pizza stone and bake for 8-10 minutes until crust is golden and cheese is bubbly.
13. Remove pizza from oven and immediately top with fresh basil leaves.
14. Repeat steps 8-13 with the second dough ball and remaining ingredients.

Light, airy crust with a slightly charred edge contrasts the bright, tangy tomato sauce. The fresh basil adds a peppery freshness that cuts through the rich mozzarella. Serve it straight from the oven with a drizzle of quality olive oil for extra richness.

White Neapolitan Pizza with Truffle Oil

Every pizza lover needs this white Neapolitan pizza in their repertoire. Elevate your homemade pie game with aromatic truffle oil and creamy cheeses. This recipe delivers authentic flavor with straightforward techniques.

Ingredients

For the dough:

– 3 cups bread flour
– 1 cup warm water (110°F)
– 2 tsp active dry yeast
– 1 tsp salt
– 1 tbsp olive oil

For the topping:

– 1 cup whole milk ricotta cheese
– 8 oz fresh mozzarella, torn
– 2 tbsp white truffle oil
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tsp fresh thyme leaves

Instructions

1. Combine bread flour, yeast, and salt in a large mixing bowl.
2. Pour in 110°F warm water and olive oil, mixing until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with plastic wrap, and let rise for 1 hour until doubled.
5. Preheat your oven to 500°F with a pizza stone inside for 30 minutes.
6. Punch down the risen dough and divide into two equal portions.
7. Roll each portion into a 12-inch circle on a floured surface.
8. Spread 1/2 cup ricotta cheese evenly over each dough round, leaving a 1-inch border.
9. Distribute torn mozzarella evenly across both pizzas.
10. Sprinkle minced garlic and thyme leaves over the cheese.
11. Carefully transfer one pizza to the preheated pizza stone using a pizza peel.
12. Bake for 8-10 minutes until crust is golden and cheese is bubbly with brown spots.
13. Remove pizza from oven and immediately drizzle with 1 tbsp truffle oil.
14. Sprinkle with 2 tbsp Parmesan cheese while still hot.
15. Repeat steps 11-14 with the second pizza.
The crisp, chewy crust provides the perfect base for the rich, creamy cheeses. Truffle oil adds earthy depth that complements the fresh thyme beautifully. Try serving with a drizzle of extra truffle oil and fresh arugula for contrasting texture.

Neapolitan Pizza with Fresh Basil and Prosciutto

Humble ingredients transform into something extraordinary with this Neapolitan pizza. Fresh basil and salty prosciutto create a perfect balance. This recipe delivers that classic wood-fired flavor from your home oven.

Ingredients

For the Dough

• 3 cups bread flour
• 1 cup warm water (110°F)
• 1 tsp active dry yeast
• 1 tsp salt
• 1 tbsp olive oil

For the Sauce and Toppings

• 1 cup crushed San Marzano tomatoes
• 8 oz fresh mozzarella cheese, torn
• 4 oz prosciutto, thinly sliced
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil

Instructions

1. Combine 3 cups bread flour, 1 tsp yeast, and 1 tsp salt in a large bowl.
2. Pour in 1 cup warm water (110°F) and 1 tbsp olive oil.
3. Mix until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with plastic wrap, and let rise at room temperature for 2 hours until doubled in size.
5. Preheat your oven to its highest temperature (500-550°F) with a pizza stone or baking sheet inside for 30 minutes.
6. Punch down the dough and divide into two equal balls.
7. Stretch each ball into a 12-inch circle on a floured surface, creating a thicker crust edge.
8. Spread 1/2 cup crushed San Marzano tomatoes over each pizza base, leaving a 1-inch border.
9. Top each pizza with 4 oz torn fresh mozzarella cheese.
10. Transfer pizza to the preheated pizza stone and bake for 8-10 minutes until crust is golden and cheese is bubbly.
11. Remove pizza from oven and immediately top with 2 oz prosciutto and 2 tbsp fresh basil leaves per pizza.
12. Drizzle each pizza with 1 tbsp olive oil before serving.

With its crisp, chewy crust and fresh toppings, this pizza delivers authentic Neapolitan texture. The salty prosciutto contrasts beautifully with sweet tomatoes and aromatic basil. Try serving it with a simple arugula salad dressed in lemon vinaigrette for a complete meal.

Vegetarian Neapolitan Pizza with Grilled Veggies

Lately, I’ve been craving that perfect crispy-yet-chewy pizza crust with smoky grilled vegetables. This vegetarian Neapolitan-style pizza delivers exactly that without any meat. You’ll get restaurant-quality results right in your home kitchen.

Ingredients

For the dough:

– 3 cups bread flour
– 1 cup warm water (110°F)
– 2 tsp active dry yeast
– 1 tsp salt
– 1 tbsp olive oil

For the sauce:

– 1 can (28 oz) crushed tomatoes
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt

For the toppings:

– 1 red bell pepper, sliced
– 1 zucchini, sliced
– 1 small eggplant, sliced
– 8 oz fresh mozzarella, sliced
– 1/4 cup fresh basil leaves
– 2 tbsp olive oil

Instructions

1. Combine 3 cups bread flour, 2 tsp yeast, and 1 tsp salt in a large bowl.
2. Pour in 1 cup warm water (110°F) and 1 tbsp olive oil.
3. Mix until a shaggy dough forms, about 2 minutes.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in an oiled bowl, cover with plastic wrap, and let rise for 1 hour until doubled.
6. Preheat your grill to medium-high heat (450°F).
7. Toss 1 sliced red bell pepper, 1 sliced zucchini, and 1 sliced eggplant with 2 tbsp olive oil.
8. Grill vegetables for 4 minutes per side until char marks appear.
9. Remove vegetables from grill and set aside.
10. Punch down the risen dough and divide into two equal portions.
11. Stretch each portion into a 12-inch circle on a floured surface.
12. Mix 28 oz crushed tomatoes with 2 minced garlic cloves, 1 tsp oregano, and 1/2 tsp salt.
13. Spread tomato sauce evenly over both pizza crusts, leaving a 1-inch border.
14. Arrange grilled vegetables and 8 oz sliced mozzarella over the sauce.
15. Transfer pizzas to a pizza stone or baking sheet.
16. Bake at 500°F for 10-12 minutes until crust is golden and cheese is bubbly.
17. Remove pizzas from oven and top with 1/4 cup fresh basil leaves.
18. Let rest for 2 minutes before slicing.

Really, the charred vegetables against the creamy mozzarella create incredible depth. That crisp crust with the slightly chewy interior makes this feel authentically Neapolitan. Try serving it with a drizzle of chili oil for an extra kick that complements the smoky flavors perfectly.

Four Cheese Neapolitan Pizza with Herb Crust

Crafting the perfect four-cheese pizza starts with a crisp herb-infused crust that elevates every bite. This Neapolitan-style pie combines creamy, tangy, and sharp cheeses for a balanced flavor profile. Follow these precise steps for a restaurant-quality result at home.

Ingredients

For the Crust

• 2 cups bread flour
• 1 tsp active dry yeast
• 3/4 cup warm water (110°F)
• 1 tsp salt
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil

For the Sauce and Toppings

• 1/2 cup crushed tomatoes
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup crumbled Gorgonzola cheese
• 1/4 cup shredded provolone cheese
• 1 tbsp olive oil
• 1 tsp garlic powder

Instructions

1. Combine 2 cups bread flour, 1 tsp yeast, and 1 tsp salt in a large bowl.
2. Pour in 3/4 cup warm water (110°F) and 1 tbsp olive oil.
3. Mix until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
5. Punch down dough and knead in 1 tsp dried oregano and 1 tsp dried basil until evenly distributed.
6. Roll dough into a 12-inch circle on a floured surface, creating a thicker edge for the crust.
7. Preheat oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
8. Spread 1/2 cup crushed tomatoes evenly over dough, leaving a 1-inch border.
9. Sprinkle 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, 1/4 cup crumbled Gorgonzola, and 1/4 cup shredded provolone over the sauce.
10. Drizzle 1 tbsp olive oil over cheese and dust with 1 tsp garlic powder.
11. Transfer pizza to preheated stone and bake for 12-14 minutes until crust is golden and cheese is bubbly with browned spots.
12. Let pizza rest on a wire rack for 3 minutes before slicing.

Flaky, golden crust with herbal notes contrasts the creamy, tangy cheese blend. The Gorgonzola adds a sharp bite that cuts through the richness, while the provolone provides excellent melt. Serve with a drizzle of chili oil or alongside a crisp arugula salad for contrasting textures.

Spicy Sausage and Peppers Neapolitan Pizza

This Neapolitan pizza delivers bold flavor with minimal fuss. The spicy sausage and peppers combo brings satisfying heat and sweetness to the classic pie. You’ll achieve that perfect charred crust and melty cheese in your home oven.

Ingredients

For the dough:
– 2 cups bread flour
– 1 tsp instant yeast
– 3/4 cup warm water (110°F)
– 1 tsp salt
– 1 tbsp olive oil

For the sauce:
– 1 can (14.5 oz) crushed tomatoes
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt

For the toppings:
– 8 oz spicy Italian sausage, casings removed
– 1 red bell pepper, thinly sliced
– 1 yellow onion, thinly sliced
– 8 oz fresh mozzarella, torn
– 2 tbsp olive oil
– 1/4 cup grated Parmesan

Instructions

1. Combine 2 cups bread flour, 1 tsp instant yeast, and 1 tsp salt in a large bowl.
2. Pour in 3/4 cup warm water (110°F) and 1 tbsp olive oil, mixing until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place the dough in an oiled bowl, cover with plastic wrap, and let rise for 1 hour until doubled.
5. Preheat your oven to 500°F with a pizza stone or baking sheet inside for 30 minutes.
6. Heat 1 tbsp olive oil in a skillet over medium-high and cook 8 oz spicy Italian sausage until browned, breaking it into small pieces.
7. Remove the sausage and sauté 1 sliced red bell pepper and 1 sliced yellow onion for 6 minutes until softened.
8. Mix 1 can crushed tomatoes with 2 minced garlic cloves, 1 tsp dried oregano, and 1/2 tsp salt for the sauce.
9. Punch down the risen dough and stretch it into a 12-inch circle on a floured surface.
10. Transfer the dough to a pizza peel dusted with cornmeal or semolina.
11. Spread the tomato sauce evenly over the dough, leaving a 1-inch border.
12. Distribute 8 oz torn fresh mozzarella over the sauce.
13. Scatter the cooked sausage, peppers, and onions across the pizza.
14. Drizzle 1 tbsp olive oil over the toppings and sprinkle with 1/4 cup grated Parmesan.
15. Slide the pizza onto the preheated stone and bake for 10-12 minutes until the crust is golden and cheese is bubbly.
16. Let the pizza rest for 2 minutes before slicing.

Zesty and satisfying, this pizza features a crisp, chewy crust with a beautifully charred edge. The spicy sausage pairs perfectly with sweet caramelized peppers and onions, while the fresh mozzarella provides creamy balance. Serve it with a cold beer or crisp salad to cut through the richness.

Neapolitan Pizza with Roasted Garlic and Mushroom

Mouthwatering Neapolitan pizza gets an earthy upgrade with roasted garlic and mushrooms. This version delivers crispy crust with rich, savory toppings. Perfect for pizza night with minimal fuss.

Ingredients

For the dough

– 3 cups bread flour
– 1 cup warm water (110°F)
– 1 tbsp active dry yeast
– 1 tsp salt
– 1 tbsp olive oil

For the toppings

– 8 oz cremini mushrooms, sliced
– 6 garlic cloves, peeled
– 1 cup pizza sauce
– 8 oz fresh mozzarella, sliced
– 2 tbsp olive oil
– 1 tsp dried oregano

Instructions

1. Combine 1 cup warm water (110°F) with 1 tbsp yeast in a large bowl. Let sit for 5 minutes until foamy.
2. Mix in 3 cups bread flour, 1 tsp salt, and 1 tbsp olive oil until a shaggy dough forms.
3. Knead dough on floured surface for 8 minutes until smooth and elastic.
4. Place dough in oiled bowl, cover with damp cloth, and let rise for 1 hour until doubled.
5. Preheat oven to 475°F with pizza stone inside for 30 minutes.
6. Toss 8 oz sliced mushrooms and 6 garlic cloves with 2 tbsp olive oil on baking sheet.
7. Roast mushrooms and garlic at 475°F for 12 minutes until golden brown and fragrant.
8. Punch down risen dough and divide into two equal portions.
9. Stretch each dough portion into 12-inch rounds on floured surface.
10. Spread ½ cup pizza sauce evenly over each dough round, leaving ½-inch border.
11. Arrange 4 oz fresh mozzarella slices over each pizza.
12. Distribute roasted mushrooms and garlic evenly over both pizzas.
13. Sprinkle ½ tsp dried oregano over each pizza.
14. Slide pizzas onto preheated pizza stone and bake at 475°F for 8-10 minutes until crust is golden and cheese bubbles.
15. Remove pizzas from oven and let rest 2 minutes before slicing.
Buttery roasted garlic melts into the crisp crust while mushrooms add meaty texture. The high heat creates perfect leopard spotting on the chewy base. Try drizzling with truffle oil or topping with arugula after baking for extra freshness.

Seafood Neapolitan Pizza with Shrimp and Mussels

Pizza night gets a coastal upgrade with this seafood Neapolitan-style pie. Perfectly charred crust meets briny shrimp and mussels in a garlicky tomato sauce. It’s a restaurant-quality dish you can tackle at home.

Ingredients

• For the dough:
  • 3 cups bread flour
  • 1 cup warm water (110°F)
  • 2 tsp active dry yeast
  • 1 tsp salt
  • 1 tbsp olive oil
• For the sauce:
  • 1 can (28 oz) crushed tomatoes
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
• For the toppings:
  • 8 oz raw shrimp, peeled and deveined
  • 1/2 lb mussels, scrubbed and debearded
  • 8 oz fresh mozzarella, torn
  • 1/4 cup fresh basil leaves
  • 2 tbsp grated Parmesan

Instructions

1. Combine 1 cup warm water (110°F) with 2 tsp yeast in a bowl. Let sit for 5 minutes until foamy.
2. Mix 3 cups bread flour and 1 tsp salt in a large bowl. Tip: Use bread flour for a chewier crust.
3. Pour yeast mixture and 1 tbsp olive oil into flour. Stir until a shaggy dough forms.
4. Knead dough on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in an oiled bowl, cover, and let rise for 1 hour until doubled.
6. Heat 1 tbsp olive oil in a skillet over medium heat. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
7. Stir in 28 oz crushed tomatoes and 1 tsp oregano. Simmer for 15 minutes until thickened.
8. Preheat oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
9. Punch down dough and stretch into a 12-inch round on floured parchment.
10. Spread sauce evenly over dough, leaving a 1-inch border.
11. Arrange 8 oz shrimp and 1/2 lb mussels over sauce. Tip: Pat seafood dry to prevent sogginess.
12. Scatter 8 oz torn mozzarella and 2 tbsp Parmesan over top.
13. Slide pizza onto preheated stone. Bake for 12-14 minutes until crust is golden and seafood is cooked.
14. Remove from oven and top with 1/4 cup fresh basil. Tip: Add basil after baking for maximum flavor.

Ready to serve immediately—the crust stays crisp under the weight of juicy shrimp and tender mussels. Each bite delivers a briny kick from the seafood balanced by creamy mozzarella. Try pairing with a crisp white wine to highlight the garlicky tomato base.

Neapolitan Pizza with Artichokes and Olives

Hitting that perfect pizza craving requires the right balance of crisp crust and bold toppings. Neapolitan-style dough provides the ideal chewy base. Artichokes and briny olives deliver Mediterranean flair without overwhelming complexity.

Ingredients

For the Dough

– 3 cups bread flour
– 1 cup warm water (110°F)
– 2 tsp active dry yeast
– 1 tsp salt
– 1 tbsp olive oil

For the Sauce

– 1 can (28 oz) crushed tomatoes
– 2 cloves garlic, minced
– 1 tsp dried oregano

For Topping

– 1 cup marinated artichoke hearts, drained and quartered
– 1/2 cup Kalamata olives, pitted and halved
– 8 oz fresh mozzarella, torn into chunks
– 2 tbsp grated Parmesan cheese

Instructions

1. Combine bread flour, yeast, and salt in a large mixing bowl.
2. Pour in 110°F warm water and olive oil, then mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with a damp cloth, and let rise for 1 hour until doubled in size.
5. Preheat your oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
6. Punch down the risen dough and divide into two equal portions.
7. Roll each portion into a 12-inch circle on a floured surface.
8. Mix crushed tomatoes, minced garlic, and oregano in a small bowl for the sauce.
9. Spread tomato sauce evenly over both pizza crusts, leaving a 1-inch border.
10. Distribute torn mozzarella chunks across both pizzas.
11. Arrange artichoke quarters and olive halves evenly over the cheese.
12. Sprinkle grated Parmesan cheese over the toppings.
13. Transfer pizzas to the preheated pizza stone and bake for 12-14 minutes until crust is golden and cheese bubbles.
14. Remove pizzas from oven and let rest for 2 minutes before slicing.
A crisp, charred crust yields to a tender, chewy interior beneath the vibrant toppings. The briny olives cut through the rich tomato sauce, while artichokes add earthy depth. Serve immediately with a chilled Italian red wine for the full experience.

Buffalo Chicken Neapolitan Pizza with Blue Cheese

Pizza night gets a spicy upgrade with this Buffalo chicken twist. Perfectly crispy crust meets tangy buffalo sauce and creamy blue cheese. This fusion delivers all your favorite flavors in one incredible pie.

Ingredients

For the crust:
– 1 lb pizza dough
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt

For the buffalo chicken:
– 2 cups shredded cooked chicken
– 1/2 cup buffalo sauce
– 1 tbsp unsalted butter, melted

For assembly:
– 1 cup shredded mozzarella cheese
– 1/2 cup crumbled blue cheese
– 1/4 cup thinly sliced red onion
– 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
2. Stretch pizza dough into a 12-inch circle on a floured surface.
3. Brush dough with olive oil and sprinkle with garlic powder and salt.
4. Combine shredded chicken, buffalo sauce, and melted butter in a bowl.
5. Spread buffalo chicken mixture evenly over the prepared dough, leaving a 1-inch border.
6. Sprinkle mozzarella cheese evenly over the chicken layer.
7. Top with crumbled blue cheese and red onion slices.
8. Transfer pizza to the preheated pizza stone using a pizza peel.
9. Bake for 12-15 minutes until crust is golden brown and cheese is bubbly.
10. Remove from oven and let rest for 2 minutes before slicing.
11. Garnish with fresh cilantro.
12. Slice into 8 pieces using a pizza cutter.

Zesty blue cheese crumbles melt into the spicy buffalo chicken for a creamy contrast. The crispy crust holds up beautifully against the saucy toppings. Serve with extra buffalo sauce for dipping and celery sticks on the side for that classic wing experience.

Neapolitan Pizza with Burrata and Arugula

Unbeatable homemade pizza beats any delivery. This Neapolitan-style pie combines creamy burrata with peppery arugula for a fresh twist. You’ll need just a few quality ingredients and about an hour.

Ingredients

For the dough:

• 3 cups bread flour
• 1 cup warm water (110°F)
• 2 tsp active dry yeast
• 1 tsp salt
• 1 tbsp olive oil

For the sauce and toppings:

• 1 cup crushed San Marzano tomatoes
• 8 oz fresh mozzarella, torn
• 4 oz burrata cheese
• 2 cups fresh arugula
• 2 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Combine 3 cups bread flour, 1 cup warm water (110°F), 2 tsp yeast, 1 tsp salt, and 1 tbsp olive oil in a large bowl.
2. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
3. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
4. Preheat your oven to its highest temperature (500°F) with a pizza stone or baking sheet inside for 30 minutes.
5. Punch down the dough and stretch it into a 12-inch circle on a floured surface.
6. Spread 1 cup crushed San Marzano tomatoes evenly over the dough, leaving a 1-inch border.
7. Scatter 8 oz torn fresh mozzarella over the sauce.
8. Slide the pizza onto the preheated stone and bake for 8-10 minutes until crust is golden and cheese bubbles.
9. Remove pizza from oven and immediately top with 4 oz burrata cheese, tearing it into pieces.
10. Toss 2 cups fresh arugula with 2 tbsp olive oil and 1/4 tsp salt in a bowl.
11. Arrange the dressed arugula over the hot pizza.
12. Slice and serve immediately while the crust is still crisp.

Soft, creamy burrata melts into the hot crust while the arugula adds a peppery crunch. Serve it with a drizzle of chili oil for extra heat, or pair with a crisp white wine to balance the richness. The contrast between warm cheese and cool greens makes every bite dynamic.

BBQ Pulled Pork Neapolitan Pizza

Ready to shake up pizza night? This BBQ pulled pork Neapolitan pizza combines smoky, tender meat with classic Italian crust for an unforgettable fusion. Rustle up your ingredients and let’s get cooking.

Ingredients

For the dough

• 3 cups bread flour
• 1 cup warm water (110°F)
• 1 packet active dry yeast
• 1 tsp salt
• 1 tbsp olive oil

For the sauce and toppings

• 1 cup BBQ sauce
• 2 cups cooked pulled pork
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped

Instructions

1. Combine 3 cups bread flour, 1 packet yeast, and 1 tsp salt in a large bowl.
2. Pour in 1 cup warm water (110°F) and 1 tbsp olive oil.
3. Mix until a shaggy dough forms, about 2 minutes.
4. Knead on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
6. Preheat oven to 475°F with a pizza stone or baking sheet inside.
7. Punch down dough and divide into two equal portions.
8. Roll each portion into a 12-inch circle on a floured surface.
9. Spread 1/2 cup BBQ sauce evenly over each crust, leaving a 1-inch border.
10. Top each pizza with 1 cup pulled pork, 4 oz mozzarella slices, and 2 tbsp red onion.
11. Transfer pizzas to preheated stone and bake for 12-14 minutes until crust is golden and cheese bubbles.
12. Remove from oven and sprinkle with 1 tbsp fresh cilantro per pizza.

Perfectly chewy crust cradles smoky pulled pork that shreds with each bite. The sweet BBQ sauce tang cuts through rich mozzarella, while red onion adds crisp contrast. Serve slices with extra sauce for dipping or top with pickled jalapeños for heat.

Neapolitan Pizza with Spinach and Feta

Oven-baked perfection meets Mediterranean flavors in this Neapolitan pizza. Our version features a crisp crust topped with garlicky spinach and tangy feta cheese. You’ll achieve professional results with simple ingredients and careful technique.

Ingredients

For the crust:
– 2 cups bread flour
– 1 tsp instant yeast
– 3/4 cup warm water (110°F)
– 1 tsp salt
– 1 tbsp olive oil

For the sauce:
– 1 cup crushed tomatoes
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt

For the topping:
– 2 cups fresh spinach
– 4 oz feta cheese, crumbled
– 1 tbsp olive oil
– 1/4 tsp black pepper

Instructions

1. Combine bread flour, instant yeast, and salt in a large mixing bowl.
2. Add warm water (110°F) and olive oil to the dry ingredients.
3. Mix until a shaggy dough forms, about 2 minutes.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in an oiled bowl, cover with plastic wrap, and let rise for 1 hour until doubled in size.
6. While dough rises, combine crushed tomatoes, minced garlic, oregano, and salt in a small bowl.
7. Preheat your oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
8. Punch down the risen dough and roll into a 12-inch circle on a floured surface.
9. Transfer the dough to a pizza peel dusted with cornmeal to prevent sticking.
10. Spread tomato sauce evenly over the dough, leaving a 1-inch border.
11. Heat 1 tbsp olive oil in a skillet over medium heat.
12. Add spinach and cook for 2 minutes until just wilted.
13. Squeeze excess moisture from the cooked spinach using paper towels.
14. Distribute spinach evenly over the pizza sauce.
15. Sprinkle crumbled feta cheese over the spinach.
16. Season with black pepper.
17. Slide the pizza onto the preheated pizza stone.
18. Bake for 12-14 minutes until crust is golden brown and cheese is bubbly.
19. Remove pizza from oven and let rest for 2 minutes before slicing.

Remarkably crisp crust provides the perfect base for the savory toppings. The feta melts slightly while maintaining its distinctive tang against the earthy spinach. Serve immediately with a drizzle of olive oil or alongside a simple arugula salad for a complete meal.

Neapolitan Pizza with Sun-dried Tomatoes and Basil Pesto

A perfectly crisp crust with vibrant toppings makes this Neapolitan pizza unforgettable. Sun-dried tomatoes add sweet intensity while basil pesto provides fresh herbal notes. This combination delivers restaurant-quality results at home.

Ingredients

For the dough:

• 3 cups bread flour
• 1 cup warm water (110°F)
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 tbsp olive oil

For the toppings:

• 1/2 cup basil pesto
• 1 cup shredded mozzarella cheese
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil

Instructions

1. Combine 3 cups bread flour, 1 tbsp yeast, and 1 tsp salt in a large bowl.
2. Pour in 1 cup warm water (110°F) and 1 tbsp olive oil.
3. Mix until a shaggy dough forms, about 2 minutes.
4. Knead on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in an oiled bowl, cover with plastic wrap, and let rise for 1 hour until doubled.
6. Punch down dough and divide into two equal portions.
7. Preheat oven to 475°F with a pizza stone inside for 30 minutes.
8. Roll one dough portion into a 12-inch circle on a floured surface.
9. Transfer dough to a pizza peel dusted with cornmeal to prevent sticking.
10. Spread 1/4 cup basil pesto evenly over dough, leaving a 1-inch border.
11. Sprinkle 1/2 cup mozzarella cheese over pesto.
12. Scatter 2 tbsp sun-dried tomatoes evenly across the pizza.
13. Drizzle 1/2 tbsp olive oil over toppings.
14. Slide pizza onto preheated stone and bake for 10-12 minutes until crust is golden and cheese bubbles.
15. Remove pizza from oven and immediately sprinkle with 1 tbsp Parmesan cheese.
16. Let pizza rest for 2 minutes before slicing.
17. Repeat steps 8-16 with remaining dough and ingredients.

Vibrant colors and contrasting textures make this pizza visually stunning. The crisp, chewy crust supports the bold pesto and sweet tomato flavors beautifully. Serve it sliced into wedges with a simple arugula salad for a complete meal.

Conclusion

Amazingly, these 18 authentic Neapolitan pizza recipes offer everything you need to create perfect pies at home. We hope you’ll try them out, leave a comment with your favorite, and share this roundup on Pinterest to spread the pizza love!

Lorraine Koller