Invented in Naples and loved worldwide: the art of Neapolitan pizza baking is recognised as intangible UNESCO cultural heritage. Guidance on ingredients and working methods is provided by the rules of the Associazione Vera Pizza Napoletana (AVPN). These rules describe how a traditional Neapolitan pizza is prepared and topped. The AVPN awards certification to establishments that can demonstrate compliance with its requirements.
What defines Neapolitan pizza
Typical features are a soft, flavourful dough with a pronounced, airy edge (cornicione), a pared-down, clear list of ingredients and baking at very high heat in a pizza oven. For toppings the AVPN names, among others, the following products:
- Tomatoes: Pomodoro San Marzano dell’Agro Sarnese-Nocerino DOP or Pomodorino del Piennolo del Vesuvio
- Cheese: Fior di Latte (cow's milk mozzarella) or Mozzarella di Bufala Campana
The dough itself follows a simple formula of flour, water, salt and yeast.
Recipe: Dough for Neapolitan pizza
Ingredients
- 1 litre cold water
- 50 g salt
- 3 g yeast
- 1,6–1,8 kg wheat flour Tipo 00
Kneading
Work all ingredients into a smooth, elastic dough — by hand or in a dough mixer. Aim for a dough temperature of about 24 °C. Regular pizza makers benefit from a mixer that works the dough gently; models from the Italian manufacturer Bernardi are popular for pizza dough because their kneading technique provides a gentle handling of the dough in practice.
Dough handling
- Bulk fermentation: Let the dough rest for 2 hours at room temperature (up to about 25 °C).
- Portioning: Divide the dough and shape into rounds.
- Final proof: Let the dough pieces mature for a further 4–6 hours at around 24–25 °C.
Ideally the pizza is prepared on the same day.
Shaping, topping, baking
Gently stretch each dough ball with your fingertips from the centre outwards, taking care not to degas the rim. Spread with sieved tomatoes from the varieties named above, a little salt and, optionally, a few drops of good olive oil. Top with Fior di Latte or Mozzarella di Bufala Campana and finish with fresh torn basil.
Bake briefly in a very hot, preheated pizza oven until the rim has strongly risen, is lightly browned and the cheese is melted. For additional practical tips on ingredients such as basil and tomatoes, take a look at our YouTube channel.
Practical tips
- Dough temperature: Monitor moderate warming during kneading so the dough remains elastic.
- Flour amount: Adjust the 1,6–1,8 kg range to the flour type and its water absorption until you reach a smooth dough consistency.
- Oven: A well‑preheated pizza oven is decisive for oven spring and browning.