This is a recipe for a homemade Neapolitan style pizza. The measurements here can make one pizza, approximately 10-12″. However, I suggest making at least two at a time. 60% hydration dough. The instructions assume a home oven with a max temp of ~525F. If you have a proper pizza oven, which goes higher, then you probably know enough about pizza that you don’t need my advice.



  • Olive oil (optional)
  • Corn meal
Pizzas:		1	2	4	6
Water		100g	200g	400g	600g
Instant Yeast	0.375g	0.75g	1.5g	2.25g
Flour		166.6g	333.3g	666.6g	1kg
Salt		5g	10g	20g	30g
  • 00 Italian flour is preferred, then bread flour, unbleached all-purpose flour, and finally bleached all-purpose flour.
  • If using Active Dry yeast, increase quantity by 25%, and proof yeast by sprinkling on surface of water that is heated to 100F/38C, with 1tsp sugar/honey dissolved.


  1. Combine all ingredients, knead until smooth.
  2. Place dough ball in a large, (optionally, lightly-oiled) container
  3. Allow to rise, covered, for at least an hour. Warmth helps.
  4. Separate dough into the number of servings intended, form into balls. Allow to rise, covered, until doubled in size, preferrably 12-24 hours.
    • If a faster rise is desired, use more yeast.
    • Optionally, place in the refrigerator until ready to use, for up to a week. Allow four hours at room temperature after taking out of the refrigerator.
  5. Prepare a cooking surface with corn meal.
  6. Form crust by pressing from the center out to the sides, pinching the inside edges of the crust.
  7. Place formed crust onto cooking surface.

Sauce and toppings:


Pizzas:			1	2	4	6
Tomato			100g	200g	400g	600g
Salt			To taste
Fresh Basil		A few leaves
Mozarella Cheese	100g	200g	400g	600g
  • Non-shredded mozzarella is preferred, cut into roughly 5mm thick squares, slices, or strips. Room temperature.
  • Fresh San Marzano tomatoes are best. If this is too expensive, use what you have. If your tomatoes are bland, consider adding a little sugar and/or lemon juice.

Process, oven:

  1. Hand-crush the tomatos into a smooth paste, add a bit of salt, optionally.
  2. Preheat oven to up to 525F, or the highest it can go.
    • If using a pizza stone or cast iron, heat that as well.
  3. Pour tomato sauce onto the middle of the dough, spread evenly, leave 1″ clean around outside edge.
  4. Par-bake the crust for 5 minutes. Remove from oven.
  5. Switch oven to Broil, prepare topmost rack
  6. Distribute parmesan cheese to taste, add basil and mozarrella. Optionally, lightly baste the crust with olive oil for better browning.
  7. Broil on the top rack until cheese starts to bubble (or brown, for a different flavor.)