Authentic Italian Pizza

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Traditional Neopolitan Pizza

We love eating pizza in our household. And the great thing is you can make an almost perfect authentic Italian pizza in your own home if you have an oven. It may not be quite the same as one that comes out of a wood-fired pizza oven, but you can get quite close.


pizza toppings


This pizza dough recipe will show you how to make a Neopolitan pizza dough so you can make pizza just like the ones you get in Italy.

I have another recipe for making your own pizzas, which is quicker than this recipe (but it is not as good 🙂 )

In this recipe, you allow the dough to rest and proof which does actually make the crust a lot better.


pizza fillings

Real Italian Pizza

I have eaten pizza in many countries and had some delicious meals in most of them.

But nothing, nothing quite beats the taste and texture of a real Italian Neopolitan style pizza. The modern pizza dish was after all invented in Naples in Italy. 

italian pizzas
Authentic Italian Pizza


I have eaten pizza in Milan, Florence, Rome, on lake Como, Tuscany, Foppolo, Macugnaga and Courmayeur in Italy. Nothing compares. Believe me.

The secret is getting the crust right, as it should be thin in the middle and thicker at the edges (the cornicione), crispy but not too hard, and light not stodgy inside.

This simple recipe will give you a perfect Neopolitan pizza dough that will be the best possible pizza base for a pizza with a thin crust. Crispy yet flexible to support the pizza topping when you eat the slices by hand. 


pizza base


Try and use a nice strong flour for making the dough. I have used special Cotswold Pizza Flour to make these pizza bases.

One of the tricks to making a perfect Italian pizza is to cook it in a wood-fired oven. We do not have one of these, but there are alternatives you can use at home, and we just use our normal fan assisted oven on its maximum temperature.

You may have to keep an eye on the pizza after the ten-minute mark though to check it is not burning. 

Treat yourself to a real portable pizza oven

Alternatively, get yourself a real Ooni pizza oven. They can be wood, charcoal or gas-fired, and will cook your pizza at 500C. They only take 15 minutes to warm up and they will also cook your perfect pizza in just 60 seconds!! Perfect for a pizza party at home!

When you eat a lot of pizza this will be a worthwhile investment or gift.

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Authentic Italian Pizza Toppings

There are many different types of pizza toppings. The basic Margherita has tomatoes, mozzarella cheese and basil, giving the colours of the Italian flag, red, white and green. And an authentic Neapolitan pizza has tomatoes from the plains of Mount Vesuvius and buffalo mozzarella from local Italian water buffalo. 

But of course, you can add any types of topping to your pizza (well almost) to make whatever you prefer.

This pizza below I made last week has prosciutto, onions and salami as well as anchovies.


pizza pepperoni


This pizza below that I made yesterday had onions, mushrooms, tomatoes, capers, anchovies and pepperoni, in addition to mozzarella and tomato passata. Both of these were really tasty!

thin crust pizza


I hope you enjoy trying this recipe. It is great fun to do with kids – they all love making up their own pizzas!

Here is a video that my daughter made last time we made our own pizzas. We are still learning how to make videos as you can see! I hope you enjoy it!


neopolitan pizza

How to make a real Italian Pizza

Authentic Italian Pizza

pizza napoletana

This recipe will show you how to make authentic Neopolitan pizza dough. Add with your favourite ingredients to make a delicious pizza of your choice.

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes


For the dough

  • 500g strong pizza flour
  • 4g salt
  • 325ml cold water
  • Enough warm water to dissolve the yeast
  • 7g packet of instant yeast

For the topping

  • Tomato passata
  • Virgin Olive oil
  • Buffalo Mozzarella
  • Basil
  • And whatever else takes your fancy


  1. Dissolve the yeast in the warm water.
  2. Mix the flour with the salt and slowly add the cold water, bit by bit, until you have a nice dough. I do this in a stand mixer using a dough hook.
  3. Then add the dissolved yeast at the end and make sure you have a well-mixed dough.
  4. Remove the dough onto a lightly floured surface and knead for a few minutes until you have a stretchy round ball of dough. Rest in a covered floured bowl in a warm place for 30 minutes.
  5. After 30 minutes, take the dough and split it into 3 pieces. Stretch and fold each piece four times, turning 90 degrees after each time.
  6. Finally roll into a ball and place each ball in a banneton or bowl for another 30 minutes. During this time, pre-heat your oven to its maximum heat (mine is 250C).
  7. Prepare your pizza pans by rubbing will olive oil and giving them a floured surface to stop the pizza from sticking.
  8. Then remove the dough from the bowl and on a floured surface create a disk by putting your fist in the middle. Then to create a real Neopolitan pizza base, rotate the dough in your hands to keep a thin base with a slightly thicker outside rim. It will stretch under its own weight.
  9. Place the pizza dough on the pizza pan and load your pizza with your favourite ingredients. Start by spreading tomato passata and a bit of olive oil from the middle with a spoon, then add mozzarella and anything else you fancy.
  10. Cook in the oven at the highest temperature for 10-15 minutes until cooked. (A wood-fired pizza oven is, of course, a lot better, but we do not have one of these at home!)


These quantities will give you 3 x 12" pizza bases. The thinner you make the base, the better we think!

Recommended Products

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This recipe produces a quicker pizza dough without the waiting time:

And here are some other Italian recipes:


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