Dreaming of a pizza straight out of Naples, with that signature leopard-spotted crust and molten mozzarella? With a little technique and the right tools—like the Ooni Pizza Oven—you can bring that authentic Neapolitan experience to your backyard. This guide walks you through the dough, toppings, and cooking process so you can make a perfect pie, just like they do in Napoli.
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A Slice of Neapolitan Heritage
Pizza Napoletana is more than food—it’s intangible cultural heritage, recognized by UNESCO in 2017. Originating in 18th-century Naples, it began as a street food for the working class. The most famous version, Pizza Margherita, was created in honor of Queen Margherita of Savoy in 1889, featuring the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil). Neapolitan pizza has strict guidelines: thin, soft center, cooked in a wood-fired oven at high heat, using simple, top-tier ingredients.
Famous Pizza Spots & Pop Culture Bites
World-renowned spots like L’Antica Pizzeria da Michele in Naples (famously featured in Eat Pray Love) and Sorbillo showcase traditional Neapolitan pizza. Celebrity chefs like Nancy Silverton, Chris Bianco, and Franco Pepe have praised or replicated Neapolitan techniques. Even Netflix’s Chef’s Table: Pizza includes deep dives into pizza traditions, highlighting how this old-world favorite is gaining new fame worldwide.
Backyard Pizza Night Goals
Use your Ooni oven to turn your backyard into a Neapolitan pizzeria. Set up a DIY topping station, pair your pies with an Aperol Spritz or Italian beer, and create a pizza playlist with classic Italian tunes or Dean Martin for full vibes. Want to take it next level? Make a second course of Tiramisu or Limoncello gelato to keep the Italian magic going.
Ready to fire up your Ooni and impress friends and family? This is more than a pizza—it’s an experience. Embrace your inner pizzaiolo and tag your creations #TheAmoreLife. Buon Appetito!
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Traditional Neapolitan Pizza (Ooni Pizza Oven Method)
Equipment
- Ooni pizza oven
- Pizza Peel
- Infrared thermometer optional
- Dough scraper
- Proofing container
- Mixing bowl
- Pizza turning peel
Ingredients
For the Dough (makes 2-3 pizzas)
- 500 g 00 flour, high-quality like Caputo
- 325 ml Water room temp
- 10 g Salt
- 2 g Instant yeast or 0.5 g active dry yeast if using cold ferment
For the Toppings (per pizza)
- 80 g San Marzano DOP tomatoes crushed by hand
- 100 g Mozzarella di bufala torn into small pieces and drained
- 4-5 Fresh basil leaves
- 1 tbsp Extra virgin olive oil
- Pinch of salt or oregano to taste
Instructions
- In a mixing bowl, dissolve yeast in water. Add flour gradually while mixing. Once incorporated, add salt and knead until smooth—about 8–10 minutes by hand
- Let the dough rest covered for 20 minutes. Divide into 3 equal balls (~265g each). Place in oiled containers or proofing tray.
- Let the dough rise at room temp for 8 hours (or cold ferment in the fridge for 24–48 hours, then bring to room temp before baking).
- Preheat Ooni oven for at least 20 minutes until stone reaches 850–900°F (450–480°C).
- Open dough ball gently by hand into a 10–12 inch circle on a lightly floured surface. Do not use a rolling pin.
- Top with hand-crushed San Marzano tomatoes, spreading evenly. Add torn mozzarella, basil, and a drizzle of olive oil. Lightly salt.
- Launch pizza into the Ooni oven using a well-floured peel. Rotate every 20–25 seconds for even cooking. Bake time is 60–90 seconds.
- Remove when crust is puffed and spotted, cheese bubbling, and center cooked through. Serve immediately.
Notes
- Use high-quality 00 flour and San Marzano tomatoes for authentic flavor.
- Don’t overload with toppings; Neapolitan pizza is meant to be light and balanced.
- If mozzarella releases too much moisture, let it drain on paper towels before using.
- Practice makes perfect—Ooni ovens are powerful and require quick hands and rotation