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Traditional Neapolitan Pizza (Ooni Pizza Oven Method)

This classic Neapolitan pizza recipe features a light, chewy crust with charred bubbles, simple yet high-quality toppings like San Marzano tomatoes, mozzarella di bufala, and fresh basil—all cooked in under 90 seconds using a blazing-hot Ooni pizza oven.
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Prep Time 8 hours
Cook Time 10 minutes
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 2 pizzas
Calories 600 kcal

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
Keyword Neapolitan pizza, Pizza