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Traditional Neapolitan Pizza
Margherita Pizza
Emanuele Liguori
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Cook time:
Prep time:

I love this recipe because it's a classic and made with affordable and easy to find ingredients. Moreover, you will never be bored by its simple taste.

Technique tip: During the cooking time, turn the pizza around while putting it back on the same spot to not burn it. The yeast amount changes depending on the place temperature: less for warmer places, more for colder places.

Special equipment: Wooden and steel pizza shovels and a wood oven


    • 1¾ tablespoons salt
    • 1⅔ cups water
    • .03 ounces beer yeast
    • 4¾ cups "00" flour
    • 3½ ounces fior di latte cheese per pizza
    • 3½ ounces (per pizza) peeled tomato sauce
    • 2 tablespoons (per pizza) olive oil
    • 1 tablespoon (per pizza) pecorino Romano cheese
    • 2 leaves (per pizza) basil


1. Add salt to the water and stir to dissolve.

2. When the salt is melted, add the smashed yeast.

3. When the yeast is melted, add the flour to the water and mix until well-combined.

4. Cover the dough with a clean kitchen towel and set aside for 12 hours of leavening.

5. Make small spheres of dough, about 7 ounces each, cover again with a clean kitchen towel and set aside for another 12 hours of leavening (the leavening process will become shorter if the room is warmer, longer if it's colder).

6. Heat a wood-burning oven to 450 F to 480 F.

7. Stretch a sphere of dough going from the outer part toward the center until it has a diameter of 13 inches.

8. Slice the fior di latte cheese into strips.

9. Add peeled tomato sauce, fior di latte cheese, pecorino, basil and oil in this order.

10. Using the wooden shovel, put the pizza in the wood oven for around 45-60 seconds.

11. Using the steel shovel, turn the pizza around while putting it back on the same spot to bake it uniformly.

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How to make an authentic Neapolitan pizza

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