18 Authentic Neapolitan Pizza Recipes Delicious

Great news for pizza lovers! Dive into the heart of Italian cuisine with our roundup of 18 Authentic Neapolitan Pizza Recipes Delicious. Whether you’re craving a quick dinner or dreaming of your next comfort food feast, these recipes bring a slice of Naples right to your kitchen. Ready to roll out some dough and top it with love? Let’s get started on this tasty journey together!

Classic Margherita Neapolitan Pizza

Who knew that a pizza so simple could steal the show? The Classic Margherita Neapolitan Pizza is like the little black dress of the food world—timeless, elegant, and always in style. Let’s dive into making this Italian masterpiece that’s all about celebrating the beauty of simplicity.

Ingredients

• 2 1/4 cups of tipo 00 flour (the secret to that dreamy, elastic dough)
• 1 cup of warm water (not too hot, or you’ll send the yeast to an early retirement)
• 1 tsp of active dry yeast (the tiny powerhouse that makes the magic happen)
• 1 tsp of salt (because even the best ingredients need a little pep talk)
• 1 tbsp of extra virgin olive oil (my go-to for that golden, crispy crust)
• 1/2 cup of San Marzano tomato sauce (the OG of pizza sauces, no substitutes)
• 7 oz of fresh mozzarella (torn into chunks for that perfect melt)
• A handful of fresh basil leaves (the fresher, the better—trust me)

Instructions

1. In a large bowl, whisk together the tipo 00 flour and salt. Make a well in the center.
2. Dissolve the yeast in warm water and let it sit for 5 minutes until frothy. Pour into the well along with the olive oil.
3. Mix until a dough forms, then knead on a floured surface for 10 minutes until smooth and elastic. Tip: The dough should feel like a baby’s bottom—soft but not sticky.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Preheat your oven to its highest setting (usually around 500°F) with a pizza stone inside for at least 30 minutes. Tip: This mimics a traditional pizza oven’s blistering heat.
6. Roll out the dough on a floured surface to a 12-inch circle. Transfer to a parchment-lined pizza peel.
7. Spread the San Marzano tomato sauce over the dough, leaving a small border for the crust. Top with mozzarella chunks.
8. Slide the pizza onto the preheated stone and bake for 8-10 minutes until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it—no one likes a charcoal crust.
9. Remove from the oven, tear fresh basil leaves over the top, and drizzle with a little more olive oil.

Oh, the joy of that first bite—crispy yet chewy crust, tangy tomato sauce, and creamy mozzarella with a hint of fresh basil. Serve it up with a chilled glass of red wine and watch as it disappears faster than you can say ‘bellissimo.’

Neapolitan Pizza with San Marzano Tomatoes and Mozzarella

Y’all ready to dive into a pizza that’s as authentic as it gets? This Neapolitan beauty, with its San Marzano tomatoes and dreamy mozzarella, is about to take your taste buds on a first-class flight to Italy—no passport required.

Ingredients

• 1 1/2 cups San Marzano tomato sauce (because anything else is just tomato sauce pretending)
• 8 oz fresh mozzarella, torn into chunks (the fresher, the better—trust me)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp sea salt (for that pinch of perfection)
• 1/2 tsp active dry yeast (the tiny but mighty pizza powerhouse)
• 3 1/2 cups all-purpose flour (the foundation of our doughy dreams)
• 1 cup warm water (not too hot, not too cold—Goldilocks would approve)

Instructions

1. In a large bowl, whisk together warm water and yeast. Let it sit for 5 minutes until it’s frothy—like a tiny yeast party.
2. Add flour and salt to the bowl. Mix until a dough forms, then knead on a floured surface for 10 minutes until it’s smooth and elastic. Tip: If the dough sticks, add a bit more flour, but don’t go overboard—it’s dough, not a snowball.
3. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size. Patience is key here, folks.
4. Preheat your oven to 475°F with a pizza stone inside. This ensures a crispy crust that’ll make you weep with joy.
5. Roll out the dough on a floured surface to your desired thickness. Remember, Neapolitan pizza is traditionally thin, but you do you.
6. Spread San Marzano tomato sauce over the dough, leaving a small border for the crust. Top with mozzarella chunks and drizzle with olive oil.
7. Bake on the preheated pizza stone for 10-12 minutes until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it—no one likes a burnt pizza.
8. Remove from the oven, let it cool for a minute (if you can resist), then slice and serve. Tip: A sprinkle of fresh basil right before serving adds a pop of color and flavor.

Voilà! You’ve just crafted a pizza with a crust that’s crispy yet chewy, topped with a sauce that’s sweet and tangy, and cheese that’s gloriously gooey. Serve it up with a side of bragging rights and watch it disappear faster than you can say “bellissimo.”

Spicy Salami Neapolitan Pizza

Brace yourselves, pizza lovers, because we’re about to embark on a flavor-packed journey with a Spicy Salami Neapolitan Pizza that’s anything but ordinary. This pie is a fiery symphony of flavors, perfect for those who like their dinner with a side of adventure.

Ingredients

• 1 1/2 cups of all-purpose flour (because greatness starts with a solid foundation)
• 1/2 cup of warm water (not too hot, or you’ll scare the yeast away)
• 1 tsp of active dry yeast (the tiny organism that does the heavy lifting)
• 1 tsp of sugar (to sweeten the deal for the yeast)
• 1/2 tsp of salt (the unsung hero of flavor)
• 1 tbsp of extra virgin olive oil (my liquid gold for that perfect dough texture)
• 1/2 cup of tomato sauce (homemade or your favorite store-bought brand)
• 1 cup of shredded mozzarella cheese (because what’s pizza without cheese?)
• 1/4 lb of spicy salami, sliced thin (the star of the show)
• 1/4 tsp of crushed red pepper flakes (for an extra kick, because why not?)
• A handful of fresh basil leaves (for that Instagram-worthy finish)

Instructions

1. In a large bowl, mix the flour, yeast, sugar, and salt. Slowly add warm water and olive oil, stirring until a dough forms.
2. Knead the dough on a floured surface for about 5 minutes, until it’s smooth and elastic. Tip: If the dough sticks to your hands, add a bit more flour.
3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to get it nice and hot.
5. Roll out the dough on a floured surface to your desired thickness. Tip: For a crispy crust, keep it thin.
6. Spread the tomato sauce over the dough, leaving a small border for the crust. Sprinkle with mozzarella, then arrange the salami slices on top.
7. Sprinkle red pepper flakes over the pizza for that extra spice. Tip: For even baking, make sure the toppings are evenly distributed.
8. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
9. Garnish with fresh basil leaves before serving.

Kick back and enjoy this masterpiece, where the spicy salami dances with the creamy mozzarella on a crispy, chewy crust. Serve it with a cold beer to turn up the heat—or cool it down, depending on how you look at it.

Neapolitan Pizza with Anchovies and Capers

Today’s the day we dive into the salty, savory world of Neapolitan Pizza with Anchovies and Capers—because your taste buds deserve a vacation too, and what better way to transport them than with this classic combo?

Ingredients

• 1 lb pizza dough (homemade or store-bought, but let’s be real, who has the time?)
• 1/2 cup San Marzano tomato sauce (the only kind I’ll allow in my kitchen)
• 1/2 cup fresh mozzarella, torn into chunks (because slices are so last year)
• 2 tbsp extra virgin olive oil (my liquid gold)
• 10 anchovy fillets (don’t knock ’em till you’ve tried ’em)
• 2 tbsp capers, drained (these little flavor bombs are non-negotiable)
• A pinch of sea salt (because we’re fancy like that)
• A handful of fresh basil leaves (for that Instagram-worthy finish)

Instructions

1. Preheat your oven to 475°F (and let’s not pretend you know what that is in Celsius).
2. Roll out your pizza dough on a floured surface until it’s about 12 inches in diameter—no judgment if it’s not a perfect circle.
3. Spread the San Marzano tomato sauce evenly over the dough, leaving a small border for the crust.
4. Scatter the mozzarella chunks over the sauce. Tip: uneven distribution means every bite is a surprise.
5. Arrange the anchovy fillets and capers on top. Tip: if you’re anchovy-shy, start with fewer and add more as you dare.
6. Drizzle with extra virgin olive oil and sprinkle with a pinch of sea salt.
7. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Tip: watch it like a hawk to avoid a pizza tragedy.
8. Garnish with fresh basil leaves before serving.

Kick back and savor the crispy crust, the umami punch from the anchovies, and the briny pop of capers. Serve it with a side of ‘I made this myself’ pride and a chilled glass of something bubbly.

Vegetarian Neapolitan Pizza with Grilled Vegetables

Kickstart your culinary adventure with this Vegetarian Neapolitan Pizza that’s as vibrant as a summer garden party. Who said veggies can’t be the life of the party? This pizza proves them wrong with every colorful, flavorful bite.

Ingredients

• 1 1/2 cups of all-purpose flour (because sometimes, simplicity is key)
• 1/2 cup of warm water (not too hot, or you’ll scare the yeast)
• 1 tsp of active dry yeast (the silent hero of our dough)
• 1/2 tsp of sugar (a sweet little nudge for the yeast)
• 1/2 tsp of salt (the flavor anchor)
• 2 tbsp of extra virgin olive oil (my liquid gold for that perfect crust)
• 1/2 cup of tomato sauce (homemade or store-bought, no judgment here)
• 1 cup of shredded mozzarella cheese (because cheese is life)
• 1/2 cup of grilled zucchini slices (grilled to perfection, just like summer)
• 1/2 cup of grilled bell pepper strips (for that sweet, smoky vibe)
• 1/4 cup of fresh basil leaves (the green confetti our pizza deserves)

Instructions

1. In a large bowl, whisk together the flour, yeast, sugar, and salt. This is where the magic begins.
2. Add the warm water and olive oil to the dry ingredients. Mix until a dough forms. Tip: If the dough feels too sticky, a little extra flour won’t hurt.
3. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. Think of it as a mini workout.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 hour. Patience is a virtue, especially in pizza making.
5. Preheat your oven to 475°F (245°C). A hot oven is the secret to that perfect crispy crust.
6. Roll out the dough on a floured surface to your desired thickness. Thinner means crispier, but hey, no pressure.
7. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. This is your canvas; make it beautiful.
8. Sprinkle the mozzarella cheese over the sauce, then artfully arrange the grilled zucchini and bell peppers. More is more here.
9. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Watch it like a hawk; perfection is just minutes away.
10. Garnish with fresh basil leaves right after baking. The heat will release their aroma, making your kitchen smell like an Italian bistro.

Crunchy, cheesy, and bursting with the smoky sweetness of grilled veggies, this pizza is a testament to the power of plants. Serve it with a side of smug satisfaction for choosing the veggie route.

Neapolitan Pizza with Prosciutto and Arugula

Zesty and zippy, this Neapolitan Pizza with Prosciutto and Arugula is like a party in your mouth where everyone’s invited—especially your taste buds. Imagine a crispy, chewy crust playing host to salty prosciutto and peppery arugula, all under a blanket of melty cheese. It’s the kind of dish that makes you forget you ever settled for frozen pizza.

Ingredients

• 1 lb pizza dough (homemade or store-bought, but let’s be real, homemade is where it’s at)
• 1/2 cup San Marzano tomato sauce (because anything less is a crime against pizza)
• 8 oz fresh mozzarella, sliced (the creamier, the dreamier)
• 3 oz prosciutto, torn into pieces (no scissors needed, just go wild)
• 1 cup arugula (for that fresh, peppery kick)
• 2 tbsp extra virgin olive oil (my liquid gold)
• 1/4 tsp sea salt (just a pinch to make everything pop)
• 1/4 tsp crushed red pepper flakes (optional, but life’s too short not to spice it up)

Instructions

1. Preheat your oven to 475°F with a pizza stone inside for at least 30 minutes. A hot stone is the secret to that perfect crust.
2. On a floured surface, stretch your dough into a 12-inch circle. Don’t stress about perfection—rustic is charming.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Less is more here; you’re not making a soup.
4. Arrange the mozzarella slices on top. Pro tip: tear them with your hands for a more artisanal look.
5. Bake on the preheated stone for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
6. Remove from the oven and immediately top with prosciutto and arugula. The residual heat will gently wilt the arugula, which is exactly what you want.
7. Drizzle with olive oil and sprinkle with sea salt and red pepper flakes if using. This is the finishing touch that ties it all together.

Yum doesn’t even begin to cover it. The contrast between the crispy crust, creamy cheese, salty prosciutto, and fresh arugula is nothing short of magical. Serve it with a cold beer and watch it disappear faster than your last diet resolution.

Four Cheese Neapolitan Pizza

Every now and then, a pizza comes along that makes you question all your life choices—like why you haven’t been eating Four Cheese Neapolitan Pizza every single day. This beauty is a cheesy, dreamy masterpiece that’s as fun to make as it is to devour.

Ingredients

• 1 1/2 cups of warm water (around 110°F—think baby bath temp)
• 1 tbsp of sugar (because even pizza dough deserves a little sweetness)
• 1 packet of active dry yeast (the magic fairy dust that makes dough rise)
• 3 1/2 cups of all-purpose flour (plus extra for dusting—like a winter wonderland but for your counter)
• 2 tbsp of extra virgin olive oil (my kitchen MVP)
• 1 tsp of salt (the unsung hero of flavor town)
• 1/2 cup of tomato sauce (homemade or store-bought, no judgment here)
• 1 cup of shredded mozzarella (the gooey glue holding this cheesy dream together)
• 1/2 cup of grated parmesan (for that salty, nutty kick)
• 1/2 cup of ricotta (because creaminess is next to godliness)
• 1/2 cup of crumbled gorgonzola (for the bold and the brave)

Instructions

1. In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until it’s frothy like a cappuccino.
2. Add flour, olive oil, and salt to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour or until doubled in size. (Tip: If your kitchen is cold, let it rise in the oven with the light on.)
4. Preheat your oven to 475°F and place a pizza stone or inverted baking sheet inside to heat up.
5. Punch down the dough and roll it out on a floured surface to a 12-inch circle. Transfer to a piece of parchment paper.
6. Spread tomato sauce over the dough, leaving a 1-inch border. Sprinkle mozzarella, parmesan, ricotta, and gorgonzola evenly over the sauce.
7. Slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly and slightly browned. (Tip: For an extra crispy crust, broil for the last 2 minutes.)
8. Let the pizza cool for a couple of minutes before slicing. (Tip: This prevents the cheese from sliding off like it’s on a water slide.)

Absolutely nothing beats the melty, cheesy goodness of this pizza, with its crispy crust and creamy, tangy toppings. Serve it with a side of spicy honey for a sweet heat that’ll make your taste buds do a happy dance.

Neapolitan Pizza with Mushrooms and Truffle Oil

Craving something that screams gourmet but feels like a hug? Let’s dive into the world of Neapolitan pizza, where mushrooms and truffle oil play the lead roles in this flavor-packed symphony.

Ingredients

• 1 lb pizza dough (homemade or store-bought, but let’s be real, homemade is where the heart is)
• 1/2 cup San Marzano tomato sauce (because anything else is just tomato sauce pretending)
• 8 oz fresh mozzarella, torn into chunks (none of that pre-shredded stuff, we’re fancy here)
• 1 cup sliced cremini mushrooms (baby bellas work too, but creminis are the underdogs we love)
• 2 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 1 tbsp truffle oil (a little goes a long way, like that one friend who’s always extra)
• Salt to taste (because we’re not savages)
• Fresh basil leaves for garnish (optional, but highly recommended for that Instagram-worthy finish)

Instructions

1. Preheat your oven to 475°F with a pizza stone inside if you have one. No stone? A flipped-over baking sheet will do in a pinch.
2. On a floured surface, stretch your dough into a 12-inch circle. Don’t stress over perfection; rustic is charming.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. This isn’t a sauce free-for-all.
4. Scatter the mozzarella chunks and sliced mushrooms over the sauce. Remember, even distribution is key to every bite being a masterpiece.
5. Drizzle with olive oil and a pinch of salt. Slide the pizza onto your preheated stone or baking sheet.
6. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly with a few brown spots. That’s the good stuff.
7. Once out of the oven, drizzle with truffle oil and garnish with basil if using. Let it sit for a minute—if you can resist.

Now, the moment of truth: that first bite. The crust should be crisp yet chewy, the mushrooms earthy, and the truffle oil? It’s the mic drop. Serve it with a side of arugula salad for a meal that’s as balanced as your life aspires to be.

Neapolitan Pizza with Fresh Basil and Garlic

Buckle up, pizza lovers! We’re diving fork-first into a Neapolitan masterpiece that’s as bold in flavor as it is in simplicity. Fresh basil and garlic are the dynamic duo here, turning your average pizza night into a gourmet getaway.

Ingredients

• 1 1/2 cups of ’00’ flour (because all-purpose just doesn’t cut it for that authentic chew)
• 1/2 cup warm water (think baby bath temp—around 110°F)
• 1 tsp active dry yeast (the tiny organism that does the heavy lifting)
• 1 tsp sugar (yeast’s favorite snack)
• 1/2 tsp salt (I’m team fine sea salt for this)
• 1 tbsp extra virgin olive oil (the good stuff, please)
• 1/2 cup San Marzano tomato sauce (canned is cool, but these are the OG tomatoes)
• 1 clove garlic, minced (because more is always better)
• 1/4 cup fresh basil leaves (torn, not chopped—let’s keep it rustic)
• 1/2 cup fresh mozzarella, torn into chunks (none of that pre-shredded nonsense)

Instructions

1. In a large bowl, whisk together flour, yeast, sugar, and salt. Make a well in the center.
2. Pour warm water and olive oil into the well. Stir with a wooden spoon until a shaggy dough forms.
3. Knead on a floured surface for 10 minutes until smooth and elastic. (Tip: If the dough sticks, flour your hands, not the dough.)
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled.
5. Preheat your oven to its highest setting (usually 500°F) with a pizza stone or steel inside for at least 30 minutes.
6. Roll out dough on a floured surface to a 12-inch circle. Transfer to a parchment-lined peel or baking sheet.
7. Spread tomato sauce evenly, leaving a 1-inch border. Sprinkle minced garlic, then arrange mozzarella and basil on top.
8. Slide pizza onto the preheated stone and bake for 8-10 minutes until crust is golden and cheese is bubbly. (Tip: Rotate halfway for even cooking.)
9. Let cool for 2 minutes before slicing. (Tip: A pizza wheel cuts cleaner than a knife.)

Who knew such simple ingredients could throw a flavor party in your mouth? The crust is crispy yet chewy, the garlic adds a punch, and the fresh basil brings it all home. Serve it with a side of ‘I made this myself’ pride.

Neapolitan Pizza with Artichokes and Olives

Kickstart your culinary adventure with this Neapolitan Pizza that’s as vibrant as a summer festival, topped with artichokes and olives for that perfect punch of flavor. It’s the kind of dish that makes you want to break into a spontaneous Italian aria, or at the very least, impress your dinner guests with minimal effort.

Ingredients

• 1 1/2 cups of 00 flour (because we’re fancy like that)
• 1/2 cup of warm water (not too hot, or you’ll scare the yeast)
• 1 tsp of active dry yeast (the silent hero of pizza dough)
• 1/2 tsp of sugar (to sweeten the deal for the yeast)
• 1/2 tsp of salt (because life needs balance)
• 1 tbsp of extra virgin olive oil (my liquid gold)
• 1/2 cup of tomato sauce (homemade or your favorite jarred variety)
• 1 cup of shredded mozzarella (the more, the merrier)
• 1/2 cup of artichoke hearts, chopped (because they’re the sophisticated cousin in the veggie family)
• 1/4 cup of black olives, sliced (for that salty kick)
• A handful of fresh basil leaves (for a pop of color and freshness)

Instructions

1. In a large bowl, whisk together the flour, yeast, sugar, and salt. Make a well in the center.
2. Pour the warm water and olive oil into the well. Stir until a dough forms. Tip: If the dough feels too sticky, add a sprinkle of flour; too dry, a dash of water.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Let it rest in a greased bowl, covered, for 1 hour or until doubled in size. Tip: Place it in a warm spot to encourage the yeast to do its magic.
4. Preheat your oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside. This mimics a pizza oven’s floor for that perfect crust.
5. Roll out the dough on a floured surface to your desired thickness. Transfer to a piece of parchment paper.
6. Spread the tomato sauce over the dough, leaving a small border for the crust. Sprinkle with mozzarella, then artichokes and olives.
7. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly. Tip: For an extra crispy crust, broil for the last 2 minutes.
8. Garnish with fresh basil leaves before serving.

Just like that, you’ve got a pizza with a crust that’s crispy yet chewy, topped with the tangy artichokes and briny olives that play off each other like old friends. Serve it with a side of drama by slicing it at the table, or keep it all to yourself—no judgment here.

Neapolitan Pizza with Sausage and Peppers

Get ready to roll up your sleeves and dive into the delicious chaos of making a Neapolitan pizza that’s bursting with flavor, thanks to the dynamic duo of sausage and peppers. This isn’t just any pizza—it’s a saucy, cheesy masterpiece that’ll have you questioning why you ever ordered delivery.

Ingredients

• 1 lb pizza dough (homemade or store-bought, but let’s be real, homemade is where the magic happens)
• 1/2 cup San Marzano tomato sauce (the only sauce I trust for that authentic Neapolitan vibe)
• 8 oz fresh mozzarella, torn into chunks (because slices are so last year)
• 1/2 lb Italian sausage, casings removed (go for spicy if you’re feeling adventurous)
• 1 bell pepper, thinly sliced (I’m team red pepper for the sweetness, but you do you)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• A pinch of salt (because even pizza needs a little discipline)
• A handful of fresh basil leaves (for that Instagram-worthy finish)

Instructions

1. Preheat your oven to 475°F with a pizza stone inside (trust me, it’s the secret to that crispy crust).
2. On a floured surface, stretch your dough into a 12-inch circle (no judgment if it’s not perfect—rustic is in).
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust (sauce distribution is an art form).
4. Scatter the mozzarella chunks over the sauce (more cheese is always the answer).
5. In a skillet over medium heat, cook the sausage until browned, breaking it into small pieces (this is where the flavor starts building).
6. Add the sliced bell pepper to the skillet and cook for another 2 minutes (just until they’re slightly softened).
7. Top the pizza with the sausage and pepper mixture (this is where it starts to look like a masterpiece).
8. Drizzle with olive oil and sprinkle with salt (the finishing touches before the magic happens).
9. Transfer the pizza to the preheated pizza stone and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly (watch it like a hawk—no one likes a burnt pizza).
10. Garnish with fresh basil leaves (because we eat with our eyes first).

The first bite is a revelation—crispy crust, gooey cheese, and the spicy-sweet combo of sausage and peppers. Serve it with a cold beer and a side of smug satisfaction for making pizza night unforgettable.

Neapolitan Pizza with Ricotta and Spinach

Get ready to twist your taste buds with this Neapolitan pizza that’s about to become your new obsession. It’s like a party in your mouth where ricotta and spinach are the life of the party, and trust me, you’re invited!

Ingredients

• 1 lb pizza dough (homemade or store-bought, because we’re not judging)
• 1/2 cup ricotta cheese (the creamier, the better)
• 1 cup fresh spinach, roughly chopped (because we’re fancy like that)
• 1/2 cup marinara sauce (go for the one with a little kick)
• 1 cup shredded mozzarella cheese (the meltier, the happier)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp garlic powder (for that oomph)
• Salt to taste (but let’s be real, you’re gonna taste it anyway)

Instructions

1. Preheat your oven to 475°F (because we’re not playing around here).
2. Roll out your pizza dough on a floured surface to about 12 inches in diameter. Tip: If it springs back, let it rest for 5 minutes. Dough can be stubborn too.
3. Spread the marinara sauce evenly over the dough, leaving a small border for the crust.
4. Dollop the ricotta cheese over the sauce, then sprinkle the chopped spinach and mozzarella cheese. Tip: Don’t skimp on the cheese; this isn’t the time for moderation.
5. Drizzle with olive oil and sprinkle garlic powder and salt over the top.
6. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it; pizza waits for no one.

This pizza comes out with a crispy crust, a creamy ricotta layer, and spinach that’s just wilted enough to make you feel virtuous. Try serving it with a side of drama from your favorite cooking show for the full experience.

Neapolitan Pizza with Pesto and Cherry Tomatoes

Y’all ready to dive into a pizza that’s as vibrant as a summer garden party? This Neapolitan Pizza with Pesto and Cherry Tomatoes is a saucy, cheesy masterpiece that’ll have your taste buds doing the tango.

Ingredients

• 1 lb pizza dough (homemade or store-bought, but let’s be real, homemade is where the magic happens)
• 1/2 cup basil pesto (the greener, the better—like your envy when your friends see this pizza)
• 1 cup shredded mozzarella cheese (because cheese is life)
• 1/2 cup cherry tomatoes, halved (these little guys are like bursts of sunshine)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• A pinch of salt (just a whisper, to make everything pop)

Instructions

1. Preheat your oven to 475°F (that’s hot, like summer in Arizona hot) and place a pizza stone or baking sheet inside to heat up.
2. On a floured surface, stretch your pizza dough into a 12-inch circle. Channel your inner Italian nonna here—no shame in tossing it a little!
3. Brush the dough with olive oil, then spread the pesto evenly, leaving a small border for the crust. This is your canvas—make it beautiful.
4. Sprinkle the mozzarella cheese over the pesto, then artfully arrange the cherry tomato halves on top. Think of it as decorating a very delicious cake.
5. Carefully transfer the pizza to the preheated stone or sheet and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Watch it like a hawk—no one likes a burnt offering.
6. Remove from the oven, let it cool for a minute (if you can resist), then slice and serve. Tip: A sprinkle of fresh basil on top adds a pop of color and flavor.

Perfectly crispy on the outside, tender on the inside, and bursting with fresh flavors, this pizza is a showstopper. Serve it with a side of drama—like announcing it’s too good to share, then doing so begrudgingly.

Neapolitan Pizza with Eggplant and Parmesan

Zesty as a summer day in Naples, this Neapolitan Pizza with Eggplant and Parmesan is here to jazz up your pizza night with a veggie twist that even the carnivores at your table will beg for. Imagine the perfect crispy crust, the smoky eggplant, and that golden Parmesan—it’s a symphony in your mouth, and you’re the conductor.

Ingredients

• 1 lb pizza dough (homemade or store-bought, but let’s be real, homemade is where the heart is)
• 1/2 cup tomato sauce (the kind your nonna would approve of)
• 1 small eggplant, sliced into 1/4-inch rounds (because thickness matters here)
• 1/2 cup grated Parmesan cheese (the more, the merrier, I always say)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp salt (just a pinch to make everything pop)
• 1/2 tsp black pepper (for that little kick)

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone inside if you have one—this is the secret to that crispy crust.
2. Toss the eggplant slices with 1 tbsp olive oil, salt, and pepper. Roast them on a baking sheet for 15 minutes until they’re golden and tender. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
3. Roll out your pizza dough on a floured surface to about 12 inches in diameter. Transfer it to a pizza peel or an inverted baking sheet dusted with cornmeal to prevent sticking.
4. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Arrange the roasted eggplant slices on top, then sprinkle with Parmesan cheese. Tip: A little extra cheese never hurt anybody.
5. Drizzle the remaining 1 tbsp olive oil over the top. Slide the pizza onto the preheated stone or bake on the baking sheet for 10-12 minutes, until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it—no one likes a burnt pizza.

Every bite of this pizza is a little slice of heaven, with the creamy eggplant and sharp Parmesan playing off each other like best friends. Serve it with a side of sass and a crisp salad to cut through the richness.

Neapolitan Pizza with Shrimp and Garlic

Just when you thought pizza couldn’t get any better, along comes this Neapolitan masterpiece with shrimp and garlic to prove you wrong. It’s like a vacation to Italy, but with less jet lag and more cheese.

Ingredients

– 1 lb pizza dough (because homemade is great, but we’re not judging if you grab store-bought)
– 1/2 cup San Marzano tomato sauce (the only sauce worth its salt, in my opinion)
– 8 oz fresh mozzarella, sliced (the creamier, the better)
– 1/2 lb shrimp, peeled and deveined (because nobody likes a shrimp with its pants on)
– 3 cloves garlic, minced (more if you’re not planning on kissing anyone)
– 2 tbsp extra virgin olive oil (my liquid gold)
– 1/4 tsp red pepper flakes (for a little kick that says ‘hello’)
– Salt to taste (but really, just a pinch)
– Fresh basil leaves for garnish (because green makes everything look fancy)

Instructions

1. Preheat your oven to 475°F (because we’re not playing around here; we want that perfect crust).
2. Roll out your pizza dough on a floured surface to about 12 inches in diameter (no need for a ruler, just eyeball it).
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust (this isn’t a sauce free-for-all).
4. Arrange the mozzarella slices on top of the sauce (think of it as laying down a cheesy blanket).
5. In a skillet over medium heat, warm the olive oil and sauté the garlic and shrimp until the shrimp is just pink, about 2 minutes per side (timing is everything here; overcooked shrimp is a tragedy).
6. Scatter the shrimp and garlic over the pizza, then sprinkle with red pepper flakes and a pinch of salt (this is where the magic happens).
7. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly (keep an eye on it; nobody likes a burnt offering).
8. Garnish with fresh basil leaves before serving (because presentation is half the battle).
So there you have it—a pizza that’s crispy, cheesy, and packed with flavor. Serve it with a cold beer and pretend you’re by the Mediterranean, even if you’re just on your couch.

Neapolitan Pizza with Buffalo Mozzarella and Basil

Viva la pizza! Today, we’re diving fork-first into a dish that’s as fun to make as it is to eat—Neapolitan Pizza with Buffalo Mozzarella and Basil. This isn’t just any pizza; it’s a saucy, cheesy, herbaceous journey to flavor town, and trust me, your taste buds are gonna thank you.

Ingredients

• 1 1/2 cups of ’00’ flour (because we’re fancy like that)
• 1/2 cup warm water (not too hot, or you’ll scare the yeast)
• 1 tsp active dry yeast (the magic behind the fluff)
• 1/2 tsp salt (because life needs seasoning)
• 1 tbsp extra virgin olive oil (my liquid gold)
• 1/2 cup San Marzano tomato sauce (the only sauce I trust with my pizza)
• 8 oz buffalo mozzarella (torn, not sliced—for that rustic charm)
• A handful of fresh basil leaves (the greener, the better)

Instructions

1. In a large bowl, whisk together the ’00’ flour and salt. Make a well in the center—think of it as a floury volcano.
2. Dissolve the yeast in warm water and let it sit for 5 minutes until frothy. Patience is key here; good things come to those who wait.
3. Pour the yeast mixture and olive oil into the well. Stir with a fork until a shaggy dough forms. Tip: If it’s too sticky, add a sprinkle of flour; too dry, a dash of water.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic. This is your workout for the day.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size. Go binge an episode of your favorite show.
6. Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside. We’re aiming for blistering hot.
7. Roll out the dough on a floured surface to your desired thickness. Thinner for crispy, thicker for chewy—your call.
8. Spread the tomato sauce over the dough, leaving a small border for the crust. Less is more here; we’re not making soup.
9. Top with torn buffalo mozzarella. The irregular pieces melt into gooey perfection.
10. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly with slight char spots. Keep an eye on it—no one likes a burnt offering.
11. Garnish with fresh basil leaves immediately after baking. The heat will release those aromatic oils.

This pizza is a masterpiece of contrasts—crispy yet chewy, tangy yet creamy, and oh-so-satisfying. Serve it with a side of dramatic flourishes and a glass of something red. Trust me, it’s a meal that’ll have you saying ‘Mamma mia!’ in no time.

Neapolitan Pizza with Zucchini and Goat Cheese

Get ready to twist your taste buds with a pizza that’s anything but ordinary—our Neapolitan Pizza with Zucchini and Goat Cheese is a game-changer. It’s like summer decided to throw a party on your dough, and everyone’s invited!

Ingredients

• 1 lb pizza dough (homemade or store-bought, because we’re not judging)
• 1/2 cup tomato sauce (the kind that makes you want to sing in Italian)
• 1 medium zucchini, thinly sliced (let’s keep it crunchy, not soggy)
• 4 oz goat cheese, crumbled (the creamy dreamy star of the show)
• 2 tbsp extra virgin olive oil (my liquid gold for that perfect drizzle)
• 1/2 tsp red pepper flakes (for those who like a little kick)
• 1/4 cup fresh basil leaves (because green is good)

Instructions

1. Preheat your oven to 475°F (246°C) with a pizza stone inside if you have one—it’s all about that crispy crust.
2. Roll out your pizza dough on a floured surface to about 12 inches in diameter. Think thin but not see-through.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. No sauce avalanches, please.
4. Arrange the zucchini slices on top of the sauce. Overlapping is fine; it’s not a puzzle.
5. Sprinkle the crumbled goat cheese over the zucchini. More cheese? Always yes.
6. Drizzle with olive oil and sprinkle red pepper flakes. Now it’s starting to look like a party.
7. Bake for 10-12 minutes or until the crust is golden and the cheese is slightly browned. Watch it like a hawk—no one likes a burnt offering.
8. Garnish with fresh basil leaves right after baking. The heat will make them extra fragrant.

And just like that, you’ve got a pizza that’s crispy, creamy, and slightly spicy. Serve it with a side of ‘how did you make this at home?’ and bask in the glory.

Neapolitan Pizza with Ham and Pineapple

Yikes, it’s pizza time, and not just any pizza—Neapolitan Pizza with Ham and Pineapple, the controversial combo that’s either a match made in heaven or a culinary crime, depending on who you ask. Let’s dive into this delicious debate with a recipe that’s as fun to make as it is to eat.

Ingredients

• 1 lb pizza dough (homemade or store-bought, but let’s be real, homemade is where it’s at)
• 1/2 cup pizza sauce (the chunkier, the better—I like to pretend it’s healthy)
• 2 cups shredded mozzarella cheese (because more cheese is always the answer)
• 1/2 cup diced ham (go for the good stuff, not the sad, floppy slices)
• 1/2 cup pineapple chunks (fresh or canned, but if you’re team pineapple, you already know this)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1/2 tsp dried oregano (for that little Italian whisper)

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone inside if you have one—it’s a game changer for that crispy crust.
2. Roll out your pizza dough on a floured surface to about 12 inches in diameter. No need to be perfect; rustic is charming.
3. Brush the dough lightly with olive oil. This little step keeps the sauce from making the crust soggy—genius, right?
4. Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sauce distribution is an art form.
5. Sprinkle the mozzarella cheese over the sauce. Don’t hold back; this is the glue that holds our pizza dreams together.
6. Scatter the diced ham and pineapple chunks over the cheese. Embrace the sweet and salty harmony.
7. Sprinkle the dried oregano over the top for that herby goodness.
8. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Watch it like a hawk—no one likes a burnt pizza.

Voilà! You’ve just created a pizza that’s crispy on the outside, gooey on the inside, and packed with flavors that’ll make your taste buds do a happy dance. Serve it up with a side of smug satisfaction for proving pineapple belongs on pizza.

Conclusion

Feast your eyes on these 18 Authentic Neapolitan Pizza Recipes Delicious! Each recipe is a ticket to a culinary adventure, bringing the taste of Naples right to your kitchen. We hope you’ll try them, find your favorite, and share your experiences in the comments below. Don’t forget to pin your top picks on Pinterest to spread the pizza love. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.