The Easiest Neapolitan Pizza Recipe

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In this video, I’m sharing my go-to Neapolitan pizza recipe — straight from my Cookbook Volume 1: The Past. This isn’t just a recipe; it’s a journey back to the roots of pizza itself. Neapolitan pizza was born in the narrow streets of Naples, where simplicity and bold flavor have always reigned. Originally created as a humble street food for the working class, it became a global icon with its soft, blistered crust, tangy San Marzano tomatoes, and creamy mozzarella.
My version stays true to its soul — no kneading, no machines, just your hands and a bit of patience. It’s light, handmade, and perfect for warm summer evenings when the last thing you want is to be stuck in a hot kitchen. If you’ve ever wanted to bring a piece of Naples into your home, this is it. And it’s just one of the many recipes from Volume 1: The Past — my personal archive of the flavors I left behind, and the ones I keep rediscovering. Let’s make it together.

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Naples, the birthplace of pizza. A city where flour, water, and fire came together to create one of the most iconic dishes in the world. Neapolitan pizza was never meant to be complicated. It was street food. Fast, fresh, and made by hand for the people. In my book, Volume 1: The Past I brought that spirit back with a no-knead, hand-made recipe, anyone can pull off. No mixer, no sweat. Just a bowl, a spoon, and a little time. This is the kind of pizza made for hot summer nights. Light, bubbly, and ready when you are. A crust that speaks of Naples, but a method that fits your kitchen. Because tradition doesn’t have to be difficult it just has to be honest. This is my easiest Neapolitan Pizza straight from the book, straight from the heart. Hello you wonderful peeps! let’s get down to business already: if you’d like to purchase a copy of my book, I’ll leave all the links here in the pop-up and description of this video. Today I’m going to demo my Neapolitan dough (from the book, page 40) It’s very easy and you will need only few ingredients. The book is available in digital format on my website milezerokitchen.com I’m gonna write down the formula, and I’m ready to go. Let’s go make some dough. 1 g of dry yeast 390 g water 17 g of salt I use Himalayan salt, but feel free to use regular 600 g bread flour this is a medium strength flour, with roughly 12-13% protein first all the water goes in, then the yeast. mix well 🙂 we’re going to add half of the flour for now just to reach a batter consistency as it’s still liquid, the salt will dissolve way easier into the dough. salt in and mix well Now we can add all the rest of the flour let all the flour absorb the water the beauty of this: you don’t need to knead. just make sure all the water has been absorbed. scrape the bowl’s sides and we’re ready to rest this dough Hey Siri, put 15 min on the timer 15 minutes. Starting now. Did your phone put 15 min on the timer while watching this? 😂 Alright, first stretch and fold. we’re gonna do this 3-4 times at 15 min interval all the times and if you want to see a detailed video about how to stretch and fold, you’ll find a link in my book! so get your copy and I’ll be forever grateful for your support! first set done. 15 min rest. 2nd and 3rd set – always at 15 min interval the dough will look smoother for every set my best bud Jake is enjoying is bone lately. look at him going. and here we are: last set let’s prepare our containers with some oil spray on them this recipe gives you 4 dough balls so just divide in four. You won’t need a scale here. to make your ball, just shape it like you would for a mozzarella folding all the limbs in if it’s a bit sticky, just use a little bit of flour but don’t go crazy! and make sure that the bottom is perfectly sealed. beautiful, now these babies are gonna take a long nap. and you can totally leave them at room temp for 5-6 hours and bake them, but i’d rather develop more flavor in my dough, so rest 2 hours at room temp first and then refrigerate overnight. goodnight, dough. the day after tomato throw! I’m going to make a summer pizza, with fresh tomatoes like a bruschetta pizza. cherry tomatoes garlic salt olive oil fresh basil simple, yet so delicious. here’s our dough. I took it out of the fridge while the oven was heating up. semola flour to dust now strat by pressing down towards the crust remember to leave at least 0.5 to 1 inch of crust! this dough is so soft and relaxed, it’s so easy to stretch! same thing for the other side. move all the flour aside so it won’t stick with the pizza and won’t burn in the oven ice cubes. Yes, ice. It will prevent burning on top and keep the dough moist in the center some olive oil hey ice, come back here, cmon. bake for 90 sec at 750 F or 400 C domestic oven: 500 F or 260 C for 6-7 min and there you have it. look at that crust. toppings time. arugula cherry tomatoes fresh mozzarella summer margherita crown with some fresh basil isn’t it gorgeous? crust on point. If you enjoyed this recipe, cheer with me today! and subscribe if you like, OR… …buy my cookbook! It’ll help me producing more videos just like this one 🙂 Thank you guys so much for watching I’ll see you in the next one and… take care of each other.