A tray of baked pizza.

Perfect Pizza Napolitan Style

Learn how to make the perfect pizza with authentic Napolitan flavour. Making the dough is simple, waiting for the pizza to cook is much harder! This recipe includes instructions and topping ideas for traditional homestyle pizza and pizza frite - aka deep fried pizza. Enjoy!
Course Dinner, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 9 hours
Total Time 9 hours 20 minutes
Servings 4 pizza bases
Calories 954kcal
Author Wandercooks
Cost $7


For the Dough

  • 800 g ‘00’ pasta flour
  • 500 ml cold water
  • 40 ml extra virgin olive oil PLUS 1-2 tbsp oil per pizza tray
  • 20 g salt
  • 6 g natural yeast or 'brewer's yeast'

For the Toppings - we used the following as 'standard' topping ingredients on each of our pizzas.

  • good sprinkling of salt
  • dash of extra virgin olive oil
  • sprinkling of parmesan cheese
  • small chunks of mozzarella


  • crushed peeled tomatoes Place onto pizza using your fingers

Zucchini Pizza

  • 2 grated zucchini
  • 2 slices roughly chopped prosciutto or bacon

Potato & Rosemary Pizza

  • 3 thinly sliced potatoes
  • 1 tsp fresh rosemary

For the Pizza Fritta and Montanara Sauce

  • 400 g Passata
  • 1 tbsp Oil
  • 1 tsp Garlic sliced, not crushed, then removed before using
  • sprinkling of salt
  • dash of extra virgin olive oil
  • sprinkling of parmesan cheese
  • small chunks of mozzarella
  • fresh basil


To prepare the dough

  • Place flour into a large mixing bowl, making a well in the centre.
  • Add the salt, yeast, oil and water into the centre of the well.
  • Use your hands to mix the flour in large circles, using your thumbs to press in – Amalgamare.
  • If the dough mixture is too sticky, add more flour to the outside of the dough. You can also do this to help remove sticky dough from your fingers.
  • Continue to knead until you have created a pillow of dough in the centre of the bowl.
  • Lift the dough and add flour underneath to prevent the dough from sticking while resting.
  • Score an ‘X’ shape on the top of the dough. Cover with a towel and allow to rest for 6.5 to 7 hours.
  • After the dough has rested, divide into the number of portions you desire. For example, you could make three large pizza bases and five to 10 smaller bases with this amount of dough. Start by spreading plenty of flour onto your rolling surface and rolling pin. Remove the dough from the mixing bowl and place on the surface, forming a roughly rectangular shape, then cut into your desired portions.
  • Roll the dough portions out into circular bases, using your fingers if needed to stretch out into shape. Don’t worry if the dough is quite thin at this stage, it will continue to rise until it’s time to cook.
  • Oil each pizza tray (aluminium trays work best for a crispy base), place the dough on the trays and push out to the rim to cover the pan. Be sure to press gently at this stage so as not to push out too much air.
  • Cover and allow to rest again for around 2 hours.

For the Montanara Sauce

  • Add all ingredients to a small saucepan and simmer over low heat until fragrant.

For the Large Pizzas

  • Preheat the oven to 250 degrees.
  • Prepare your pizza toppings. For example, start with a layer of crushed tomatoes for Margherita, or a layer of zucchini or thinly sliced potato. Drizzle with extra virgin olive oil and a good sprinkling of salt. Don’t add the cheese now, we’ll add it in a later step.
  • Place in the oven and cook for 10 minutes or so until first topping layer has cooked through nicely.
  • Take out of the oven and sprinkle with parmesan cheese and small chunks of mozzarella.
  • Place back in the oven and cook for another 10 minutes or so until the cheese has melted and the base has become nice and crispy.

For the Fried Pizza aka Pizza Frite

  • Heat the oil in a deep frying pan until very hot.
  • Press out the dough portions into small flat circles.
  • Carefully place the dough in the hot oil and cook until golden brown, rotating frequently to cook both sides evenly.
  • Top with hot montanara sauce, parmesan cheese, chunks of mozzarella and a fresh basil leaf.


For the best tasting pizza, allow plenty of time for the dough to rise by preparing in advance. If you simply can’t wait (we know, it’s hard to be patient for pizza!) you can make the dough rise more quickly by adding 20g of yeast instead of 6gm. This will still take about 2 hours to rise properly.


Calories: 954kcal | Carbohydrates: 166g | Protein: 26g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 2058mg | Potassium: 945mg | Fiber: 9g | Sugar: 8g | Vitamin A: 706IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 11mg