Pizza Recipe From Scratch: Neapolitan-Style Crust in 90 Minutes

Making authentic Neapolitan pizza at home is simpler than you think with this proven method. The key lies in a high-hydration dough that develops complex flavor in just 90 minutes, without sacrificing traditional texture.

This approach uses basic pantry ingredients and a standard oven to achieve a crust that’s soft and airy inside with a slightly charred exterior. The sauce comes together in minutes, while the baking technique ensures even cooking without special equipment.

You’ll end up with a pizza that rivals your favorite pizzeria—thin, chewy crust, perfectly melted cheese, and toppings that shine. The entire process respects tradition while adapting to home kitchens.

Follow these precise steps for consistent, professional results every time.

Ingredients for Pizza Recipe from Scratch

Pantry raid time. Flour, yeast, tomatoes, cheese—nothing exotic here.

The flour is non-negotiable. King Arthur Bread Flour (12.7% protein) gives that elastic chew—all-purpose just won’t cut it. Yeast from a jar stays fresher than packets. For tomatoes, San Marzano DOP (imported from Italy) is the gold standard, but any whole peeled tomato in a can works. I grab mine from Trader Joe’s (cheap) or Eataly (fancy). The mozzarella? Whole Foods has great fresh balls in the cheese case.

No bread flour? All-purpose plus 1 tbsp vital wheat gluten per cup gets you close. Fresh mozzarella too wet? Pat it dry with paper towels or switch to low-moisture block. Out of San Marzanos? Any canned tomato works—just drain the excess liquid. Skip the pre-shredded cheese (coated in anti-caking agents). For the sauce, a pinch of sugar balances acidity if your tomatoes taste sharp.

Dough rises best in a warm spot—70-75°F (I use my turned-off oven with the light on). Sauce keeps 5 days in the fridge, dough balls freeze for 3 months. Leftovers? Reheat slices in a dry skillet for crisp crust. Always let dough come to room temp before shaping.

Step-by-Step Instructions for Pizza From Scratch

Here’s my method for achieving that perfect Neapolitan-style crust and flavorful toppings in under two hours.

Step 1: Activate the Yeast and Mix the Dough

In a small bowl, combine the 0.25 oz active dry yeast, 1 tsp sugar, and 1.5 cups warm water at 110-115°F. Let it sit for 5-10 minutes until the mixture becomes foamy and cloudy—that’s your confirmation the yeast is alive and active.

In a large mixing bowl, combine the 3.5 cups bread flour and 2 tsp kosher salt. Make a well in the center and pour in the yeast mixture along with the 2 tbsp extra-virgin olive oil. Using a wooden spoon, stir until a shaggy dough forms. I find bread flour’s higher protein content gives that authentic chewy texture you’re after.

Step 2: Knead and Let the Dough Rise

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You’ll know it’s ready when it springs back slowly when poked and has a slight sheen. This develops the gluten that creates that characteristic chew.

Lightly oil a clean bowl with additional extra-virgin olive oil, place the dough inside, and cover with a damp towel. Let it rise in a warm place for 1 hour or until doubled in size. I like to turn my oven on to its lowest setting for 2 minutes, then turn it off and place the bowl inside—creates the perfect proofing environment.

Step 3: Prepare the Sauce and Toppings

While the dough rises, crush the 1 can San Marzano canned tomatoes by hand in a bowl. Stir in the minced 3 cloves garlic cloves, 1 tsp dried oregano (rubbed between your palms to release the oils), and 0.5 tsp red pepper flakes. Season with a pinch of the kosher salt.

Shred the 8 oz fresh mozzarella cheese and tear the 0.5 cup fresh basil leaves by hand. Grate the 0.5 cup Parmesan cheese from a block—pre-shredded won’t melt as smoothly. Having all your toppings prepped before stretching the dough makes the assembly process much smoother.

Step 4: Shape the Dough and Assemble the Pizza

Punch down the risen dough and divide it into 4 equal portions for individual pizzas. On a surface dusted with 0.25 cup semolina flour (which adds texture and prevents sticking), stretch each portion into a 12-inch round. Work from the center outward, using your fingertips to press the dough gently.

Spread a thin layer of sauce over each crust, leaving a ½-inch border. Top with the shredded fresh mozzarella, then sprinkle with Parmesan. Distribute the torn fresh basil leaves evenly. Don’t overload the toppings—this ensures even cooking and that perfect crust-to-topping ratio.

Step 5: Bake to Perfection

Preheat your oven to its highest temperature (ideally 500-550°F) with a pizza stone or inverted baking sheet inside. Slide your assembled pizza onto the hot surface and bake for 10-12 minutes until the crust is golden brown with some charred spots and the cheese is bubbly.

Remove from the oven and let rest for 2 minutes before slicing. This brief rest allows the cheese to set slightly so it doesn’t all slide off when you cut into it. Serve immediately while hot and crispy—there’s nothing quite like that first bite of homemade pizza.

Essential Equipment for Perfect Results

Pizza Stone or Steel

A pizza stone or baking steel is non-negotiable for that crisp, charred crust. I use a 16-inch cordierite stone from Old Stone Oven—it retains heat like a pro. Preheat it for at least 1 hour at 550°F to mimic a wood-fired oven. 🔥

Infrared Thermometer

Knowing your stone’s surface temp is key. A Thermopen ONE reads in 1 second and ensures you’re baking at the right heat. Aim for 550-600°F on the stone’s surface—not just the oven air temp.

Pizza Peel

A wooden peel works for launching, but I prefer perforated aluminum for its light weight and easy cleaning. Dust it generously with semolina flour to prevent sticking. The 12-inch peel from Epicurean is my go-to for home use.

Dough Scraper

A bench scraper makes dividing and handling sticky dough a breeze. I use the Ateco 5-inch model—perfect for cutting 4 equal portions and cleaning my work surface. The sharp edge also helps release dough from the counter. ✨

Mixing Bowls

You’ll need a large stainless steel bowl for dough rising. I love Winco’s 5-quart—it’s sturdy and has a flat bottom for easy kneading. For the sauce, a medium glass bowl works perfectly for crushing tomatoes by hand.

Cheese Grater

Freshly grated Parmesan melts better than pre-shredded. I swear by the Microplane 360—it creates fine, even shreds and catches every last bit. For mozzarella, a box grater gives you the ideal texture for even melting.

Frequently Asked Questions