How to Cook the Perfect Neapolitan Pizza at Home
How long to cook pizza and what temperature to cook pizza at in just a normal oven?
Neapolitan Pizza is one of the most famous and beloved styles of pizza. With a rich history, Pizza Napoletana originates from the southern Italian city of Naples. It is characterised by its airy, raised edged crust known as ‘cornicione’ and fluffy centre topped with tomato sauce and buffalo mozzarella.
This blog will give you a step-by-step guide on the cooking process of the Neapolitan pizza and how to recreate this Italian classic with just a household oven. How long and at what temperature should a pizza be cooked at?
Temperature is Key
The secret to cooking the perfect Neapolitan pizza lies in high heat. The Associazione Verace Pizza Napoletana (APVN) which translates to the True Neapolitan Pizza Association sets out a way in which to make the true and traditional Neapolitan pizza. They state that the base should be approximately 380°C to 430°C / 716°F to 806°F and the dome should be at approximately 485°C / 905°F. Due to such high heat, the ideal cooking time is only 60-90 seconds at these temperatures. This is achievable with a wood fired pizza oven.
However, not everyone has professional or traditional pizza ovens to recreate this method with such high temperatures. So, how can you cook traditional Italian Neapolitan pizza at home with a normal home oven?
What equipment you need:
- Pizza Stone or Steel
- Normal Household Oven
- Infrared Thermometer
Infrared Thermometer – This is an essential tool because the correct temperature is essential to making an authentic Neapolitan pizza. It is handheld and you simply need to use the guide laser as a pointer and point it towards the pizza or pizza stone to assess the temperature. It has a very fast response time and is non-contact meaning you can check the temperature of the pizza in the oven without getting too close.
Pizza Stone / Steel – The pizza stone is the best way in which you can recreate the high temperature effect that the traditional wood fired pizza oven creates. It makes sure that the base cooks at the same time as the top layer of the pizza.
Step by Step Guide
Step 1. Pre heat the Pizza Stone for 40 mins to 1 hour until it has reached 230°C – 260°C / 450°F – 500°F
Put the pizza stone in the oven and heat it up for around 40 mins to an hour. Point the infrared thermometer at the surface of the pizza stone to record its temperature. Once it has reached 230°C -260°C / 450°F – 500°F it is ready for the pizza.
Step 2. Assemble the pizza, but don’t add the mozzarella yet
Flatten and shape the dough, add the sauce. But do not add the cheese yet. It is up to you whether you prefer melted mozzarella or fresh uncooked mozzarella. But you should not add the cheese at this stage even if you want to cook the mozzarella.
Step 3. Pre-cook the pizza at maximum oven temperature until you start seeing the crust going golden brown
Pre-cook the pizza base with sauce. This is because high temperatures like those in a pizza oven are not achievable in a household oven. Therefore, it takes slightly longer to bake even with the help of a pizza stone, this step is important so that the mozzarella cheese does not burn, the crust does not dry out and the centre dough doesn’t go hard. Doing this step will result in soft and high rising cornicione.
Step 4. Add the cheese and pour some olive oil over the pizza
The addition of olive oil is not only important for giving it the traditional and authentic flavour of Naples, but also to stop the pizza from being too dry.
Step 5. Cook the pizza at maximum oven temperature until the mozzarella is bubbling
Step 6. Using an infrared thermometer check the temperature of your pizza whilst in the oven to make sure it is at the correct temperature.
Step 7. Garnish with basil and some more olive oil
After following these steps, you should have cooked an authentic Neapolitan style pizza. The cornicione or crust should be high rising and airy. It should also be bounce back when you touch it, black charring spots are normal. The centre should be soft. Eat the pizza as soon as possible, for the best taste.
Final Tips for the Perfect Neapolitan Pizza at Home
- Use the right tools: Infrared thermometer, and pizza stone or steel make all the difference in recreating the ideal pizza
- Use olive oil: Olive oil is perfect for taste and to stop your pizza drying out, in a home oven the pizza is cooked for longer than a pizza oven, thus it is more susceptible to drying out.
- Stretch the dough by hand: Hand-stretch your dough instead of using a rolling pin to keep air bubbles intact.
- Consider using the broil / grill for extra heat: If you’re struggling to cook the pizza well or get to the correct temperature, broiling or using the heated element on the top of the oven is a good way to add extra heat to a household oven. But be careful and keep an eye on your pizza so that it doesn’t burn the cheese.
There you have it an authentic homemade Neapolitan pizza made in a household oven!
Achieving an authentic Neapolitan pizza at home requires attention to detail, precise temperature control, and the right ingredients. While a conventional home oven cannot reach the extreme temperatures of a wood-fired oven, the techniques outlined in this guide can help replicate the traditional cooking process. Consistency in preheating, the use of a pizza stone or baking steel, and the use of an infrared thermometer to achieve the perfect temperatures are crucial to achieving the signature texture and flavour of Neapolitan pizza. Using fresh ingredients will only add to its amazing taste. By refining your technique with this method and understanding how your specific oven behaves, you can create a pizza that closely resembles those found in Naples.