The perfect pizza recipe

All the secrets for preparing authentic Neapolitan pizza dough

A globally recognized symbol of Made in Italy, Neapolitan pizza is the international pride of Neapolitan pizza chefs. Since 2017 it has been officially included in the list of intangible cultural heritage products.

World Record Pizza: pleasure that lasts for 500 meters!

At FICO on Saturday, July 27th you can taste the creations of 30 Neapolitan pizza chefs, with 500 meters of pizza and all the Italian toppings thanks to the collaboration between Napoli Pizza Village, Rossopomodoro and Molino Caputo. A truly incredible venture!

Book your spot now →


The art of pizza: the must-know secrets

There's no doubt that the dough is the key component of pizza. It's what makes pizza truly unique.

To make Neapolitan pizza, you can use plain or self-raising flours made by grinding soft wheat. In the past, pizzas were actually made with wholemeal flour, but its popularity began to wane with the advent of refined flours, which were easier to use. 

Today, however, there's a counter-trend and many pizza makers are choosing to go back to ancient flours, rediscovering tradition.

Neapolitan pizza makers particularly like Molino Caputo flours.



Here are the key ingredients to prepare authentic Neapolitan dough.

(The recipe is taken from the book L’arte della pizza [The Art of Pizza], Mondadori. Edited by Rossopomodoro)

  • 700-800 g of plain flour
  • 500 ml water
  • 50 g sunflower oil or lard*
  • 30 g sea salt
  • 15 g granulated sugar
  • 12.5 g of brewer's yeast

*Fats and sugar: if you're using a home oven, which doesn't reach the wood-burning oven temperatures of Neapolitan pizzerias, a small amount of fat in the dough (seed oil, lard or extra virgin olive oil) helps to keep the pizza crisp on the outside and soft inside. For the same reason, add a little sugar to the dough to make the crust more crisp and golden.

How to prepare an authentic Neapolitan pizza

For 6 balls of dough, pour 3/4 of the flour into one side of a large container and fill the other side with water. Add the salt and stir to combine everything together properly. 

Then crumble the yeast into the flour. Knead it thoroughly with your hands to prevent lumps from forming. Add the remaining flour and continue to work with your hands until it forms a dough.
Place the dough on the work surface and continue to knead vigorously for 10 minutes until it's stretchy. Make a large block of dough that's round and smooth. Place it in the container to rest or in the cupboard for 30 minutes.


With a knife, divide the dough into 6 blocks of about 230 g each. Make them round by working them well with your hands and kneading out the air. Place them well apart in a food container and cover with a lid. Let them rise and cure for an hour in a cool place. Alternatively, place them on the work surface covered with a cloth.

Flattening the crust

With a spatula, take a block of dough and quickly place it in some flour and then onto the work surface. With your hands close together, spread the dough with your fingers from the center outwards so that the gases concentrate at the edge and form a nice frame. Flatten the pizza using a twisting motion with your hands, being careful not to crush the edge. 

Baking in a wood-burning oven

Traditional baking requires a wood-burning oven. In fact, this type of baking gives the pizza its typical aroma and fragrance.  The embers and the flame raise the temperature to more than 450°C. The baking can last from 60 to 90 seconds during which the pizza is rotated to let the heat reach each side. 

3 ingredients to be reckoned with!

Brewer’s yeast

Originally this kind of yeast was obtained from the processing of beer, hence its name. Today it's made from sugar beet. In pizzerias, pizza-makers also use yeast starter, a fermented dough where microorganisms and lactic ferments develop to promote natural leavening.


Water is a fundamental ingredient because the perfect amount combined with flour and yeast gives us the best dough possible. It should be moderately hard, so consider whether you want to use tap water or bottled water.


Salt acts as a yeast inhibitor and thus strengthens the dough. It's best to choose iodized salt. Always make sure it's properly dissolved in the water before you start kneading.


See it for yourself in person and taste authentic Neapolitan pizza at FICO

And if you want to experience the magic of Neapolitan pizza chefs firsthand as they make the longest pizza in the world, then you can't miss the event on July 27th! We look forward to seeing you at FICO with "World Record Pizza" →