Authentic Pizza Napoli Recipe

Few dishes in world gastronomy evoke as much passion, pride, and heritage as authentic Neapolitan pizza. Born on the vibrant streets of Naples during the 18th century, pizza was originally a quick, humble meal for working-class Neapolitans. Over time, local pizzaioli perfected the art of dough fermentation, transforming basic pantry ingredients into a culinary masterpiece defined by a pillowy, charred crust and simple, high-quality toppings.

Among traditional Neapolitan styles, Pizza Napoletana (or Pizza Napoli) stands out for its bold, punchy coastal flavours. Celebrating the maritime heritage of the Campania region, this traditional recipe relies on a rich tomato base studded with savoury anchovies, aromatic oregano, and capers. The secret to achieving true pizzeria quality at home lies entirely in the authenticity of your ingredients, which thankfully, Carluccio's provide most!

Key Ingredients for an Authentic Base

• The Flour: Ordinary bread flour simply will not yield the correct elasticity. To achieve a supple dough with a light, airy cornicione (raised crust), use Caputo Pizzeria "00" Flour. Milled in Naples, its precise protein content creates the ultimate golden crumb.

• The Tomatoes: The base requires naturally sweet, low-acidity plum tomatoes grown in the volcanic soil of Mount Vesuvius. Hand-crush San Marzano Tomatoes with a pinch of sea salt for a rich, vibrant sauce.

• The Anchovies: Deep, savoury umami comes from high-quality fish. Armatore Cetara Anchovy Fillets in Olive Oil are wild-caught along the Amalfi Coast and packed with rich flavour that melts gently into the warm sauce.

• The Finishing Drizzle: Before serving, finish your pizza with Carluccio's L'Oro di Calabria Extra Virgin Olive Oil. Cold-pressed from centenary Carolea olives, its subtle peppery kick ties the Mediterranean flavours together.

Authentic Pizza Napoli Recipe

• Prep Time: 20 minutes (plus 8 hours dough proving)

• Cook Time: 8–10 minutes

• Yield: Makes 4 pizza bases (approx. 250g per dough ball)

Ingredients

For the Dough:

• 500g Caputo Pizzeria "00" Flour

• 325ml Lukewarm water

• 10g Fine sea salt

• 1.5g Active dry yeast (or 3g fresh yeast)

For the Toppings:

• 1 can (400g) San Marzano Tomatoes, crushed by hand

• 1 tin (45g) Armatore Cetara Anchovy Fillets in Olive Oil, drained

• 2 tbsp Salted capers, rinsed and drained

• 1 tbsp Dried oregano

• 1 clove Garlic, thinly sliced

• 2 tbsp Carluccio's L'Oro di Calabria Extra Virgin Olive Oil

• Fresh basil leaves (optional)

Method

1. Prepare the Dough: Dissolve the yeast in the lukewarm water in a large bowl. Gradually add half of the Caputo Pizzeria "00" Flour, mixing by hand until a smooth batter forms. Stir in the sea salt, then gradually fold in the remaining flour.

2. Knead & Prove: Turn the dough out onto a clean work surface and knead gently for 10 to 12 minutes until smooth, springy, and elastic. Cover with a damp cloth and let it rest at room temperature for 2 hours.

3. Form Dough Balls: Divide the dough into 4 equal portions (around 200g–250g each). Shape each into a tight, smooth ball. Place on a lightly floured tray, cover tightly, and allow to prove at room temperature for 6 to 8 hours.

4. Prepare the Sauce: Place the San Marzano Tomatoes in a bowl and crush them gently by hand. Season with a pinch of sea salt.

5. Shape the Base: Preheat your oven (and pizza stone or baking steel) to its highest possible temperature (250°C or higher). Dust your work surface with a little extra flour. Press one dough ball from the centre outwards using your fingertips, pushing air toward the rim to form the raised cornicione. Gently stretch the dough into a 10-12 inch round—never use a rolling pin, as it flattens the air pockets.

6. Add Toppings & Bake: Spread a thin layer of crushed San Marzano tomatoes over the base. Evenly scatter the Armatore Cetara Anchovy Fillets, drained capers, thin garlic slices, and a pinch of dried oregano across the top.

7. Bake to Perfection: Transfer onto your preheated pizza stone or tray and bake for 6 to 8 minutes until the crust is beautifully puffed, crispy, and lightly charred around the edges.

8. Finish & Serve: Remove from the oven, garnish with fresh basil leaves if desired, and finish with a generous drizzle of Carluccio's L'Oro di Calabria Extra Virgin Olive Oil. Slice immediately and serve piping hot.