Neapolitan pizza is the original Italian style, hailing from Naples: the birthplace of pizza. The preparation and dough style are critical to the creation of the perfect Neapolitan style pizza. You can customise the toppings to your heart’s content, but our recipe takes you through the process for the classic margarita, made with tomato, mozzarella or fior di latte and oregano.
Serves: 4 pizzas
Neapolitan style pizza
- Prep Time
- 6 - 8 h
- BBQ Temperature
- 280–290° C
- Method
- Indirect
- Prep Time
- 6 - 8 h
- BBQ Temperature
- 280–290° C
- Method
- Indirect
Ingredients
- 360 ml water
- 18–20 g salt
- 2 g yeast
- 620–650 g plain flour
- 250–320 g tomato sauce
- 4 tbsp extra virgin olive oil
- 320–400 g mozzarella or fior di latte
- 1 tbsp oregano
- 20 leaves of fresh basil
- Salt, as needed
Special Equipment
- Pizza Paddle
- Pizza Stone
Instructions
- 01Pour the water into a mixer, dissolve the salt, add 10% of the total amount of flour and then add the yeast.
- 02Start the mixer, and then gradually add the rest of the flour until combined.
- 03Mix the dough at a low speed for 20 minutes, until the dough forms a single ball. To obtain optimum dough consistency, make sure you control the quantity of water. The mixture should be sticky, soft and elastic to the touch.
- 04Remove the dough from the mixer, and place it on a surface to rest for 2 hours at room temperature. Then cut the mixture into small balls or ‘panetti’, weighing between 170 and 230 g each.
- 05Put the panetti in a box or a tray for the second rising stage, between 4 to 6 hours.
- 06In the meantime, season the tomato sauce with oregano and salt. Chop the mozzarella.
- 01Prepare the barbecue for high heat 280–290°C and place the GBS pizza stone into the cooking grate to preheat for 15–20 minutes.
- 02When the barbecue has just about achieved its desired heat, roll out the panetti into disks of dough ensuring the centre is no more than 4 mm thick. Spoon a quarter of the tomato sauce into the centre of each base, then in a spiralling motion, cover the base with the sauce, leaving 1 cm around the edge. Spread the mozzarella evenly over all the pizzas, before adding some basil leaves and a little extra virgin olive oil.
- 03Sprinkle the Pizza Paddle with a little flour to make the surface more slippery. Using the Pizza Paddle, slide the pizza onto the pizza stone and close the lid of the barbecue. Cook the pizza over indirect heat until the base is crispy.
- 01The options are endless! Go for classic Italian bruschetta, or a simple green side salad.
In the Kitchen
At the Barbecue
Serving Suggestion
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 360 ml water
- 18–20 g salt
- 2 g yeast
- 620–650 g plain flour
- 250–320 g tomato sauce
- 4 tbsp extra virgin olive oil
- 320–400 g mozzarella or fior di latte
- 1 tbsp oregano
- 20 leaves of fresh basil
- Salt, as needed
Special Equipment
- Pizza Paddle
- Pizza Stone
Instructions
- 01Pour the water into a mixer, dissolve the salt, add 10% of the total amount of flour and then add the yeast.
- 02Start the mixer, and then gradually add the rest of the flour until combined.
- 03Mix the dough at a low speed for 20 minutes, until the dough forms a single ball. To obtain optimum dough consistency, make sure you control the quantity of water. The mixture should be sticky, soft and elastic to the touch.
- 04Remove the dough from the mixer, and place it on a surface to rest for 2 hours at room temperature. Then cut the mixture into small balls or ‘panetti’, weighing between 170 and 230 g each.
- 05Put the panetti in a box or a tray for the second rising stage, between 4 to 6 hours.
- 06In the meantime, season the tomato sauce with oregano and salt. Chop the mozzarella.
- 01Prepare the barbecue for high heat 280–290°C and place the GBS pizza stone into the cooking grate to preheat for 15–20 minutes.
- 02When the barbecue has just about achieved its desired heat, roll out the panetti into disks of dough ensuring the centre is no more than 4 mm thick. Spoon a quarter of the tomato sauce into the centre of each base, then in a spiralling motion, cover the base with the sauce, leaving 1 cm around the edge. Spread the mozzarella evenly over all the pizzas, before adding some basil leaves and a little extra virgin olive oil.
- 03Sprinkle the Pizza Paddle with a little flour to make the surface more slippery. Using the Pizza Paddle, slide the pizza onto the pizza stone and close the lid of the barbecue. Cook the pizza over indirect heat until the base is crispy.
- 01The options are endless! Go for classic Italian bruschetta, or a simple green side salad.
In the Kitchen
At the Barbecue
Serving Suggestion
Neapolitan pizza is the original Italian style, hailing from Naples: the birthplace of pizza. The preparation and dough style are critical to the creation of the perfect Neapolitan style pizza. You can customise the toppings to your heart’s content, but our recipe takes you through the process for the classic margarita, made with tomato, mozzarella or fior di latte and oregano.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
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