This 1727 pizza recipe brings the first documented pizza from Naples to your kitchen with a 15-minute homemade crust that rivals authentic Neapolitan style. The secret lies in a simple, high-hydration dough that captures the airy, chewy texture of 18th-century Italian baking techniques—no fancy equipment needed. I’ve refined this method after years of testing period-appropriate recipes, ensuring every bite delivers that signature crispy edge and soft center.
The foundation is a sourdough-inspired dough (though we’ll use commercial yeast for convenience) that ferments just long enough to develop flavor without overproofing. Topped with a minimalist sauce—just tomatoes, garlic, and basil—this pizza stays true to early Neapolitan traditions while using ingredients you can find today. The key is baking at 900°F (or as hot as your oven can get) for just 60 seconds, recreating the wood-fired experience at home.
What emerges is a pizza with golden, charred edges and a blistered crust that’s tender yet sturdy enough to hold simple toppings like mozzarella, basil, and a drizzle of olive oil. The sauce remains vibrant, not drowned by cheese, while the dough’s open crumb structure gives each bite that authentic Neapolitan bite. This isn’t just pizza—it’s a taste of history you can make in your own kitchen.
Perfect for pizza nights or impressing guests with a dish that feels both nostalgic and fresh. The method scales easily, and leftovers reheat beautifully. Let’s recreate this 18th-century masterpiece with modern convenience.
Ingredients for 1727 pizza
High-hydration dough, minimalist sauce, and authentic toppings for a pizza straight from 18th-century Naples.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | High-protein for chewy texture |
| Active Dry Yeast 🍞 | ¼ tsp | Or 1 packet instant yeast |
| Granulated Sugar 🍚 | ½ tsp | Feeds yeast for faster rise |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjusts to taste |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality for flavor |
| Warm Water 💧 | 1 ¼ cups | 105°F-110°F ideal |
| San Marzano Crushed Tomatoes 🍅 | 14 oz | High-quality canned tomatoes |
| Fresh Garlic Cloves 🧄 | 3 cloves | Minced for sauce |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for sauce |
| Fresh Mozzarella Cheese 🧀 | 8 oz | Shredded, low-moisture |
| Semolina Flour 🌾 | 2 tbsp | For dusting pizza peel |
| Cornmeal 🌽 | ½ cup | For baking surface |
The San Marzano tomatoes are non-negotiable here—Trader Joe’s and Whole Foods carry the best cans, and the flavor difference is night and day. For the dough, King Arthur high-protein flour gives that perfect chewy texture, but any all-purpose works in a pinch. The yeast needs to be fresh; if your packet’s expired, grab a new one. Warm water is crucial—too hot and it kills the yeast, too cold and it won’t activate. I use a thermometer to check, but if you don’t have one, let tap water sit out for 10 minutes before using. The olive oil should be fruity and peppery—California Extra Virgin or Colavita are my go-tos.
No San Marzano tomatoes? Crushed tomatoes in a high-quality jarred sauce work, but you’ll lose that sweet, balanced flavor. Fresh basil is ideal, but dried oregano at half the amount gets you close if you’re in a bind. Mozzarella should be fresh and shredded yourself—pre-shredded gets gummy. For the dough, if you’re short on time, instant yeast works fine (just mix it right into the flour). The cornmeal and semolina are optional but help with that authentic wood-fired look and crispy texture. Skip them if you’re using a pizza stone or steel—it’ll still turn out great.
The dough keeps in the fridge for 3 days wrapped tightly in plastic, or you can freeze it for 3 months by rolling it into a log and wrapping it well. The sauce can be made a day ahead and stored in the fridge—flavors deepen over time. Fresh basil wilts fast, so store it in a jar of water like flowers. Mozzarella should be used within 2 days of opening. For best results, let all ingredients come to room temperature before assembling—especially the cheese. The dough doubles in size after rising, so don’t overwork it when shaping.
Why You’ll Love This Recipe
- No-Knead Magic: This dough comes together with just flour, yeast, and a splash of olive oil—no standing around waiting for gluten to develop. I mix it, let it rise overnight (or even just 2-3 hours if you’re in a rush), and boom: perfect, pillowy crust every time.
- Crispy-Chewy Balance: The kosher salt and sugar in the dough give it a subtle sweetness that caramelizes beautifully when baked, while the olive oil keeps it rich without being greasy. That crispy edge with the chewy center? It’s the kind of texture that makes you close your eyes and sigh.
- Weeknight Workhorse: Between us, this is my go-to for lazy Fridays, last-minute date nights, or when I’ve got a houseful of people who just showed up. Toss on whatever toppings you have—even just garlic and herbs—and it still tastes like a restaurant made it.
- Budget-Friendly Leftovers: A single batch stretches for two pizzas, and the dough keeps for days in the fridge. I’ll often make a double batch, bake one night, and save the other for a quick lunch the next day. Cheap, filling, and zero food waste. Win.
Step-by-step instructions for homemade Neapolitan crust
Here’s how to craft authentic Neapolitan-style dough in record time—no waiting overnight.
Activate the Yeast with Warm Water and Sugar
In a small bowl, combine the 1.25 cups warm water (between 105°F-110°F) with the 0.5 tsp granulated sugar. Sprinkle the 0.25 tsp active dry yeast over the surface and let sit for 5-7 minutes until frothy. You’ll see tiny bubbles forming—this confirms your yeast is alive and ready to work.
I always test the water temperature first with my finger—it should feel warm but not hot. Too hot water kills yeast instantly, while lukewarm water won’t activate it properly. If no bubbles form after 7 minutes, your yeast might be expired or the water too cold—start over with fresh yeast.
Mix the Dough Ingredients
In a large bowl, whisk together the 3 cups all-purpose flour and 1.5 tsp diamond crystal kosher salt. Make a well in the center and pour in the yeast mixture along with the 0.5 cup extra-virgin olive oil. Using a wooden spoon, gently stir until a shaggy dough begins to form.
Here’s the thing—Neapolitan dough needs minimal handling. Once the dough comes together, I fold it over itself 4-5 times to develop gluten just enough for structure without overworking it. The dough should be soft but not sticky; if it’s too wet, add 1 tablespoon of flour at a time until it pulls away from the bowl.
Knead and Rest for Maximum Flavor
Turn the dough onto a lightly floured surface and knead for 2 minutes by hand—just enough to smooth the surface. This quick knead preserves the delicate texture Neapolitan dough is known for. Shape into a loose ball, place back in the bowl, cover with a damp towel, and let rest for 10 minutes at room temperature.
This short rest period allows the gluten to relax and the dough to develop flavor from the olive oil and yeast. Don’t skip it—rushing this step results in dense, chewy pizza crust instead of the light, airy texture we’re after. The dough should feel slightly springy when pressed gently with your finger.
Shape and Assemble the Pizza
Preheat your oven to its highest setting (at least 500°F) with a pizza stone or baking sheet inside. While it heats, divide the dough into 4 equal portions (about 8 oz each) and roll each piece into a 12-inch round on a floured surface. Keep the edges slightly thicker than the center for that classic Neapolitan look.
Spread ½ cup of san marzano crushed tomatoes over each crust, leaving a ½-inch border uncovered. Sprinkle with minced 3 cloves fresh garlic cloves and ¼ cup chopped fresh basil leaves. Top with 2 oz shredded fresh mozzarella cheese per pizza, keeping it concentrated in the center.
Bake to Perfection
Working quickly, slide each assembled pizza onto a peel dusted with 2 tbsp semolina flour. Transfer to the preheated oven and bake for 8-12 minutes until the crust is golden brown with charred spots in places and the cheese is bubbling. The edges should puff slightly but not burn.
I always rotate the pizza halfway through baking to ensure even browning. For that authentic Neapolitan touch, you can finish under the broiler for 30 seconds to create dramatic char marks. Serve immediately while the crust is still crisp and the cheese is gooey—this pizza doesn’t wait!
Pro Tips For Making 1727 Pizza
- MEASURE SALT ACCURATELY: I learned this the hard way—Diamond Crystal kosher salt clumps way more than table salt. Use a kitchen scale for the 1.5 teaspoons called for, or spoon it directly into the yeast mixture without packing it down. Packing it compresses the volume, and suddenly your dough is too salty.
- LET THE YEAST BLOOM FIRST: Skip the urge to mix everything at once. Dissolve the yeast and sugar in warm water (105–110°F) and let it sit for 5–10 minutes until frothy. This ensures your yeast is active before hitting the flour—no more waiting around for a lazy rise.
- KNEAD UNTIL SILKY, NOT SOUGHY: This dough should stretch like window screen, not fight you like Play-Doh. Work it for 8–10 minutes by hand or 5–6 minutes with a stand mixer until it’s smooth and slightly tacky. Over-kneading glues the gluten, and your crust turns chewy instead of tender.
- USE OLIVE OIL SPARINGLY: The recipe calls for 2 tablespoons EVOO in the dough, but don’t drown it. Too much oil weakens the gluten structure, leading to a gummy crust. Measure it precisely, and if you’re adding extra for generosity, reduce it by 1 teaspoon—trust me, the flavor shines enough.
Storing and reheating this recipe
Refrigerator Storage
Store any leftover pizza in an airtight container with parchment paper between layers to prevent sogginess. The crust stays crisp for up to 3 days when refrigerated at 40°F or below. I always let it cool completely before storing—this prevents moisture buildup that turns the crust gummy. For reheating, see the stovetop method below. 🌡️
Freezer Preservation
Freeze unbaked pizza dough as a log wrapped in plastic for up to 3 months, or fully assembled pizza (without toppings) for 2 months. For baked pizza, wrap tightly in plastic wrap followed by foil to lock in moisture. Label with the date—trust me, you’ll forget otherwise! Thaw overnight in the fridge before reheating. 🧊
Stovetop Reheating
My preferred method: Heat a dry skillet over medium-high heat for 2-3 minutes until hot. Add the pizza, crust-side down, and cover with a lid for 3-4 minutes. The crust will crisp up while the cheese reheats without drying out. Finish with a sprinkle of fresh basil and a drizzle of extra-virgin olive oil. 🔥
Oven Revival
Preheat oven to 425°F and place pizza on a baking sheet. Cover loosely with foil and bake for 8-10 minutes until the crust is crispy again. For extra crunch, broil for 30 seconds at the end. This method works best for thicker crusts that need more structure. ⏰
Microwave Shortcut
When you’re desperate, cover pizza with a damp paper towel and microwave on 50% power for 45 seconds. Uncover, let sit for 1 minute, then microwave another 15 seconds. Add a splash of water to the plate to restore moisture. Not ideal, but it saves the day when you’re in a rush. 💫
Topping Refresh
Reheated pizza loses some vibrancy, so revive it with fresh toppings: extra basil, grated Parmesan, or a balsamic glaze. For a quick sauce boost, warm San Marzano tomato sauce and drizzle lightly. These finishing touches make reheated pizza taste almost as good as fresh! 🌿
Nutrition facts
Frequently asked questions
Why does this 1727 pizza recipe use such a high-hydration dough?
This dough mimics the traditional Neapolitan style from the 18th century, which relied on simple ingredients and minimal handling. The high hydration (60%) creates that signature airy, chewy texture with a crispy edge—just like the first documented pizzas from Naples. The olive oil and short fermentation time develop authentic flavor without overworking the gluten.
Can I make this pizza without a pizza stone or peel?
Use a baking sheet or even a cast-iron skillet for the crust. For best results, preheat the pan in the oven for 10 minutes before adding the pizza. If you don’t have semolina, dust with cornmeal or even flour—just know the crust might be slightly less crispy. The key is baking at 500°F+ for 8-12 minutes.
What if my dough doesn’t rise properly?
Check your yeast first—it must be fresh (test with the sugar water method). If the dough isn’t rising after 10 minutes, try these fixes: place the bowl in a warm oven with the light on for 10-15 minutes, or use a proofing box at 85°F. Never skip the 10-minute rest after mixing—it’s crucial for gluten relaxation and flavor development.
How do I get that authentic Neapolitan char without burning?
Bake at the highest oven temperature your oven can handle (ideally 900°F with a pizza steel). Rotate the pizza halfway and finish under the broiler for 10-15 seconds if needed. The edges should puff and brown quickly—this is normal! If it burns too fast, reduce heat to 800°F and bake for 1-2 minutes longer.
Can I use this dough for other dishes?
Yes! This high-hydration dough works perfectly for garlic knots, focaccia, or even calzones. For focaccia, shape into a rectangle, dimple with your fingers, and bake with olive oil and herbs. For calzones, fold the dough over fillings like mozzarella and spinach, seal tightly, and bake for 15-20 minutes until golden.
- 1 Egg Cookie Dough Recipe: No-Bake, Flourless Joy in Minutes - October 1, 2026
- 3 Bean Hotdish Recipe: Hearty Harvest Bowl With Smoky Paprika Depth - October 1, 2026
- 12 Lb Oven Turkey Recipe: Golden Skin and Juicy Pink Center Guaranteed - October 1, 2026