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Neapolitan Pizza Recipes For Your Wood Fired Oven

Updated on May 11, 2014

An Authentic Wood Fired Oven


Authentic Neapolitan Pizza

If you have never eaten an authentic neapolitan pizza, also known as Pizza Napoletana, you have never eaten a real pizza. Neapolitan pizza's originate in the Italian province of Napoli and they are very difficult to make. In fact there are rules and regulations regarding the making of Neapolitan pizza's and in Italy they are actually very strict when it comes to upholding the rules.

For example, a pizza made with machine made and stretched pizza dough, tomato sauce, and mozzarella cheese, that has been baked in an electric oven CAN NOT be called a Neapolitan pizza in Italy. It must be called a Tomato and Cheese pizza... And.... to tell you the truth that is what it is.

In Italy, a neapolitan pizza must be baked in a wood fired oven. Not just any old wood fired oven. Actually, any old oven is fine provided that the fire within the oven is made using OAK wood and Oak wood only. The temperature also may vary depending on the kind of oven.

A Neapolitan pizza must also be made with pizza dough that has been mixed, divided, and stretched by hand. Throwing pizza dough in to the air to stretch it is a skill that very few people are able to perfect. It is a requirement when making pizza napoletana though.

San Marzano tomatoes are a key ingredient when it comes to making pizza. These tomatoes are absolutely delicious. They are grown on the volcanic plains that lay to the south of the very well known Mount Vesuvius in Italy. Many say that the tomatoes thrive on the ash rich soil there. If you are unable to get your hands on some San Marzano tomatoes, you can try to use authentic Italian grown canned Roma tomatoes or something similar.

I like to use the toamtoes straight out of the can, and I never add anything them except for salt.

Mozzarella di buffula Campana is real authentic Italian style mozzarella cheese that has been made from the milk of water buffalo that are raised in the province of Campana in Italy. It has it's own designation of origin stamp and is protected within the European Union. These days most commercial cheeses are not made with buffalo milk, they are made with cows milk. It is not real mozzarella cheese, ate least not in Italy.

Making the dough for an Authentic Neapolitan pizza.

Transcript taken from

"According to the rules proposed by the Associazione Vera Pizza Napoletana,[2] the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[3] When cooked, it should be crispy, tender and fragrant."

Neapolitan pizza recipes for your wood fired oven focuses on how to make a Neapolitan style inspired pizza with Italian tomatoes, mozzarella cheese and a wood fire that has been made with real hard wood oak in a wood fired oven.

A beautiful example of a Neapolitan Pizza


Komugi Craft Neapolitan Pizza

Komugi Craft is a home based business in Japan and they make real authentic Neapolitan pizza with hand stretched dough that has been made from 00 Caputo flour, Imported San Marzano tomatoes, Buffalo mozzarella and fresh grown basil.

The pizza's bake for anywhere between 45 seconds to 90 seconds in the Komugi Craft wood fired pizza oven. The oven is fired with locally supplied Japanese hard wood oak.


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    • WiccanSage profile image

      Mackenzie Sage Wright 3 years ago

      These look amazing! You're making me hungry!