Pizza Napoletana STG: The Authentic Recipe

The Symbol of Italian Cuisine Worldwide

The Pizza Napoletana STG (Traditional Specialty Guaranteed) is the most famous Italian dish in the world, recognized as UNESCO Intangible Cultural Heritage since 2017. It's not just food: it's culture, tradition, art.

Pizza Napoletana STG

The Two Neapolitan Pizzas STG

In this guide, you'll learn:

1. Pizza Marinara STG

• ✅ The official recipe according to the STG specification
• ✅ The professional technique of Neapolitan pizza makers
• ✅ Common mistakes and how to avoid them
• ✅ The best LAPA products for a perfect pizza
• 🍅 Topping: Tomatoes, garlic, oregano, olive oil

official recipe

2. Pizza Margherita STG

• ✅ The official recipe according to the STG specification
• 📜 The oldest: born in the 1700s (for fishermen - "marinai")
• 🍅 Topping: Tomatoes, mozzarella, basil, olive oil
• ✅ The best LAPA products for a perfect pizza

two official variants

The STG specification recognizes only two official variants:

Ingredients for Dough (6 pizzas Ø 30cm)

Base Dough

• 👑 Born in 1889: in honor of Queen Margherita of Savoy
• 💧 Water: 600 ml (60% hydration)
• 🌾 Tipo 00 Flour: 1 kg (W300-320, protein ≥11%)
• 🧂 Sea salt: 25 g (2.5%)

Water

Margherita Topping (per 1 pizza)

• 🍞 Fresh brewer's yeast: 3 g (0.3%) - very little!
• 🍅 San Marzano DOP Tomatoes: 80 g (crushed by hand)
• 🧀 Mozzarella di Bufala Campana DOP: 80 g (drained)
• 🌿 Fresh basil: 2-3 leaves
• 🫒 Extra virgin olive oil: 10 ml

Necessary Equipment

Sea salt

• 🥄 Large bowl for dough
• 📦 Plastic containers with lid for fermentation
• 🧱 Pizza stone or baking sheet
• 🔥 Oven (minimum 250°C, better 300°C+)
• 🥖 Pizza peel wooden or metal
• Put 600 ml of water at 20-22°C in a bowl

Step-by-Step Recipe

DAY 1: Dough Preparation

min)

• Add 3 g of fresh brewer's yeast
• Dissolve with hands (don't beat)
• Add 1 kg of Tipo 00 flour gradually
• Mix with hands from bottom to top

salt

⚠️ IMPORTANT: Room temperature water, NEVER hot (would kill the yeast)

Mozzarella di Bufala Campana DOP

• When everything combines, add 25 g of salt
• Continue kneading until you get a homogeneous dough
• Put dough on work surface (not floured!)
• Knead with palm of hands: fold, press, turn
• Until the dough becomes smooth and elastic
• Put dough in a bowl
• Cover with damp cloth
• Let rest 2 hours at 20-22°C

Fresh basil

• Divide dough into 6 parts of 250-280 g
• Form round balls (technique: close from top to bottom)
• Place in plastic containers (spaced apart)
• Close containers with lid (or plastic wrap)
• Store in refrigerator at 4-6°C for 18-24 hours
• The dough will double in size
• Take containers out of refrigerator

Step 6: Refrigerator Fermentation (18-24 hours)

💡 TIP: Add salt at the end (blocks the yeast)

• Let rest 2 hours at room temperature
• The dough must be soft and not cold
• Place pizza stone in oven (upper third)
• Set oven to MAXIMUM (250-300°C)
• Preheat for 1 hour (stone must be blazing hot)

2 hours at room temperature

Step 3: Knead (15-20 min)

• Place panello on floured work surface
• Press with fingertips from center outward
• Leave 1 cm border (will become the "cornicione" - puffed crust)
• Turn with hands and stretch gently

- Piegare bordi verso centro - Girare con mano a formare palla liscia - Chiusura sotto

Step 9: Stretch Pizza (hands, NO rolling pin)

Step 4: First Fermentation (2 hours at room temperature)

Oven

• 🍅 Tomatoes: 80 g San Marzano DOP (crushed by hand) spread in center
• 🧀 Mozzarella: 80 g Mozzarella di Bufala (drained, torn into pieces) added
• 🫒 Oil: 10 ml EVO drizzled in circular motion
• ❌ Basil NO: will be added AFTER baking
• Place pizza on floured peel

Pizza peel

• Quickly slide onto blazing stone
• Bake for 5-7 minutes at 250°C (home oven)
• Or 60-90 sec at 300-400°C (professional oven)
• Remove pizza from oven

Step 1: Dissolve Yeast (5 min)

• Add fresh basil leaves
• Drizzle raw EVO oil
• 🍴 Serve IMMEDIATELY (pizza doesn't wait!)
• Measure water precisely (60% = 600 ml per 1 kg flour)

floured peel

DAY 2: Pizza Baking

📐 WEIGHT: 250 g = Pizza Ø 30 cm | 280 g = Pizza Ø 35 cm

fresh brewer's yeast

• Knead minimum 15 min (form gluten network)
• Flour the work surface when stretching
• Use fresh yeast (check expiration date)
• Water at 20-22°C (lukewarm)

IMPORTANT

• Minimum 18h fermentation in fridge
• 18-24h fermentation (don't skip!)
• Use Tipo 00 flour with W300-320
• Don't roll with rolling pin (destroys structure)

Solution

⏰ TIME: Minimum 18h, optimal 24h, maximum 48h

salt

• Lower to 250°C (if burnt)
• Stretch pizza thinner (max 3 mm)
• Preheat stone 1h
• Drain mozzarella 30 min before use
• Max 80 g tomatoes + 80 g mozzarella
• Oven at maximum (faster evaporation)
• Minimum 18h fermentation

Step 3: Knead (15-20 min)

• Leave 1 cm border free (don't top)
• Maximum oven temperature (steam puffs crust)
• STG = Recipe protected (can be made anywhere)

#### 8. Condire

palm of hands

• DOP = Recipe + origin area protected (only Naples)
• 🍅 100 g San Marzano DOP Tomatoes
• 🧄 2 garlic cloves (thinly sliced)
• 🌿 Oregano (1 pinch)
• 🫒 15 ml EVO Oil
• Same dough as Pizza Napoletana STG

Solution

🔥 TEMPERATURE: The higher the better (professional oven = 485°C)

6 parts of 250-280 g

• Instead of oven: fry in abundant oil at 180°C
• Topping: Ricotta, cicoli (pork cracklings), tomato, mozzarella
• ✅ Slow fermentation (18-24h) = more flavor
• ✅ Lighter pizza (gluten breaks down = more digestible)
• ✅ Puffed crust (slow gas bubbles = large cornicione)

double in size

• 🍕 More water = softer pizza (Neapolitan must be "foldable")
• 🍕 Less water = crispy Roman pizza (different)
• 🔥 Fast evaporation (pizza stays soft, not dry)
• 🔥 Maillard reaction (browning = flavor)
• 🔥 Puffed crust (steam puffs air bubbles)
• 🍺 Blonde Lager (Peroni, Moretti) - classic
• 🍺 Wheat Beer (Weihenstephaner) - fruity

Step 7: Remove Panielli from Fridge (2h before baking)

• 🍺 IPA (Brewdog) - for spicy pizza
• 🍷 Falanghina (Campania) - local choice
• 🍷 Prosecco (Veneto) - sparkling
• 🍷 Aglianico (red, for pizza with sausage)

2 hours at room temperature

• 🥤 Coke (classic American)
• 🍋 Lemonade (refreshes the mouth)
• 💧 Sparkling water (aids digestion)
• Dry yeast = 1/3 of fresh (1 g instead of 3 g)
• Dissolve in lukewarm water 10 min before use
• W220-240 = too weak (pizza breaks)

double in size

• W300-320 = ideal for pizza
• W380+ = too strong (for panettone)
• Wrap panielli individually in plastic wrap
• In freezer (max 3 months)
• Thaw: 12h in fridge + 2h at room temperature
• Flip a baking sheet upside down (smooth side up)
• Preheat 1h at maximum temperature

Fast evaporation

Common Mistakes and Solutions

❌ Mistake #1: Sticky Dough

❌ NEVER use rolling pin: destroys air bubbles in dough

NEVER use rolling pin

• Place pizza directly on hot sheet
• ⏰ Minimum: 18h before use
• ⏰ Optimal: 24h

❌ Mistake #2: Pizza Doesn't Rise

Falanghina

NEVER use rolling pin

• ⏰ Maximum: 48h (after becomes too sour)
• Fior di Latte mozzarella (cow milk)
• Less expensive
• Less liquid

❌ Mistake #3: Rubbery Pizza

YES

NEVER use rolling pin

• Delicate flavor
• Mozzarella di Bufala Campana DOP
• More expensive (+50-70%)

❌ Mistake #4: Pizza Burnt Outside, Raw Inside

YES

NEVER use rolling pin

• More liquid (drain well!)
• Intense flavor, creamy
• Garlic: 1-2 cloves thinly sliced

❌ Mistake #5: Soggy Pizza (Watery)

YES

NEVER use rolling pin

• Oregano: 1 teaspoon
• San Marzano tomatoes
• Sliced garlic
• Dried oregano

❌ Mistake #6: Hard Crust, Not Puffed

Minimum

NEVER use rolling pin

• Abundant EVO oil (2 tablespoons)
• Salt
• Stretch pizza Ø 20cm (smaller)

Pizza Napoletana Variants

Pizza Margherita DOC vs DOP

60-90 sec at 300-400°C

• Top half: ricotta, cicoli, pepper
• Fold into half-moon
• Fry in oil 180°C (3-4 min per side)
• Drain, serve hot

READY WHEN

• Fresh yeast: 3g
• Dry yeast: 1g (1/3 of fresh!)
• Dissolve in warm water (25-30°C)
• Let activate 10 min (foams)

Cooking:

Pizza Marinara (Without Mozzarella)

Solution:

• Proceed as recipe
• W260-280: Excellent (elastic, extensible)

fresh basil leaves

• W300-320: OK but more elastic (harder to stretch)
• W220-240: Too weak (tears)
• Caputo Cuoco (W260) - most used!
• Molino Spadoni Pizza (W270)
• Le 5 Stagioni Manitoba (W280)

YES, but adjust quantity!

Pizza Fritta Napoletana

Cause: Expired yeast or water too cold

• After portioning (panielli 270g)
• Wrap individually in plastic wrap
• Freeze -18°C (max 3 months)
• Thaw in fridge 24h before use
• Leave at room temperature 2-3h

For Neapolitan pizza:

The Science of Pizza Napoletana

Why So Little Yeast?

Solution

Cause: Too short fermentation or wrong flour

Solution

• Stretch and bake
• Inverted preheated baking sheet: Better than nothing
• Add fresh basil leaves
• 🍴 Serve IMMEDIATELY (pizza doesn't wait!)

Cause

60% Hydration

Solution

Cause

• Absorbs moisture (crispy bottom)
• Holds heat (even cooking)
• Simulates wood oven

Possible but not recommended!

High Baking Temperature

Solution

Cause

• Dough: 10am
• 1st fermentation: 2h (until 12pm)
• Portioning: 12pm
• 2nd fermentation: 8h (until 8pm)

Ideal timelines:

Beverage Pairings

Beers (Recommended)

Optimal:

Solution:

Wines

• Baking: 8-9pm
• Dough: 6pm day 1
• 1st fermentation: 2h
• Portioning: 8pm

Non-Alcoholic

The only real ones

Pizza Napoletana FAQ

Can I use dry yeast?

Slow fermentation

Lighter pizza

• Fridge: 18h (until 2pm day 2)
• Room temperature: 3h (until 5pm)

double in size

• Baking: 7-8pm
• ✅ Creamy (not rubbery)
• ✅ DOP certified

What flour to use?

60% hydration

Why not more?

300-485°C

• ✅ Perfect for Margherita STG
• ✅ Less expensive
• ✅ Less water (pizza less soggy)

Why?

• ✅ Traditionally used in Naples (not only buffalo!)
• ✅ Sweet (not acidic)
• ✅ Few seeds

avoid common mistakes

Can I freeze the dough?

Maillard reaction

double in size

• ✅ Ideal for pizza (don't cook into sauce, use raw)
• ✅ On raw pizza before baking
• ✅ Drizzle after baking (finishing)
• 1 kg Caputo Tipo 00 Flour
• 1 Mozzarella di Bufala DOP 250 g
• 1 Can San Marzano DOP 400 g

Margherita DOP (Buffalo):

Can I make pizza without pizza stone?

Blonde Lager

Wheat Beer

• 1 Bottle EVO Oil 250 ml
• Recipe included
• ✅ The official STG recipe (2010 specification)

Aglianico

• ✅ The professional techniques of Neapolitan pizza makers
• ✅ How to avoid common mistakes
• ✅ Choose the best LAPA products

Result:

How far in advance can I prepare the dough?

Lemonade

Result:

• Fior di Latte mozzarella (cow milk)
• Less expensive
• Less liquid
• Delicate flavor
• Mozzarella di Bufala Campana DOP

Procedure:

• More expensive (+50-70%)
• More liquid (drain well!)
• Intense flavor, creamy
• Garlic: 1-2 cloves thinly sliced
• Oregano: 1 teaspoon
• San Marzano tomatoes

Recommended brands:

LAPA Products for Perfect Pizza Napoletana

Minimum 18h fermentation in fridge

• Sliced garlic
• Dried oregano
• Abundant EVO oil (2 tablespoons)
• Salt
• Stretch pizza Ø 20cm (smaller)
• Top half: ricotta, cicoli, pepper

Margherita DOC (Fior di Latte):

• Fold into half-moon
• Fry in oil 180°C (3-4 min per side)
• Drain, serve hot
• Fresh yeast: 3g

Margherita DOP (Buffalo):

• Dry yeast: 1g (1/3 of fresh!)
• Dissolve in warm water (25-30°C)
• Let activate 10 min (foams)
• Proceed as recipe

Stone price:

Pizza Marinara (Without Mozzarella)

• W260-280: Excellent (elastic, extensible)
• W300-320: OK but more elastic (harder to stretch)
• W220-240: Too weak (tears)
• Caputo Cuoco (W260) - most used!
• Molino Spadoni Pizza (W270)

Maximum:

Pizza Fritta Napoletana

• Le 5 Stagioni Manitoba (W280)
• After portioning (panielli 270g)
• Wrap individually in plastic wrap
• Freeze -18°C (max 3 months)
• Thaw in fridge 24h before use
• Leave at room temperature 2-3h

Margherita DOC (Fior di Latte):

• Stretch and bake
• Inverted preheated baking sheet: Better than nothing
• Cast iron pan: OK for pan pizza (different!)

Procedure:

• Regular sheet: "Sheet" pizza (NOT Neapolitan!)
• Absorbs moisture (crispy bottom)
• Holds heat (even cooking)
• Simulates wood oven

Can I use dry yeast?

• Dough: 10am
• Formats:
• ✅ Acidità (extra qualità!)
• 2nd fermentation: 8h (until 8pm)
• Baking: 8-9pm

San Marzano 2 variety

What flour to use?

Why stone?

• Dough: 6pm day 1
• 1st fermentation: 2h
• Portioning: 8pm
• Fridge: 18h (until 2pm day 2)
• Room temperature: 3h (until 5pm)

Ravece, Frantoio cultivars

Why?

💡 Home solution: Preheat oven 1h at maximum

Conclusion: Pizza is Art

YES, but adjust quantity:

The real one

• Baking: 7-8pm
• ✅ DOP Certification Protection Consortium
• ✅ 100% buffalo milk Campania (selected farms)

W300-320 (strength/protein)

Extra virgin olive oil

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Everything in one package

• YES, after 1st fermentation:
• after 1st fermentation:
• 1st fermentation:

Buona Pizza!