Neapolitan Style Pizza 4 Ways

A couple disclaimers before I get started. This is a very lengthy post, filled with lots of information and pictures. I apologize in advance. It’s also a lengthy recipe, but you’ll find that it’s only because there are a few different pizza options for you. You don’t need to make them all. You can pick and choose what you’d like. So just take what you want from the recipe; use it as a guide. The other disclaimer is that this specific post is for pizza made with an outdoor pizza oven. This particular dough will not work for a regular indoor oven because it doesn’t have any oil or sugar and has a different amount of water that is specific to a high temperature pizza oven. If you want a great pizza for your regular kitchen oven with a pizza stone, check this post out. My last disclaimer is that aside from the Margherita pizza these are obviously not authentic Neapolitan pizza toppings so please don’t send me angry messages telling me that. I know they aren’t but I wanted to branch out and try new things! Now, can we talk about this pizza oven? Right before Christmas, I got gifted a Gozney Roccbox pizza oven and it’s amazing! I wasn’t paid for this post so please just take it as my absolute authentic opinion of how crazy I am about it. It’s a restaurant-grade portable pizza oven that reaches temperatures above 900°F. You can use either gas or wood and it cooks pizzas in under 2 minutes and would be amazing for when we can all host parties again. Friday pizza night will change forever. You won’t want to order in again. 

To make the dough, in the bowl of a stand mixer, fitted with the dough hook, combine both flours, salt, yeast, and water. Knead on moderate speed until the dough comes together and starts to pull away at the sides of the bowl.

**Note: I normally post recipes on here in cups but this dough is very finicky and so it’s important to weigh the ingredients with a digital scale. It’ll ensure you get the post accurate reading, which will result in the best dough possible.**

Raise the speed to high and knead for 8 minutes until the dough becomes soft and smooth. Cover loosely with plastic wrap and a damp kitchen towel and allow to rise in a warm-ish spot (about 70°F) for 5 hours. 

**Tip: I like to put it in the oven with the light turned on. I’ll turn on the oven very briefly but shut it off just as it kicks in to create that perfect atmosphere.**

Transfer the dough onto a lightly floured work surface and divide into four balls, each weighing about 317g each. Place on a baking sheet, lined with parchment paper, making sure to give them enough space in between. Cover loosely with plastic wrap and allow to rest for another 3 hours in a warm-ish spot (about 70°F). Put the tray in the fridge and chill for 24 to 72 hours. 

To make the sauce: Place the tomatoes (with their juices) in a food processor along with the olive oil, garlic, basil, salt, pepper, oregano and red pepper flakes and process until smooth. Transfer to an airtight container and store in the fridge until ready to use. 

**Note: The sauce can be made a few days in advance and kept in the fridge until you’re ready to make the pizzas. You can also freeze it for up to 3 months and then just thaw in the fridge overnight.**

Once the dough has finished with the resting and rising time, on the day you plan on making the pizzas, take out the dough and let it rest at room temperature for 2 hours before using. Then gather all of your toppings. 

Let’s talk more about this out door pizza oven. As I mentioned earlier, it’s a Gozney Roccbox and it’s an outdoor portable pizza oven that can be fired up with either gas or wood (although you’ll need the wood attachment for that). It’s super easy to light up (just 20 mins), gets to over 900°F and cooks pizzas in under 2 minutes. 

The key to this type of pizza is to not overload the pies with toppings because it’ll weigh the dough down and it’ll prevent it from cooking evenly. It’s seriously some of the best pizza I’ve ever made at home. You also want to make sure that you keep rotating the pizza during the cooking process to ensure even browning. It seems daunting but I promise it’s so easy to get the hang of it.

So let’s talk about the different pizzas I’ve made. The first is a pie with pepperoni, sausage and pickled jalapeños.

Working with one dough ball at a time (keep the rest covered), place on a lightly floured work surface and use your hands to shape and stretch the dough into a circle about 9 to 10 inches in diameter. Spoon some of the sauce in the center and spread out in a circular motion. Sprinkle with cheese and top with pepperoni, sausage (to need to cook before hand) and jalapeños. Transfer to your pizza peel and then carefully transfer to the preheated pizza oven. Cook for 1 to 2 minutes until the sides are slightly charred.

To make the potato and sausage pizza: Stretch the dough into a circle about 9 to 10 inches in diameter. Drizzle the top with olive oil and then sprinkle with cheese. Top with potato slices, sausage, rosemary and a pinch of salt and pepper. Transfer to your pizza peel and then carefully transfer to the preheated pizza oven. Cook for 1 to 2 minutes until the sides are slightly charred.

To make the chorizo, potato and egg pizza: Stretch the dough into a circle about 9 to 10 inches in diameter. Spoon some of the sauce in the center and spread out in a circular motion. Sprinkle with cheese and top with chorizo, potatoes, and then crack an egg or two on top. Transfer to your pizza peel and then carefully transfer to the preheated pizza oven. Cook for 1 to 2 minutes until the sides are slightly charred. Remove and top with radish slices, cilantro and cotija cheese.

To make the margherita pizza: Stretch the dough into a circle about 9 to 10 inches in diameter. Spoon some of the sauce in the center and spread out in a circular motion. Top with mozzarella slices and then drizzle with olive oil. Transfer to your pizza peel and then carefully transfer to the preheated pizza oven. Cook for 1 to 2 minutes until the sides are slightly charred. Remove and finish off with fresh basil.

You don’t necessarily have to make all these different types of pizzas. You can do all of the same or choose your favorite toppings. Aside from the margherita pizza, I know that these aren’t at all classic Neapolitan pizzas, but why not branch out and be adventurous? 

They’re best eaten as they come out of the pizza oven for that ultimate crispy crust and melty cheese but if you want to keep them warm you can place them in a low oven until they’re all ready to be eaten. Just note that they’ll lose some of that crispiness in the oven.

I find that these metal pizza pans are the best for placing the finished pies on. They’re sturdy, come in different sizes, don’t warp from the heat, and they keep the crust crispy. 

I know this seems like an ad, but honestly it’s not even a sponsored post. I’m getting no money for this nor a kickback or anything, haha. I just really love this pizza oven and if you’re fortunate enough to get one for yourself and you have an outdoor space to utilize it, then I highly recommend it. You’ll be cranking out the best pizzas in no time at all, trust me. Let me know if you have any questions below. Stay safe out there my friends.