How to Make Broiler Neapolitan-Style Pizza Recipe

How to Make Broiler Neapolitan-Style Pizza


Originating in Naples, Italy, Neapolitan pizza has a reputation for being some of the best in the world. It is classically baked in a live, wood-fired oven at temperatures over 800°F. This results in a soft, pillowy crust with a crispy bottom and a blistered, bubbly surface. While most home ovens can’t get anywhere near that hot, you can achieve similar results with a good pizza stone and your oven’s broiler setting. Grab your pizza peel, and get started!


  • No-Knead Pizza Dough
  • Flour (semolina and/or all-purpose), for dusting
  • Toppings
  • Cast iron or ceramic pizza stone
  • Pizza peel


  1. Position a rack about 6 inches below the heat source of your broiler. For most ovens, this will be one notch below the top shelf. Place pizza stone on the rack and set broiler on high. Allow to preheat a full 30 minutes until stone becomes very hot.
    The best pizza stone is a seasoned, cast iron one. It’s indestructible, inexpensive, and holds heat well, which is ideal for this method. A large, cast iron skillet will also work, although the tall sides may make it trickier to use. Thinner, inexpensive, ceramic pizza stones may crack from the heat using this method, but thicker ceramic stones should be fine.
  2. Lightly flour work surface. Semolina flour is a great choice for this as the coarser texture acts like tiny ball bearings, making it super easy to slide the pizza off the peel and onto the stone. All-purpose flour may also be used.
  3. Place pizza dough (which will be very oily) into a shallow bowl of all-purpose flour. Roll to coat lightly. Dust off excess. Roll out dough to desired thickness, dusting the surface with additional semolina or all-purpose flour, as needed, to prevent sticking.
  4. Apply sauce and toppings, as desired.
    Note that pre-shredded cheeses are not recommended. They are usually coated with either powdered cellulose or potato starch to prevent shreds from sticking together. At hotter temperatures, these coatings tend to burn before the cheese can properly melt. We recommend using fresh mozzarella, the kind stored in water. It can be diced or hand-torn into pieces. Freshly grated low-moisture mozzarella is also a good choice. This type of cheese is often found in balls or logs wrapped in plastic packaging.
  5. Slide a pizza peel under your pizza. If it gets a little misshapen during this process, simply pull the dough back into a circle. Give the peel a little shake; the pizza should slide around easily. If it doesn’t, lift up the edges and lightly dust a bit of flour underneath.
    A metal pizza peel makes sliding the pizza in and out of the oven a breeze. If you don’t have one, an alternative is to assemble the pizza on a lightly floured wooden cutting board or wooden pizza peel and use that to slide the pizza into the oven.
  6. Use the pizza peel to slide the pizza directly onto the preheated pizza stone under the broiler. Bake about 5 minutes, rotating once halfway through to ensure even baking. Once cooked to your desired doneness, use pizza peel to remove pizza from oven.
    If cooking multiple pizzas, allow stone to reheat 5 minutes between pizzas. If you notice excess flour on the stone, carefully remove the hot stone from the oven and dust it off as excess flour can burn while reheating.
  7. Drizzle pizza with a little fresh olive oil before serving. Consider topping with torn fresh basil leaves and flaky finishing salt as well.

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