September 7, 2026 · neapolitan
Backyard Neapolitan Margherita
Regional guide — we haven't cooked this one yet
The classic Neapolitan margherita — 00 flour, San Marzano tomatoes, fresh mozzarella, and as much heat as your oven can give it.
- Prep
- 30 min
- Cook
- 2 min
- Total
- 24 hr 32 min
- Rest / Ferment
- 24 hr
- Servings
- 3 ten-inch pies
This is the pizza the backyard oven was invented for, and the one every new oven owner should master first — because it teaches heat management and launching, the skills every other outdoor recipe on this site builds on.
It’s also the recipe that teaches you the most about your own oven — nothing on the pie hides a pale bottom or an underheated stone.
The dough is our Caputo 00 Breadmaker Dough — make it a day or two ahead.
Ingredients
Instructions
-
Make the dough ahead
Make a batch of our Caputo 00 Breadmaker Dough, divide it into three balls, and cold-ferment them 24–48 hours. Let them sit at room temperature 1–2 hours before stretching.
-
Preheat like you mean it
Traditional Neapolitan wants 850–900°F, with a full 20–25 minute stone preheat in an oven that gets there. On a Ninja Woodfire, the 700°F setting — the oven's maximum — is the closest option. An infrared thermometer takes the guessing out either way.
-
Stretch gently
Press from the center out, preserving the puffy rim. Neapolitan dough is delicate — knuckle-stretch, don't roll.
-
Top light, launch fast
Thin layer of crushed tomatoes, scattered mozzarella, a few basil leaves, thread of oil. Launch immediately — a loaded pie glues itself to the peel in under a minute.
-
Bake hot and fast
In an 850–900°F oven, bake 60–90 seconds, turning every 20 seconds. On a Ninja Woodfire, use the 700°F setting — the oven's maximum and the closest it gets to this style. We haven't cooked this one on ours, so we're not giving a tested Ninja time; pull it when the cornicione is puffed and browned.
Gear for this style
Some links below are affiliate links — we may earn a small commission at no cost to you.
-
Ninja Woodfire Outdoor Oven
-
Etekcity Infrared Thermometer
The difference between a golden, crisp base and a pale one is stone temperature you can't see. This tool ends the guessing.
-
Ninja XSKOPPL perforated peel
Sized for the Ninja Woodfire's opening, and the perforations shed excess flour so it doesn't burn bitter on the stone.