Neapolitan Pizza Margherita with Burrata Cheese and Chili Honey

Authentic Neapolitan pizza gets an irresistible twist with creamy burrata and a drizzle of spicy-sweet chili honey. An overnight rise gives the dough its light, airy crust, while the pizza oven bakes it to perfection in only 2 minutes—buonissima!

This Neapolitan pizza is everything you crave in one bite: a soft, airy crust with lightly blistered edges, sweet tomato sauce, and pools of creamy burrata melting into the heat of the pizza. Finished with fresh basil, a drizzle of golden extra-virgin olive oil, and just enough chili honey to add warmth and contrast, it’s the perfect balance of classic and modern. The slow-fermented dough delivers incredible flavor and texture, while the burrata and chili honey take it from traditional to irresistible—elegant, indulgent, and completely unforgettable

How to Make Neapolitan Pizza Dough at Home (Plus Burrata & Chili Honey Perfection)

There’s something magical about Neapolitan pizza: a soft, airy crust, lightly blistered edges, and simple toppings that let the dough shine. The good news? You can get incredibly close to true Neapolitan pizza at home with the right dough method, yeast choice, patience, and baking setup. Whether you’re using a blazing-hot pizza oven or a regular home oven with a pizza stone, these tips will help you make pizza that’s tender, flavorful, and unforgettable.

Dough Tips: What Really Matters

Great pizza starts with great dough, and Neapolitan dough is all about simplicity and time. Use finely milled Italian “00” flour if you can—it absorbs water well, stretches easily, and bakes up soft and light. Use regular all-purpose flour if you don't have "00". 

Hydration matters too: a slightly sticky dough (around 65% hydration) gives you that airy, pillowy crumb. Knead until smooth and elastic, then let time do the rest. The dough should feel relaxed, not tight, when you stretch it—if it fights back, it needs more resting time.

Which Yeast to Use (and How Much)

For Neapolitan-style pizza, instant dry yeast is the easiest and most reliable option, especially for overnight dough. It doesn’t need to be proofed separately and works beautifully with cold fermentation. If you prefer active dry yeast, that’s fine too—just dissolve it in lukewarm water first and give it a few minutes to bloom. The key with either yeast is using less, not more. A small amount allows the dough to ferment slowly, developing better flavor and texture without overproofing.

Wait Time: Why Overnight Dough Is Better

Patience is the secret ingredient. Letting the dough rest overnight in the refrigerator (12–24 hours) dramatically improves both flavor and structure. Slow fermentation gives you a slightly sweet, complex taste and a dough that’s easier to stretch without tearing. Before baking, always bring the dough back to room temperature for 1–2 hours—cold dough won’t puff properly in the oven.

Baking in a Pizza Oven

If you’re lucky enough to have a pizza oven, this is where Neapolitan pizza truly shines. Preheat the oven until the floor reaches about 750–850°F (400–450°C). Stretch the dough gently, top sparingly, and bake for 60–90 seconds, turning frequently. The intense heat creates instant oven spring, leopard spotting, and a tender interior that’s impossible to replicate any other way.

Baking in a Regular Home Oven

No pizza oven? No problem. A pizza stone and the right technique make a huge difference. Place the stone on the top rack, close to the broiler, and preheat your oven at its maximum temperature (500–550°F / 260–290°C) for at least 45–60 minutes. Bake the pizza first with just sauce and olive oil until the crust sets and puffs, then finish under the broiler for a burst of top heat. This two-step method mimics the balance of bottom and top heat you’d get in a pizza oven.

Burrata & Chili Honey: The Finishing Touch

Burrata and chili honey turn a classic Margherita into something truly special. Burrata should be added at the end of baking (or even after) so it stays creamy and luscious instead of watery. The chili honey—sweet, warm, and gently spicy—cuts through the richness and adds a modern contrast that works beautifully with tomato, basil, and olive oil. It’s a simple drizzle, but it makes every bite exciting.

PRINTABLE RECIPE CARD: Pizza Margherita with Burrata and Chili Honey

Ingredients

For the dough:

• 4 cups (500 g) all-purpose flour

• 1 1/3 cups (325 ml) lukewarm water

• 2 teaspoons salt

• 1/2 teaspoon (2 g) active dry yeast

For the topping:

• 1 cup (300 g) San Marzano tomato sauce or tomato passata

• Fresh basil leaves, per pizza

• 2 burrata cheese balls, drained

• 2 tablespoons extra virgin olive oil

• Salt, to taste

For the chili honey drizzle:

• 4 tablespoons honey

• 1/2 teaspoon chili paste or red pepper flakes (adjust to taste)

  
  

Instructions

1. Prepare the dough: Dissolve the yeast in lukewarm water.  In a stand mixer bowl, add 1 cup of flour and the yeast-water mixture. Mix with a dough hook on low for about 5 minutes. The mixture will be very liquidy. Gradually add the remaining flour and salt. Continue mixing on low speed for 15 minutes. If the dough looks dry after 5 minutes, add 1 tablespoon of water. If it’s too wet, add 1 tablespoon of flour. The dough should be slightly sticky, all flour absorbed, and the sides of the bowl clean—no dry crumbs.

2. Shape the dough into a ball. Drizzle a large bowl with olive oil and place the dough inside, turning it to coat all sides. Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 hour. Then refrigerate overnight.
3. Remove the dough from the fridge and let it rest at room temperature for 1 hour. Transfer the dough to a lightly floured counter and divide into two equal portions (~14 oz / 400 g each). Shape each portion into a smooth ball: pinch the sides, tuck under, and repeat a few times. Place each ball on a floured surface or baking sheet. Cover with plastic wrap and a towel. Let rise for about 4 hours at room temperature.
3. Preheat your pizza oven to at least 750°F (400°C) in the center of the stone (about 30 minutes) 
4. Sprinkle the counter lightly with flour. Stretch out the dough carefully. You can do this holding the dough with your fingers in the middle and rotaing the disc on all sides until the dough stretches into a bigger disc. Or on the counter, pressing from the center toward the edges with your fingers. Move the air from the middle to the edges, keeping a thin center and thick crust. Lift and stretch the dough with one hand while supporting with the other. Avoid touching the edges.

5. Place the pizza dough onto the pizza peel. Make sure it doesn't stick to the peel (add flour underneath if needed). Add a light layer of tomato sauce. 
5. Slide into the oven and bake for 2 minutes (rotate if needed).

6.Remove the pizza from the oven. Top the baked pizza with fresh burrata, fresh basil and drizzle of chili honey.  To make the chili honey: Combine honey and chili paste or red pepper flakes in a small bowl. Warm up if needed.  Drizzle over the burrata and enjoy!

Buon appetito! 🍕

• INSTRUCTIONS

  1. Dissolve the yeast into the lukewarm water.
  2. In a stand mixer bowl, add 1 cup of all-purpose flour (save the rest for later), yeast  water. Start the mixer and mix this very liquidy mixture for about 10 minutes.
  3. and the remaining flour and salt ( r). Continue mixing at low speed with hook attachment for at least 15 minutes. If after 5 minutes the dough looks dry, add a tablespoon of water. If still too wet, add a tablespoon of flour. The dough should look slightly sticky, all flour absorbed and side of the bowl clean. No dry crumbs in the bowl.
  4. Remove the dough, make into a ball. Drizzle the bowl (same mixer bowl or any large one) with the olive oil, place the dough inside, turn on all sides to oil. Leave the dough in the bowl, cover the bowl with plastic wrap and let the dough rise at room temperature for 1 hour, refrigerate over night 
  5. remove from the fridge and let dough rise for another hour? 
  6. Move the dough to the counter, divide into twoequal parts. should be about 14 oz each 
  7. Knead each ball of dough: and make each piece of dough into a smooth ball, pinch the sides and tuck under. Repeat a few times. Place each ball onto the counter, place one hand over and cup the dough in your hand. Move your hand in circles on the counter while rolling the pizza dough under. Place each ball onto the counter or a baking sheet generously covered with  flour. Sprinkle with regular flour and cover with plastic wrap and a towel. Let rise for about 4 hours at room temperature.
  8. Turn on the oven and preheat until you reach a temperature of at least 750F in the center of the stone (measure the temperature with an infrared thermometer if you have one). If you don't have a pizza oven, you can use your regular oven. Preheat to the highest temperature you can. Remember: your pizza will need more time to bake if using a regular oven.
  9. When the oven is ready (only then, NOT before) stretch out the dough with plenty of flour+semolina flour on the counter. To roll the pizza, start from the middle, press with your fingers down the center of the dough towards the edges. Move the air from the middle to the outside, while keeping the crust nice and thick. Turn the dough over and repeat. Hold the dough with one hand and stretch outward with your other hand. No touching the edges: we want a thin crust in the middle with thick edges.
  10. Add toppings but keep it light (not too much sauce, not too much mozzarella ... just enough!). Quickly pick up the pizza with the peel, making sure there’s plenty of semolina flour on the peel so the dough won’t stick. And swiftly launch into the oven. Rotate the pizza every 20-30 seconds. It should be ready between 60 and 90 seconds for the pizza to be ready. Top with the rest of your ingredients (fresh basil, prosciutto, rucola, burrata ...), drizzle with olive oil, and devour as fast as you can. Buon appetito!