Best Neapolitan-Style Meatball Pizza Recipe

This Best Neapolitan-Style Meatball Pizza Recipe is made with do-it-yourself pizza sauce, baked Italian meatballs, and an incredible no-knead pizza crust. It’s my favourite factor to make on a Friday night time!

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Overhead shot of a baked meatball pizza on a sheet of parchment paper.

Today I’m excited to share my most up-to-date pizza variation! If I needed to decide a favourite meals, pizza could be it! I actually might eat it day-after-day and by no means tire of it. During the journeys I’ve taken to Italy, I’ve been fortunate sufficient to take just a few pizza courses by some knowledgeable Neapolitan pizza makers. Their recommendation, suggestions, and tips have change into cherished strategies in my house kitchen. I like that I could make genuine Neapolitan-style pizza at house with some particular Italian substances and my house oven. All you want is slightly follow and you can be in your strategy to changing into a pizza grasp very quickly. Let’s make some pizza!

Ingredients for meatball pizza

  • For the dough: all-purpose flour, yeast, salt and water. For this pizza, we’re utilizing Jim Lahey’s No-Knead Pizza Dough. Sometimes I exploit double zero flour when I’ve it out there, which yields a barely softer dough and might require a bit extra flour.
  • For the sauce: canned complete San Marzano tomatoes, contemporary basil, olive oil, salt, and pepper. This is what you have to to make my straightforward 5-Ingredient Pizza Sauce.
  • For the toppings: do-it-yourself finest baked talian meatballs, contemporary mozzarella cheese, crushed purple pepper flakes, further virgin olive oil, freshly grated Parmesan cheese

An overhead shot of a bowl of pizza sauce with fresh chopped basil, seasonings, and oil on the surface.An overhead shot of a bowl of pizza sauce with fresh chopped basil, seasonings, and oil on the surface.

Making Italian meatballs from scratch

  • Mix the seasonings collectively first – whenever you combine collectively the cheese, garlic, herbs, egg, and seasonings collectively first, it helps them change into well-incorporated earlier than you add the meat and reduces the possibility of overworking the meatballs.
  • Use a mild contact when mixing the meat with breadcrumbs and seasonings – meatballs which were dealt with a bit an excessive amount of will be dense and hard as soon as baked, so attempt to be lighthanded when mixing and shaping them.
  • If the meatballs appear dry, add a splash of complete milk – whereas not obligatory, a splash of complete milk can add moisture and juiciness to meatballs made with lean beef and lean Italian turkey sausage.
  • A digital thermometer is one of the simplest ways to find out doneness – I all the time depend on my meat thermometer to stop overcooking! If you employ a mix of beef and pork, it would be best to cook dinner to an inner temperature of 155°F. Beef plus turkey/rooster Italian sausage will should be cooked to 165°F.

Watch this fast meatball video:

A baked Italian meatball on a parchment paper-lined baking sheet.A baked Italian meatball on a parchment paper-lined baking sheet.

Tips for making do-it-yourself pizza dough

  • Make your dough the night time earlier than. This recipe requires an in a single day fermentation, however it actually takes Three minutes to stir the Four substances collectively earlier than you go to mattress. An extended fermentation will yield an unimaginable taste and bubbly texture in your baked pizza dough.
  • Practice stretching the pizza dough – this can be a murals, and good artwork takes follow! I’m nonetheless engaged on the right way to toss the dough within the air, and there are many wonderful pizza stretching movies on YouTube that may make it easier to follow. If you want slightly assist from the rolling pin to even issues out, that’s okay. Be cautious although, because the rolling pin can burst the entire little bubbles from the fermentation and result in a flatter crust.
  • Shape your pizza dough on floured parchment paper – this may permit straightforward switch out of your counter to the new pizza stone. You will bake the pizza on parchment, so plan to trim the parchment to the perimeters of the pizza earlier than you bake it in order that it doesn’t burn within the oven.

An unbaked meatball pizza on a sheet of parchment paper.An unbaked meatball pizza on a sheet of parchment paper.

Making Neapolitan-style pizza within the oven

  • Use a pizza baking stone – that is important for those who shouldn’t have a pizza oven. I exploit and adore this one from All-Clad, which I acquired as a beneficiant marriage ceremony current from my brother/sister in regulation. There are numerous good ones out there although – this stone from Amazon may be very inexpensive and has nice opinions
  • Preheat the stone in an oven set as excessive as it should safely go – I warmth my pizza stone at 550°F. You will wish to warmth it for a superb 30 minutes earlier than baking the pizza. Place your stone on a rack within the higher third of your oven.
  • Use the broiler on excessive when you find yourself able to bake the pizza. The broiler will cook dinner the pizza from the highest and the preheated stone will warmth it from beneath, leading to a wonderfully cooked and bubbly crust that’s crispy on the skin but nonetheless tender on the within. When cooked this manner, your pizza ought to solely take Four-6 minutes to bake.

Side shot of pizza crust topped with meatballs to show bubbles and char on the crust.Side shot of pizza crust topped with meatballs to show bubbles and char on the crust.

Other scrumptious pizza recipes

Are you able to make these Baked Italian Meatballs? Let me know the way it seems for you! Leave a remark and charge the recipe under. This will assist me with the creation of future recipes! I’d additionally like to function your creation in my month-to-month e-newsletter, so you possibly can add a photograph to Instagram or Twitter with the tag @sweetcayenne5 to be featured!

A sliced meatball pizza on a piece of parchment paper.A sliced meatball pizza on a piece of parchment paper.

Overhead shot of a baked meatball pizza on a sheet of parchment paper.

Neapolitan-Style Meatball Pizza

Makes two 16’’(massive) pizzas, three 12’’ (medium) pizzas, or 4 Eight-10’’ (private) pizzas

Print Pin Rate

Course: Main Course, pizza

Cuisine: Italian

Keyword: finest meatball pizza recipe, do-it-yourself neapolitan pizza

Prep Time: 30 minutes

Dough fermentation: 18 hours

Servings: 6 servings

Author: Whitney Reist | Sweet Cayenne


For Jim Lahey’s no-knead pizza dough:

  • 500 grams all function flour (about Three ¾ cups)
  • 1 gram energetic dry yeast (about ¼ teaspoon; not quick-rise yeast)
  • 16 grams coarse Kosher salt (about 2 teaspoons)
  • 350 grams water (about 1 ½ cups)


The night time earlier than:

  • In a medium bowl, stir collectively the flour, yeast, and salt. Add the water and stir with a wood spoon till a sticky dough kinds. Lift the dough together with your arms and spray the underside of the bowl with cooking spray. Cover the bowl with plastic wrap or a towel and let it sit at room temperature for 12-18 hours or till it has doubled in measurement.

The subsequent day:

  • Dust a piece floor with flour. Punch the dough down and place it on the floured floor. Divide the dough into the quantity or pizzas you wish to make (two massive, three medium, or 4 personal-size). Shape every portion of dough by pulling the best aspect in the direction of the middle of the mound, adopted by the left aspect, then the highest and backside. Turn the dough over (seam aspect down) and form it together with your arms right into a clean circle. Dust the mounds with flourr as wanted throughout the shaping course of. The dough shouldn’t be sticky.

  • At this level, you should use the dough straight away, or wrap the rounds individually in plastic wrap, refrigerate, and luxuriate in inside Three days. Place refrigerated rounds of dough on a floured work floor and canopy with a towel to allow them to sit at room temperature for 30 minutes earlier than utilizing (which is an effective period of time to let your pizza stone warmth up).

Making the pizza:

  • Preheat a pizza stone within the higher third of your oven at 550°F.

  • Carefully stretch the dough together with your arms at a floured sheet of parchment paper to the specified measurement (relying on the dimensions of your dough mound). See this video for reference on stretching. If your dough stretches out erratically, you should use a floured rolling pin to even issues out. Use a rolling pin gently and minimally although, because it presses out all of the air bubbles that leaven your crust throughout baking.
  • Top every pizza with a lightweight layer of the ready pizza sauce. Tear a ball of contemporary mozzarella together with your arms and place items of the cheese on the sauce. Follow with the thinly sliced meatball. Place some small leaves of contemporary basil on the pizza, and end with a sprinkling of purple pepper flakes and drizzle of olive oil, as desired.

  • Turn the preheated oven off and set the broiler on HIGH. Cut the parchment paper with scissors in order that it simply involves the very fringe of your crust (in order that the perimeters of the paper don’t burn within the oven). Flip a baking sheet the wrong way up and use tongs to rigorously switch the pizza to the flat aspect of the baking sheet. Slide the pizza from the baking sheet onto the pizza stone and cook dinner the pizza for Three-6 minutes, watching rigorously, till it’s flippantly browned and bubbly on high with black char spots. Grate some Parmesan cheese on high. Slice and luxuriate in whereas scorching!

  • If you’re making a couple of pizza at a time, you have to to bake them in increments. Have all of the pizzas rolled and able to go on parchment earlier than you begin baking. Bake the primary pizza. Slice and benefit from the first pizza when you bake a second, third, and even fourth!


Freeze leftover pizza sauce in parts both in small containers or in a silicone muffin pan. Pop the frozen mounds out of the muffin pan and switch to a freezer-safe bag. Freeze as much as Three months and thaw in a single day whenever you plan to make pizza.

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