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Giuseppe Silvestri’s Neapolitan Pizza

Giuseppe Silvestri’s Neapolitan Pizza

Having had over two decades of experience working within Harrods Food, Senior Head Chef Giuseppe Silvestri looks to his upbringing in Capri as the leading influence behind his passion for Neapolitan food: "The only things you could smell on the streets were the burning wood fire, tomatoes, fresh mozzarella and basil – the one smell that reminds me of home." And it's that smell that Silvestri tries to recreate in the Harrods Pizzeria, bringing the authentic flavours of Naples to Knightsbridge.

As a traditional dish that is cherished and universally popular, the Neapolitan pizza is unlike others – its dough is softer and lighter, leaving a pillow-like texture at the pizza’s edge. "It’s always been a joke among us Italians where the best pizza comes from," Giuseppe laughs; "We all like to think our own regional foods are the best." It’s no surprise, then, that for Giuseppe, it’s always the simplistic yet delicious tastes of Campania that he champions.

Giuseppe Silvestri’s Neapolitan Pizza

The trick to perfect pizza? The finest of ingredients, with passata, creamy mozzarella, fresh oregano and basil for toppings, all of which can be found in the world-famous Harrods Food Halls.

Discover the art of pizza making at home with Giuseppe’s easy-to-follow recipe…

Giuseppe Silvestri’s Neapolitan Pizza


Makes 6 pizzas

1kg '00' flour (a type of finely ground flour that is used for pasta and pizza making)
600ml cold water
30ml extra virgin olive oil
25g fine sea salt
5g fresh yeast


1. Add the yeast, water and olive oil into a large bowl and stir.

2. Add half of the flour and mix with a wooden spoon until smooth. Add the salt and mix.

3. Now using your hands, continue mixing the dough in the bowl while adding the remaining flour a little at a time, until you get a smooth ball of dough.

4. Transfer the dough to a clean, lightly oiled bowl. Cover with clingfilm and leave to rest on the counter for half an hour.

5. Divide the dough into six equal balls. On a floured surface, roll each ball into a round disk (about 28cm wide).

6. Spread each pizza with a thin layer of passata, leaving a small gap around the edge.

7. Add mozzarella, oregano and basil and bake at 250°C for 5 minutes.

Find more recipes in the Harrods Magazine app.


  • It is always better to make the dough the day before as a longer proving time makes the pizzas more digestible.
  • If you are cooking in a domestic oven, preheat at the highest temperature and use a terracotta pizza plate or base.

As part of the celebrations for National Pizza Day, Harrods Senior Head Chef Giuseppe Silvestri will join forces with Italian restaurant Macellaio RC to produce a special menu based on the heritage of Neopolitan and Genovian pizza. This will be available in the Harrods Pizzeria, Second Floor from Friday 9th February to Sunday 18th February 2018.