Neapolitan Pizza
Description:
Experience the joy of making authentic Neapolitan pizza at home. With a soft, chewy crust, fresh tomato sauce, and creamy mozzarella, this recipe will transport you to the heart of Naples.
Ingredients
- Ingredients:
- 500 g Tipo 00 flour
- 2 g fresh yeast
- 325 ml lukewarm water
- 15 g sea salt
- 1 tbsp extra virgin olive oil
- 400 g San Marzano tomatoes
- 250 g fresh mozzarella
- Fresh basil leaves
- Semolina or cornmeal for dusting
Instructions
- Step-by-Step Guide:
- Prepare the Dough:
- In a large bowl, dissolve 2g of fresh yeast in 325ml lukewarm water.
- Gradually add 500g Tipo 00 flour, mixing gently.
- Add 15g sea salt and 1 tbsp extra virgin olive oil during the final mixing stages.
- Knead the dough for about 10 minutes until it’s smooth and elastic.
- Cover the dough with a damp cloth and let it rest at room temperature for 24 hours.
- Shape the Dough:
- Divide the rested dough into smaller balls, around 200-250g each.
- Let the dough balls rest for another 6-8 hours at room temperature.
- On a floured surface, gently press the dough ball from the center outwards, leaving a 7-9mm rim.
- Stretch the dough using your knuckles, rotating it to maintain a circular shape.
- Preheat the Oven:
- Preheat your oven to its highest setting, around 500°F (260°C).
- Place a pizza stone in the oven while preheating.
- Top the Pizza:
- Spread a light layer of San Marzano tomatoes over the stretched dough.
- Tear fresh mozzarella into pieces and distribute evenly.
- Add a few fresh basil leaves and drizzle with extra virgin olive oil.
- Bake the Pizza:
- Transfer the pizza to the hot stone using a pizza peel.
- Bake for 7-10 minutes, rotating halfway through, until the crust is golden and the cheese is bubbly.
- Serve:
- Let the pizza cool for a minute before slicing and serving.
Notes
Additional Notes:
For an extra burst of flavor, use fresh herbs and top-quality ingredients.
Avoid using a rolling pin to maintain the dough's airiness and texture.
Avoid using a rolling pin to maintain the dough's airiness and texture.