Neapolitan Pizza Recipe

Neapolitan Pizza RecipeNeapolitan Pizza Recipe


For the pizza dough:

- 500g (about 4 cups) Tipo 00 flour (or all-purpose flour)

- 325ml (about 1 1/3 cups) lukewarm water

- 5g (1 1/2 teaspoons) active dry yeast

- 10g (2 teaspoons) salt

- 5g (1 teaspoon) sugar

- 15ml (1 tablespoon) olive oil

For the pizza sauce:

- 400g (14 ounces) canned San Marzano tomatoes (crushed or pureed)

- 2 cloves garlic, minced

- 5-6 fresh basil leaves, torn

- Salt and pepper to taste

For the toppings:

- 250g (about 9 ounces) fresh mozzarella cheese, sliced or torn

- Fresh basil leaves for garnish

- Extra-virgin olive oil for drizzling


Pizza Dough:

1. In a small bowl, mix lukewarm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.

2. In a large mixing bowl, combine flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.

3. Mix everything together until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 1.5 to 2 hours, or until it doubles in size.

Pizza Sauce:

1. In a saucepan, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for a minute until fragrant.

2. Pour in the San Marzano tomatoes and bring to a gentle simmer. Add torn basil leaves, salt, and pepper to taste. Cook for about 15-20 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.

Preparing the Oven:

1. Preheat a wood-fired oven to around 800°F (400°C). If using a conventional oven, preheat it to the highest temperature (usually around 500°F or 260°C) with a pizza stone or inverted baking sheet inside.

Shaping the Dough and Assembling the Pizza:

1. Punch down the risen dough and divide it into equal-sized balls.

2. On a floured surface, stretch or roll out each dough ball into a thin, round pizza crust (10-12 inches in diameter).

3. Transfer the pizza crust onto a floured pizza peel or inverted baking sheet.

Baking the Pizza:

1. Spread a thin layer of the prepared pizza sauce over the crust, leaving a small border.

2. Place slices or torn pieces of fresh mozzarella cheese on top.

3. Slide the pizza onto the preheated oven surface.

4. Bake for about 2-4 minutes until the crust puffs up and cheese bubbles and browns.

Finishing Touches:

1. Remove the pizza from the oven and let it cool slightly.

2. Garnish with fresh basil leaves and drizzle extra-virgin olive oil over the top.

Nutritional Information (approximate, per serving, based on 8 slices):

- Calories: ~300 kcal

- Carbohydrates: ~35g

- Protein: ~14g

- Fat: ~11g

- Fiber: ~2g

Cooking Preparation Time:~2.5 hours (includes dough rising time)

Cooking Time: ~2-4 minutes per pizza

Total Time: ~2.75 - 4.25 hours


1. Use high-quality ingredients, especially San Marzano tomatoes and fresh mozzarella.

2. Keep the toppings minimal to achieve the traditional Neapolitan style.

3. Preheat the oven or pizza stone thoroughly for that characteristic crust.

4. Work quickly when assembling the pizza to prevent the dough from sticking.

5. Flour your pizza peel or baking sheet generously to prevent sticking.

6. Use a pizza peel for easy transferring into the oven.

7. Monitor the pizza closely during baking to avoid burning due to the high heat.

Enjoy your homemade Neapolitan pizza!

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