Neapolitan Pizza
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Refrigeration time
1 d
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Total Time
1 d 20 mins
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Servings
10
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Calories
430 kcal
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Course
Main Course
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Cuisine
Italian
Neapolitan Pizza
Description
The Neapolitan Pizza recipe begins with a dough made by mixing high-quality 00 flour with water, fine sea salt, and baker's yeast, kneaded for 15-20 minutes until smooth and elastic. After an initial rise of four to five hours at room temperature or preferably refrigerated overnight, the dough is divided into five equal balls. The toppings include a traditional sauce prepared by lightly seasoning crushed San Marzano tomatoes with olive oil and salt. Fresh mozzarella di bufala and grated parmigiano reggiano add creaminess and depth, while basil leaves contribute fresh aroma. The pizza dough balls are shaped and topped before baking at a high temperature to achieve a tender yet slightly crispy crust with characteristic soft and airy texture.
This pizza is best served fresh from the oven, allowing the cheese to be melted and slightly bubbly, complemented by the fragrant basil. The combination of the special flour and the slow fermentation creates the soft dough with slight chewiness and distinctive flavor.
Ingredients
Neapolitan Pizza Dough
- 800 grams 00 flour Caputo Classico, Chef's, or Pizzeria flour will work great
- 500 ml water cool
- 28 grams salt fine sea salt
- 1.5 grams baker's yeast (traditionally you will want 3g of active fresh Brewer's yeast but that is difficult to come by)
- corn meal optional and to taste, to prevent pizza from sticking to pizza peel (see notes above)
For The Neapolitan Pizza Sauce and Toppings
- 1 can (28oz) San Marzano whole canned tomatoes DOP, Pomodori Pelati
- ½ teaspoon olive oil
- ¼ teaspoon salt
- parmigiano reggiano grated, to taste
- 1 pound mozzarella di Bufala or fresh mozzarella will work fine, buffalo mozzarella
- basil to taste, fresh leaves
- olive oil to taste
Instructions
For the Dough:
- On a wooden or marble work surface, shape the flour into a large well. Pour water into the center of the well and sprinkle the yeast over the top.
- Start mixing the flour into the middle little by little into the water. When the water starts looking a little milky, add the salt.
- Continue working the flour into the water until it becomes doughy.
- Knead the dough vigorously with your hands for 15-20 minutes, adding a bit of water or flour if necessary, until the dough is soft and smooth. Once you have the right consistency, shape the dough into a ball and cover it with a plastic bowl so the dough is protected from the air (you can also place the dough IN the bowl and cover it with a lightly damp towel or plastic wrap) and allow to rise 4-5 hours at room temperature. For the best results, cover and refrigerate overnight.
- Cut dough into 5 equal pieces (appx. 250g each) and shape into balls. Place balls in a deep baking dish or pan so they aren't touching and cover with plastic wrap that has been sprayed with cooking spray (or a kitchen towel) so the dough balls don't try out. Allow to rise another 4-5 hours at room temperature.
- Preheat your pizza oven to 750 degrees F (400 degrees C). Working with one pizza at a time, stretch out pizza dough on a floured surface until about 11-12" in diameter. This may take some practice to get perfect. See notes above.
- Rub a little cornmeal and flour or your pizza peel and place the dough over the top of the pizza peel. Working quickly so the dough doesn't stick to the peel, spread on your sauce and add the toppings (see below).
- Place your pizza in your preheated pizza oven and bake for 60-90 seconds, turning a few times throughout the process for even heating. When the crust is golden brown with a few dark spots, remove it quickly (see above for more cooking tips).
For The Sauce:
- Place tomatoes in a large bowl and crush with your hands, a potato masher, or a potato ricer. Do not use a blender or immersion blender as these can cook your tomatoes. Add olive oil and salt and continue to crush the tomatoes. When tomatoes are fully crushed, you have your perfect pizza sauce!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 1432mg | 60% |
| Potassium | 122mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 243mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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