Neopolitan Pizza
User Reviews
4.5
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Prep Time
45 mins
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Cook Time
40 mins
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Additional Time
1 d 12 hrs 35 mins
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Total Time
2 d
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Servings
6 (10-inch) pizzas
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Calories
627 kcal
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Course
Main Course
Neopolitan Pizza
Description
Neopolitan Pizza starts with a dough combining Italian "00" flour, kosher salt, active dry yeast, granulated sugar, and room temperature water. The dough is mixed in a stand mixer, kneaded until elastic and slightly tacky, then refrigerated for 8 to 72 hours to develop flavor and texture through slow fermentation. This resting period contributes to a soft interior with a slightly crisp bottom crust.
The sauce is made by sautéing garlic in olive oil, then adding crushed canned tomatoes, salt, and black pepper to create a bright, simple base. Fresh mozzarella slices are layered on top along with torn or thinly sliced fresh basil leaves for aromatic freshness. The pizza dough is portioned and shaped into balls before being topped and baked.
The recipe notes suggest options for using bread or all-purpose flour if "00" flour is unavailable, though these may alter the final texture and flavor. A baking stone or cast iron skillet under the broiler can help achieve a crisp bottom crust. Unused dough can be frozen and thawed before use to preserve freshness.
Ingredients
For the Pizza Dough:
- 4 cups 00 flour Italian
- 2¼ teaspoons kosher salt
- 1 teaspoon active dry yeast
- 2 teaspoons granulated sugar
- 1½ cups water at room temperature
For the Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic
- 28 ounce crushed tomatoes canned
- salt to taste
- black pepper to taste
For the Toppings:
- 16 ounces fresh mozzarella thinly sliced
- basil torn or thinly sliced, fresh
Instructions
- Make the Pizza Dough: Place the flour, salt, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook attachment; mix on low speed to combine. Add the water and knead on low speed until the mixture comes together in a rough dough and no dry flour remains. Allow the dough to rest for 10 minutes. Continue kneading on low speed for an additional 10 minutes. The dough should be soft, elastic and slightly tacky. If the dough is sticking to the bowl, add more flour 1 tablespoon at a time until it clears the sides and is barely sticking to the bottom. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 and up to 72 hours.
- Transfer the dough to a floured work surface and dust the top with additional flour. Using a bench scraper, divide the dough into six even pieces (they should be about 6 ounces each). Shape each piece into a ball. Coat six small bowls with non-stick cooking spray and add one dough ball to each bowl. Turn to coat the ball, then cover the bowl tightly with plastic wrap and allow to rise at room temperature for 2 hours.
- Prepare the Sauce: Place the olive oil and garlic in a medium saucepan over medium heat. When the garlic begins to sizzle, add the tomatoes. Simmer, uncovered, stirring occasionally, until the sauce is thickened, about 15 minutes. Season with salt and pepper. (Note: You can simply mix the ingredients together in a bowl if you are short on time, but the sauce will not be as thick.)
- Transfer 1 ball of dough to a bowl filled with flour and turn to coat. Dust off excess flour and transfer to a floured work surface. Gently stretch the ball of dough into a 10-inch circle, leaving the outer 1-inch edge slightly thicker than the center.
- Bake the Pizzas: Preheat the broiler to high and arrange the oven rack so that a 12-inch cast iron skillet (or other heavy-bottomed 12-inch skillet) just fits underneath the broiler.
- Dust the skillet with flour, tap out excess, then heat the skillet over high heat for 3 minutes. Transfer the 10-inch round of dough to the skillet (it should cover the entire bottom surface). Spread some sauce evenly over the dough, leaving the outer 1-inch border un-sauced. Top with slices of the cheese and sprinkle with fresh basil. Transfer the skillet to the oven and broil until the pizza is puffed and darkly charred in spots. Return the skillet to the stovetop and cook until the bottom is darkly charred in spots (depending on your pan, you may be able to skip this step if the bottom is already browned after removing from the oven). Transfer the pizza to a cutting board and serve. Repeat steps 4 through 6 to bake remaining pizzas.
Notes
- Italian "00" flour provides optimal texture; bread or all-purpose flour can be substituted but may change the result.
- If lacking a cast iron skillet, use a baking stone under the broiler for a crisp crust.
- Unused dough can be frozen after initial preparation; thaw overnight in the refrigerator and let sit at room temperature 30 minutes before use.
- Nutritional values are based on one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(10-inch) pizzas
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 77g | 26% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 1531mg | 64% |
| Potassium | 553mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 12.6mg | 14% |
| Calcium | 443mg | 44% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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