Neapolitan Pizza

Name: Neapolitan Pizza
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500g Tipo 00 Flour; 325ml Lukewarm Water; 10g Fine Sea Salt; 2g Instant Dried Yeast; 400g Canned San Marzano Tomatoes; 250g Fresh Mozzarella, drained and torn; Fresh Basil Leaves; 2 tablespoons Extra Virgin Olive Oil; Semolina or Flour, for dusting

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Serves 4 620 kcal per serving Prep 25 min Cook 20 min

Ingredients

500g Tipo 00 Flour
325ml Lukewarm Water
10g Fine Sea Salt
2g Instant Dried Yeast
400g Canned San Marzano Tomatoes
250g Fresh Mozzarella, drained and torn
Fresh Basil Leaves
2 tablespoons Extra Virgin Olive Oil
Semolina or Flour, for dusting

Instructions

Combine the flour and yeast in a large bowl, then gradually add the water and mix until a rough dough forms.
Add the salt and knead for 8–10 minutes until the dough is smooth, soft, and elastic.
Cover and leave to rise at room temperature for about 2 hours.
Divide the dough into four equal balls, cover, and leave to rest for another 2 hours until relaxed and slightly risen.
Crush the San Marzano tomatoes by hand and season lightly with salt to make a simple uncooked tomato sauce.
Preheat the oven to its highest temperature with a pizza stone or steel inside for at least 45 minutes.
On a lightly floured surface, gently stretch one dough ball from the centre outwards, leaving a thicker rim around the edge. Avoid using a rolling pin.
Spread a thin layer of tomato sauce over the dough, leaving the raised edge uncovered.
Scatter over the torn mozzarella and add a few fresh basil leaves.
Transfer the pizza to the hot stone or steel and bake until the crust is puffed, blistered, and lightly charred and the cheese has melted.
Drizzle with extra virgin olive oil and serve immediately.
Repeat with the remaining dough balls and toppings.

Tips

Use Tipo 00 flour for a soft, elastic dough and the characteristic tender Neapolitan-style crust.
Drain fresh mozzarella well before using it to prevent excess moisture from making the centre of the pizza soggy.
Heat the pizza stone or steel thoroughly before baking—the intense heat is essential for a puffed and blistered crust.

Variations

Pizza Marinara: Omit the mozzarella and top the tomato sauce with sliced garlic, oregano, and extra virgin olive oil.
Long Fermentation: Reduce the yeast and leave the dough to ferment slowly in the refrigerator overnight for deeper flavour.

Storage

Neapolitan pizza is best eaten immediately. Store leftover cooked pizza in an airtight container in the refrigerator for up to 2 days and reheat in a very hot oven until the crust is crisp. Pizza dough can be refrigerated for up to 2 days before baking.