Low Sodium Neapolitan Pizza
Experience the classic flavors of Italy with a heart-healthy twist in this Low Sodium Neapolitan Pizza recipe. Crafted with authentic 00 flour for a perfectly airy crust, this recipe is a game-changer for pizza enthusiasts looking to reduce their sodium intake without compromising taste. Topped with a luscious unsalted tomato purée, creamy fresh mozzarella, fragrant basil leaves, and seasoned with garlic powder and freshly ground black pepper, every bite is a burst of wholesome, balanced flavor. The dough is easy to prepare with minimal ingredients, rises beautifully for a soft and chewy texture, and crisps up in just 10 minutes in a piping-hot oven. Whether you're making it for a family dinner or a casual gathering, this homemade pizza is a healthier indulgence that doesn't cut corners on tradition. Perfect for anyone craving a low-sodium version of the iconic Neapolitan pizza!
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Recipe Information
Ingredients
- 400 grams 00 flour (or all-purpose flour)
- 250 milliliters lukewarm water
- 2 teaspoons active dry yeast
- 2 tablespoons olive oil
- 200 milliliters unsalted tomato purée
- 200 grams fresh mozzarella cheese
- 10 grams fresh basil leaves
- 0.5 teaspoons freshly ground black pepper
- 0.5 teaspoons garlic powder
- 2 tablespoons semolina flour
Instructions
1. In a large mixing bowl, combine the lukewarm water and active dry yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy.
2. Add the 00 flour and olive oil to the yeast mixture. Stir until a dough begins to form.
3. Turn the dough out onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
4. Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth and let the dough rise in a warm place for 90 minutes, or until doubled in size.
5. Preheat your oven to the highest setting, around 500°F (260°C) or higher, and place a pizza stone or baking sheet to heat up as well.
6. Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into two equal parts if you are making two smaller pizzas.
7. Roll out the dough to form a thin round pizza base, approximately 10-12 inches in diameter.
8. Sprinkle semolina flour onto a pizza peel or an upside-down baking sheet. Transfer the rolled-out dough onto it.
9. Spread the unsalted tomato purée evenly over the base, leaving a slight border for the crust.
10. Tear the fresh mozzarella into small pieces and scatter them evenly over the tomato sauce.
11. Season with freshly ground black pepper and a sprinkle of garlic powder.
12. Carefully slide the pizza onto the hot pizza stone or baking sheet in the oven. Bake for 7-10 minutes, or until the crust is golden brown and the cheese is bubbling.
13. Once baked, remove the pizza from the oven and garnish with fresh basil leaves.
14. Let the pizza cool for a couple of minutes before slicing and serving. Enjoy your homemade Low Sodium Neapolitan Pizza!
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 346.8 g | 126% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 17.3 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1139 mg | 88% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
