Low Sodium Pizza Napoletana
Discover the irresistible charm of Low Sodium Pizza Napoletana, a healthier spin on Italy's iconic classic. This recipe combines the delicate, authentic flavor of a traditional Neapolitan pizza with reduced sodium content, making it a perfect choice for those watching their salt intake. Crafted with Tipo 00 flour for that signature soft yet crisp crust, the dough rises to perfection before being topped with vibrant unsalted tomato purée, creamy mozzarella, fragrant fresh basil, and a touch of black pepper. Ready in just 10 minutes of baking after a simple preparation, this recipe delivers a gourmet pizza experience right in your own kitchen. Whether you're catering to dietary needs or simply seeking a lighter twist on a timeless favorite, this low sodium pizza guarantees rich flavor and authenticity with every slice. Perfect for family dinners or a weekend treat!
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Recipe Information
Ingredients
- 500 g Tipo 00 flour
- 325 ml Water
- 2 g Fresh yeast
- 15 ml Extra virgin olive oil
- 200 g Unsalted tomato purée
- 250 g Fresh mozzarella
- 10 leaves Fresh basil leaves
- 1 pinch Black pepper
Instructions
In a large bowl, dissolve the fresh yeast in the warm water.
Gradually add the Tipo 00 flour to the yeast mixture, stirring with a wooden spoon until combined.
Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
Preheat your oven to the highest temperature possible (around 250°C/482°F) and place a pizza stone or baking sheet inside to heat.
Punch down the dough and divide it into two equal pieces. Shape each piece into a ball and let rest for another 15 minutes.
On a floured surface, stretch one ball of dough into a 10-12 inch round, using your hands.
Spread half of the tomato purée over the stretched dough, leaving a small border around the edges.
Tear the mozzarella into small pieces and distribute them evenly over the tomato layer.
Add a few basil leaves over the mozzarella and finish with a drizzle of olive oil and a pinch of black pepper.
Carefully transfer the pizza to the preheated stone or baking sheet using a pizza peel or a flat tray.
Bake the pizza in the oven for about 7-10 minutes, or until the crust is golden brown and crispy and the cheese is bubbling.
Repeat the same process for the second pizza dough ball.
Remove the pizza from the oven, top with more fresh basil if desired and serve hot.
Nutrition Facts
Calories |
2761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1796 mg | 78% | |
| Total Carbohydrate | 410.6 g | 149% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 14.8 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1865 mg | 143% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1740 mg | 37% | |
*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.
