Neapolitan Pizza
Transport your taste buds straight to Naples with this authentic Neapolitan Pizza recipe, a celebration of Italian culinary perfection. Crafted with '00' flour for a tender, airy crust and topped with vibrant tomato puree, creamy fresh mozzarella, aromatic basil, and a touch of extra virgin olive oil, this pizza is simplicity at its finest. The dough undergoes a slow rise to achieve its signature light and chewy texture, while baking at high temperatures ensures a delightful crispy outer layer. Perfectly portioned to serve four, this classic pizza brings the flavors of Italy right into your kitchen, making it ideal for family meals, dinner parties, or a relaxing homemade pizza night. Easy-to-follow instructions and essential tips make this recipe your one-stop guide to mastering the art of Neapolitan pizza from scratch.
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Recipe Information
Ingredients
- 500 grams Type '00' flour
- 325 ml Lukewarm water
- 1 teaspoon Fresh yeast
- 10 grams Salt
- 300 grams Tomato puree
- 200 grams Fresh mozzarella cheese
- 10 leaves Fresh basil leaves
- 2 tablespoons Extra virgin olive oil
Instructions
In a small bowl, dissolve 1 teaspoon of fresh yeast in 100 ml of lukewarm water and let it sit for 10 minutes until it becomes frothy.
In a large mixing bowl, combine 500 grams of '00' flour and 10 grams of salt.
Make a well in the center of the flour mixture and pour in the yeast mixture.
Gradually add the remaining 225 ml of lukewarm water to the bowl, mixing gently with your hands until a rough dough forms.
Transfer the dough to a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 2 hours or until doubled in size.
Preheat your oven to the highest setting (usually around 250°C or 482°F), preferably with a pizza stone inside.
Once the dough has risen, punch it down and divide it into four equal portions.
Shape each portion into a smooth ball, cover them again, and let them rest for 30 minutes.
On a lightly floured surface, stretch one ball of dough into a 25 cm (10 inch) round, leaving the edges slightly thicker to form the crust.
Spread 75 grams of tomato puree over the base of the dough, leaving a small border around the edge.
Tear 50 grams of fresh mozzarella into pieces and distribute them evenly over the tomato puree.
Place the pizza on a peel lightly dusted with flour, then transfer it onto the preheated pizza stone in the oven.
Bake for 8-10 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
Remove the pizza from the oven and top with a few fresh basil leaves and a drizzle of extra virgin olive oil.
Repeat the process with the remaining dough balls and ingredients to make three more pizzas.
Serve immediately to enjoy the pizza while it's fresh and hot.
Nutrition Facts
Calories |
2786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 5273 mg | 229% | |
| Total Carbohydrate | 414.5 g | 151% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 24.2 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1138 mg | 88% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2033 mg | 43% | |
*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.
