Neopilitian
Experience the authentic taste of Italy with this Neapolitan pizza recipe, a timeless classic that celebrates simplicity and bold flavors. Crafted with traditional 00 flour for the perfect light, airy crust, this pizza is topped with silky San Marzano tomato sauce, creamy fresh mozzarella, and fragrant basil leaves. A drizzle of rich extra virgin olive oil ties it all together before baking at a high temperature for a beautifully charred finish, just like a true pizzeria in Naples. With its quick bake time and rustic charm, this Neapolitan pizza is ideal for bringing family and friends together around a slice of handcrafted perfection.
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Recipe Information
Ingredients
- 500 grams 00 flour
- 325 milliliters Water
- 10 grams Fine sea salt
- 3 grams Dry yeast
- 15 milliliters Olive oil
- 400 grams Canned San Marzano tomatoes
- 250 grams Fresh mozzarella cheese
- 10 leaves Fresh basil leaves
- 10 milliliters Extra virgin olive oil
Instructions
In a large mixing bowl, combine the 00 flour and dry yeast. Gradually add the water, mixing gently with your hands or a wooden spoon.
Add the fine sea salt and olive oil, and knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Form the dough into a ball, place it in a lightly oiled bowl, and cover it with a clean kitchen towel. Let the dough rise at room temperature for 2 hours or until it has doubled in size.
Divide the dough into four equal portions. Roll each piece into a ball, cover with a towel, and let them rest for an additional 30 minutes.
While the dough is resting, prepare the tomato sauce by blending the canned San Marzano tomatoes until smooth. Season lightly with a pinch of salt. Set aside.
Preheat your oven to its maximum temperature (250–300°C/480–570°F) and, if possible, use a pizza stone or steel for optimal results.
On a floured surface, stretch one portion of dough into a 10-12 inch circle, keeping the edges slightly thicker to form the crust.
Spread a thin layer of the prepared tomato sauce over the dough, leaving about 1 inch of the crust uncovered.
Tear pieces of fresh mozzarella cheese and evenly distribute them over the sauce. Add a few fresh basil leaves on top.
Drizzle a small amount of extra virgin olive oil over the pizza.
Carefully transfer the pizza to the hot pizza stone or steel, and bake for 7-10 minutes, or until the crust is golden and slightly charred, and the cheese is bubbling.
Repeat with the remaining dough and toppings to make the other pizzas.
Slice and enjoy your freshly baked Neapolitan pizzas!
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 103.5 g | 38% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.6 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 362 mg | 8% | |
*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.
