Pizza Napoletana
Experience the taste of authentic Italian cuisine with our traditional Pizza Napoletana recipe, a culinary masterpiece rooted in the heart of Naples. Made with premium Tipo '00' flour for a perfectly airy and elastic crust, this pizza features a simple yet flavorful topping of hand-crushed San Marzano tomatoes, creamy fresh mozzarella, and fragrant basil leaves. A drizzle of extra virgin olive oil enhances its irresistible aroma, while a quick bake at high heat creates the signature charred crust and bubbling cheese. Ideal for pizza lovers and home chefs, this recipe brings the essence of artisan pizza-making straight to your kitchen. With just 10 minutes of cooking time and a lovingly prepared dough, each slice delivers authentic Neapolitan flavor in every bite—perfect for a casual dinner or a special treat.
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Recipe Information
Ingredients
- 500 grams Tipo '00' flour
- 325 milliliters Water
- 10 grams Sea salt
- 3 grams Fresh yeast
- 400 grams San Marzano tomatoes
- 2 tablespoons Extra virgin olive oil
- 200 grams Fresh mozzarella cheese
- 10 leaves Fresh basil leaves
- 1 pinch Salt
Instructions
In a large mixing bowl, dissolve the fresh yeast in the water.
Add half of the flour to the bowl and mix until you have a smooth batter. Let it rest for 15 minutes, covered with a kitchen towel.
After resting, add the salt and the remaining flour, mixing until a dough begins to form.
Turn the dough onto a floured surface, kneading 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 at room temperature for about 2 hours, or until it doubles in size.
Once doubled, punch the dough down gently to release air, then divide it into 4 equal portions, shaping each into a ball.
Cover the dough balls with a damp cloth and let them rise for an additional 30 minutes.
Preheat your oven to its highest setting, and if available, prepare a pizza stone or baking sheet within it.
For the sauce, crush the San Marzano tomatoes by hand or with a fork to keep a slightly chunky texture, then add a pinch of salt.
Once the dough has rested, take one dough ball and stretch it into a circle of about 25cm (10 inches) in diameter, leaving the edges slightly thicker.
Top the dough with a thin layer of crushed tomatoes, a few slices of fresh mozzarella, and a few basil leaves.
Drizzle with a small amount of extra virgin olive oil.
Transfer the pizza to the hot pizza stone or baking sheet and bake for 7-10 minutes, or until the crust is charred in spots and the cheese is bubbling.
Remove from the oven, add a fresh basil leaf, drizzle with a little more olive oil, and serve immediately. Repeat these steps for the remaining dough balls.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.0 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 416 mg | 9% | |
*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.
