Pizza Napoletana Recipe
Italian · Main course · 130 min total
A classic Neapolitan pizza with a soft, chewy crust, San Marzano tomato sauce, fresh mozzarella, basil, and olive oil, cooked quickly at high heat.
120
min prep
min prep
10
min cook
min cook
2
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 2 1/4 cups (280g) all-purpose or bread flour
- 1 1/2 teaspoons (4g) instant yeast
- 1 teaspoon (6g) fine sea salt
- 1 cup (240ml) warm water (about 105°F/40°C)
- 1/2 cup (120ml) San Marzano crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 8 ounces (225g) fresh mozzarella, sliced or torn
- Fresh basil leaves
- Semolina or cornmeal for dusting
Instructions
- In a large bowl, whisk together flour, yeast, and salt. Add warm water and mix with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 1.5 hours.
- Meanwhile, make the sauce: combine crushed tomatoes, oregano, salt, and 1 tablespoon olive oil. Set aside.
- Divide dough into 2 equal pieces. Shape each into a ball, place on a floured surface, cover with a damp towel, and let rest 30 minutes.
- Place a pizza stone or inverted baking sheet on the lowest oven rack. Preheat oven to 500°F (260°C) or highest setting for at least 30 minutes.
- On a floured surface, stretch one dough ball into a 10-inch round, keeping edges thicker. Transfer to a semolina-dusted pizza peel or parchment paper.
- Spread half the sauce over dough, leaving a 1-inch border. Arrange half the mozzarella on top. Drizzle with olive oil.
- Slide pizza onto hot stone and bake until crust is golden and cheese is bubbly, 8-10 minutes. Repeat with remaining dough.
- Top each pizza with fresh basil leaves and a drizzle of olive oil. Slice and serve immediately.
Tips
- For best results, use a pizza stone or steel preheated for at least 30 minutes.
- If you don't have a peel, use parchment paper to slide pizza onto the stone.
- Fresh mozzarella can be watery; pat dry with paper towels before using.
- Leftover pizza can be reheated in a hot oven or skillet.
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