Authentic Neapolitan Pizza
Indulge in the true flavors of Italy with this classic Pizza Napoletana recipe. Made with a soft, chewy crust, fresh San Marzano tomatoes, creamy mozzarella di bufala, and fragrant basil, this pizza transports you to the streets of Naples. Perfect for a cozy night in or a gathering with friends, it's the ultimate comfort food that celebrates simple, high-quality ingredients.
ingredients
- 4 cups '00' flour
- 1 ½ cups warm water
- 1 teaspoon active dry yeast
- 2 teaspoons sea salt
- 1 tablespoon olive oil
- 1 can (14 oz) San Marzano tomatoes
- 8 oz fresh mozzarella di bufala, sliced
- Fresh basil leaves
- Sea salt to taste
- Extra virgin olive oil for drizzling
steps
- 1.
In a bowl, combine warm water and yeast; let it sit for 5 minutes until frothy.
- 2.
In a large mixing bowl, combine '00' flour and sea salt. Add the yeast mixture and olive oil; mix until a dough forms.
- 3.
Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- 4.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 2 hours or until doubled in size.
- 5.
Preheat your oven to the highest setting (around 500°F) and place a pizza stone inside.
- 6.
Drain the canned tomatoes and crush them by hand, adding a pinch of sea salt to taste.
- 7.
Divide the risen dough into four equal portions and shape each into a ball. Let them rest for 30 minutes.
- 8.
On a floured surface, stretch each dough ball into a thin round, leaving the edges slightly thicker for the crust.
- 9.
Spread crushed tomatoes evenly over each base, leaving a small border. Add slices of mozzarella and fresh basil leaves.
- 10.
Carefully transfer the pizza to the heated stone and bake for 10-12 minutes until the crust is golden and bubbly. Drizzle with extra virgin olive oil before serving.
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