🍕 Authentic Neapolitan Pizza Recipe (Pizza Napoletana)

 

🍕 Authentic Neapolitan Pizza Recipe (Pizza Napoletana)

Ingredients (For 2 pizzas)

For the Dough:

• 3¼ cups (400g) Tipo “00” flour (or bread flour)
• 1 tsp salt
• 1¼ tsp active dry yeast or 3g fresh yeast
• ¾ cup + 2 tbsp (200ml) lukewarm water
• 1 tsp olive oil (optional)

For the Sauce:

• ¾ cup (200g) canned San Marzano tomatoes (or good quality whole peeled tomatoes)
• Salt to taste
• 1 tbsp olive oil
• A few torn fresh basil leaves

Toppings (per pizza):

• 3–4 tbsp prepared tomato sauce
• 100g (3.5 oz) fresh mozzarella (preferably buffalo mozzarella or fior di latte), torn
• Fresh basil leaves
• Drizzle of extra virgin olive oil

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Instructions

1. Make the Dough:

1. In a bowl, dissolve yeast in lukewarm water and let sit for 5 minutes.
2. In a large mixing bowl, combine flour and salt.
3. Slowly add the yeast mixture into the flour and mix to form a shaggy dough.
4. Knead the dough for 10–15 minutes until smooth and elastic.
5. Cover and let rise at room temperature for 2 hours, then divide into 2 equal balls.
6. Cover again and let rest for another 4–6 hours (or refrigerate overnight and bring to room temp before use).

2. Make the Sauce:

1. Crush tomatoes with your hands or blend briefly for a chunky texture.
2. Stir in salt, olive oil, and basil. Do not cook the sauce.

3. Preheat the Oven:

• Preheat your oven to the highest setting (500°F / 260°C or more), ideally with a pizza stone or steel inside for at least 45 minutes.

4. Shape the Dough:

1. On a floured surface, gently stretch each dough ball into a thin 10–12-inch round.
2. Do not use a rolling pin — use your fingers to preserve air bubbles in the crust.

5. Assemble the Pizza:

1. Place dough on a pizza peel or parchment.
2. Spread a thin layer of sauce, add mozzarella, and a few basil leaves.
3. Drizzle with olive oil.

6. Bake:

• Slide onto the preheated stone and bake for 6–8 minutes, or until the crust is puffed and slightly charred.

7. Serve:

• Garnish with extra basil or olive oil if desired. Serve hot!

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🇮🇹 Tips for Authenticity:

• Use Tipo “00” flour for a smooth, chewy crust.
• Don’t overload toppings — Neapolitan pizza is all about balance.
• If you have a pizza oven, bake at 800–900°F (430–480°C) for just 90 seconds!