Neapolitan Pizza
Neapolitan pizza is a culinary treasure that transports you straight to the bustling streets of Naples with every bite. Characterized by its soft, chewy crust and fresh toppings, this pizza is as simple as it is delicious. The magic lies in using high-quality ingredients and a technique that honors tradition while allowing for creativity. Whether you’re an experienced home cook or a novice in the kitchen, making Neapolitan pizza is a fun and rewarding experience that can be enjoyed by all.
Reasons to Love Neapolitan Pizza
There are countless reasons to fall head over heels for Neapolitan pizza. Here are just a few:
- Authentic Flavor: The combination of fresh tomatoes, creamy mozzarella, and aromatic basil creates a flavor explosion that is hard to beat.
- Simple Ingredients: With just a handful of high-quality ingredients, you can create something truly special.
- Customizable: Neapolitan pizza serves as a wonderful canvas for your favorite toppings, allowing you to express your culinary creativity.
- Fun to Make: The process of making pizza from scratch is incredibly satisfying and perfect for gatherings with family and friends.
- Perfect for Any Occasion: Whether it’s a casual weeknight dinner or a festive gathering, Neapolitan pizza fits the bill.
Ingredient Rundown
To create the perfect Neapolitan pizza, you’ll need the following ingredients:
- 4 cups (500g) Italian “00” flour: This finely milled flour gives the crust its signature texture and chewiness.
- 2 teaspoons (2.25 teaspoons) kosher salt: Essential for flavor and controlling yeast activity.
- 1 teaspoon active dry yeast: This helps the dough rise and develop flavor.
- 2 teaspoons granulated sugar: A small amount of sugar feeds the yeast and enhances browning.
- 1 cup (375ml) water, at room temperature: Hydration is key for a good dough; room temperature water is ideal.
- 2 tablespoons olive oil: Adds richness and flavor to the dough.
- 2 cloves garlic: Fresh garlic gives the sauce a fragrant punch.
- 28-ounce (793.79g) can crushed tomatoes: Use high-quality tomatoes for a fresh, vibrant sauce.
- Salt and pepper, to taste: Essential for seasoning the sauce.
- 16 ounces (453.59g) fresh mozzarella, thinly sliced: The star of the show; choose a high-quality cheese for the best results.
- Fresh basil, torn or thinly sliced: This herb adds a burst of freshness and color to the finished pizza.
Prep & Cook Tools
Before diving into the pizza-making process, gather the following tools:
- Mixing Bowls: For combining ingredients and letting the dough rise.
- Wooden Spoon or Dough Scraper: Perfect for mixing and kneading the dough.
- Rolling Pin: For rolling out the dough to your desired thickness.
- Baking Stone or Pizza Steel: Essential for achieving that crispy crust.
- Pizza Peel: A must-have for transferring your pizza to and from the oven.
- Oven: Preheated to the highest temperature possible for optimal cooking.
Neapolitan Pizza in Steps
Ready to create your own Neapolitan pizza? Follow these straightforward steps:
1. Make the Dough
In a large mixing bowl, combine the Italian “00” flour, kosher salt, active dry yeast, and granulated sugar. Mix well. Gradually add the room temperature water and olive oil, stirring with a wooden spoon or dough scraper until a shaggy dough forms.
2. Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
3. First Rise
Place the kneaded dough in a lightly oiled bowl and cover with a damp cloth. Let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.
4. Prepare the Tomato Sauce
While the dough is rising, prepare your sauce. In a small saucepan, heat a splash of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the crushed tomatoes, season with salt and pepper, and let simmer for about 15 minutes.
5. Preheat the Oven
Place your baking stone or pizza steel in the oven and preheat to the highest setting, typically around 500°F (260°C), for at least 30 minutes.
6. Shape the Dough
Once the dough has risen, punch it down to release air. Divide it into two equal pieces. On a floured surface, shape each piece into a ball and let it rest for about 15 minutes.
7. Roll Out the Dough
Using your hands or a rolling pin, gently stretch the dough into a 10-12 inch circle. Avoid pressing too hard to maintain the airiness of the crust.
8. Assemble the Pizza
Transfer the rolled-out dough to a floured pizza peel. Spread a thin layer of the tomato sauce over the base, leaving a small border for the crust. Arrange the sliced mozzarella on top and sprinkle with fresh basil.
9. Bake the Pizza
Carefully slide the pizza onto the preheated baking stone or steel. Bake for 8-10 minutes, or until the crust is golden and the cheese is bubbling.
10. Serve and Enjoy
Remove the pizza from the oven and let it cool for a minute. Slice and serve hot, garnished with extra fresh basil if desired. Enjoy the fruits of your labor!
Make It Your Way
One of the best features of Neapolitan pizza is its versatility. Here are some ideas to customize your pizza experience:
- Add toppings like pepperoni, mushrooms, or olives for extra flavor.
- Experiment with different cheeses, such as goat cheese or burrata.
- Incorporate seasonal vegetables like zucchini, artichokes, or arugula.
- Drizzle with balsamic glaze or chili oil for a unique twist.
- Try different sauces, like pesto or a white sauce, for a gourmet touch.
Slip-Ups to Skip
Even the best chefs can make mistakes. Here are some common pitfalls to avoid when making Neapolitan pizza:
- Using cold water: Room temperature water helps yeast activate better.
- Over-kneading the dough: Knead just until smooth; overworking can make the crust tough.
- Not preheating the oven: A hot oven is crucial for achieving that perfect crust.
- Using too many toppings: Less is more with Neapolitan pizza; stick to a few quality ingredients.
- Not letting the dough rest: Resting allows gluten to relax, making it easier to shape.
Make Ahead Like a Pro
If you want to streamline your pizza night, consider these make-ahead tips:
Prepare the dough in advance and refrigerate it for up to 2 days. Just bring it back to room temperature before shaping. You can also make the tomato sauce a day ahead and store it in the fridge to enhance the flavors. Fresh mozzarella can be sliced in advance, too; just keep it covered to maintain freshness.
Popular Questions
Can I use all-purpose flour instead of “00” flour?
While “00” flour is ideal for Neapolitan pizza due to its fine texture, all-purpose flour can be used in a pinch. The crust may be slightly different, but it will still be delicious!
How do I store leftover pizza?
Store any leftover pizza in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or skillet to keep the crust crispy.
Can I freeze the dough?
Yes! You can freeze the dough after the first rise. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before using.
What’s the secret to a crispy crust?
Using a preheated baking stone or pizza steel and high oven temperatures are key to achieving that crispy crust that Neapolitan pizza is known for. Also, avoid overloading the pizza with toppings.
Ready, Set, Cook
Now that you have the knowledge and confidence to create your own Neapolitan pizza, it’s time to roll up your sleeves and get cooking. Gather your ingredients, prep your tools, and enjoy the delightful process of making this classic dish. Whether you’re enjoying it solo or sharing with loved ones, Neapolitan pizza is sure to bring smiles and satisfaction to your table. Happy cooking!
Neapolitan Pizza
Ingredients
Equipment
Method
- 1. Make the Dough: In a large mixing bowl, combine the Italian "00" flour, kosher salt, active dry yeast, and granulated sugar. Mix well. Gradually add the room temperature water and olive oil, stirring with a wooden spoon or dough scraper until a shaggy dough forms.
- 2. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
- 3. First Rise: Place the kneaded dough in a lightly oiled bowl and cover with a damp cloth. Let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.
- 4. Prepare the Tomato Sauce: While the dough is rising, prepare your sauce. In a small saucepan, heat a splash of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the crushed tomatoes, season with salt and pepper, and let simmer for about 15 minutes.
- 5. Preheat the Oven: Place your baking stone or pizza steel in the oven and preheat to the highest setting, typically around 500°F (260°C), for at least 30 minutes.
- 6. Shape the Dough: Once the dough has risen, punch it down to release air. Divide it into two equal pieces. On a floured surface, shape each piece into a ball and let it rest for about 15 minutes.
- 7. Roll Out the Dough: Using your hands or a rolling pin, gently stretch the dough into a 10-12 inch circle. Avoid pressing too hard to maintain the airiness of the crust.
- 8. Assemble the Pizza: Transfer the rolled-out dough to a floured pizza peel. Spread a thin layer of the tomato sauce over the base, leaving a small border for the crust. Arrange the sliced mozzarella on top and sprinkle with fresh basil.
- 9. Bake the Pizza: Carefully slide the pizza onto the preheated baking stone or steel. Bake for 8-10 minutes, or until the crust is golden and the cheese is bubbling.
- 10. Serve and Enjoy: Remove the pizza from the oven and let it cool for a minute. Slice and serve hot, garnished with extra fresh basil if desired.
Notes
- Prepare the dough in advance and refrigerate it for up to 2 days.
- Use high-quality ingredients for the best flavor.
- Let the dough rest to relax the gluten before shaping.
