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Homemade Neapolitan Pizza photo

Neapolitan Pizza

This Neapolitan Pizza is a culinary treasure! With a chewy crust and fresh toppings, it's a delicious masterpiece waiting to be made.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 4 cups Italian "00" flour
  • 2 teaspoons kosher salt
  • 1 teaspoon active dry yeast
  • 2 teaspoons granulated sugar
  • 1 cup water at room temperature
  • 2 tablespoons olive oil
For the Sauce:
  • 2 cloves garlic fresh
  • 28 ounces crushed tomatoes high-quality
  • Salt and pepper to taste
Toppings:
  • 16 ounces fresh mozzarella thinly sliced
  • Fresh basil torn or thinly sliced

Equipment

  • Mixing bowls
  • Wooden Spoon or Dough Scraper
  • Rolling Pin
  • Baking Stone or Pizza Steel
  • Pizza Peel
  • Oven

Method
 

Neapolitan Pizza in Steps
  1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.