Pizza Napoletana
Authentic Neapolitan pizza with San Marzano tomatoes, fresh mozzarella, and basil.
2 hours
Prep Time
90 seconds
Cook Time
2
Servings
Ingredients
- 300g Tipo 00 flour
- 200ml water
- 5g salt
- 3g fresh yeast
- 150g San Marzano tomatoes
- 125g fresh mozzarella di bufala
- Fresh basil leaves
- Extra virgin olive oil
- Salt to taste
Nutrition Facts
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Instructions
Make the dough: Dissolve yeast in water. Mix flour and salt in a bowl, then add yeast water. Knead for 10 minutes until smooth and elastic.
First rise: Form dough into a ball, place in a floured bowl, cover with cloth, and let rise at room temperature for 1 hour.
Second rise: Divide dough into 2 balls, place on floured surface, cover, and let rise for another hour.
Prepare toppings: Crush San Marzano tomatoes by hand. Drain and tear mozzarella into small pieces. Pick fresh basil leaves.
Shape pizza: Stretch dough by hand into 10-inch discs, leaving thicker edges for the crust. Don't use a rolling pin.
Top and bake: Spread tomatoes, add mozzarella, and drizzle olive oil. Bake in wood-fired oven at 485°C for 60-90 seconds until blistered.
Finish: Remove from oven, add fresh basil leaves, and drizzle with more olive oil. Serve immediately.
Chef's Tips
- Oven alternative: Use a pizza stone in regular oven preheated to maximum temperature for closest results.
- Dough handling: Never use a rolling pin - stretch by hand to preserve air bubbles in crust.
- Cheese tip: Use fresh mozzarella and drain well to prevent soggy pizza.
- Tomato secret: Only use San Marzano DOP tomatoes for authentic flavor.
- Baking surface: A baking steel works better than stone for home ovens.
- Timing: Have all toppings prepared before shaping dough as it cooks very fast.
