Neapolitan Pizza
Authentic Neapolitan pizza with crispy, charred crust, fresh mozzarella, basil, and tangy tomato sauce. A classic Italian favorite that's surprisingly easy to make at home.
- Total time
- 45 min
- Servings
- 2
- Calories
- 580
- Protein
- 18g
Ingredients
- 2.5 cups all-purpose flour
- ¾ cup warm water
- ½ teaspoon instant yeast
- 1.5 teaspoons salt
- 1 tablespoon olive oil
- 1 can (14 oz) canned San Marzano tomatoes
- 8 ounces fresh mozzarella cheese
- 8 leaves fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 clove garlic clove, minced
Instructions
- 1
In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.
- 2
Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
- 3
Knead dough on a floured surface for 8-10 minutes until smooth and elastic.
- 4
Place dough in an oiled bowl, cover with plastic wrap, and let rise for 30 minutes until doubled.
- 5
Divide dough into 2 equal portions and shape into balls. Let rest for 10 minutes.
- 6
Pass canned tomatoes through a fine-mesh sieve into a bowl, discarding seeds. Stir in minced garlic, sea salt, and 1 tablespoon olive oil.
- 7
Preheat oven to 475°F (245°C). Place a pizza stone or baking sheet inside for 15 minutes.
- 8
On a floured surface, gently stretch one dough ball into a 10-inch round, leaving edges slightly thicker.
- 9
Transfer dough to parchment paper. Spread 3 tablespoons tomato sauce over the dough, leaving a 0.5-inch border.
- 10
Tear half the mozzarella into pieces and distribute evenly over sauce.
- 11
Slide pizza onto preheated stone and bake for 12-15 minutes until crust is golden and cheese is bubbly.
- 12
Top with 4 fresh basil leaves and drizzle with 0.5 tablespoon extra-virgin olive oil. Season with black pepper.
- 13
Repeat steps 8-12 with the remaining dough ball and toppings.
Tools you’ll need
- large mixing bowl
- measuring cups and spoons
- fine-mesh sieve
- kitchen scale (optional)
- pizza stone or rimmed baking sheet
- parchment paper
- floured work surface
- oven
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