|Nutritional Guidelines (per serving)|
|Servings: 10 to 15|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
While you might not be able to make a truly authentic Neapolitan pizza at home without a wood-fired oven, this recipe will get you pretty close. The pizza pie originating in Naples, Italy, is known for its simple and fresh recipe; the fluffy, somewhat thin crust is topped with more sauce than cheese, which are pieces of fresh mozzarella that are dotted on, versus shreds that are sprinkled over the entire pie. Basil leaves and a drizzle of extra-virgin olive oil are the only toppings, this simplicity being a signature characteristic of Neapolitan pizza. Because of this, make sure to use high-quality ingredients for the best possible results.
- For the Dough:
- 4 cups Italian tipo "00" flour or bread flour (plus extra for dusting dough)
- 2 teaspoons Kosher salt
- 1 teaspoon active dry yeast
- 1 1/2 cups water
- Cooking spray or olive oil (to coat bowls)
- For the Sauce:
- 1 (14-ounce) can whole peeled Italian tomatoes (preferably San Marzano)
- For the Toppings:
- 12 ounces fresh buffalo mozzarella or fresh cow's milk mozzarella (cut into 1/4-inch slices or torn into small chunks)
- Handful of basil leaves
- 1/4 cup extra-virgin olive oil (divided)
Note: while there are multiple steps to this recipe, this pizza is broken down into workable categories to help you better plan for preparation and baking.
Make the Dough
Gather the ingredients.
Combine the flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine.
Add the water and mix to combine.
Knead the dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl as it kneads. If the dough is sticking, add more flour, 1 tablespoon at a time, to the mixer while it is running, until the mass barely sticks to the bowl. If the mixture is too dry, add water, 1 tablespoon at a time, to the running mixer.
Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours and up to 72 hours.
When ready to make the pizza, transfer the dough to a floured work surface. Divide the pizza dough into 4 even sections.
Coat 4 small containers or bowls with nonstick cooking spray or olive oil.
With floured hands, form each section into a ball.
Place 1 dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray or coat with olive oil.
Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 2 hours. Each dough ball should double in volume.
Make the Sauce
Gather the ingredients.
Make the sauce by either pushing the tomatoes through a food mill or simply pulsing them in a food processor until a chunky liquid is formed.
Assemble the Pizzas
Gather the ingredients.
Heat the oven to at least 475 F, higher if your oven allows. If using a pizza stone, place it in the oven to heat as well.
Onto a well-floured surface, stretch out each ball of dough into a 10-inch circle. Use a floured rolling pin if you need to. Don’t worry about the dough being a perfect circle.
Lightly flour a pizza peel making sure to cover where the dough will sit. Place one rolled-out piece of dough onto the peel and shake gently to ensure that the dough is not sticking.
Spread about 1/3 cup of sauce over the dough, leaving about a 1/2-inch of the edge bare.
Top the sauce with 1/4 of the mozzarella slices. Tear a few basil leaves and place them on top (according to your liking), and drizzle with 1 tablespoon of the olive oil. You can also add the basil and olive oil after the pizza is cooked.
Transfer the pizza from the peel to the hot stone by gently shaking the peel back and forth until the pizza slides completely onto the stone.
Bake about 5 to 7 minutes, until the cheese is bubbly and the crust is charred in places.
Repeat with the remaining dough balls and ingredients.
Why Is 00 Flour Better for Making Pizza?
The number, whether 00, 0, or 1, signifies the texture of the flour; 00 is extremely fine, which results in a soft pizza crust. This wheat flour also has a gluten content of 12 1/2 percent, making a chewy crust with puffy edges, ideal for a Neapolitan pizza. When using 00 flour in the dough, the pizza needs to bake at a high temperature, so if your oven won't go higher than 450 F, it may not be worth spending the extra money on this pricy flour.
How to Transfer the Dough From Peel to Stone
Sliding the pizza from the peel to the stone can be tricky at times. If you're finding simply flouring the peel isn't working, you can add cornmeal, which will create a coarser barrier between the dough and the peel. An even easier method is to place a piece of parchment paper under the dough on the peel and then it will effortlessly slide onto the stone. Halfway through cooking time, remove the paper by gently pulling out from under the pizza.