Authentic Neapolitan Pizza

Ingredients

• 500g (4 cups) "00" flour 500g (4 cups) "00" flour
• 325ml (1 ⅓ cups) water 325ml (1 ⅓ cups) water
• 10g (2 tsp) salt 10g (2 tsp) salt
• 5g (1 ½ tsp) active dry yeast 5g (1 ½ tsp) active dry yeast
• 400g (14 oz) San Marzano tomatoes, crushed 400g (14 oz) San Marzano tomatoes, crushed
• 250g (9 oz) fresh mozzarella cheese, sliced 250g (9 oz) fresh mozzarella cheese, sliced
• Fresh basil leaves Fresh basil leaves
• Extra virgin olive oil Extra virgin olive oil

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 10g (Saturated Fat: 5g)
• Carbohydrates: 35g (Sugars: 2g)
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. In a separate bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. 2.
   Gradually pour the yeast mixture into the flour mixture and mix until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours until doubled in size.
4. 4.
   Preheat the oven to its highest temperature (usually around 250°C/480°F) and place a pizza stone or baking sheet inside to heat.
5. 5.
   Divide the dough into 4 equal portions and shape each into a ball. Let them rest for 15 minutes.
6. 6.
   On a lightly floured surface, flatten each dough ball into a round shape, leaving a slightly thicker border around the edges.
7. 7.
   Transfer the dough rounds onto a piece of parchment paper. Spread a thin layer of crushed tomatoes over the dough, leaving the border untouched.
8. 8.
   Arrange the mozzarella slices on top of the tomatoes and sprinkle with torn basil leaves. Drizzle with olive oil.
9. 9.
   Carefully transfer the pizzas with the parchment paper onto the preheated pizza stone or baking sheet.
10. 10.
    Bake for about 10-12 minutes until the crust is golden and the cheese is bubbly and slightly browned.
11. 11.
    Remove from the oven and let the pizzas cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Flour — "00" flour is recommended for its fine texture, but all-purpose flour can be used as a substitute.
• San Marzano tomatoes — Look for canned San Marzano tomatoes for the best flavor. If unavailable, use high-quality canned plum tomatoes.
• Mozzarella cheese — Opt for fresh mozzarella cheese, preferably the type packed in water, as it melts beautifully and adds a creamy texture to the pizza.

Tips & Tricks

• For a crispier crust, preheat a baking sheet or pizza stone in the oven before placing the pizza on it.
• Use a pizza peel or the back of a baking sheet to transfer the pizza onto the preheated surface.
• Experiment with different toppings such as prosciutto, arugula, or olives to personalize your Neapolitan Pizza.
• If you prefer a spicier kick, sprinkle some red pepper flakes over the pizza before baking.
• Leftover pizza can be reheated in a hot skillet for a few minutes to regain its crispness.

Serving advice

Serve the Neapolitan Pizza hot and fresh from the oven. Cut it into slices and enjoy it with your hands, savoring the combination of flavors and textures.

Presentation advice

Neapolitan Pizza is traditionally presented with a rustic charm. Serve it on a wooden cutting board or a pizza stone to maintain its authenticity. Garnish with a few fresh basil leaves for an added touch of green.