Authentic Neapolitan Pizza
Learn to make authentic Neapolitan pizza, a traditional dish from Naples with a thin, chewy crust, simple toppings, and cooked in a wood-fired oven for a unique flavor.
Equipment
- Wood-fired oven or Pizza Stone
- Handheld kitchen torch (optional)
Ingredients
- High-protein “00” flour – 500g
- Water – 300-325ml
- Fresh or active dry yeast – 2-3g
- Salt – 10g
- San Marzano tomatoes (crushed) – 400g
- Fresh mozzarella cheese – 200g
- Basil leaves – Fresh, a handful
- Olive oil – A drizzle
- Parmesan cheese – Optional, for extra flavor
Instructions
- Prepare the dough: Mix flour, water, yeast, and salt. Knead the dough for 10 minutes and let it rest for 24 hours for fermentation.
- Make the sauce: Crush San Marzano tomatoes, adding a bit of salt and olive oil to taste.
- Preheat the oven: Heat your wood-fired oven to 900°F or preheat your home oven with a pizza stone to 500-550°F.
- Stretch the dough: Shape the dough into a circle, about 12 inches wide.
- Add toppings: Spread the tomato sauce, fresh mozzarella, and basil leaves evenly across the dough. Drizzle with olive oil.
- Cook the pizza: Bake in the oven for 60-90 seconds until the crust is blistered and the cheese is melted. If using a home oven, cook for about 5-7 minutes.
Notes
- For the best results, use a wood-fired oven, or a pizza stone for high heat in a conventional oven.