Pizza Napoletana

🧂 Ingredients

• 500 g 00 flour
• 325 ml Water
• 15 g Salt
• 3 g Yeast
• 400 g San Marzano tomatoes
• 200 g Mozzarella di bufala

👨‍🍳 Instructions

1. 1

   Make dough. Ferment 24 hours.

   ⏱️ 24 hours
2. 2

   Shape by hand. Never roll.

   ⏱️ 2 minutes
3. 3

   Top with crushed tomatoes, torn mozzarella, basil.

   ⏱️ 2 minutes
4. 4

   Bake at highest heat until charred spots appear.

💡 Pro Tips

• ✓Long fermentation essential
• ✓Very high heat
• ✓Shape by hand

🔄 Variations

• Marinara (no cheese)
• Margherita extra

🥗 Nutrition

Per serving