Pizza Napoletana
Authentic Neapolitan pizza, characterized by its soft, airy, and slightly charred crust, topped with the simple yet exquisite flavors of San Marzano tomatoes and fresh mozzarella di bufala.
🧂 Ingredients
- 500 g Italian '00' flour(A finely milled, low-protein flour ideal for pizza dough.)
- 325 ml Lukewarm water(Around 25-30°C (77-86°F).)
- 15 g Fine sea salt
- 3 g Active dry yeast(Or 1g fresh yeast.)
- 400 g San Marzano tomatoes(Whole peeled, preferably D.O.P. certified. Crush by hand or pulse briefly in a food processor.)
- 200 g Fresh Mozzarella di Bufala Campana(Drained and torn into bite-sized pieces. Avoid pre-shredded mozzarella.)
- 1 small bunch Fresh basil leaves(For topping.)
- 1 tbsp Extra virgin olive oil(Optional, for drizzling.)
👨🍳 Instructions
- 1
Prepare the dough: In a large bowl, dissolve the yeast in the lukewarm water. Let it sit for 5 minutes until slightly foamy. Add the salt and stir to dissolve. Gradually add the '00' flour, mixing with your hands or a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth, elastic, and no longer sticky. The dough should spring back slowly when poked.
⏱️ 20 minutes - 2
Bulk Fermentation: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp cloth, and let it rest at room temperature for 2 hours. It should increase in volume by about 50%. Then, refrigerate the dough for at least 24 hours, and up to 72 hours, for optimal flavor development. This slow, cold fermentation is crucial.
⏱️ 24-72 hours - 3
Portion and Proof: Remove the dough from the refrigerator 2-3 hours before you plan to bake. Divide it into 4 equal portions (about 200-220g each). Gently shape each portion into a ball by tucking the edges underneath. Place the dough balls on a lightly floured tray or in individual containers, cover loosely, and let them proof at room temperature until they are soft and puffy.
⏱️ 2-3 hours - 4
Preheat the oven: If using a pizza oven, preheat it to its maximum temperature, aiming for 450-500°C (840-930°F). If using a home oven with a pizza stone or steel, preheat it to the highest setting (usually 250-290°C / 480-550°F) for at least 1 hour with the stone/steel inside.
⏱️ 1 hour - 5
Shape the pizza: Lightly flour your work surface and your hands. Take one dough ball and gently press down in the center, working outwards, leaving a slightly thicker rim (the cornicione). Stretch the dough by hand, rotating it, until it forms a round base about 10-12 inches in diameter. Avoid using a rolling pin, as this will deflate the air bubbles. The center should be very thin.
⏱️ 2 minutes - 6
Top the pizza: Spread a thin layer of crushed San Marzano tomatoes evenly over the base, leaving the rim bare. Distribute the torn mozzarella pieces over the tomatoes. Add a few fresh basil leaves. Optionally, drizzle with a little extra virgin olive oil.
⏱️ 2 minutes - 7
Bake the pizza: Carefully transfer the pizza onto the preheated pizza stone or steel using a pizza peel. Bake for 60-90 seconds in a very hot pizza oven, or 4-7 minutes in a home oven, until the crust is puffed and has characteristic charred spots (leoparding) and the cheese is melted and bubbly. Rotate the pizza halfway through if needed for even cooking.
⏱️ 1-7 minutes - 8
Serve immediately: Remove the pizza from the oven, add a few more fresh basil leaves if desired, slice, and enjoy piping hot.
⏱️ 1 minute
💡 Pro Tips
- ✓Long, cold fermentation is key for developing complex flavors and a digestible crust.
- ✓Achieving extremely high temperatures is essential for the characteristic Neapolitan bake.
- ✓Handle the dough gently during shaping to preserve the airy texture created during fermentation.
- ✓Use high-quality ingredients, especially the flour, tomatoes, and mozzarella.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Pizza Marinara: Top with crushed tomatoes, garlic slices, oregano, and extra virgin olive oil (no cheese).
- Margherita Extra: Use buffalo mozzarella and add a few cherry tomato halves.