Join us on a culinary journey to the heart of Italy as we dive into the art of making Napolitane Pizza. This iconic pizza hails from Naples, the birthplace of this beloved dish. With a thin, chewy crust and a medley of fresh ingredients, this pizza is a crowd-pleaser that can be enjoyed with family and friends. Embrace the joy of crafting your own pizza masterpiece and bask in the satisfaction of savoring a slice of pure delight.
Instructions
Pizza Dough:
| US Cup Measures: | EU Metric Measures: |
| 2 cups all-purpose flour (Tipo “00” flour for an authentic touch) | 500g all-purpose flour |
| 1/2 teaspoon active dry yeast | 7g active dry yeast |
| 1 1/3 cups lukewarm water | 325ml lukewarm water |
| 2 tablespoons olive oil | 2 tablespoons olive oil |
| 1 teaspoon sugar | 1 teaspoon sugar |
| 1 teaspoon salt | 1 teaspoon salt |
- In a bowl, combine the all-purpose flour, active dry yeast, sugar, and salt for the pizza dough.
- Add the lukewarm water and olive oil. Mix until the dough comes together.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours until it doubles in size.
Pizza Sauce:
| US Cup Measures: | EU Metric Measures: |
| 1 1/2 cups San Marzano tomatoes (canned) | 400g San Marzano tomatoes (canned) |
| 2 cloves garlic, minced | 2 cloves garlic, minced |
| 2 tablespoons olive oil | 1 tablespoon olive oil |
| 1/2 teaspoon dried oregano | 1 teaspoon dried oregano |
| 1/4 teaspoon salt | 1/2 teaspoon salt |
| 1/4 teaspoon black pepper | 1/4 teaspoon black pepper |
- In a saucepan, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the San Marzano tomatoes, dried oregano, salt, and black pepper. Cook the sauce for about 15 minutes, breaking down the tomatoes with a spoon as they soften.
- Remove the sauce from heat and let it cool before spreading it over the pizza dough.
Assembling the Pizza:
| US Cup Measures: | EU Metric Measures: |
| 9 ounces fresh mozzarella, sliced | 250g fresh mozzarella, sliced |
| Handful of fresh basil leaves | Handful of fresh basil leaves |
| Extra virgin olive oil (for drizzling) | Extra virgin olive oil (for drizzling) |
- Preheat your oven to the highest temperature (usually around 500°F or 260°C) and place a pizza stone or inverted baking sheet inside.
- Divide the pizza dough into 2 equal portions and shape them into balls. Let the dough balls rest for 10 minutes before stretching them into pizza rounds.
- Transfer the stretched pizza dough onto a floured pizza peel or parchment paper.
- Spread the pizza sauce over the dough, leaving a small border around the edges.
- Top the sauce with the sliced fresh mozzarella.
- Slide the pizza onto the preheated pizza stone or baking sheet and bake for about 10-12 minutes until the crust is golden and the cheese is bubbly and slightly charred.
- Remove the pizza from the oven and garnish with fresh basil leaves.
- Drizzle some extra virgin olive oil over the pizza for a finishing touch.
- Tip of the Recipe:
| 🌿 | For a truly Neapolitan-style pizza, use fresh mozzarella (preferably buffalo mozzarella) to achieve that authentic taste and texture. |
- Slice the pizza into wedges and serve immediately while it’s hot and irresistible.
- Relish every bite of this Neapolitan masterpiece and embrace the joy of savoring a genuine Italian treasure!
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