A fabulous, authentic tasting pizza Napoletana turns out perfect every time. The dough is crispy and better than what you'll get at most pizza places.
- The pizza dough: Add the flour, INSTANT yeast, sugar,salt and warm water to a bowl of your stand mixer with the dough hook. Mix on a low speed until the dough forms. Gradually increase the speed to medium until a ball forms. This usually takes about 1-2 minutes. If the dough is sticky, add more flour.If it is too dry, add 1-2 tablespoons water.
- Allow the mixer to knead it for 5-8 minutes at medium-high speed. Drizzle the dough with olive oil to prevent it from drying out, cover the the bowl with a damp towel and allow to rise for 1 hour or until doubled in size.
- Preheat your oven together with a pizza stone ( if you plan to use it) to 500°F| 260°C.
- Make the pizza: Stretch the dough and shape it into a circle using your hands. Do not over work or fold the dough. If the dough resists stretching, put it down and allow it to rest for 5 minutes.
- Sprinkle the parchment paper with cornmeal. Place the stretched dough on the parchment paper and immediately spoon the pizza sauce onto the dough and spread it all over, leaving 1/2-1 inch around the edges for the crust. Arrange the slices of mozzarella cheese on the top.
- Place the pizza in the preheated oven ( or on the pizza stone if using any).
- Bake for 7-8 minutes.
- Garnish with fresh basil leaves. Enjoy!
In Naples, they keep things very simple when it comes to toppings. Mozzarella and fresh basil are all you really need to get the real Neapolitan experience. If you like, you can add some black pepper or chili flakes to add some kick and spice to your pizza.
We recommend that you make your pizza dough ahead of time, refrigerating it for two to three days. When the dough has time to prove, your pizza will taste noticeably better. Neapolitan pizza has a distinctively delicious pizza dough, so enjoy making the dough a few days before you make your pizza.
For a crispy crust, roll your dough so it’s nice and thin. When making your pizza at home, you can customize it to your heart’s content. Sure, the governing bodies of Neapolitan pizza back in Naples won’t approve of too many alterations to the rules, but it’s your kitchen and you can do as you like!
Be sure to pat your mozzarella dry with paper towels to prevent the water from soaking your crust. This will help you avoid letting the crust get soggy. Similarly, when it comes to Neapolitan pizza, be careful not to over-sauce the pizza. Too much sauce will also make the pizza crust damp and soggy, rather than the deliciously crispy pizza you want.
To prevent your basil from charring or withering, add it to the pizza only after you’ve cooked it. Fresh basil doesn’t react well to the intense heat of a pizza oven, or even a regular oven. To keep your delicate basil leaves soft, fresh, and fragrant, add them to the pizza once it’s out of the oven.
When it comes to Neapolitan pizza, you won’t be laying the toppings on thick. We encourage you to try erring on the side of caution when adding your toppings to the pizza, and risking having a little too little rather than a little too much. This doesn’t mean you should be sparse! Rather, unlike Sicilian pizza, Neapolitan pizza is all about the combo of the crust and the ingredients, rather than the crust simply being a vehicle for the toppings. You’ve made an awesome Neapolitan-style pizza crust, so let it be the star of the show!
As a general rule, when applying the sauce, you should always leave about an inch around the edges without sauce on. This will form your beautifully raised crispy crust. Your pizza base ought to be about 14 inches around, while the sauce will cover about 12 inches around (one inch for each side) of this surface area. Be sure to distribute the sauce evenly as this gets the most consistent flavor and cooking experience.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Pizza recipes
- Cuisine: Italian
- Serving Size: per portion
- Calories: 488kcal
- Sugar: 10.4
- Sodium: 382 mg
- Fat: 14.4 g
- Carbohydrates: 82.7g
- Fiber: 5.1 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: pizza, pizza napoletana, neapolitan pizza