Neapolitan pizza is Naples-style pizza, made with tomatoes and mozzarella cheese, also with basil, oregano and olive oil as toppings. The pizza crust is thin and so light.
Ingredients
- 335–350 g lukewarm water 58.8%-61.4%
- 14 g fresh yeast 2.5%
- 570 g 00 flour (11-12% protein) 100%
- 14 g fine sea salt 2.5%
Method
1. In a large bowl, dissolve the yeast in some of the water. Add the remaining water, flour and salt and mix until it comes together. Cover and rest for 20 minutes.
2. Knead the dough on a lightly floured surface until smooth, about 10 minutes. Cover with a damp cloth or plastic and let it rise in a proofer for 1 hour.
3. Divide dough into 4 equal pieces and shape each into a ball.
4. Lightly flour each ball and place on floured baking tray, with lots of space between the pieces. Cover with plastic and proof for 1 hour in a proofer or up to 6 hours at room temperature.
5. Place a pizza stone on the centre rack and heat the oven to the maximum temperature, about 500ºF. The oven and pizza stone need to be heated for at least half and hour prior to baking.
6. Gently flatten it into a circle by pushing the air from the centre to the outside, working in a circle to keep the thickness consistent. Work until the dough is about 5mm thick. Shape the dough with hands not with a rolling pin
7. Transfer the dough and even out any thick spots by pushing the dough with your fingertips to obtain a final circle that is 25cm to 30cm wide.
8. Use a spoon to spread a thin layer of sauce over the pizza. You should still see the dough through the sauce. Cover with toppings as desired (see below). Slide the pizza off the peel and onto the hot stone. Bake until golden, about 6 to 8 minutes.
Toppings
Choose toppings based on preferences.
PIZZA NAPOLETANA MARINARA
Ingredients
- 320 g (1 1/3 cup) coarsely puréed San Marzano tomatoes
- 2.5 g (1/2 tsp) fine sea salt
- 10 g (1) garlic clove, minced
- 5 g (1 tsp) dried oregano
- 20 g (4 tsp) extra virgin olive oil
PIZZA NAPOLETANA MARGHERITA
Ingredients
- 240g coarsely puréed San Marzano tomatoes
- 2.5 g (1/2 tsp) fine sea salt
- 125 g mozzarella, sliced
- 20 g (4 tsp) extra virgin olive oil
- Fresh basil as needed (or dip basil in olive oil before placing on pizza
greenyoan 