Napoletana Recipe
san Marzano, fresh mozzarella, prosciutto di parma, arugula, parmigiano*contains gluten *contains pork (can be pork-free upon request)*contains dairy(can omit the cheese to be dairy-free)
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Ingredients
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Pizza Base
Toppings
Method
Pizza Base
- 1
Prepare Yeast
In a small bowl, combine warm water and active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy.
- 2
Mix Ingredients
In a large bowl, mix together all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- 3
Knead Dough
Mix until a dough forms, then turn it out onto a floured surface. Knead for about 10 minutes until smooth and elastic.
- 4
Let Dough Rise
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 hour, or until it doubles in size.
Assembly
- 5
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- 6
Shape Pizza
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll or stretch it into a 12-inch round.
- 7
Add Sauce
Spread the San Marzano tomatoes evenly over the pizza base, leaving a small border around the edges.
- 8
Add Cheese
Tear the fresh mozzarella into pieces and distribute them evenly over the sauce.
- 9
Bake Pizza
Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
- 10
Finish with Toppings
Once baked, remove the pizza from the oven. Top with slices of prosciutto, fresh arugula, and shaved Parmigiano-Reggiano. Season with salt and pepper to taste.
- 11
Slice and Serve
Slice the pizza into wedges and serve immediately.
