Neapolitan-style Pizza Class Recipe
Join us as at Eataly's La Pizza & La Pasta Restaurant, where we will give you an insider’s view into Eataly's delicious, Neapolitan-style pizza! Our pizzaioli from Rossopomodoro will host this pizza-making hands-on class, showing you how to create and shape dough. Enjoy a glass of wine or beer, one antipasto, and an entire pizza made by you!
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, dissolve the active dry yeast in warm water (about 110°F). Let it sit for 5-10 minutes until it becomes frothy.
- 2
Mix Dough Ingredients
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
- 3
Knead the Dough
Mix the ingredients with your hands until a dough forms. Transfer to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm place for 1-2 hours or until doubled in size.
Pizza Assembly
- 5
Preheat Oven
Preheat your oven to the highest setting (around 500°F) and place a pizza stone inside to heat.
- 6
Shape the Dough
Once the dough has risen, punch it down and divide it into 2-4 equal portions. On a floured surface, stretch each portion into a round shape, about 10-12 inches in diameter.
- 7
Add Toppings
Spread a layer of tomato sauce over the base, leaving a small border around the edges. Tear the fresh mozzarella into pieces and distribute them evenly over the sauce. Add fresh basil leaves and drizzle with extra virgin olive oil.
- 8
Bake the Pizza
Carefully transfer the pizza onto the preheated pizza stone and bake for 8-10 minutes, or until the crust is golden and the cheese is bubbling.
- 9
Serve
Once baked, remove the pizza from the oven, let it cool for a minute, then slice and serve hot!