Pizza Napoletana Recipe

Activate the Yeast

In a small bowl, mix the warm water (about 110°F) with the active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Mix the Ingredients

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.

Knead the Dough

Mix the ingredients with a wooden spoon until a shaggy dough forms. Then transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

First Rise

Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it has doubled in size.

Prepare the Tomato Sauce

While the dough is rising, crush the San Marzano tomatoes by hand in a bowl. Add salt to taste and mix well.

Slice the Cheese

Slice the fresh mozzarella cheese into thin rounds and set aside.

Preheat the Oven

Preheat your oven to the highest temperature (around 475°F to 500°F) and place a pizza stone inside if you have one.

Shape the Dough

Once the dough has risen, punch it down and divide it into two equal portions. Shape each portion into a ball and let them rest for 15 minutes.

Roll Out the Dough

On a floured surface, gently stretch each ball of dough into a 10-12 inch circle using your hands or a rolling pin.

Add Toppings

Spread a thin layer of the prepared tomato sauce over the dough, leaving a small border around the edges. Arrange slices of mozzarella cheese and a few fresh basil leaves on top. Drizzle with extra virgin olive oil.

Bake the Pizza

Carefully transfer the pizza to the preheated oven (or onto the pizza stone) and bake for about 8-12 minutes or until the crust is golden and the cheese is bubbling.

Serve

Remove the pizza from the oven, let it cool for a minute, then add additional fresh basil if desired and slice into wedges. Serve hot.