Napoli Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl combine flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil.

Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook for 6–7 minutes).

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1–1.5 hours, or until doubled in size.

Punch down dough and divide into two equal portions for two medium pizzas (or keep whole for one large). Cover and let rest 15 minutes before shaping.

While the dough rises, make the sauce. Finely mince or crush the garlic. In a small saucepan over medium heat warm 1 tablespoon olive oil and sauté garlic for 30–45 seconds until fragrant, not browned.

Add crushed tomatoes, dried oregano, salt, black pepper and red pepper flakes. Stir and simmer on low for 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone place it in the oven while preheating for at least 30 minutes. If using a baking sheet, lightly oil or dust with flour/cornmeal.

On a lightly floured surface stretch or roll one dough portion into a 10–12 inch round, leaving a slightly thicker edge for the crust. Transfer to a pizza peel dusted with semolina/cornmeal or to the prepared baking sheet.

Spread about half of the tomato sauce evenly over the dough, leaving the edge (cornicione) bare. Use about 1/2 cup sauce per pizza; adjust thinly for a crispier result.

Sprinkle about 1 cup shredded mozzarella evenly over the sauce. Distribute the salami slices and the thin slices of cooked beef and cooked chicken evenly across the pizza.

Bake in the preheated oven (on the stone or baking sheet) for 8–10 minutes, or until crust is golden and cheese is bubbling and slightly browned.

Remove pizza from the oven. Arrange parma ham (prosciutto) slices on top of the hot pizza so they warm but do not overcook. Scatter fresh basil leaves and grate Parmesan over the top. Drizzle with 1 teaspoon olive oil and finish with cracked black pepper. If desired, add a small amount of chili oil or sprinkle chili flakes for heat.

If using arugula, toss it briefly with a small pinch of salt and a tiny drizzle of olive oil and place on the pizza just before serving for a peppery fresh finish.

Slice pizza into 6–8 slices and serve immediately. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a 400°F (200°C) oven for 6–8 minutes to restore crispness.