Napoli’s Special Recipe

Activate yeast

Combine warm water (1.25 cups), sugar (0.5 tsp) and yeast (1 tsp) in a small bowl. Let sit 5–8 minutes until foamy.

Mix dough

In a large bowl, combine 3 cups 00 flour and 1.5 tsp salt. Make a well, add foamy yeast mixture and 1 tbsp olive oil. Mix with a wooden spoon until shaggy, then turn out onto a lightly floured surface.

Knead

Knead by hand 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 6–7 minutes). Dough should be slightly tacky but not sticky; add up to 2 tbsp extra flour if too wet.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel. Let rise in a warm spot until doubled, about 1–1.5 hours.

Divide and rest

Punch down gently, divide dough into two equal portions for two 11–12" pizzas (or keep whole for one large). Shape each portion into a tight ball. Cover and rest 20–30 minutes to relax gluten before shaping.

Prepare sauce while dough rises: Warm 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic (2 cloves) and sauté 30–45 seconds until fragrant (do not brown).

Add crushed San Marzano tomatoes (14 oz), 1 tsp dried oregano, 0.25 tsp red pepper flakes, 0.5 tsp salt, and 0.25 tsp black pepper. Stir to combine and simmer gently 10–12 minutes to thicken slightly.

Finish with torn fresh basil leaves (6 leaves). Taste and adjust seasoning. Let sauce cool to room temperature before using so it doesn’t make the dough soggy.

Preheat oven

Place pizza stone or inverted heavy baking sheet on the middle rack. Preheat oven to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven, preheat longer for a hotter surface.

Shape

On a work surface dusted lightly with semolina or flour, flatten one dough ball with fingers from center outward, leaving a 1/2" rim. Gently stretch and rotate to form an 11–12" round. Avoid a rolling pin if possible to preserve air in the crust.

Top

Transfer dough to a pizza peel or an inverted baking sheet dusted with semolina. Spread a thin layer (about 3/4 cup) of cooled tomato sauce evenly, leaving the rim bare. Distribute half of the torn mozzarella (about 4 oz) evenly. Arrange sliced spicy salami (2 oz), roasted red peppers (1/4 cup), and Kalamata olives (2 tbsp) across the pizza. Sprinkle 1 tbsp grated Parmigiano-Reggiano.

Bake

Slide pizza onto the hot stone or baking sheet. Bake 7–10 minutes at 500–550°F, or until crust is blistered and golden and cheese is melted and bubbling. Rotate halfway through for even browning.

Finish

Remove pizza from oven. Drizzle with 1/2 tbsp extra-virgin olive oil, scatter fresh basil leaves (4 leaves), and sprinkle a pinch of crushed red pepper if desired. Let rest 2 minutes, then slice and serve.

Second pizza

Repeat shaping, topping and baking for the second dough ball with remaining ingredients.

Slice each pizza into 6–8 slices. Serve immediately with extra grated Parmigiano-Reggiano and crushed red pepper on the side.

Store: Refrigerate leftover slices in an airtight container up to 3 days. Reheat in a 400°F oven on a baking sheet for 6–8 minutes to crisp the crust.