Napolitan Cheese Pizza Recipe

Bloom yeast

In a small bowl, combine lukewarm water (1 3/8 cups) and sugar (0.25 tsp) if using. Sprinkle 1 tsp active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy. If it doesn't foam, start again with fresh yeast.

Mix dough

In a large bowl or stand mixer bowl, whisk 3.5 cups 00 flour and 1.5 tsp salt. Make a well, add the foamed yeast mixture and 1 tbsp olive oil. Using a wooden spoon or dough hook, combine until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or with a stand mixer on medium speed for 6–7 minutes. Dough should be soft and slightly tacky but not sticky; add up to 1–2 tablespoons extra flour or a few drops of water to adjust.

First rise

Shape dough into a ball, lightly oil the bowl with olive oil, place dough back in, cover with plastic wrap or a damp towel. Let rise in a warm place for 1.5–2 hours until doubled. For more flavor, refrigerate covered for 12–24 hours and bring to room temperature before shaping (about 1 hour).

Portion

Turn the risen dough out onto a lightly floured surface, divide into two equal portions for two 10–11 inch pizzas (each about 300–350 g) or keep whole for a single large pizza. Shape each portion into a tight ball and rest covered for 20–30 minutes to relax the gluten.

While dough rests, make the sauce: Put 1 cup crushed San Marzano tomatoes into a bowl. Add 1 finely grated garlic clove, 1 tsp olive oil, 1/4 tsp dried oregano, and 1/2 tsp salt. Stir to combine and taste; adjust seasoning. Add 4 torn basil leaves if using. Do not cook — classic Napolitan sauce is uncooked and simple.

Preheat oven

If using a pizza stone or steel, place it on the highest oven rack and preheat the oven to its maximum (500–550°F / 260–290°C) for at least 45–60 minutes. If using a home oven without stone, preheat to maximum and use an inverted heavy baking sheet.

Shape dough

On a lightly floured surface, press a dough ball from the center outward with your fingers to form a 10–11 inch disk, leaving a 1/2–3/4 inch rim for the crust. Do not roll aggressively — keep some air in the edge for a puffy cornicione. If the dough resists, let it rest 5–10 minutes and continue.

Sauce and cheese

Transfer shaped dough to a well-floured pizza peel or inverted baking sheet. Spoon about 1/2 cup of prepared tomato sauce onto the center and spread gently in a thin layer, leaving the rim bare. Distribute half of the torn fresh mozzarella (about 4 oz) evenly over the sauce and sprinkle about 1 tablespoon grated Parmigiano-Reggiano. If using, add 1/4 cup low-moisture grated mozzarella for more stretch. Drizzle 1 tsp olive oil over the top and sprinkle 1/4 tsp crushed red pepper flakes if desired.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at maximum heat for 6–10 minutes (in very hot ovens or with steel, 3–6 minutes) until the crust is puffed, charred in spots, and cheese is melted and bubbling. Rotate halfway if necessary for even browning.

Finish

Remove pizza from the oven. Immediately scatter the remaining fresh basil leaves on top and sprinkle the remaining 1 tbsp Parmigiano-Reggiano. Finish with a light pinch (about 1/4 tsp) of flaky sea salt. Let rest 1–2 minutes, slice, and serve hot.