Napoletana Pizza Recipe
Make Napoletana Pizza Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Topping
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
- 3
Combine Ingredients
Make a well in the center of the dry ingredients and add the activated yeast mixture and olive oil. Mix until a dough begins to form.
- 4
Knead the Dough
Turn the dough out onto a floured surface and knead for about 10 minutes until it's smooth and elastic.
- 5
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Assembling and Baking
- 6
Prepare Tomato Sauce
In a bowl, crush the canned San Marzano tomatoes by hand. Add salt and mix well.
- 7
Preheat Oven
Preheat your oven to the highest setting (around 500°F or 260°C). If you have a pizza stone, place it in the oven to heat up.
- 8
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 it rest for 10 minutes. Then, stretch or roll out each ball into a 10-12 inch round.
- 9
Add Toppings
Spread a thin layer of the tomato sauce on each pizza base. Tear the mozzarella cheese into pieces and distribute evenly on top. Add fresh basil leaves and drizzle with extra virgin olive oil.
- 10
Bake the Pizza
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.
- 11
Serve
Remove the pizza from the oven, let it cool for a minute, slice, and serve hot with extra basil and olive oil if desired.