Napoli Pizza Recipe

Mix and proof dough

In a large bowl combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast. Stir and let sit 5 minutes until foamy. Add olive oil, then gradually add flour and salt, stirring until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Form into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

After rising, punch dough down and divide (this recipe makes one 12–14" pizza; keep whole for a single pizza or divide into two for smaller pies). Let rest 10 minutes before shaping.

Roast the garlic

Preheat oven to 400°F (200°C). Slice the tops off the garlic heads to expose cloves, place on a piece of foil, drizzle with 2 tbs olive oil, wrap tightly and roast 30–35 minutes until very soft and golden. Let cool slightly, then squeeze cloves out into a small bowl and mash to a paste.

In a small saucepan heat 1 tbs olive oil over medium heat. Add mashed roasted garlic and cook 30–45 seconds to bloom the flavor (do not brown). Add crushed tomatoes and tomato paste, stir to combine.

Season with dried oregano, salt, pepper and optional 1/2 tsp sugar. Simmer gently for 10–12 minutes to thicken and meld flavors, stirring occasionally. Taste and adjust salt/pepper. Remove from heat and let cool slightly before spreading on dough.

Preheat oven to 500–550°F (260–290°C). If using a pizza stone, place it in the oven while preheating. Place a pizza peel or baking sheet dusted with cornmeal for easy transfer.

Slice tomatoes into 1/8–1/4" rounds and drain any excess moisture on paper towels for a few minutes to avoid soggy pizza. Tear or slice fresh mozzarella into 1/4" thick pieces and drain excess liquid.

On a lightly floured surface, shape the rested dough into a 12–14" round by pressing from the center outward, leaving a slightly thicker rim. Transfer to the cornmeal-dusted peel or baking sheet.

Brush the dough lightly with olive oil (about 1 tbs). Spread a thin layer (about 1/2 to 3/4 cup) of the roasted garlic tomato sauce evenly over the surface, leaving the rim bare.

Arrange tomato slices evenly over the sauce, avoiding excessive overlap. Distribute fresh mozzarella pieces evenly on top. Sprinkle grated Parmesan over the pizza and season with coarse sea salt and freshly ground black pepper.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–10 minutes at 500–550°F, or until crust is golden and cheese is bubbling and slightly browned. Baking time will vary with oven and stone; watch closely after 6 minutes.

Remove pizza from oven. Drizzle with the finishing 1 tbs olive oil, scatter fresh basil leaves on top (they will wilt slightly from the heat). Let rest 2–3 minutes.

Slice and serve immediately.