Pizza Napoletana Recipe

Mix

In a large bowl combine the flour and salt. In a separate container mix the water (lukewarm, about 95–100°F / 35–38°C) and instant yeast; let sit 2 minutes. Make a well in the flour, pour in the water/yeast and the olive oil. Stir with a spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and slightly tacky. Alternatively knead in a stand mixer with dough hook on medium speed for 6–7 minutes.

First Rise

Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1.5–2 hours (or refrigerate for slow cold fermentation 12–48 hours and bring back to room temp before shaping).

Divide & Rest

Punch down gently, divide into 2 equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape each portion into a ball, place on a lightly floured tray, cover and rest 20–30 minutes to relax the gluten before shaping.

Prepare Sauce

Crush the canned tomatoes by hand or with a fork in a bowl until slightly chunky. In a small saucepan, warm 1 tsp olive oil over low heat, add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, oregano, salt and pepper. Simmer gently 10–12 minutes to reduce slightly and concentrate flavor. Cool to room temperature before using on the dough.

Preheat Oven

Place a pizza stone or heavy baking steel on the middle rack and preheat oven to its highest setting (500–550°F / 260–290°C) for at least 45 minutes to an hour. If using a home oven, crank to the maximum and allow full heat soak.

Shape Dough

On a lightly floured surface, press a rested dough ball from center outward with fingertips, leaving a 1/2–3/4 inch rim to form the cornicione. Stretch to roughly 10–12 inches, keeping the center thin. Avoid using a rolling pin if you want a light airy crust.

Sauce & Toppings

Place shaped dough on a pizza peel dusted with cornmeal/semolina. Spread about 3/4 cup (adjust to preference) of the cooled tomato sauce over the center, leaving the rim clear. Scatter half the torn fresh mozzarella (about 4 oz) in pieces across the sauce. Arrange anchovy fillets evenly (3 per pizza if making 2), distribute 1 tablespoon of capers per pizza, and place halved black olives evenly. Tear a few basil leaves and tuck them under cheese or on top toward the end of baking.

Bake

Slide the pizza onto the preheated stone/steel and bake 6–10 minutes depending on oven temperature (higher temp = shorter time). Rotate pizza halfway if needed for even browning. Bake until crust is puffy and charred in spots, cheese melted and bubbling.

Finish

Remove pizza from oven, brush the crust lightly with 1/2 tsp olive oil, scatter remaining basil leaves on top, and let rest 2 minutes before slicing. Repeat for the second dough ball if applicable.

Slice pizza with a pizza cutter or sharp knife and serve immediately. Optionally offer crushed red pepper or extra olive oil at the table.