12 Inch Neapolitan Pizzetta Recipe

Activate yeast & mix

In a small bowl, combine lukewarm water and sugar/honey (if using). Sprinkle the instant yeast over the water, stir lightly, and let rest 2–3 minutes until slightly foamy. In a large mixing bowl, combine the flour and 1.5 tsp fine sea salt. Make a well in the flour, add the foamy yeast mixture and 1 tbs olive oil.

Form dough

Use a wooden spoon or your hand to incorporate flour into the liquid until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If the dough is too sticky, sprinkle small additional pinches of flour; if too stiff, add up to 1 tsp water at a time.

Bulk rise

Form the dough into a tight ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1 to 1.5 hours. For more flavor, you may refrigerate for 12–24 hours after the first 30 minutes of rise; bring back to room temperature before shaping (about 1 hour).

Divide & rest

After rising, gently deflate the dough and shape into a ball. For a single 12-inch pizzetta use the entire batch (this dough yields one generous 12-inch thin-crust pizzetta). Let rest for 20 minutes uncovered or lightly covered to relax the gluten before shaping.

Shape

On a lightly floured surface, press the dough with your fingers from the center outward to form a 12-inch round, leaving a slightly thicker edge (cornicione) about 1/2 inch wide. Do not use a rolling pin if you want an airy edge; stretch by hand. Transfer the shaped dough to a piece of parchment or a well-floured pizza peel dusted with semolina or flour for oven transfer.

Make quick Neapolitan-style sauce

Crush the canned tomatoes by hand or pulse 1–2 short bursts in a blender/food mill to keep a slightly chunky texture. Transfer to a bowl, stir in 1/2 tsp fine sea salt, 1 tsp olive oil, and tear in 4 basil leaves. Taste and adjust salt. The sauce should be bright and lightly seasoned — do not cook it.

Assemble pizzetta

Preheat your oven as hot as it will go (475–550°F / 245–290°C). If using a pizza stone or steel, place it on the middle rack and preheat at least 45 minutes. Spoon 1/2 to 2/3 cup of the tomato sauce onto the shaped dough and spread gently with the back of the spoon, leaving the outer rim bare. Scatter the torn fresh mozzarella evenly (about 6 oz), leaving small gaps so the crust bakes through. Sprinkle 1 tbs grated Parmigiano-Reggiano if using.

Bake

Slide the pizzetta (on parchment or peel) onto the preheated stone/steel or into the oven on a hot baking sheet. Bake 6–10 minutes depending on oven temperature: watch for a blistered, leopard-spotted crust and melted, slightly browned cheese. If your oven reaches 500–550°F, expect 6–7 minutes; at 475°F expect closer to 8–10 minutes.

Finish & garnish

Remove the pizzetta from the oven. Immediately scatter the remaining 2 basil leaves torn over the top, drizzle 1 tsp extra-virgin olive oil, and sprinkle coarse sea salt and a pinch of crushed red pepper flakes if desired. Let rest 1–2 minutes, slice, and serve hot.