Neopolitan Recipe

Sweat aromatics

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely diced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Build sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to remove raw flavor. Add the 28 oz crushed tomatoes, dried oregano, dried basil, sugar, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until flavors meld and sauce thickens slightly. Taste and adjust seasoning if needed.

Finish

Remove from heat and stir in torn fresh basil leaves. Let the sauce cool to warm (not hot) before using on dough so it doesn't make the crust soggy.

Mix and autolyse

In a large bowl or stand mixer bowl, combine 4 cups flour and 2 teaspoons fine sea salt. In a separate jug, dissolve 1 teaspoon instant yeast into 1 3/4 cups lukewarm water. Pour the water-yeast into the flour and mix until no large dry patches remain. Cover and rest 20 minutes (autolyse).

Knead

After resting, add 1 tablespoon olive oil. Knead by hand on a lightly floured surface or with a dough hook on low speed for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

Bulk rise

Form dough into a ball, place in a lightly oiled bowl, cover tightly, and let rise at room temperature until doubled, about 1–1.5 hours depending on temperature. For more flavor, refrigerate and ferment 12–24 hours; bring back to room temperature before shaping.

Portion and bench rest

Punch down the dough gently and divide into two equal portions (about 12–14 oz each for thin-to-medium crust). Shape each into a tight ball, place on a lightly floured tray, cover, and rest 30 minutes to relax the gluten for easier stretching.

Shape

On a well-floured surface, press the dough ball from the center outward leaving a 1/2–1 inch rim. Use your knuckles to stretch the dough into a 10–12 inch round, keeping an even thickness and preserving the outer rim for a classic Neapolitan edge. Avoid using a rolling pin to preserve air in the rim.

Preheat oven

If using a pizza stone or steel, place it on the highest oven rack. Preheat oven as hot as it will go (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven without stone, preheat a heavy baking sheet the same way.

Assemble pizza

Lightly dust a pizza peel or inverted baking sheet with semolina or flour. Transfer shaped dough to the peel. Spoon 1/2 to 3/4 cup of the prepared sauce onto the dough and gently spread in a thin, even layer, leaving the outer rim uncovered. Distribute half of the torn or sliced fresh mozzarella (6 oz) evenly over the sauce. Sprinkle about 2 tablespoons (0.5 cup total for both pizzas) grated Parmigiano-Reggiano and a pinch of coarse sea salt. Drizzle with a small amount (about 1/2 tsp per pizza) of olive oil.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 6–10 minutes at 500–550°F (depending on oven heat and stone) until the crust is puffed and leopard-spotted, cheese is melted and slightly blistered. Rotate halfway through for even browning if needed.

Finish and serve

Remove pizza from oven. Scatter fresh basil leaves over the hot pizza, drizzle with remaining olive oil if desired, and finish with a light sprinkle of grated Parmigiano and a pinch of coarse sea salt. Let rest 1–2 minutes, slice, and serve immediately.