Pizzeria E Cucina Napoletana Recipe

Mixing the Dough

In a large mixing bowl, combine the Caputo 1924 flour and sea salt. In a separate bowl, dissolve the fresh yeast in the warm water. Slowly pour the yeast mixture into the flour mixture, stirring until a shaggy dough forms.

Kneading the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. The dough should be slightly tacky but not overly sticky.

First Rise

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 2 hours or until doubled in size.

Shaping the Dough

After the first rise, punch down the dough gently to release any air bubbles. Divide the dough into 2 equal portions and shape each into a ball. Place the balls on a floured surface, cover with a damp cloth, and let them rest for another 30 minutes.

Preparing the Sauce

While the dough rests, crush the San Marzano tomatoes by hand in a bowl, adding a pinch of salt to taste. This will be your pizza sauce.

Preparing the Cheese

Slice the mozzarella cheese into thin pieces, and let it drain on paper towels to remove excess moisture.

Preheating the Oven

Preheat your oven to the highest setting (usually around 250°C or 482°F) and place a pizza stone or baking tray inside to heat up.

Stretching the Dough

Once the oven is hot, take one ball of dough and stretch it gently into a 12-inch round, maintaining a thicker edge for the crust.

Adding Toppings

Spread a thin layer of the prepared tomato sauce over the stretched dough, leaving some space at the edges. Distribute the mozzarella slices evenly on top and scatter fresh basil leaves.

Baking the Pizza

Carefully transfer the pizza to the preheated pizza stone or baking tray. Bake for 8-10 minutes, or until the crust is golden and the cheese is bubbly.

Finishing Touch

Once baked, remove the pizza from the oven and drizzle with extra virgin olive oil before slicing and serving hot.