Neapolitan pizza, Italy – Full Homemade Recipe

Neapolitan pizza, Italy – Full Homemade Recipe

When you’ve had the best pizza in Naples Italy, it’s hard to go back. That’s what happened to Alex and me. You know in the movie The Matrix when Neo is given the choice between the blue and red pill, essentially choosing between blissful ignorance or truth? Well, once you’ve had pizza in Naples, it’s that kind of moment. Eating pizza in Naples, the place where pizza was invented, is like choosing the red pill. Once you know what true Neapolitan pizza is, you’ll never go back! And then you’ll spend the rest of your life trying to recreate it at home. Keep reading for all our tips and tricks to the best homemade Neapolitan pizza.



For the Dough
4 cups Italian tipo “00” flour (or bread flour, plus extra for dusting dough)
2 teaspoons Kosher salt
1 teaspoon active dry yeast
1 1/2 cups water
Cooking spray (or olive oil, to coat containers)
For the Sauce
1 (14-ounce) can whole peeled Italian tomatoes (preferably San Marzano)
For the Toppings
12 ounces fresh buffalo mozzarella (or fresh cow’s milk mozzarella (fior di latte), cut into 1/4-inch slices or torn into small chunks)
Handful basil leaves
4 tablespoons extra-virgin olive oil
Steps to Make It
Note: while there are multiple steps to this recipe, this pizza is broken down into workable categories to help you better plan for preparation and baking.

Make the Dough

Gather the ingredients.

Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine.

Add water and mix to combine.

Then, knead dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl as it kneads. If dough sticks, add flour 1 tablespoon at a time to the mixer while it is running, until the mass barely sticks to the bowl. If the mixture is too dry, add water 1 tablespoon at a time to the running mixer.

Cover bowl tightly with plastic wrap and refrigerate for at least 8 hours. It can be refrigerated for up to 72 hours.

When ready to make pizza, transfer dough to a floured work surface. Divide dough into four even sections.

Coat four small containers or bowls with nonstick cooking spray or olive oil.

With floured hands, form each section into a ball.

Place one dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray or coat with olive oil.

Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 2 hours. Each dough ball should double in volume.

Make the Sauce

Gather the ingredients.

Make the sauce by either pushing the tomatoes through a food mill or simply pulsing them in a food processor until a chunky liquid is formed.

Heat oven to at least 475 F, higher if your oven allows. If using a pizza stone, place it in the oven to heat as well.

Assemble the Pizzas

Gather the ingredients.

Onto a well-floured surface, stretch out each ball of dough into a 10-inch circle. Use a floured rolling pin if you need it. Don’t worry about the dough being a perfect circle!

Place one rolled out piece of dough onto a lightly floured pizza peel, shake gently to ensure that the dough is not sticking.

Spread about 1/3 cup of sauce over the dough, leaving about a 1/2-inch edge without sauce.

Top the sauce with a quarter of the mozzarella slices. Tear a few basil leaves on top (according to your liking), and drizzle with 1 tablespoon of olive oil. You can also add the basil and olive oil after the pizza is cooked.

Transfer pizza from peel to the hot stone.

Bake about 5 to 7 minutes, until cheese is bubbly and crust is charred in places.

Repeat with remaining dough balls and ingredients.



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