Neapolitan pizza

Neapolitan pizza is a classic Italian pizza known for its simplicity and quality ingredients. To make an authentic Neapolitan pizza, you’ll need some key ingredients and follow specific guidelines. Here’s a basic recipe for Neapolitan pizza:

Ingredients:

For the pizza dough:

• 500 grams (about 4 cups) of Italian 00 flour
• 325 milliliters (about 1.5 cups) of water
• 2 grams (about 1/2 teaspoon) of active dry yeast
• 10 grams (about 1.5 teaspoons) of salt

For the pizza sauce:

• 1 can (400 grams) of San Marzano tomatoes
• Salt, to taste
• A pinch of sugar (optional)
• Fresh basil leaves

For the toppings:

• Fresh mozzarella cheese (preferably buffalo mozzarella)
• Extra-virgin olive oil
• Fresh basil leaves
• Grated Parmigiano-Reggiano cheese (optional)

Instructions:

For the pizza dough:

1. In a mixing bowl, combine the flour and salt.
2. In a separate bowl, dissolve the yeast in the water. Let it sit for a few minutes until it becomes frothy.
3. Pour the yeast mixture into the flour mixture and stir until it forms a shaggy dough.
4. Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic.
5. Divide the dough into individual pizza-sized portions (about 200-250 grams each). Shape them into balls and place them on a lightly floured tray.
6. Cover the dough balls with a damp cloth and let them rise at room temperature for 6-8 hours or until doubled in size.

For the pizza sauce:

1. In a food processor, blend the San Marzano tomatoes until smooth.
2. Season the tomato sauce with salt and a pinch of sugar if the tomatoes are too acidic. Add a few fresh basil leaves and mix well. Set aside.

Assembling and baking the pizza:

1. Preheat your pizza oven to its highest temperature (usually around 900°F/475°C) for at least an hour. If you don’t have a pizza oven, you can use a pizza stone in your home oven, preheating it to the highest temperature it can reach.
2. On a lightly floured surface, take one of the dough balls and stretch it into a thin, round pizza crust. Neapolitan pizzas are typically thin and have a slightly thicker edge or “cornicione.”
3. Place the stretched dough on a pizza peel or an inverted baking sheet that’s been dusted with flour or semolina.
4. Spread a thin layer of the tomato sauce over the dough, leaving a border around the edges for the crust.
5. Tear pieces of fresh mozzarella and scatter them over the sauce. Be careful not to overload the pizza with cheese and toppings; simplicity is key.
6. Drizzle extra-virgin olive oil over the pizza and add a few fresh basil leaves.
7. Carefully transfer the pizza onto the preheated pizza stone in the oven or use a pizza peel to slide it onto a pizza stone or steel.
8. Bake the pizza for 90 seconds to 2 minutes, or until the crust is puffy and blistered and the cheese is melted and bubbly. Neapolitan pizza cooks very quickly at high temperatures, so keep a close eye on it.
9. Remove the pizza from the oven and, if desired, sprinkle with grated Parmigiano-Reggiano cheese.
10. Slice and serve your Neapolitan pizza immediately while it’s hot and fresh.

Enjoy your homemade Neapolitan pizza!