Classic Pizza Neapolitan Recipe

2023-07-12

By Il Padrino

Italian Cuisine

Main dish

Learn how to make the classic Pizza Neapolitan with our recipe! Perfectly crispy crust, delicious tomato sauce, and fresh mozzarella cheese make this pizza the ultimate comfort food.

The main ingredients for Neapolitan pizza

 Neapolitan pizza is made with simple and fresh ingredients, such as San Marzano tomatoes, mozzarella cheese made from water buffalo milk, fresh basil, and a drizzle of extra-virgin olive oil.

A Delicious Slice of History: The Origin of Pizza

Il tempo di cottura della pizza

The dough is made with a particular type of flour, water, salt, and yeast, and it is left to rise for at least 8-12 hours before being stretched by hand and then baked in a wood-fired oven at very high temperatures, reaching between 430°C to 480°C (800°F to 900°F).

Pitfalls on Pizza Neapolitan

Use the right flour: For Neapolitan-style pizza, use “00” flour, a finely ground flour milled in Italy. This results in a softer, more pliable dough for proper stretching and shaping.

Mix the dough properly: Mix the dough by hand or with a stand mixer until the dough is smooth and elastic. Don’t overwork or underwork the dough.

Allow the dough to rise: Neapolitan-style pizza requires a long fermentation time, allowing the dough to develop flavor and texture. Allow the dough at least 12-24 hours to rise in the fridge.

Use a hot oven: A Neapolitan-style pizza is typically baked in a wood-fired oven at high temperatures around 800°F (430°C). If baking in a home oven, preheat the oven to a set temperature with a pizza stone or steel inside.

Stretch and shape with care: Neapolitan-style pizza requires stretching and shaping the dough without using a rolling pin. Use your hands or a dough scraper while being gentle to prevent tearing or thinning of the dough.

 Don’t overload with toppings: Neapolitan-style pizza is traditionally simple with minimal toppings to allow the crust to shine. Too many toppings can weigh down the pizza and interfere with proper cooking.

 Watch the baking time: The baking time for a Neapolitan-style pizza is quick, usually only a few minutes. Keep an eye on the pizza and rotate it halfway through baking to ensure even cooking. 

Ingredients

• 1 lb. pizza dough

• 1/2 cup san marzano tomato sauce

• 1/2 lb. fresh mozzarella cheese, sliced

• 1/4 cup fresh basil leaves

• 2 tbsp. extra-virgin olive oil

• Salt and black pepper to taste

Instructions

1. Preheat the oven to 450°F (232°C).

2. Roll out the pizza dough on a floured surface to your desired shape and thickness.

3. Spread the san marzano tomato sauce evenly over the pizza dough, leaving about 1 inch of space from the edges.

4. Arrange the slices of fresh mozzarella on top of the tomato sauce.

5. Sprinkle the fresh basil leaves over the pizza.

6. Drizzle the extra-virgin olive oil over the pizza.

7. Season with salt and black pepper to taste.

8. Place the pizza in the oven and bake for 15-20 minutes or until the crust is golden brown.

9. Remove the pizza from the oven and let it cool for 5 minutes before slicing and serving.

Preparation Time 1 hour

Cook Time 20 min

Total time 1 hour 20 min

Nutrition Facts

Calories: 425

Fat: 19 g

Saturated Fat: 8 g

Carbohydrates: 47 g

Fiber: 2 g

Sugar: 5 g

Protein: 15 g

Regional Ingredients Variations of Pizza Neapolitan

Campania, they may use some San Marzano tomatoes, some Mozzarella di Bufala, and some fresh basil for a traditional and simple taste. This variation is commonly known as "Pizza Margherita."

Lazio, they may use some potatoes, some rosemary, and some Pecorino Romano cheese for a hearty and flavorful taste. This variation is commonly known as "Pizza alla Romana."

Sicily, they may use some anchovies, some sun-dried tomatoes, and some Caciocavallo cheese for a salty and tangy taste. This variation is commonly known as "Pizza Siciliana."

Liguria, they may use some pesto sauce, some potatoes, and some green beans for a fresh and light taste. This variation is commonly known as "Pizza alla Genovese."

Emilia-Romagna, they may use some Parma ham, some arugula, and some Parmigiano-Reggiano cheese for a delicate and savory taste. This variation is commonly known as "Pizza Prosciutto e Rucola."

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