Description
An authentic Neapolitan pizza with a soft, airy crust, lightly charred edges, and simple fresh toppings of tomato, mozzarella, and basil.
Ingredients
- 1 kg Napoletana pizza flour
- 600 ml water (room temperature)
- 30 grams salt
- 2 grams active dry yeast
- 400 grams crushed tomatoes
- 300 grams fresh mozzarella cheese
- Fresh basil leaves
- 2 tablespoons olive oil
Instructions
- Dissolve yeast in water and let sit for a few minutes.
- Gradually add flour, mixing until a rough dough forms.
- Add salt and knead for about 10 minutes until smooth and elastic.
- Cover and let dough rest for 2 hours until doubled.
- Divide into 4 portions, shape into balls, and let rise 4–6 hours.
- Preheat oven to highest setting (250–300°C) with pizza stone inside.
- Stretch dough into a 25–30 cm round, keeping edges slightly thicker.
- Spread a thin layer of crushed tomatoes.
- Add mozzarella pieces and drizzle olive oil.
- Bake for 7–10 minutes until crust is puffed and slightly charred.
- Garnish with fresh basil and serve hot.
Notes
- Do not use a rolling pin to preserve air bubbles.
- Use minimal sauce to avoid soggy crust.
- Drain mozzarella before using.
- High heat is essential for authentic texture.
- Allow sufficient fermentation for airy crust.
- Best enjoyed immediately after baking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 520
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg
