Neapolitan Pizza

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water (110°F)
• 3 1/2 to 4 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 can (28 ounces) San Marzano tomatoes, crushed by hand
• 8 ounces fresh mozzarella, sliced
• Fresh basil leaves
• 2 cloves garlic, minced (optional)
• Salt and pepper to taste
• Extra-virgin olive oil for drizzling

Steps

1. 1 In a bowl, dissolve yeast in warm water. Let sit until frothy.
2. 2 Combine yeast mixture with 3 1/2 cups flour, olive oil, sugar, and salt. Knead, adding more flour as needed, until dough is smooth and elastic.
3. 3 Place dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, until doubled.
4. 4 Preheat oven to 500°F with a pizza stone inside if possible.
5. 5 Divide dough into two balls. Roll out each ball into a 12-inch circle on a floured surface.
6. 6 Spread a thin layer of crushed tomatoes over each pizza, leaving a small border around the edge.
7. 7 Top with mozzarella slices and a sprinkle of minced garlic, if using.
8. 8 Bake pizzas for 8-10 minutes, until crust is golden and cheese is bubbly.
9. 9 Remove from oven, sprinkle with fresh basil, and drizzle with olive oil.
10. 10 Season with salt and pepper to taste.

Equipment

• Pizza stone (optional)
• Rolling pin
• Baking sheet

Variations

• Add pepperoni or sausage for a meat-lover's twist.
• Use fresh ricotta instead of mozzarella for a creamier texture.

Substitutions

• If San Marzano tomatoes aren't available, use high-quality canned whole peeled tomatoes.

Pairings

• A crisp Italian white wine or a refreshing IPA beer.

Nutrition

Tips

• For best flavor, let the dough rise slowly in the fridge overnight.
• If you don't have a pizza stone, a preheated baking sheet works fine.

Storage

Store leftovers in an airtight container for up to 2 days. Reheat in a preheated 350°F oven for 5-10 minutes.

Freezing: Freezes well uncooked. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a simple arugula salad and a chilled glass of prosecco.

FAQ