Neapolitan Pizza
Ingredients:
For the dough:
- 500g (4 cups) all-purpose flour or 00 flour
- 325ml (1 1/3 cups) water
- 10g (2 tsp) salt
- 3g (1/2 tsp) dry yeast or 10g fresh yeast
For the topping:
- 250g (1 cup) canned San Marzano tomatoes
- 200g (7 oz) fresh mozzarella (preferably buffalo mozzarella)
- Fresh basil leaves
- Extra virgin olive oil
- A pinch of salt
Instructions:
1. Prepare the dough:
- In a large mixing bowl, dissolve the yeast in lukewarm water.
- Gradually add the flour while mixing, then add the salt.
- Knead the dough for about 10 minutes until it becomes smooth and elastic.
- Cover the dough with a clean cloth and let it rise at room temperature for 8-24 hours, depending on your schedule, until it doubles in size.
2. Preheat the oven:
- Preheat your oven to its highest temperature (250°C/480°F or higher) at least 30 minutes before baking. If you have a pizza stone, place it in the oven to heat up.
3. Shape the dough:
- Divide the risen dough into 2-3 equal portions.
- On a lightly floured surface, shape each portion into a round pizza base (about 25-30cm in diameter), leaving the edges slightly thicker for the crust.
4. Prepare the toppings:
- Blend the San Marzano tomatoes into a smooth sauce and season with a pinch of salt.
- Tear the mozzarella into small pieces and let it drain to remove excess moisture.
5. Assemble the pizza:
- Place the pizza base on a floured pizza peel or baking sheet.
- Spread a thin layer of tomato sauce over the base, leaving a border for the crust.
- Evenly distribute the mozzarella pieces on top and add a few fresh basil leaves.
- Drizzle a little olive oil over the pizza.
6. Bake the pizza:
- Slide the pizza onto the preheated pizza stone or baking sheet.
- Bake for 5-7 minutes, or until the crust is puffed and golden, and the cheese is melted and bubbling.
7. Serve:
- Remove the pizza from the oven, drizzle with a bit more olive oil if desired, and serve immediately. Enjoy!