Neapolitan pizza is a classic Italian pizza with a thin, chewy crust, fresh tomato sauce, and simple toppings. While it may seem simple, making a Neapolitan pizza requires skill and technique to achieve the perfect crust and balance of flavours. Here's a step-by-step guide on how to make a Neapolitan pizza at home.
Ingredients:
500g Italian 00 flour
1 teaspoon active dry yeast
1 teaspoon salt
300ml water
1 can of San Marzano tomatoes
Fresh mozzarella cheese
Fresh basil leaves
Extra virgin olive oil
Course Semolina Flour (for dusting)
Instructions:
Start by making the dough. In a large mixing bowl, combine the flour and salt. Mix well.
In a separate bowl, mix the yeast with a little bit of warm water (not too hot, otherwise it will kill the yeast). Let it sit for 5-10 minutes until the yeast becomes frothy.
Pour the yeast mixture into the flour mixture, and add in the water. Mix well until the dough comes together.
Transfer the dough onto a clean, floured surface, and knead for at least 10 minutes until it becomes smooth and elastic.
Place the dough back into the bowl, cover with a damp cloth, and let it rise in a warm, draft-free area for at least 1 hour, or until it has doubled in size.
Preheat your oven to its highest temperature (usually 500-550°F) and place a pizza stone or baking sheet inside to preheat as well.
While the oven is preheating, make the tomato sauce. Drain the can of San Marzano tomatoes, and crush them with your hands until they are broken down into small pieces. Season with a pinch of salt and a drizzle of olive oil, and mix well.
Once the dough has risen, punch it down and divide it into 2-3 equal parts, depending on how big you want your pizzas to be. Roll each piece out into a thin circle, using your hands or a rolling pin.
Sprinkle some semolina flour onto a pizza peel or the back of a baking sheet, and transfer the pizza dough onto it.
Spoon the tomato sauce onto the pizza, leaving a small border around the edges. Tear the fresh mozzarella into small pieces, and scatter them over the tomato sauce.
Drizzle a little bit of extra virgin olive oil over the pizza, and sprinkle some fresh basil leaves on top.
Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 8-10 minutes, or until the crust is crispy and the cheese is melted and bubbly.
Remove the pizza from the oven, and let it cool for a minute or two before slicing and serving.
Neapolitan pizza is best enjoyed hot and fresh out of the oven, with a cold glass of beer or a glass of red wine. With a little bit of practice, you can perfect the art of making Neapolitan pizza at home and impress your family and friends with your delicious creations.
So that's how we make our delicious Neapolitan pizzas at Dough&Desserts!
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