Makes: 2 twelve-inch pizzas
Prep time: 25 minutes
Rise time: 8–24 hours
Cook time: 60–90 seconds in a pizza oven or 5–7 minutes in a home oven
Difficulty: Intermediate
Pizza Dough
Ingredients
- 500 grams “00” pizza flour, about 4 cups
- 325 grams lukewarm water, about 1⅓ cups
- 14 grams fine sea salt, about 2¼ teaspoons
- 1 gram instant yeast, about ¼ teaspoon
Simple Tomato Sauce
- 1 can whole peeled San Marzano-style tomatoes, 14 ounces
- ½ teaspoon fine sea salt
- 1 tablespoon extra-virgin olive oil
- 3–4 fresh basil leaves
Toppings
- 8 ounces fresh mozzarella
- Fresh basil leaves
- Extra-virgin olive oil
- Finely grated Parmesan, optional
Instructions
1. Make the dough
Pour the water into a large mixing bowl. Add the yeast and stir until dissolved.
Add about half of the flour and mix until a loose batter forms. Add the salt, followed by the remaining flour. Mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
2. Let the dough rise
Place the dough in a covered bowl and let it rise at room temperature for 2 hours.
Divide it into two equal portions and shape each into a tight ball. Place the dough balls in separate covered containers.
For the best flavor, refrigerate them for 8–24 hours. Remove the dough from the refrigerator 2 hours before baking so it can reach room temperature.
3. Prepare the sauce
Drain any excess liquid from the tomatoes. Crush them by hand or pulse them briefly in a blender.
Stir in the salt, olive oil, and torn basil. Do not cook the sauce.
4. Heat the oven
Pizza oven: Preheat to 800–900°F.
Home oven: Place a pizza stone or pizza steel on the upper-middle rack. Preheat the oven to its highest setting, ideally 500–550°F, for at least 45 minutes.
5. Shape the pizza
Place one dough ball on a lightly floured surface. Press gently from the center outward, leaving a ½-inch border around the edge.
Stretch the dough with your hands until it is approximately 12 inches wide. Do not use a rolling pin, because it will press the air out of the crust.
6. Add the toppings
Spread approximately ⅓ cup of sauce over the dough.
Tear the mozzarella into small pieces and distribute it evenly. Add several basil leaves and drizzle lightly with olive oil.
Avoid using too many toppings, as Neapolitan pizza should be light and cook quickly.
7. Bake
Pizza oven: Bake for 60–90 seconds, rotating the pizza every 20–30 seconds.
Home oven: Bake for 5–7 minutes, until the crust is puffed and browned. For additional char, place the pizza under the broiler for the final 30–60 seconds.
8. Serve
Finish with fresh basil, a drizzle of olive oil, and Parmesan if desired. Slice and serve immediately.
Neapolitan Pizza Tips
- Use a kitchen scale for the most consistent dough.
- Drain fresh mozzarella before using it to prevent a watery center.
- A properly shaped crust should have a thin, soft center and a raised, airy edge.
- Small dark spots on the crust—called leoparding—are a desirable feature of Neapolitan pizza.