Neapolitan pizza is a traditional pizza that originates from Naples, Italy. It is made using simple, high-quality ingredients and baked in a wood-fired oven at extremely high temperature
For a short amount of time. The result is a delicious, thin-crust pizza with a soft and chewy texture, slightly charred edges, and a flavorful tomato sauce.
500g "00" flour, 325ml water, salt, 1g active dry yeast, 1 can of San Marzano tomatoes, 1 tsn of salt, 1 tsp of sugar, Mozzarella cheese, Basil leaves, olive oil
In a large bowl, combine the flour, salt, and yeast. Gradually add the water and mix until a sticky dough forms.
Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Place the dough in a clean, oiled bowl and cover with a damp cloth. Allow it to rise for about 2 hours in a warm, draft-free place.
While the dough is rising, make the tomato sauce. In a blender or food processor, puree the San Marzano tomatoes with the salt and sugar until smooth.
Preheat your oven to the highest temperature possible, ideally 450-500°F (230-260°C). If you have a pizza stone, place it in the oven to heat up.
Once the dough has risen, punch it down and divide it into 4 equal portions. Shape each portion into a ball and allow them to rest for about 30 minutes.
Using your hands or a rolling pin, stretch the dough balls into 12-inch circles. Place the dough on a floured surface or pizza peel.
Add a generous spoonful of tomato sauce to each pizza, spreading it evenly with the back of a spoon.
Add the sliced mozzarella cheese and any additional toppings of your choice. Drizzle the pizza with extra-virgin olive oil and sprinkle with fresh basil leaves.
Carefully transfer the pizza to the preheated pizza stone (if using) or a baking sheet. Bake for about 8-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove the pizza from the oven and allow it to cool for a few minutes before slicing and serving. Enjoy your authentic Neapolitan pizza!