How to make the Best Neapolitan Pizza

Neapolitan pizza is a traditional Italian dish that has gained popularity worldwide for its delicious simplicity. If you want to learn how to make the best Neapolitan pizza, follow these expert tips and techniques.

What Makes Neapolitan Pizza Unique?

Neapolitan pizza is known for its thin, soft crust that is slightly charred and puffy around the edges. It is typically topped with simple, high-quality ingredients such as San Marzano tomatoes, fresh mozzarella cheese, basil, and extra-virgin olive oil.

Ingredients Matter

When making Neapolitan pizza, it's crucial to use the right ingredients. Opt for "00" flour, which is finely ground and creates a soft, elastic dough. San Marzano tomatoes are a must for the sauce, as they have a sweet, rich flavor. Fresh buffalo mozzarella cheese will give your pizza a creamy texture and authentic taste.

The Perfect Dough

The key to a great Neapolitan pizza lies in the dough. Mix your "00" flour with water, salt, and yeast, and let it rise for at least 8 hours to develop flavor. The dough should be soft and elastic, easy to stretch by hand without tearing.

Cooking Technique

Neapolitan pizza is traditionally cooked in a wood-fired oven at a high temperature of around 800°F (430°C). The pizza only takes about 60-90 seconds to cook in the oven, resulting in a blistered crust and perfectly melted cheese.

Final Touches

Once your Neapolitan pizza is out of the oven, add a drizzle of extra-virgin olive oil and a few fresh basil leaves for a burst of flavor. Remember, simplicity is key when it comes to Neapolitan pizza, so don't overload it with toppings.

By following these expert tips and techniques, you can master the art of making the best Neapolitan pizza right in your own kitchen. Enjoy the authentic flavors of Italy with each delicious bite!

Recipe:

Ingredients:

• For the Dough: 1 kg "00" flour (or strong bread flour)600 ml lukewarm water25 g fresh yeast (or 7 g dried yeast)25 g salt
• 1 kg "00" flour (or strong bread flour)
• 600 ml lukewarm water
• 25 g fresh yeast (or 7 g dried yeast)
• 25 g salt

For the Sauce:

• 1 kg ripe San Marzano tomatoes (or good quality canned)
• 2 cloves garlic
• Fresh basil leaves
• Extra virgin olive oil
• Salt and pepper to taste

• For the Toppings: 250 g buffalo mozzarella (or high-quality cow's milk mozzarella)Fresh basil leaves
• 250 g buffalo mozzarella (or high-quality cow's milk mozzarella)
• Fresh basil leaves

Instructions:

1. Make the Dough:

• In a large bowl, dissolve the yeast in the lukewarm water.
• Gradually add the flour, mixing until a dough forms.
• Add the salt and knead vigorously for 10-15 minutes until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 2 hours, or until doubled in size.

2. Prepare the Sauce:

• If using fresh tomatoes, blanch them in boiling water, peel, and remove the seeds.
• In a saucepan, heat a drizzle of olive oil and sauté the garlic until fragrant.
• Add the tomatoes, season with salt and pepper, and simmer for about 30 minutes, or until the sauce has thickened.
• Remove from heat, stir in fresh basil leaves, and let it cool.

3. Assemble the Pizza:

• Preheat your oven to its highest setting (ideally 485°F/250°C). If possible, use a pizza stone.
• On a lightly floured surface, shape the dough into a round disc, about 25-30 cm in diameter.
• Spread the tomato sauce evenly over the dough, leaving a small border.
• Tear the mozzarella into pieces and arrange them over the sauce.
• Garnish with fresh basil leaves.

4. Bake the Pizza:

• Carefully transfer the pizza to the preheated oven or onto the pizza stone.
• Bake for 6-8 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

5. Serve Immediately:

• Remove the pizza from the oven and let it cool slightly before slicing and serving.

Tips for Neapolitan Pizza Perfection:

• Use high-quality ingredients, especially the flour and tomatoes.
• Don't overwork the dough.
• Create a thin crust with a slightly puffy edge.
• Keep the toppings simple and minimal.
• Cook the pizza at a very high temperature for a short time.

Enjoy your authentic Neapolitan pizza!