Pizza Napoletana

Name: Pizza Napoletana
Cook time: 180 min
Total time: 180 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 600g Tipo 00 Flour; 390ml Water, room-temperature; 12g Sea Salt, fine; 1/4 tsp Active Dry Yeast; 800g Whole San Marzano Tomatoes, crushed by hand; 1 tsp Sea Salt, fine, for seasoning tomatoes; 600g Fior di Latte Mozzarella, well-drained and torn into pieces; 20 leaves of Fresh Basil; 4 tbsp Extra Virgin Olive Oil

Pizza Napoletana is a classic, airy-crusted pizza with a tender, slightly charred rim and a simple, bright topping of San Marzano tomatoes, creamy fior di latte and fresh basil. The dough is soft and elastic from finely milled flour and slow fermentation, while the lightning-fast bake concentrates flavors for a blissfully chewy, smoky bite. This is the kind of pizza that feels rustic yet elegant—perfect for a special weeknight or a leisurely weekend bake.

Pizza Napoletana is a classic, airy-crusted pizza with a tender, slightly charred rim and a simple, bright topping of San Marzano ... Show more

Traditional Italian Recipe

Health Grade

C- · Balanced

Rating

5.0

Time

3 hrs

Price

2,51 €

Calories

1123 kcal

vegetarian

high protein

low sugar

comfort food

Method

Mix the dough

In a large bowl, stir the room-temperature water and fine sea salt together until the salt dissolves. Sprinkle in the active dry yeast and stir, then add the Tipo 00 flour little by little, mixing until you have a shaggy dough with no dry patches left.

Knead until smooth

Turn the dough out onto a clean counter and knead for 10 to 12 minutes, folding and pushing until it feels smooth, elastic, and only slightly tacky. If it starts fighting you, let it sit for 2 minutes and then continue; that short pause helps the gluten relax.

Let it rise

Shape the dough into a ball, place it back in the bowl, and cover it well. Let it ferment at room temperature for 8 to 12 hours, until it has expanded noticeably and looks airy inside.

Divide and ball

Turn the risen dough onto the counter and divide it into 4 equal pieces. Shape each piece into a tight ball by tucking the edges underneath and rotating it against the counter until the top looks smooth.

Proof the balls

Arrange the dough balls on a tray or in separate containers, cover them, and let them rest for 2 hours. They should relax, puff slightly, and feel easy to stretch without springing back too much.

Drain the mozzarella

Tear the fior di latte mozzarella into bite-size pieces and spread it on paper towels or set it in a colander over a bowl. Let it drain for 20 to 30 minutes so excess moisture doesn't make the pizza soggy.

Prep the toppings

Pour the whole San Marzano tomatoes, juices and all, into a bowl and crush them gently with clean hands until you have a chunky sauce. Stir in the remaining sea salt, then rinse and dry the fresh basil so the leaves are ready to use.

Heat the oven

Place a pizza stone or baking steel on an upper-middle rack and preheat the oven to its hottest setting, ideally 550° F, for at least 45 minutes. The surface needs to be fully heated so the crust puffs and blisters fast.

Shape and top

Working with one dough ball at a time, gently press from the center outward, leaving a puffy rim around the edge, then stretch it into a thin round about 10 to 12 inches wide. Transfer it to a pizza peel or parchment, spread on a thin layer of the tomatoes, scatter over one-quarter of the drained mozzarella, add a few basil leaves, and drizzle with extra virgin olive oil. Assemble each pizza just before baking so it doesn't stick.

Bake the pizzas

Slide the pizza onto the hot stone or steel and bake for 6 to 8 minutes, until the rim is puffed, browned in dark spots, and the cheese is melted. Bake the remaining pizzas the same way, shaping and topping them one at a time, and serve them while they're still hot and supple.