Pizza Napoletana Recipe – European Special
Pizza Napoletana is a traditional Neapolitan pizza renowned for its minimalistic approach and exceptional taste. With a focus on high-quality ingredients and a perfectly baked crust, this pizza captures the essence of European cuisine. It’s typically topped with fresh tomatoes, mozzarella, basil, and a drizzle of olive oil.
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
For the Dough:
- 2 cups (250g) all-purpose flour (preferably 00 flour)
- 1 cup (240ml) warm water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon active dry yeast
- 1 tablespoon olive oil
For the Topping:
- 1/2 cup (120ml) crushed San Marzano tomatoes (or good quality canned tomatoes)
- 1 cup (125g) fresh mozzarella cheese, sliced or torn
- Fresh basil leaves
- Extra virgin olive oil
- Salt, to taste
Prepare the Dough:
In a small bowl, dissolve sugar in warm water and sprinkle yeast on top. Let sit for 5-10 minutes until frothy.
In a large bowl, mix flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Stir until a dough forms. Turn out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours, or until doubled in size.
Prepare the Pizza Base:
Preheat your oven to its highest setting (usually around 500°F or 260°C). If using a pizza stone, place it in the oven to heat.
Punch down the risen dough and divide it into 2-3 equal portions. On a floured surface, stretch or roll each portion into a thin round, about 12 inches in diameter.
Assemble the Pizza:
Spread a thin layer of crushed tomatoes over the dough, leaving a small border around the edges.
Scatter mozzarella slices or torn pieces evenly over the tomatoes. Add a pinch of salt.
Bake the Pizza:
Transfer the prepared pizza to a preheated pizza stone or baking sheet.
Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Finish and Serve:
Remove the pizza from the oven and immediately top with fresh basil leaves and a drizzle of extra virgin olive oil.
Slice and serve hot.
Recipe Notes:
Dough Fermentation: For a more flavorful dough, you can let it rise slowly in the refrigerator for 24-48 hours. Just let it come to room temperature before using.
San Marzano Tomatoes: These are preferred for their sweet flavor and low acidity. If unavailable, use high-quality canned tomatoes.
Baking: If you don’t have a pizza stone, a baking sheet will work. Preheat it in the oven to help get a crispier crust.
Fresh Basil: Add basil after baking to prevent it from burning.
