Low Sodium Neapolitan Pizza
Savor the authentic flavors of Italy with this Low Sodium Neapolitan Pizza—a heart-healthy twist on a beloved classic. Made with 00 flour for an irresistibly thin and chewy crust, it features a rich unsalted tomato purée, fresh mozzarella, and fragrant basil, all lightly seasoned with garlic powder and black pepper for a guilt-free gourmet experience. Perfect for those watching their sodium intake, this homemade pizza is simple to prepare and bakes to perfection in just minutes at a high temperature, delivering a crispy crust and bubbly cheese. Whether you're looking for a wholesome family dinner or a crowd-pleasing party dish, this recipe delivers classic flavor with a lower salt content. Pair it with a side salad for a truly satisfying meal.
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Ingredients
- 400 grams 00 flour (or all-purpose flour)
- 250 milliliters lukewarm water
- 2 teaspoons active dry yeast
- 2 tablespoons olive oil
- 200 milliliters unsalted tomato purée
- 200 grams fresh mozzarella cheese
- 10 grams fresh basil leaves
- 0.5 teaspoons freshly ground black pepper
- 0.5 teaspoons garlic powder
- 2 tablespoons semolina flour
Directions
Step 1
1. In a large mixing bowl, combine the lukewarm water and active dry yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy.
Step 2
2. Add the 00 flour and olive oil to the yeast mixture. Stir until a dough begins to form.
Step 3
3. Turn the dough out onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
Step 4
4. Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth and let the dough rise in a warm place for 90 minutes, or until doubled in size.
Step 5
5. Preheat your oven to the highest setting, around 500°F (260°C) or higher, and place a pizza stone or baking sheet to heat up as well.
Step 6
6. Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into two equal parts if you are making two smaller pizzas.
Step 7
7. Roll out the dough to form a thin round pizza base, approximately 10-12 inches in diameter.
Step 8
8. Sprinkle semolina flour onto a pizza peel or an upside-down baking sheet. Transfer the rolled-out dough onto it.
Step 9
9. Spread the unsalted tomato purée evenly over the base, leaving a slight border for the crust.
Step 10
10. Tear the fresh mozzarella into small pieces and scatter them evenly over the tomato sauce.
Step 11
11. Season with freshly ground black pepper and a sprinkle of garlic powder.
Step 12
12. Carefully slide the pizza onto the hot pizza stone or baking sheet in the oven. Bake for 7-10 minutes, or until the crust is golden brown and the cheese is bubbling.
Step 13
13. Once baked, remove the pizza from the oven and garnish with fresh basil leaves.
Step 14
14. Let the pizza cool for a couple of minutes before slicing and serving. Enjoy your homemade Low Sodium Neapolitan Pizza!
Nutrition Facts
| Serving size | (1118.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2484.3 |
| Total Fat 75.9g | 0% |
| Saturated Fat 33.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 157.1mg | 0% |
| Sodium 1298.6mg | 0% |
| Total Carbohydrate 346.8g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 17.3g | |
| Protein 92.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1138.9mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1679.8mg | 0% |
Source of Calories