Low Sodium Pizza Napoletana
Indulge in the timeless flavors of Italy with this Low Sodium Pizza Napoletana, a healthier twist on the classic Neapolitan pizza. Made with Tipo 00 flour for an authentic, airy crust, this recipe combines simplicity and flavor with unsalted tomato purée, creamy fresh mozzarella, and vibrant basil leaves. Fresh yeast lends a delicate rise to the dough, while a drizzle of extra virgin olive oil adds richness without the need for added salt. Perfectly crisped in a blazing-hot oven, this pizza is bursting with Mediterranean charm in every bite. Ready in just over two hours, it’s an ideal choice for those craving a low sodium yet flavorful homemade pizza experience. Serve it hot, fresh from the oven, and savor a guilt-free slice of Italy at your table!
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Ingredients
- 500 g Tipo 00 flour
- 325 ml Water
- 2 g Fresh yeast
- 15 ml Extra virgin olive oil
- 200 g Unsalted tomato purée
- 250 g Fresh mozzarella
- 10 leaves Fresh basil leaves
- 1 pinch Black pepper
Directions
Step 1
In a large bowl, dissolve the fresh yeast in the warm water.
Step 2
Gradually add the Tipo 00 flour to the yeast mixture, stirring with a wooden spoon until combined.
Step 3
Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
Step 4
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
Step 5
Preheat your oven to the highest temperature possible (around 250°C/482°F) and place a pizza stone or baking sheet inside to heat.
Step 6
Punch down the dough and divide it into two equal pieces. Shape each piece into a ball and let rest for another 15 minutes.
Step 7
On a floured surface, stretch one ball of dough into a 10-12 inch round, using your hands.
Step 8
Spread half of the tomato purée over the stretched dough, leaving a small border around the edges.
Step 9
Tear the mozzarella into small pieces and distribute them evenly over the tomato layer.
Step 10
Add a few basil leaves over the mozzarella and finish with a drizzle of olive oil and a pinch of black pepper.
Step 11
Carefully transfer the pizza to the preheated stone or baking sheet using a pizza peel or a flat tray.
Step 12
Bake the pizza in the oven for about 7-10 minutes, or until the crust is golden brown and crispy and the cheese is bubbling.
Step 13
Repeat the same process for the second pizza dough ball.
Step 14
Remove the pizza from the oven, top with more fresh basil if desired and serve hot.
Nutrition Facts
| Serving size | (1302.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2761.1 |
| Total Fat 70.5g | 0% |
| Saturated Fat 32.3g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 162.5mg | 0% |
| Sodium 1796.2mg | 0% |
| Total Carbohydrate 410.6g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 14.8g | |
| Protein 114.4g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 1865.3mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1740.0mg | 0% |
Source of Calories