Pizza Napoletana

Experience the authentic taste of Italy with this traditional Pizza Napoletana recipe, a true celebration of simplicity and quality. Made with a perfectly soft and chewy dough crafted from Tipo '00' flour, this iconic pizza is topped with sweet, hand-crushed San Marzano tomatoes, velvety fresh mozzarella, aromatic basil leaves, and a drizzle of extra virgin olive oil. With its quick, high-temperature bake that creates a beautifully charred crust, every bite is bursting with rustic flavors and irresistible texture. Perfect for an easy Italian-inspired dinner, this homemade masterpiece is a must-try for pizza enthusiasts looking to elevate their culinary skills.

Nutriscore Rating: 66/100

Prep Time:180 mins

Cook Time:10 mins

Total Time:190 mins

Servings: 4

Ingredients

• 500 grams Tipo '00' flour
• 325 milliliters Water
• 10 grams Sea salt
• 3 grams Fresh yeast
• 400 grams San Marzano tomatoes
• 2 tablespoons Extra virgin olive oil
• 200 grams Fresh mozzarella cheese
• 10 leaves Fresh basil leaves
• 1 pinch Salt

Directions

Step 1

In a large mixing bowl, dissolve the fresh yeast in the water.

Step 2

Add half of the flour to the bowl and mix until you have a smooth batter. Let it rest for 15 minutes, covered with a kitchen towel.

Step 3

After resting, add the salt and the remaining flour, mixing until a dough begins to form.

Step 4

Turn the dough onto a floured surface, kneading it for about 10 minutes until it becomes smooth and elastic.

Step 5

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature for about 2 hours, or until it doubles in size.

Step 6

Once doubled, punch the dough down gently to release air, then divide it into 4 equal portions, shaping each into a ball.

Step 7

Cover the dough balls with a damp cloth and let them rise for an additional 30 minutes.

Step 8

Preheat your oven to its highest setting, and if available, prepare a pizza stone or baking sheet within it.

Step 9

For the sauce, crush the San Marzano tomatoes by hand or with a fork to keep a slightly chunky texture, then add a pinch of salt.

Step 10

Once the dough has rested, take one dough ball and stretch it into a circle of about 25cm (10 inches) in diameter, leaving the edges slightly thicker.

Step 11

Top the dough with a thin layer of crushed tomatoes, a few slices of fresh mozzarella, and a few basil leaves.

Step 12

Drizzle with a small amount of extra virgin olive oil.

Step 13

Transfer the pizza to the hot pizza stone or baking sheet and bake for 7-10 minutes, or until the crust is charred in spots and the cheese is bubbling.

Step 14

Remove from the oven, add a fresh basil leaf, drizzle with a little more olive oil, and serve immediately. Repeat these steps for the remaining dough balls.

Nutrition Facts

Serving size	(1478.0g)

Amount per serving	% Daily Value*
Calories	2744.3

Total Fat 76.8g	0%
Saturated Fat 33.6g	0%
Polyunsaturated Fat 0g
Cholesterol 157.1mg	0%
Sodium 6107.6mg	0%
Total Carbohydrate 403.1g	0%
Dietary Fiber 18.5g	0%
Total Sugars 19.0g
Protein 96.9g	0%

Vitamin D 0IU	0%
Calcium 1164.6mg	0%
Iron 8.9mg	0%
Potassium 1663.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.7%

Protein: 14.4%

Carbs: 59.9%