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Authentic Neapolitan Pizza Recipe

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This Authentic Neapolitan Pizza recipe guides you through making traditional Neapolitan pizza dough from scratch, allowing it to ferment for 24 hours to develop a light and flavorful crust. Topped with homemade tomato sauce, fresh mozzarella, Parmesan, and basil, this pizza is cooked on a baking stone in a hot oven to achieve the perfect balance of crispy yet tender crust with rich, fresh flavors.

Ingredients

Dough:

  • 640g flour
  • 360g water
  • 14g salt
  • 0.3g yeast

Tomato Sauce:

  • 1 x 300g tin of quality plum tomatoes
  • 1-2 tablespoons tomato puree (optional)
  • Sprinkling of table salt or sea salt
  • Freshly ground black pepper

Toppings:

  • 2 x 125g bags of fresh mozzarella balls
  • About 30g Parmesan cheese
  • Few glugs of olive oil
  • Handful of fresh basil leaves

Instructions

  1. Mix Dough Ingredients: In a large bowl, combine flour, water, salt, and yeast to form a shaggy mass.
  2. First Rest: Cover the bowl with cling film and let the dough rest for about 1 hour.
  3. Knead Dough: Turn the dough out onto a counter and knead for approximately 5 minutes until smooth and elastic.
  4. Bulk Fermentation: Place the dough back into the bowl, cover it, and allow it to prove for around 20 hours at room temperature for optimal fermentation.
  5. Divide Dough: Around 4 hours before cooking, divide the fermented dough into 4 equal portions, place each into a small bowl, and cover.
  6. Final Proof: Let the dough balls prove again for about 4 hours until puffy and airy.
  7. Make Tomato Sauce: Blend the tin of plum tomatoes into a smooth sauce. Cook gently until it thickens to your liking. Stir in 1-2 tablespoons of tomato puree, then season with salt and freshly ground black pepper to taste.
  8. Preheat Oven and Prepare Baking Surface: Place your baking stone or baking tray inside the oven and preheat it to a high temperature, ideally around 250-280°C (480-550°F), to ensure a crisp crust.
  9. Shape Dough: Dust one dough ball generously with flour and remove it from its bowl. Inside a bowl, press the dough from the center outwards, turning it to work the air towards the edges. Flip and repeat the process, then transfer to a floured counter and stretch the dough outward until you have a base about 9 to 10 inches in diameter.
  10. Add Sauce and Toppings: Spread approximately 2 tablespoons of the tomato sauce evenly over the dough base. Then distribute about a handful of fresh mozzarella over the top.
  11. Bake Pizza: Using a peel, slide the pizza directly onto the preheated baking stone or tray. Bake until the crust is golden and toppings are bubbling, usually about 7-10 minutes depending on your oven.
  12. Finish and Serve: Remove the pizza from the oven and place it on a chopping board. Grate Parmesan cheese over the top, add torn fresh basil leaves, drizzle with olive oil, and finish with a sprinkling of freshly ground black pepper. Let cool slightly, then serve and enjoy!

Notes

  • Ensure your oven is thoroughly preheated with the baking stone inside for the best crust texture.
  • The long fermentation of the dough develops flavor and improves the texture—don’t rush this step.
  • Adjust tomato sauce seasoning to taste; some prefer a tangier sauce with a bit more tomato puree.
  • If you don’t have fresh mozzarella balls, high-quality mozzarella slices can be used but avoid pre-shredded cheese as it contains anti-caking agents.
  • For authentic results, use '00' flour if available for a finer dough texture.

Find it online: https://dishcooks.com/authentic-neapolitan-pizza-recipe/