italian pizza napolitana
- 1.1 lbs (500g) of pizza flour (Tipo 00)
- 1 teaspoon (5g) of fine sea salt
- 1/2 teaspoon (2g) of active dry yeast
- 2/3 cup (160ml) of lukewarm water
- 1/2 cup (120ml) of tomato sauce
- 4 oz (120g) of mozzarella cheese, sliced or grated
- Fresh basil leaves
- Olive oil
- Instructions
- In a large mixing bowl, combine the flour, salt and yeast.
- Gradually add the lukewarm water and mix with your hands until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 10 minutes, until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for about 2 hours, or until doubled in size.
- Preheat your oven to its maximum temperature, usually around 550°F (290°C). If you have a pizza stone, place it in the oven to preheat as well.
- Turn the dough out onto a floured surface and divide it into two equal portions. Shape each portion into a ball.
- Roll out each ball of dough into a thin, round shape, about 9-11 inches (23-28 cm) in diameter.
- Place the rolled-out dough onto a sheet of parchment paper.
- Spread the tomato sauce over the dough, leaving a 1/2 inch (1 cm) border around the edges.
- Arrange the mozzarella cheese on top of the sauce.
- Drizzle some olive oil over the pizza and sprinkle with salt.
- Transfer the pizza (on the parchment paper) onto the preheated pizza stone or onto a baking sheet.
- Bake for about 8-10 minutes, or until the crust is crispy and the cheese is melted and bubbly.
- Remove from the oven, sprinkle with fresh basil leaves, and serve hot.
Enjoy your authentic Neapolitan pizza!
