An authentic Neapolitan pizza is characterized by its simple and fresh ingredients, as well as its distinct dough that results in a soft, thin crust with a slightly crispy edge.
Ingredients
- 500 grams 00 flour Finely milled Italian flour
- 325 ml water Room temperature
- 10 grams salt
- 1 gram active dry yeast Or 3 grams of fresh yeast
- 300 grams San Marzano tomatoes Canned, crushed by hand
- 125 grams buffalo mozzarella cheese Sliced
- 10 grams fresh basil leaves Whole
- 2 tablespoons extra virgin olive oil
Instructions
- In a large bowl, combine the water and salt until dissolved, then add the yeast, letting it dissolve into the mixture.
- Gradually add the flour into the liquid mixture, stirring with a wooden spoon until a sticky dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 15-20 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and allow it to rise at room temperature for about 24 hours.
- Preheat your oven to its highest setting (500°F/260°C or higher) with a pizza stone inside.
- Divide the dough into 4 equal portions and shape each into a ball. Allow balls to rest for an additional hour.
- Using your hands, stretch each dough ball into a pizza base, about 10 inches in diameter.
- Spread a thin layer of crushed tomatoes on each base, leaving a small border for the crust.
- Evenly distribute sliced mozzarella on top of the tomatoes, add a few basil leaves, and drizzle with olive oil.
- Transfer the pizza to the preheated stone and bake for 90 seconds to 2 minutes or until the crust is blistered and the cheese is bubbly.
Nutrition
Serving: 1gCalories: 800kcalCarbohydrates: 95gProtein: 25gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 55mgSodium: 1500mgPotassium: 450mgFiber: 6gSugar: 5gVitamin A: 700IUVitamin C: 10mgCalcium: 250mgIron: 3mg