Traditional Neapolitan Pizza
Generated on: April 27, 2024
Ingredients
dough:
- Warm water250 ml
- Fresh yeast3 g
- Flour (Type 00)400 g
- Salt10 g
topping:
- San Marzano tomatoes (crushed)200 g
- Fresh mozzarella (Fiordilatte)125 g
- Fresh basil leaves
- Extra virgin olive oil
- Salt
Directions
- 1
Dissolve the yeast in warm water and let it sit for a few minutes.
- 2
Mix the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Combine to form a soft dough.
- 3
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 2 hours or until doubled in size.
- 5
Preheat your oven to its highest setting, ideally with a pizza stone inside.
- 6
Divide the dough into balls (about 220g each) and let them rest for 30 minutes.
- 7
Stretch out the dough balls into thin bases, leaving a thicker edge for the crust.
- 8
Spread a thin layer of crushed tomatoes over the base. Add a pinch of salt.
- 9
Tear the mozzarella and scatter it over the sauce. Drizzle with a little olive oil.
- 10
Bake in the preheated oven for about 6-8 minutes, or until the crust is puffed up and charred in spots.
- 11
Garnish with fresh basil leaves just before serving.
Enjoy your food!