Imagine biting into a slice of pizza so authentic, so perfectly crafted, that you can almost feel the warmth of an Italian kitchen surrounding you. This Neapolitan-style pizza isn't just a meal—it's a culinary journey that transforms simple ingredients into a masterpiece of flavor and tradition. Get ready to unlock the secrets of creating the most mouthwatering, restaurant-quality pizza right in your own kitchen!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup tomato sauce
- 2 cups mozzarella cheese
- Fresh basil leaves
Instructions
- In a large mixing bowl, combine warm water and active dry yeast. Allow the yeast to activate and become frothy for approximately 5-7 minutes.
- Gradually add all-purpose flour and salt to the yeast mixture. Mix with a wooden spoon until a shaggy dough begins to form.
- Drizzle olive oil into the dough and begin kneading on a clean, lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm area for approximately 1-
- 5 hours until doubled in size.
- After rising, punch down the dough and divide it into two equal portions for two pizzas.
- Preheat your oven to 475°F (245°C) with a pizza stone or heavy baking sheet inside to ensure high heat.
- Roll out each dough portion on a floured surface into a thin, round shape approximately 12 inches in diameter.
- Spread tomato sauce evenly across the pizza dough, leaving a small border around the edges for the crust.
- Generously sprinkle mozzarella cheese over the tomato sauce, ensuring even coverage.
- Carefully transfer the pizza onto the preheated pizza stone or baking sheet using a pizza peel or the back of a baking sheet.
- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and slightly bubbling.
- Remove from the oven and immediately garnish with fresh basil leaves.
- Allow the pizza to cool for 2-3 minutes, slice, and serve hot.
Tips
- Temperature is Key: Ensure your oven is scorching hot (475°F) before baking to achieve that classic crispy yet chewy crust.
- Yeast Activation Matters: Let your yeast bloom properly in warm water to guarantee a light, airy dough.
- Knead with Purpose: Take your time kneading the dough (8-10 minutes) to develop the gluten and create a smooth, elastic texture.
- Don't Overload Toppings: Keep the toppings minimal and high-quality, just like traditional Neapolitan style.
- Fresh Basil is Non-Negotiable: Add fresh basil leaves immediately after baking to preserve their aromatic essence.
- Resting Time is Crucial: Allow the pizza to cool for 2-3 minutes after baking to let the cheese set and flavors meld.Pro tip: A pizza stone or heavy baking sheet is your secret weapon for achieving that perfect crispy bottom!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
