Original Italian Pizza (Neapolitan Style)
This authentic Italian pizza brings the essence of Naples to your kitchen. With a soft, chewy crust, simple tomato sauce, fresh mozzarella, and basil, it’s the perfect balance of simplicity and flavor.
Equipment
- Pizza Stone or Baking Steel
- Mixing bowl
- Wooden Pizza Peel or Baking Sheet
- Rolling Pin (optional)
- Oven (475°F / 250°C minimum)
Ingredients
For the Pizza Dough
- 2.25 cups all-purpose flour or Italian 00 flour for softer crust
- 0.75 cup warm water
- 1 tsp salt
- 1 tsp sugar
- 1 tsp active dry yeast
- 1 tbsp olive oil
For the Tomato Sauce
- 1 cup crushed San Marzano tomatoes
- 1 clove garlic minced
- 1 tbsp olive oil
- salt to taste
- fresh basil leaves
For the Toppings (Classic Margherita Style)
- 7 oz fresh mozzarella sliced
- fresh basil leaves
- olive oil for drizzling
Instructions
- In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and olive oil. Mix and knead for 8–10 minutes until smooth and elastic. Shape into a ball, coat lightly with olive oil, and let rise for 1–2 hours until doubled in size.
- For the sauce: heat olive oil in a skillet over low heat. Add garlic and sauté until fragrant. Stir in crushed tomatoes and a pinch of salt. Simmer for 10 minutes, add fresh basil, and set aside.
- Punch down the risen dough and divide into two portions. Stretch each ball gently by hand into a 10–12 inch circle, leaving edges thicker for a Neapolitan rim.
- Place the dough on a floured pizza peel or parchment paper. Spread a thin layer of sauce, top with mozzarella slices, basil leaves, and a drizzle of olive oil.
- Preheat oven with pizza stone to 475°F (250°C) for 30 minutes. Bake pizza for 7–10 minutes until the crust is golden and bubbly. If using a baking tray, bake for 12–15 minutes.
- Let the pizza cool for a minute, slice, and enjoy immediately for the best texture and flavor.
Notes
For an even more authentic taste, use a pizza oven or broiler to achieve a lightly charred crust. The dough can also be made ahead and refrigerated overnight for enhanced flavor.