Overview
Neapolitan pizza is an iconic Italian dish that hails from Naples, characterized by its soft, chewy crust, flavorful tomato sauce, and fresh toppings. It’s perfect for pizza lovers, home cooks, and anyone looking to explore authentic Italian cuisine. With an estimated prep time of 30 minutes and a cook time of 90 seconds in a traditional wood-fired oven, this pizza offers an approachable yet artisanal experience. The difficulty level is moderate, making it a rewarding challenge for both novice and experienced cooks who wish to bring a taste of Italy home.
Ingredients
- 500g (4 cups) of tipo “00” flour
- 325ml (1â…“ cups) of water at room temperature
- 10g (2 teaspoons) of sea salt
- 1g (¼ teaspoon) of active dry yeast
- 400g (14 oz) of San Marzano tomatoes, crushed
- 250g (9 oz) of fresh buffalo mozzarella cheese, torn into pieces
- Extra-virgin olive oil, for drizzling
- Fresh basil leaves
Step-by-Step Instructions
- Prepare the Dough (Day Before): In a large bowl, dissolve the yeast in the water. Gradually mix in the flour and salt until a shaggy dough forms. Knead on a floured surface for about 10 minutes until the dough is smooth and elastic. It’s essential to develop gluten for a chewy crust.
- Fermentation: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for around 8-12 hours, or until doubled in size. Avoid over-proofing, which can lead to a dense crust.
- Shape the Dough: After fermentation, divide the dough into 3 or 4 equal portions. Roll each into a ball, cover them with a damp cloth, and let them rest for 30 minutes. This relaxation aids in shaping.
- Make the Sauce: In a medium bowl, crush the San Marzano tomatoes by hand, discarding any tough pieces. Season with a pinch of salt but avoid adding extra spices to let the tomato flavor shine.
- Preheat the Oven: Set your pizza stone in the oven and preheat it to the maximum temperature (ideally over 250°C/482°F) for at least 30 minutes. A wood-fired oven is optimal, but a conventional oven will also work, especially if using a pizza stone.
- Stretch the Dough: On a floured surface, gently stretch each ball into a disc, about 10-12 inches in diameter. Avoid using a rolling pin, as this can deflate the air pockets created during fermentation.
- Assemble the Pizza: Spread a thin layer of tomato sauce across the base, leaving a small rim around the edge. Add torn pieces of mozzarella and a drizzle of olive oil. Top with fresh basil leaves.
- Bake the Pizza: Carefully transfer the pizza to the preheated stone or pizza peel. Bake for 60-90 seconds, or until the crust is golden and puffed. Remember that every oven is different, so keep an eye on it to prevent burning.
- Cool and Serve: Remove the pizza from the oven and let it cool for at least one minute. Drizzle with more olive oil, slice, and enjoy!
Variations & Substitutions
If you’re looking to accommodate different dietary preferences, consider the following:
- Vegan: Substitute the buffalo mozzarella with vegan cheese or simply omit cheese entirely. Top with additional vegetables like arugula or mushrooms for added flavor.
- Dairy-Free: Use dairy-free cheese alternatives available in stores, or go cheese-less with various toppings.
- Gluten-Free: Use a gluten-free pizza flour blend and follow the same instructions for preparing the dough (check specific guidelines for gluten-free flour).
- Flavor Variations: Try regional twists like Marinara (no cheese, only sauce, garlic, and oregano) or Pesto Pizza (replace tomato sauce with pesto). Experiment with toppings like prosciutto, arugula, or artichokes.
Make Ahead, Storage & Reheating
You can prepare the dough in advance and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Just let it thaw overnight in the fridge before use. Pizza can be assembled ahead as well; however, the assembled pizza is best cooked immediately. To store leftover pizza, place it in an airtight container in the fridge for up to 2 days. Reheat in a preheated oven at 190°C (375°F) for about 5-7 minutes to maintain the crust’s crispiness.
Nutrition (Approx.)
Per serving (one pizza slice, assuming 8 slices):
- Calories: 215
- Protein: 9g
- Carbohydrates: 28g
- Fat: 8g
- Saturated Fat: 4g
Serving Suggestions
Neapolitan pizza pairs beautifully with various sides and beverages:
- Side Salads: A simple arugula salad with olive oil and lemon complements the pizza’s richness.
- Wines: A dry red wine like Chianti or a crisp white wine such as Pinot Grigio enhances the meal.
- Kid-Friendly Ideas: Serve slices with a side of veggies or fruit for a balanced meal.
- Quick-Serve Options: Pair with an antipasto platter featuring cured meats, cheeses, and olives.
FAQs
- Can I use all-purpose flour instead of tipo “00”?
- While it’s possible, tipo “00” flour gives a more authentic texture and chew characteristic of Neapolitan pizza.
- How do I know when my pizza is done?
- The crust should be golden brown and slightly charred, and the cheese should be melted and bubbly.
- Can I make the dough in a stand mixer?
- Yes, mix on low speed for about 8-10 minutes until the dough is smooth and elastic.
- What is the best way to prepare the oven for cooking pizza?
- Using a pizza stone preheated to the highest temperature will help achieve an authentic char and crisp crust.
- How do I prevent my pizza from getting soggy?
- Use a light hand with the tomato sauce and toppings to avoid excess moisture. Bake on a hot stone or steel for best results.
Conclusion
Making authentic Neapolitan pizza is a rewarding culinary journey that offers a taste of Italy right at home. With fresh ingredients, proper technique, and a little practice, you can master this Italian classic. Remember, the key to an authentic experience lies in using quality ingredients and allowing time for fermentation. Next time you’re craving pizza, consider making it from scratch—it’s not just a meal, but a heartfelt experience. Buon appetito!
