Overview
Neapolitan pizza, hailing from Naples, Italy, is celebrated for its soft, chewy crust, vibrant toppings, and simplicity. Ideal for pizza enthusiasts and home cooks alike, it’s a dish that highlights high-quality ingredients and traditional methods. With a prep time of approximately 30 minutes, followed by a resting period for the dough, you can expect a total cooking time of around 15 minutes in a preheated oven. Neapolitan pizza is categorized as a Southern Italian dish, with its roots deeply embedded in the rich culinary heritage of the Campania region.
Ingredients
- 500g (4 cups) “00” flour (or all-purpose flour)
- 325ml (1 1/3 cups) lukewarm water
- 10g (2 teaspoons) sea salt
- 2g (1/2 teaspoon) active dry yeast
- 400g (14 oz.) canned San Marzano tomatoes, crushed
- 300g (10.5 oz.) fresh mozzarella cheese, preferably buffalo mozzarella
- Fresh basil leaves, to taste
- Extra-virgin olive oil, for drizzling
Step-by-Step Instructions
- Dough Preparation: In a bowl, combine the lukewarm water and yeast. Let it rest for about 5 minutes until foamy. Gradually add the flour and salt, stirring until a shaggy dough forms.
- Kneading: Turn the dough onto a floured surface and knead for about 10-15 minutes until smooth and elastic. When you’re done, it should feel pliable and slightly sticky.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and allow it to rise in a warm place for 2-4 hours or until doubled in size.
- Shaping the Dough: Once risen, punch down the dough and divide it into 4 equal balls. Shape each ball by gently stretching and tucking the edges under. Cover with a damp cloth and let rest for 30 minutes.
- Preheat the Oven: Preheat your oven to its highest setting (around 250°C/480°F) and place a pizza stone or an inverted baking sheet inside to heat up for at least 30 minutes.
- Assemble the Pizza: Take one dough ball and gently stretch it into a 10-12 inch circle on a floured surface. Transfer to parchment paper or a floured pizza peel. Spread a thin layer of crushed San Marzano tomatoes, leaving a border around the edge. Tear off pieces of mozzarella and distribute them evenly. Add fresh basil leaves and drizzle with olive oil.
- Bake: Quickly slide the pizza onto the preheated stone or baking sheet. Bake for about 90 seconds to 2 minutes, until the crust is blistered and slightly charred. The cheese should be bubbly but not browned.
- Cool and Serve: Once baked, remove the pizza from the oven, sprinkle with additional basil leaves, and let it cool for a minute before slicing. Enjoy!
Common Mistakes: Avoid overworking the dough and using too much sauce or cheese, which can cause sogginess.
Variations & Substitutions
For those with dietary restrictions, consider the following substitutions:
- Gluten-Free: Use a gluten-free pizza flour blend if needed.
- Vegan: Substitute mozzarella with a dairy-free cheese alternative, and use tomato sauce instead of cheese for topping.
- Flavor Variations: Experiment with different toppings like prosciutto, arugula, or seasonal vegetables. You might also try adding a sprinkle of chili flakes for a spicy kick!
Make Ahead, Storage & Reheating
You can prepare the dough ahead of time. After the first rise, store the dough balls in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze the dough balls for up to 3 months. To reheat, briefly warm up the pizza in a hot oven until warmed through, ensuring that the crust remains crispy.
Nutrition (Approx.)
Calories per serving: 250-300 (based on a standard Margherita pizza). Macronutrient breakdown (per serving):
- Carbohydrates: 36g
- Protein: 10g
- Fat: 8g
Note: Values will vary based on specific toppings and portion sizes.
Serving Suggestions
Enjoy your Neapolitan pizza with a side of arugula salad drizzled with lemon vinaigrette. For a perfect beverage pairing, a light Italian red wine, such as Chianti or a crisp white wine, like Pinot Grigio, complements the flavors beautifully. For kids, consider a simple cheese pizza topped with their favorite veggies for a nutritious and quick dinner option.
FAQs
- Can I use regular flour instead of “00” flour? Yes, but “00” flour provides a smoother texture and authentic crust.
- How do I know when the pizza is done? The crust should be lightly charred and the cheese should be bubbling but not browned.
- Can I make my own pizza sauce? Absolutely! Just blend canned San Marzano tomatoes with a pinch of salt and a touch of olive oil for a quick sauce.
- How long can I store leftovers? Leftover pizza can be stored in the fridge for up to 2 days. Reheat in a hot oven for the best texture.
Conclusion
Making authentic Neapolitan pizza at home is an enjoyable and rewarding adventure. With the right ingredients and techniques, you can replicate an iconic dish that pays homage to its regional roots. Whether you’re making a classic Margherita or experimenting with toppings, remember that simplicity is key. So gather your ingredients, preheat that oven, and get ready to enjoy a slice of Italy right in your kitchen!
