Neapolitan pizza, known for its simplicity and fresh ingredients, is a culinary gem originating from Naples, Italy. This pizza is characterized by a thin, soft crust, and minimal toppings, allowing the flavors of each ingredient to shine through. Here's how to make an authentic Neapolitan pizza at home.
Ingredients:
For the Dough:
• 500 grams of Tipo "00" flour (high-quality Italian flour)
• 325 milliliters of water
• 10 grams of sea salt
• 1 gram of fresh yeast (or 0.5 grams of dry yeast)
For the Toppings:
• 400 grams of canned San Marzano tomatoes (preferably DOP certified)
• 250 grams of fresh mozzarella cheese (preferably buffalo mozzarella)
• Fresh basil leaves
• Extra virgin olive oil
• A pinch of sea salt
Instructions:
1. Making the Dough:
1. Dissolve the yeast: In a large mixing bowl, dissolve the yeast in the water.
2. Mix the ingredients: Gradually add the flour to the water and yeast mixture, mixing continuously. Once the dough begins to come together, add the sea salt.
3. Knead the dough: Transfer the dough to a lightly floured surface and knead for about 10-15 minutes until it becomes smooth and elastic.
4. Let it rise: Place the dough in a clean bowl, cover it with a damp cloth, and let it rise at room temperature for 8-24 hours. For best results, allow the dough to ferment slowly for at least 12 hours.
5. Divide and shape: After the dough has risen, divide it into four equal parts. Shape each part into a ball and let them rest for an additional 2 hours.
2. Preparing the Sauce:
1. Crush the tomatoes: Hand-crush the San Marzano tomatoes in a bowl. This traditional method keeps the sauce slightly chunky and full of flavor.
2. Season the sauce: Add a pinch of sea salt to the tomatoes. There's no need for additional seasoning as the quality of the tomatoes will provide all the flavor needed.
3. Assembling the Pizza:
1. Preheat the oven: If using a pizza stone, place it in the oven and preheat to the highest setting, usually around 250-260°C (482-500°F). If you have a wood-fired oven, heat it to around 430-480°C (800-900°F).
2. Shape the dough: On a lightly floured surface, gently stretch each dough ball into a circle, about 10-12 inches in diameter. Avoid using a rolling pin as it can deflate the dough, resulting in a less airy crust.
3. Add the toppings: Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Tear the mozzarella into pieces and distribute it evenly over the sauce. Add a few fresh basil leaves and drizzle with extra virgin olive oil.
4. Baking the Pizza:
1. Bake: Transfer the pizza to the preheated stone or oven and bake for about 90 seconds in a wood-fired oven or 7-10 minutes in a conventional oven. The pizza is ready when the crust is golden and slightly charred, and the cheese is melted and bubbly.
5. Serving:
1. LServe immediately: Neapolitan pizza is best enjoyed fresh out of the oven. Serve it immediately to appreciate its delicate crust and harmonious flavors.
Tips for the Perfect Neapolitan Pizza:
• Use high-quality ingredients: The simplicity of Neapolitan pizza means each ingredient's quality is crucial.
• Handle the dough gently: To maintain the dough's airy texture, avoid overworking it.
• Invest in a good pizza stone: A pizza stone helps achieve the high heat needed for an authentic crust.
Creating a Neapolitan pizza at home is a rewarding experience that brings a taste of Naples right to your kitchen. Enjoy the process and the delicious results!
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