Pizza Napoletana holds a cherished place in the heart of Italian cuisine, especially within its birthplace, Naples. This iconic pizza is celebrated for its simplicity and high-quality, local ingredients: a thin, soft dough with a puffed-up, charred crust (“cornicione”), San Marzano tomatoes, mozzarella di bufala, fresh basil, and a drizzle of olive oil. Its preparation is an art form, governed by strict guidelines to preserve authenticity and tradition. In Italy, enjoying a Pizza Napoletana is a communal and lively experience, often enjoyed in a bustling pizzeria where the air is fragrant with the scent of wood-fired ovens—a true slice of Italian culture.
Pizza Napoletana Recipe:
Prep Time: 1 hour 15 minutes (includes rising time) Cook Time: 5-7 minutes Total Time: About 1 hour 22 minutes Yield: 4 pizzas
Ingredients:
- 4 cups (500g) “00” flour or all-purpose flour
- 1 1/2 cups (350ml) warm water
- 2 teaspoons (10g) salt
- 1/2 teaspoon (2g) dry yeast
- 1 can (400g) San Marzano tomatoes, hand-crushed
- 1 pound (450g) fresh mozzarella, sliced
- Fresh basil leaves
- Extra virgin olive oil
- Sea salt
Instructions:
- Prepare the Dough:
- Dissolve yeast in warm water and let it sit for a few minutes. In a large bowl, combine the flour and salt. Gradually add the yeast mixture and knead until a smooth and elastic dough forms.
- Divide the dough into four balls, place on a floured surface, cover with a damp cloth, and let rise for 1 hour.
- Preheat Your Oven:
- If you have a pizza stone, place it in the oven. Preheat the oven to its highest setting (ideally around 800°F or 425°C if using a home oven) for at least 45 minutes.
- Assemble the Pizza:
- Stretch out one dough ball to form a thin round base. Spread the hand-crushed San Marzano tomatoes on top, leaving the edges clear to form a crust.
- Add fresh mozzarella slices and basil leaves. Drizzle with olive oil and sprinkle with a pinch of sea salt.
- Bake the Pizza:
- Transfer the pizza to the preheated stone using a pizza peel and bake for 5-7 minutes, or until the crust is puffed and charred in spots.
The result should be a pizza that’s a true reflection of Naples – a crispy crust with a soft interior, topped with the sweet tang of tomatoes, the creamy melt of fresh mozzarella, and the aromatic touch of basil and olive oil. Enjoy your homemade Pizza Napoletana fresh out of the oven for the best experience.