Neapolitan pizza

Neapolitan pizza

Neapolitan pizza, originating from Naples, Italy, is celebrated for its thin, soft crust and simple, high-quality toppings. Crafting this classic dish at home is both rewarding and enjoyable.

Here's how to make an authentic Neapolitan pizza

Ingredients

For the dough:

• 500g (about 4 cups) '00' flour (Italian-style finely milled flour)
• 325ml (1⅓ cups) water, at room temperature
• 10g (2 teaspoons) fine sea salt
• 1g (¼ teaspoon) active dry yeast

For the toppings:

• 400g (14 oz) canned San Marzano tomatoes, crushed
• 250g (9 oz) fresh mozzarella cheese, sliced
• Fresh basil leaves
• Extra-virgin olive oil
• Salt, to taste

Instructions

1. Prepare the Dough:

   • In a bowl, dissolve the salt in the water.
   • Add a small amount of flour and the yeast to the water, mixing gently.
   • Gradually incorporate the remaining flour, mixing until a cohesive dough forms.
   • Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
   • Place the dough in a clean bowl, cover with a damp cloth, and let it rise at room temperature for 8-12 hours, or until it has doubled in size.

2. Divide and Rest:

   • Once risen, transfer the dough to a floured surface and divide it into 2 or 3 equal portions, depending on the desired pizza size.
   • Shape each portion into a tight ball, cover with a damp cloth, and let them rest for an additional 30 minutes to 1 hour.

3. Preheat the Oven:

   • Place a pizza stone or an inverted baking sheet in the oven and preheat to the highest temperature possible, ideally between 250-280°C (482-536°F), for at least 45 minutes.

4. Shape the Pizzas:

   • On a floured surface, gently press and stretch each dough ball into a circle, aiming for a diameter of about 25-30 cm (10-12 inches). Ensure the edges are slightly thicker to form the crust.

5. Add the Toppings:

   • Spread a thin layer of crushed tomatoes over the base, leaving a small border for the crust.
   • Distribute the sliced mozzarella evenly over the tomato sauce.
   • Add a few fresh basil leaves.
   • Drizzle a small amount of extra-virgin olive oil on top.
   • Lightly season with salt.

6. Bake:

   • Carefully transfer the pizza onto the preheated stone or baking sheet.
   • Bake for 7-10 minutes, or until the crust is golden and the cheese has melted and developed slight brown spots.

7. Serve:

   • Remove the pizza from the oven and garnish with additional fresh basil leaves if desired.
   • Slice and serve immediately.

Tips for Success

• Flour Choice: '00' flour is traditional for Neapolitan pizza due to its fine texture and high protein content, which contributes to the dough's elasticity and chewiness.

• Dough Hydration: The water-to-flour ratio in this recipe results in a 65% hydration dough, which is standard for Neapolitan pizza and helps achieve the desired crust texture.

• Fermentation Time: Allowing the dough to ferment for 8-12 hours at room temperature develops flavor and improves texture. For longer fermentation, refrigerate the dough for up to 24 hours, then bring it to room temperature before shaping.

• Oven Temperature: Achieving a high oven temperature is crucial for Neapolitan pizza. If your oven doesn't reach the ideal temperature, use the highest setting available and consider using the broiler for the last minute to mimic the intense heat of a traditional pizza oven.

• Tomatoes: San Marzano tomatoes are preferred for their sweet flavor and low acidity, contributing to an authentic taste.

• Cheese: Fresh mozzarella provides the best texture and flavor. Ensure it's well-drained to prevent excess moisture on the pizza.

• Basil and Olive Oil: Adding fresh basil and a drizzle of high-quality extra-virgin olive oil enhances the pizza's aroma and taste.