How to make Neapolitan pizza at home

The first step in making Neapolitan pizza is to prepare the dough. Neapolitan pizza dough is made using just four ingredients: flour, water, salt, and yeast. In a large mixing bowl, combine 500g of strong flour, 325ml of warm water, 10g of salt, and 5g of dried yeast. Mix them together until a sticky dough forms.

Once the dough has come together, transfer it onto a floured surface and knead for about 10 minutes. This will help develop the gluten and give the pizza its trademark chewiness. After kneading, shape the dough into a ball and place it in a clean bowl. Cover it with a damp towel or plastic wrap and let it rise for at least 2 hours, or until it has doubled in size.

While the dough is rising, it’s time to make the tomato sauce. Neapolitan pizza traditionally uses San Marzano tomatoes, which are known for their sweet flavor and low acidity. You can use canned San Marzano tomatoes or fresh tomatoes that have been blanched, peeled, and crushed. Mix the tomatoes with a pinch of salt, a sprinkle of dried oregano, and a drizzle of olive oil. Let the sauce sit and marinate while you prepare the rest of the toppings.

Now that your dough has risen and your sauce is ready, it’s time to shape the pizza. Preheat your oven as high as it can go, typically around 500°F (260°C). If you have a pizza stone, place it in the oven to preheat as well. If not, a baking sheet will do.

Divide the dough into smaller portions, about 200g each, and shape them into balls. Let the balls rest for 10-15 minutes before stretching them into pizza shapes. Gently press the dough with your fingertips, starting from the center and working your way outwards. The goal is to create a thin crust with a slightly thicker border.

Once the dough is shaped, it’s time to add the toppings. Neapolitan pizza traditionally uses simple ingredients such as fresh mozzarella, basil leaves, and olive oil. Tear the mozzarella into small pieces and distribute them evenly on the pizza. Add a handful of fresh basil leaves and drizzle with olive oil. Remember, less is more when it comes to Neapolitan pizza toppings.

Transfer the pizza onto the preheated pizza stone or baking sheet and let it bake for about 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on the pizza as it can quickly go from perfect to burned.

Once the pizza is out of the oven, let it cool for a few minutes before slicing and serving. Neapolitan pizza is best enjoyed fresh out of the oven, with its thin and chewy crust and the simplicity of the toppings shining through.

Now that you know how to make Neapolitan pizza at home, you can enjoy this classic dish whenever you want, without stepping foot outside your door. So, gather your ingredients, roll up your sleeves, and get ready to savor the taste of Italy in your own kitchen. Buon appetito!