Neapolitan Pizza

Direct dough and simple toppings.

Advance Prep, around 10 am: Make dough.

  • Salt, 19 g
  • Yeast, 0.7 g
  • Water, 384 g
  • Flour (00), 640 g

Whisk together water, salt, and yeast in large bowl.

Stir in flour, then knead thoroughly until a smooth dough forms. Scrape down sides of bowl. Form dough into a neat ball, place back into bowl, and cover with damp cloth and a plate.

Advance Prep, around 12 pm: Portion and pre-shape dough.

  • Flour (semolina)

Divide dough into 250-gram portions. Form each portion into a neat ball. Place in a covered container that has been dusted with semolina flour.

Make sauce.

  • Tomatoes (canned), 400 g
  • Salt, 4 g

Quickly puree tomatoes with salt in blender or food processor, leaving a bit of texture.

Shape, assemble, and cook.

  • Mozzarella (fresh), 400 g Cut into small pieces.
  • Parmesan Grate.
  • Pecorino Grate.
  • Basil
  • Oregano
  • Garlic Roughly chop.
  • Olive oil
  • Flour (semolina)

Preheat pizza oven at maximum setting. Oven is ready to cook when floor reads about 450ºC.

Dust counter with a thick coating of semolina. Stretch each dough ball into a pizza base, then brush excess semolina aside and top as desired.

For margherita pizza, top with tomato, oil, mozzarella, grated cheese and basil.

For marinara pizza, top with tomato, oil, oregano, and garlic.

Cook each pizza for about 90 seconds, rotating at approximately the 30-second and 1-minute marks.