Sundaland Recipes

Neapolitan Pizza is a true classic from the heart of Italy. Originating in Naples, this traditional pizza style is known for its simplicity and high-quality ingredients. 
A genuine Neapolitan Pizza starts with a thin, soft, and slightly charred crust made from a special type of flour, known as "00" flour. The dough is prepared using minimal ingredients: flour, water, yeast, and salt. It is then left to rise slowly, resulting in a light and airy crust with a delicate chewiness. 

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By:Sundaland Recipes Team
Author:

Prep Time:02 Hour
Cook Time:05 Minutes
Suitable:Halal
Category:Meal
Origin:Italy, Europe
Serving:4 Person
Tags:Smoky, Airy, Classic

Nutrifacts:250 calories
  10 grams fat

Rating:5 

The toppings are equally uncomplicated. A classic Neapolitan Pizza is topped with San Marzano tomatoes, which are known for their rich, sweet flavor, along with fresh mozzarella cheese and fresh basil leaves. The pizza is then drizzled with extra-virgin olive oil and cooked at a high temperature in a wood-fired oven, which adds a smoky flavor and creates the perfect balance of flavors and textures. 

Ingredients:

• For the dough:
• 500 grams "00" flour (or all-purpose flour)
• 325 ml lukewarm water
• 10 grams salt
• 5 grams active dry yeast
• For the toppings:
• 400 grams San Marzano tomatoes (crushed or pureed)
• 200 grams fresh mozzarella cheese, torn into small pieces
• Fresh basil leaves
• Extra-virgin olive oil
• Salt, to taste

Instructions:

1. In a small bowl, dissolve the yeast in lukewarm water. Let it sit for 5 minutes until it becomes foamy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture.
3. Gradually mix the flour and water together until a sticky dough forms. Transfer the dough onto a lightly floured surface.
4. Knead the dough for about 10-15 minutes until it becomes smooth and elastic.
5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour or until it doubles in size.
6. Preheat your oven to the highest temperature possible (traditionally, Neapolitan pizzas are cooked in wood-fired ovens, but a regular oven can work too).
7. Once the dough has risen, divide it into 4 equal portions. Shape each portion into a ball and let them rest for 15-20 minutes, covered with a kitchen towel.
8. Take one dough ball and gently stretch and shape it into a thin round pizza base, about 10-12 inches in diameter. Place it on a lightly floured pizza peel or baking sheet.
9. Spread a thin layer of crushed or pureed San Marzano tomatoes over the pizza base, leaving a small border around the edges.
10. Top the pizza with torn mozzarella cheese and scatter fresh basil leaves over the surface.
11. Drizzle a bit of extra-virgin olive oil and sprinkle a pinch of salt over the toppings.
12. Carefully transfer the pizza onto a preheated pizza stone or baking sheet. Bake in the hot oven for about 2-3 minutes or until the crust is golden brown and the cheese is bubbly and slightly charred.
13. Remove the pizza from the oven and let it cool for a minute. Cut into slices and serve immediately.