Pizza Napoli Recipe Guide

Let me show you how I make this delicious Pizza Napoli.

Notes on What to Expect

• Texture: Expect a thin, chewy crust with a slightly crisp base, topped with melted mozzarella and the light sweetness of San Marzano tomatoes.
• Flavor: The balance of creamy mozzarella, fresh basil, and rich tomato sauce brings a burst of Italian flavor in every bite.
• Look: A rustic pizza with vibrant colors from the tomato sauce, golden crust, and flecks of basil.

Overview

• Prep Time: 2 hours (includes dough rising time)
• Cook Time: 10-15 minutes
• Time to Stand: 5 minutes (for dough to rest)
• Total Time: 2 hours 20 minutes
• Ease of Cooking: Moderate (suitable for beginners with patience)
• Servings: 4 (8 slices)
• Calories per Serving: Approximately 280 kcal per slice
• Cost of Ingredients: $10 – $15
• Cuisine: Italian
• Course: Main dish
• Equipment Needed: Mixing bowl, kitchen scale, pizza stone or baking sheet, oven, rolling pin, pizza peel or flat baking tray
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Ingredients

For the Dough:

• 2 ½ cups (300g) bread flour (plus extra for dusting)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon active dry yeast
• 1 cup (240ml) lukewarm water
• 1 tablespoon olive oil

For the Toppings:

• 1 cup (240g) canned San Marzano tomatoes, crushed
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon dried oregano (optional)
• 6-8 ounces (170-225g) fresh mozzarella, sliced or torn into pieces
• Fresh basil leaves, for garnish
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Instructions

Step 1: Make the Dough

1. Activate the Yeast: In a small bowl, mix the active dry yeast and sugar with lukewarm water. Let it sit for about 5 minutes until bubbly—this means the yeast is active.
2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.
3. Knead the Dough: Transfer the dough to a floured surface and knead it for about 10 minutes until smooth and elastic. From my experience, this kneading time is crucial for a chewy, light crust.
4. Let the Dough Rise: Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise for 1-1.5 hours or until doubled in size.

Step 2: Prepare the Sauce and Toppings

1. Make the Sauce: In a bowl, combine the crushed tomatoes, salt, olive oil, and oregano. Set aside.
2. Prepare the Mozzarella: Slice or tear the mozzarella into small pieces, ready to distribute across your pizza.

Step 3: Shape the Dough

1. Divide and Rest: After the dough has risen, gently punch it down and divide it into two equal portions. Let each piece rest for 5 minutes to make rolling easier.
2. Roll Out the Dough: On a floured surface, roll or stretch one piece of dough into a thin circle (about 12 inches in diameter). It’s okay if it’s not a perfect circle; the rustic look adds charm!

Step 4: Assemble the Pizza

1. Add the Sauce: Spread a thin layer of tomato sauce on the dough, leaving about 1 inch around the edges for the crust.
2. Add Mozzarella: Evenly distribute the mozzarella pieces over the sauce. Be careful not to overload; from my overall experience, less is more for a traditional Pizza Napoli!
3. Add Basil: If desired, place a few fresh basil leaves on the pizza before baking, or save them for garnish after.

Step 5: Bake the Pizza

1. Preheat the Oven: Preheat your oven to its highest setting (500°F/260°C if possible). If you have a pizza stone, preheat it for at least 30 minutes to ensure a crispy crust.
2. Bake: Carefully transfer the pizza onto the stone or baking sheet (a pizza peel or flat tray is handy for this). Bake for 10-12 minutes or until the crust is golden and the cheese is bubbling.
3. Add Fresh Basil: If you haven’t already added basil, garnish with fresh leaves immediately after removing the pizza from the oven.
4. Let It Rest: Allow the pizza to cool for about 5 minutes before slicing.

Variations & Tips

• Vegetarian Version: This recipe is naturally vegetarian, but make sure to use vegetarian mozzarella if you’re strictly vegetarian.
• Vegan Option: Substitute mozzarella with vegan cheese or omit it entirely and drizzle with a little extra olive oil for a simple, tomato-focused pizza.
• Gluten-Free Option: Use a gluten-free flour blend that’s specifically designed for pizza dough. Note that gluten-free doughs may not rise or stretch as easily, so handle gently.
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• Tips for Beginners: If you’re new to pizza making, practice patience with the dough. A good rise time gives the crust its classic Napoli texture, and a high oven temperature ensures a crisp base.

Nutritional Information (Per Serving)

• Calories: ~280 kcal
• Protein: 9g
• Carbohydrates: 31g
• Fat: 12g
• Saturated Fat: 4.5g
• Fiber: 2g
• Sugar: 2g

Final Thoughts

I hope this guide has made creating Pizza Napoli seem a little less daunting. If you’ve tried it before, did anything here make the process easier or tastier? Or, if this is your first time, please let me know how it turns out. I genuinely enjoy hearing feedback from real people like you, so be honest and leave your comments below I’d love to hear about your experience!