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Pizza Napoli Recipe Guide #pizzanapoletana #neapolitanpizza #pizza #pizzaplease #foodie #foodporn #pizzalover #neapolitan #pizzanapoli #explorepage #fyp #margheritapizza

Pizza Napoli

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Mixing bowl, kitchen scale, pizza stone or baking sheet, oven, rolling pin, pizza peel or flat baking tray

Ingredients
  

  • 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

Instructions
 

  • Instructions
  • Step 1: Make the Dough
  • 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.
  • 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.
  • 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.
  • 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
  • Make the Sauce: In a bowl, combine the crushed tomatoes, salt, olive oil, and oregano. Set aside.
  • Prepare the Mozzarella: Slice or tear the mozzarella into small pieces, ready to distribute across your pizza.
  • Step 3: Shape the Dough
  • 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.
  • 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
  • Add the Sauce: Spread a thin layer of tomato sauce on the dough, leaving about 1 inch around the edges for the crust.
  • 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!
  • 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
  • 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.
  • 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.
  • Add Fresh Basil: If you haven’t already added basil, garnish with fresh leaves immediately after removing the pizza from the oven.
  • 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.
  • 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.