Description
Experience the authentic taste of Italy with this classic Neapolitan pizza recipe featuring a slow-proofed dough, fresh mozzarella, homemade tomato sauce, and fragrant basil. Perfectly crispy on the outside and tender inside, this pizza brings traditional flavors right to your kitchen.
Ingredients
Dough Ingredients
- 640g Flour
- 360g Water
- 14g Salt
- 0.3g Yeast
Tomato Sauce Ingredients
- 1 tin (300g) Plum Tomatoes
- 1 tablespoon Tomato Puree (optional)
- Sprinkling of Table Salt or Sea Salt
- Freshly Ground Black Pepper
Toppings
- 2 x 125g bags Fresh Mozzarella Balls
- About 30g Parmesan Cheese
- A few glugs Olive Oil
- Handful of Fresh Basil Leaves
Instructions
- Mix Ingredients: Combine flour, water, salt, and yeast in a large bowl to form a shaggy dough mass.
- Cover and Rest: Cover the bowl with cling film and leave the dough to rest for about 1 hour.
- Knead Dough: Turn dough out onto a floured counter and knead for around 5 minutes until smooth.
- First Proof: Place dough back into the bowl, cover, and let it prove for approximately 20 hours.
- Divide Dough: Around 4 hours before cooking, divide the dough into 4 equal parts and place each into a small bowl, then cover.
- Second Proof: Allow the dough balls to prove for another 4 hours.
- Make Tomato Sauce: Blend the plum tomatoes into a smooth sauce and cook until thickened to your liking. Add tomato puree if using, then season with salt and freshly ground black pepper.
- Preheat Oven: Place a baking stone or tray inside your oven and heat it to the highest possible temperature (ideally 250-300°C/482-572°F).
- Prepare Dough Base: Dust a dough ball generously with flour, remove it from the bowl, and in the bowl press down from the center outwards while turning to stretch and move air to edges, then repeat on the other side.
- Shape Dough: Place dough on counter and stretch it gradually to form a 9 to 10 inch diameter base.
- Add Sauce: Spread about 2 tablespoons of tomato sauce evenly over the base.
- Add Cheese: Distribute a handful of torn fresh mozzarella evenly on top.
- Transfer to Oven: Use a pizza peel to slide pizza onto the preheated stone or tray in the oven.
- Cook Pizza: Bake the pizza for about 7-10 minutes or until crust is golden and cheese is bubbling.
- Finish and Serve: Remove pizza from oven, grate parmesan over the top, scatter torn basil leaves, drizzle with olive oil, sprinkle freshly ground black pepper, let cool slightly, then serve.
Notes
- Use high-protein ’00’ flour if available for best dough texture.
- Proofing times can vary depending on room temperature—longer fermentation improves flavor.
- Ensure oven is fully preheated to get a crispy crust similar to traditional wood-fired ovens.
- Fresh mozzarella contains a lot of moisture; drain it well before use to avoid soggy pizza.
- You can substitute fresh basil with dried oregano if basil is not available, though fresh is preferred for authenticity.
- The pizza is best eaten freshly baked for optimal taste and texture.
- Prep Time: 2 hours (including initial mixing, kneading, and resting)
- Cook Time: 10 minutes per pizza
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza (approx. 200g)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 45 mg
