Neapolitan Pizza is a timeless Italian culinary classic with origins from the vibrant city of Naples. Since the 18th century this beloved Italian dish has gained international recognition.
Neapolitan Pizza is characterized by its thin, soft, and chewy crust that boasts a delicate balance of flavors. Traditionally, it is topped with San Marzano tomatoes, fresh mozzarella cheese, a drizzle of extra-virgin olive oil, and a sprinkle of basil leaves. Baked at high temperatures in a wood-fired oven, this pizza achieves a perfect combination of a crispy exterior and a soft, doughy interior. Neapolitan Pizza is not just a recipe, but a piece of Italian heritage that showcases the passion and craftsmanship of authentic Italian pizza-making.
In a large bowl, mix the yeast in the warm water until fully dissolved. Add the salt and olive oil.
Add the flour, a little at a time and start to mix by hand until you have a smooth and elastic dough.
Cover with a damp kitchen towel and let rise in a warm place for 2 hours.
Divide the dough into smaller balls, about the size of a fist and work briefly to make into round balls. Cover and leave on a floured surface to rise for about an hour.
Now, your dough is ready and can be used for the next 5 hours. Flatten the ball into a circle and stretch to form a thin disk. Add toppings as desired.
In a wood-burning oven (about 300 °C) cook for about 2 ½ minutes. In a regular oven (highest temperature 280 °C) for about 10-15 minutes.
Variation: If you prepare the dough a day in advance, use less yeast. For this recipe use 5 g of yeast and allow to rise at least 8 hours.