Classic Neapolitan Pizza
6 servings
60 minutes
Classic Neapolitan pizza is the embodiment of Italian traditions, timeless and unyielding. Born in sunny Naples, it represents simplicity and sophistication. Its base is a thin crust with crispy edges infused with the aromas of fresh tomatoes, basil, and delicate mozzarella. The slight acidity of the tomato sauce perfectly complements the creamy texture of the cheese, while oregano adds a touch of Mediterranean warmth. This pizza does not tolerate excess; every detail plays its role in creating a harmony of flavor. In Italy, it is enjoyed hot right out of the oven, savoring its rich aromas and airy dough. Classic Neapolitan pizza is a journey to the heart of Italy where each slice is infused with history and passion for true taste.
1
We take a deep metal bowl, sift the flour, then separately dissolve the yeast in water, mix in olive oil and sugar, pour this mixture into the previously salted flour, and knead everything for 10 minutes.
- Wheat flour: 500 g
- Water: 250 ml
- Fresh yeast: 25 g
- Olive oil: 15 ml
- Sugar: 25 g
- Salt: pinch
2
Then we cover the bowl and leave it at room temperature for 20-30 minutes to let the dough rise.
3
Preparing cheese: slice it if it's soft, or grate it if it's hard.
- Mozzarella cheese: 150 g
4
To make the sauce, put tomatoes and a pinch of salt in a blender and mix.
- Plum tomatoes in their own juice: 240 g
- Salt: pinch
5
We rub our hands with olive oil and take out the dough, rolling it to about 1 cm thick, and carefully place it on a greased baking sheet. We pour and evenly distribute the sauce on top, sprinkle oregano and place cheese. We let the pizza sit for a bit to absorb oxygen and then bake at 180-200°C for 25 minutes (don't forget to preheat the oven).
- Olive oil: 15 ml
- Plum tomatoes in their own juice: 240 g
- Mozzarella cheese: 150 g
- Salt: pinch