How to make
To prepare the classic Pizza Napoletana, begin with the dough. Pour the water into a large bowl and add the dry yeast. Stir gently until the yeast dissolves completely.
Gradually add the flour while mixing continuously until the mixture starts forming a soft dough. Once the dough begins to come together, add the salt and continue mixing until all ingredients are incorporated.
Transfer the dough onto a lightly floured surface and knead it for about 10 minutes. Continue kneading until the dough becomes smooth, elastic, and slightly soft. This step helps develop the gluten structure that creates the light and airy crust typical of authentic Neapolitan pizza.
Cover the dough and leave it to rise for about 2 hours at room temperature.
After the initial rise, divide the dough into 2 to 3 equal portions and shape them into smooth balls. Place them on a lightly floured tray, cover them, and let them rest for another 6 to 8 hours. This longer fermentation improves both flavor and texture.
Once the dough has rested, shape each dough ball by hand on a lightly floured surface. Avoid using a rolling pin. Gently stretch the dough outward with your fingers to form a round pizza base, leaving the edges slightly thicker to create the traditional airy crust.
Lightly crush the canned peeled tomatoes and season them with salt. Spread a thin layer of the tomatoes evenly across the dough.
Add the sliced mozzarella over the tomato layer.
Bake the pizza in a very well preheated oven at 250-270°C (480-520°F) for about 7 to 10 minutes, until the edges puff up and develop lightly charred spots while the cheese melts.
After baking, place the fresh basil leaves on top and drizzle lightly with olive oil.
Pizza Napoletana is best served immediately while hot and fragrant. It pairs wonderfully with a glass of light red wine or a cold beer. Leftovers can be stored in the refrigerator for up to 1 day.
Be sure to also try the classic Pepperoni Pizza or the delicious Pizza Quattro Formaggi for more Italian pizza favorites.
