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Duration:
30 mins
Servings:
4
Level:
Traditional Neapolitan pizza from Naples, Italy, is definedby a soft, airy crust, simple tomato sauce, and fresh mozzarella. Thishome-oven version adapts those core elements for consistent results usingstandard kitchen equipment. High-quality ingredients—especially San Marzanotomatoes and finely milled Italian 00 flour such as Caputo—are essential toachieving a balanced, authentic flavor.
Napolitana sauce, also referred to as Neapolitan sauce, is a classic Italian recipe. San Marzano tomatoes flourish in their specific region of Italy due to the Mediterranean microclimate, characterized by a high water table and rich volcanic soil. Authentic San Marzano tomatoes from Italy are produced under strict guidelines for cultivation, selection, and processing. When you start with exceptional tomatoes, very little else is needed to create an ideal pizza sauce.
Part 1:
Dough
Step 1
Combine water, olive oil, and yeast in a mixing bowl or stand mixer. Add flour and salt, then mix until a rough dough forms, about 2–3 minutes.
Step 2
Knead the dough by hand for 8–10 minutes or mix on medium-low speed for 4–5 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky.
Step 3
Transfer the dough to a lightly oiled bowl, cover, and proof at room temperature (70–75 °F) for 1 hour, or until doubled in size. For improved flavor and texture, refrigerate the dough for 24–72 hours.
Part 2:
Sauce
Step 1
Preheat oven to 500 °F and place a pizza steel or stone on the lowest rack. Heat for at least 45 minutes.
Step 2
Drain excess liquid from the tomatoes. Pulse tomatoes with salt in a food processor until slightly chunky. Do not purée. Refrigerate until ready to use.
Part 3:
Assembly and Bake
Step 1
Divide the dough into four equal portions (about 200 g each). Shape into tight balls and let rest for 10–15 minutes.
Step 2
Stretch each dough ball into a 10–12-inch round on a lightly floured surface. Do not use a rolling pin to preserve air in the dough.
Step 3
Spread a thin layer of sauce over the dough. Add mozzarella evenly, keeping toppings light.
Step 4
Transfer the pizza directly onto the preheated pizza steel or stone.
Step 5
Bake for 6–7 minutes, until the crust is puffed, lightly charred in spots, and crisp on the bottom.
Step 6
Remove from oven, top with fresh basil, drizzle lightly with olive oil, and serve immediately.
Notes
- Dough proofing is required; a longer cold fermentation (24–72 hours) will improve flavor and texture
- Use minimal sauce and toppings to ensure the crust cooks properly and stays crisp
- Pat mozzarella dry before baking to prevent excess moisture on the pizza
Tips
- If the dough springs back while stretching, let it rest for 5–10 minutes to relax the gluten
- Preheat your pizza steel or stone for a full 45 minutes to ensure proper heat retention
- Lightly flour your work surface and hands to prevent sticking without drying out the dough
FEATURED PRODUCT
Ingredients
Equipment
