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Home-style Neapolitan pizza

· Dinner

Fermented dough topped with tomato, mozzarella and basil, adapted for a home oven.

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Home-style Neapolitan pizza: Fermented dough topped with tomato, mozzarella and basil, adapted for a home oven.
Photo: Mario56 · CC BY-SA 3.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 50 min🍽 2 servings📊 Intermediate🏷 Modern variant🌱 Vegetarian
Preparation
30 min
Cooking
20 min
Waiting and resting
0 min

History

Neapolitan pizza is known for fermented dough, an airy rim and intense heat. This home adaptation uses prepared dough and provides domestic oven instructions.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Preheat the oven with a pizza stone or heavy baking tray at its maximum temperature, around 250-275 °C, for 30 minutes.

  2. 2

    Divide the dough into two balls. Stretch by hand on a lightly floured surface, keeping the rim thicker.

  3. 3

    Add tomato, salt and well-drained mozzarella. Bake each pizza 8-12 minutes until the rim browns and the base is cooked.

  4. 4

    Add basil and oil after baking. In a dedicated pizza oven at 450 °C, cooking may take just 60-90 seconds.

Cooking tips

  • Drain the mozzarella thoroughly to avoid a wet center.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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