Description
This blistered Neapolitan pizza features a chewy, charred crust with creamy pools of melted mozzarella and a bright San Marzano tomato sauce. Finished with fresh basil and a drizzle of olive oil, it’s the ultimate homemade pizzeria experience.
Ingredients
Scale
- 3 ½ cups 00 Flour
- 1 ½ cups Warm Water
- 1 teaspoon Active Dry Yeast
- 2 teaspoons Salt
- 1 cup Crushed San Marzano Tomatoes
- 8 ounces Fresh Mozzarella
- A handful Fresh Basil Leaves
- 2 tablespoons Olive Oil
Instructions
- Preheat your oven with a pizza stone or steel to the highest temperature (500°F or more) for at least 45 minutes.
- Dissolve yeast in warm water, let it sit for 5 minutes. Mix with flour and salt, knead until smooth and elastic.
- Place dough in an oiled bowl, cover and let rise for 2 hours or refrigerate overnight.
- Divide dough, stretch into circles. Spread tomato sauce, top with torn mozzarella, basil, and drizzle with olive oil.
- Use a pizza peel to transfer pizza to the hot stone. Bake for 7 to 9 minutes until crust is blistered and puffed.
- Remove, cool slightly, and garnish with more basil if desired.
- Slice and serve hot.
Notes
- Room temperature dough is easier to stretch.
- Avoid too many toppings to prevent soggy crust.
- Use semolina on the peel for smooth transfer.
- Chili oil or balsamic drizzle adds extra flavor at the end.
Nutrition
- Serving Size: 1 pizza
- Calories: 620
- Sugar: 3g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 40mg
Keywords: Neapolitan pizza, homemade pizza, mozzarella pizza, Italian pizza, pizza recipe