This recipe delivers the true essence of Italian pizza: a soft, chewy, and slightly charred crust topped with a simple, vibrant sauce, fresh mozzarella, and basil. The secret is in the slow-fermented dough and the blistering high heat used to bake it.
- Difficulty: Medium (requires patience for dough fermentation)
- Prep Time: 30 minutes (plus 24 hours for fermentation)
- Cook Time: 90 seconds – 2 minutes (in a very hot oven)
- Total Time: ~24 hours 30 minutes (mostly hands-off waiting)
1. Ingredients You’ll Need
For the Dough (makes 2x 12-inch pizzas):
- 500g (4 cups + 1 tbsp) “00” flour (or high-quality bread flour)
- 325ml (1⅓ cups + 2 tsp) warm water
- 3g (½ tsp) fresh cake yeast or 1.5g (¼ tsp) active dry yeast
- 10g (2 tsp) fine sea salt
- Olive oil for greasing
For the Toppings (per pizza):
- 100ml (⅓ cup + 1 tbsp) canned San Marzano tomatoes, crushed by hand
- 125g (4.5 oz) fresh mozzarella cheese (fior di latte or bufala), torn into pieces
- 6-8 fresh basil leaves
- Extra virgin olive oil, for drizzling
- Salt, to taste
2. Nutrition Information (Calorie Estimate)
- Calories: Approximately 700-800 kcal per whole pizza.
- Note: This is an estimate. The calorie count is based on the dough and a moderate amount of cheese. It’s a naturally vegetarian dish.
3. Step-by-Step Instructions (Detailed with Tips)
Step 1: Make the Dough (Day 1)
- Pro Tip: Using “00” flour is key for an authentic, soft, and chewy Neapolitan crust. It has a fine texture that creates the perfect structure.
- In a large bowl, dissolve the yeast in the warm water.
- Gradually add the flour and salt, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until it becomes incredibly smooth and elastic. It should pass the “windowpane test”: stretch a small piece thinly enough to see light through it without tearing.
- Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let it rise at room temperature for 2 hours.
- After the first rise, punch the dough down, divide it into two equal balls, and place each on a floured tray. Cover and refrigerate for a minimum of 24 hours, up to 72 hours. This cold fermentation develops complex flavor and the perfect texture.
Step 2: Prepare the Sauce & Toppings (Day 2)
- Pro Tip: Do not cook the sauce. The authentic method uses raw, crushed San Marzano tomatoes, which will cook perfectly in the blistering oven heat, preserving their fresh, sweet flavor.
- Simply crush the canned San Marzano tomatoes with your hands or a blender for a brief pulse. Season lightly with salt.
- Drain the fresh mozzarella and tear it into small pieces. This helps release excess water and prevents a soggy pizza.
Step 3: Preheat Your Oven & Shape the Dough
- Pro Tip: Heat is everything. Preheat your oven to its absolute maximum temperature (250-290°C / 480-550°F) for at least 45-60 minutes. If you have a pizza stone or steel, place it in the oven during preheating.
- Take the dough balls out of the fridge about 1 hour before baking to let them come to room temperature.
- On a lightly floured surface, gently press and stretch the dough from the center outwards using your fingers. Avoid using a rolling pin, as it will crush the air bubbles. Aim for a 12-inch circle with a slightly thicker crust.
Step 4: Assemble and Bake (Work Quickly!)
- Pro Tip: Less is more. Overloading the pizza will make it soggy and prevent it from cooking properly in the short bake time.
- Place your stretched dough on a floured pizza peel or an inverted baking sheet.
- Spread a thin layer of the crushed tomato sauce over the dough, leaving a 1-inch border.
- Scatter the torn mozzarella evenly over the sauce.
- Slide the pizza onto the preheated pizza stone or baking sheet. Bake for 90 seconds to 2 minutes, or until the crust is puffed, golden, and charred in spots and the cheese is melted and bubbly.
Step 5: Finish and Serve
- Pro Tip: Add the fresh basil after baking. The residual heat will wilt it perfectly, preserving its fresh aroma and vibrant green color.
- Remove the pizza from the oven. Immediately top with fresh basil leaves and a generous drizzle of extra virgin olive oil.
- Let it rest for a minute before slicing and serving. Enjoy the taste of Naples!
