Description
A classic recipe for homemade Authentic Neapolitan Pizza with a crispy yet chewy crust, topped with fresh ingredients.
Ingredients
Scale
- 640g Flour
- 360g Water
- 14g Salt
- 0.3g Yeast
- 300g tin of plum tomatoes
- 1 tablespoon Tomato puree (optional)
- Table salt or sea salt (for sprinkling)
- Freshly ground black pepper
- 2 x 125g bags of fresh Mozzarella balls
- 30g Parmesan
- Olive Oil (a few glugs)
- Handful of fresh Basil leaves
Instructions
- Mix all the ingredients in a large bowl until a shaggy mass forms.
- Cover the bowl with cling film and let the dough rest for about 60 minutes.
- Knead the dough for about 5 minutes and place it back in the bowl, covering it again.
- Let the dough prove for around 1200 minutes (20 hours).
- Divide the dough into 4 equal parts and place each in their own small bowl, covering them up again for 240 minutes (4 hours).
- Blend the tin of plum tomatoes into a smooth sauce and cook until thickened.
- Preheat your oven and place a baking stone or tray inside while it heats.
- Dust one dough ball with flour, stretch it out to a 9-10 inch diameter, and top it with tomato sauce and mozzarella.
- Slide the pizza onto a peel and bake until golden and bubbly.
- Remove it, grating Parmesan on top, adding torn basil, drizzling with olive oil, and sprinkling with black pepper before serving.
Notes
Use high-protein flour for a chewy crust. Don’t rush the proving time for better flavor.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pizza, Neapolitan pizza, homemade pizza, Italian cuisine