Teresa's Recipes
Napoletana Pizza
Embark on a culinary journey to the heart of Italy with this Authentic Neapolitan-style pizza. The recipe, rooted in Naples' rich history, features a delightfully thin and chewy crust, topped with the vibrant flavors of San Marzano tomatoes, fresh mozzarella, and aromatic basil, all brought together with a drizzle of olive oil. Each bite is a testament to the simplicity and freshness that Italian cuisine is known for, and a reminder of why this dish has become a global favorite.
Ingredients
- 1 ball, about 12 oz Pizza dough
- 1 cup, crushed San Marzano tomatoes
- 8 oz, thinly sliced Fresh mozzarella
- A handful Fresh basil leaves
- A drizzle Extra virgin olive oil
- To taste Salt
- To taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 400
- Fat: 18g
- Carbs: 44g
- Protein: 16g
- Sodium: 600mg
- Sugar: 4g
Instructions
- Preheat the oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating.
- On a floured surface, stretch the pizza dough into a 12-inch round shape. Be careful not to overwork the dough, to maintain its light, airy texture.
- Place the stretched dough onto a pizza peel or a baking sheet lined with parchment paper.
- Spread the crushed San Marzano tomatoes evenly over the dough, leaving about half an inch border around the edges for the crust.
- Arrange the thinly sliced mozzarella evenly over the tomatoes.
- Sprinkle the fresh basil leaves over the pizza. For a more intense basil flavor, you can also add some chopped basil to the tomato sauce.
- Drizzle the olive oil generously over the pizza. This will enhance the flavors and help achieve a golden crust.
- Season with salt and black pepper as per your taste preference.
- Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 8-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Once done, remove the pizza from the oven and let it cool for a few minutes to allow the cheese to set a bit. Slice and serve immediately for the best taste.
Tips
- For an even more authentic touch, consider using buffalo mozzarella, which originates from Naples.
- If you can't find San Marzano tomatoes, any good quality canned plum tomatoes can be used. Just make sure to drain them well before crushing.
- The pizza dough can be either homemade or store-bought. If you're short on time, many grocery stores offer ready-to-use pizza dough.
- Neapolitan pizza is traditionally cooked in a wood-fired oven. If you have a pizza oven, it can be used to get a more authentic taste and texture.