Classic Neapolitan Pizza

By Culiora

Authentic Neapolitan pizza (Pizza Napoletana) features a soft, pillowy crust with charred leopard spots, crushed San Marzano tomatoes, and creamy fresh mozzarella. High-heat baking yields an airy cornicione and a tender, fragrant centre balanced with fresh basil and fruity olive oil.

• Servings: 4
• Prep time: 40 min
• Cook time: 20 min
• Total time: 60 min

Ingredients

• 500 g Tipo 00 flour (or strong bread flour)
• 325 ml lukewarm water (around 20-22°C)
• 1.5 g instant dry yeast (or 3 g fresh yeast)
• 13 g fine sea salt
• 400 g canned whole San Marzano tomatoes, drained of excess juice
• 4 g fine sea salt
• 300 g fresh mozzarella (fior di latte or mozzarella di bufala), torn into strips and drained
• 15 pcs fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 30 g semolina flour or Tipo 00 flour

Instructions

1. In a large mixing bowl, dissolve the instant yeast into the lukewarm water. Gradually stir in about half of the flour using a wooden spoon or your hand until a smooth, batter-like paste forms.
2. Add the 13 g fine sea salt, followed by the remaining flour. Knead the dough inside the bowl until it comes together, then transfer it to an unfloured work surface.
3. Knead firmly for 10-12 minutes by stretching and folding until the surface is smooth, elastic, and supple. Cover the dough with an upturned bowl and let it rest at room temperature (around 20-22°C) for 2 hours.
4. Divide the dough into 4 equal portions (roughly 210 g each). Shape each piece into a tight, smooth ball by tucking the edges underneath and rolling it gently against the counter.
5. Place the dough balls in a lightly oiled proofing tray or covered container spaced 5 cm apart. Let them ferment at room temperature for 6 to 8 hours (or refrigerate for 24 hours, returning to room temperature 2 hours before stretching).
6. Prepare the toppings: crush the drained San Marzano tomatoes thoroughly by hand or with a fork into a rustic purée and season with 4 g fine sea salt. Drain the torn mozzarella well on paper towels to remove excess whey.
7. Position a pizza stone or baking steel on the highest rack of your oven and preheat to the maximum possible setting (typically 250°C-275°C, or higher if using a specialised pizza oven) for at least 45-60 minutes. Switch to full grill or broiler mode 10 minutes before baking.
8. Dust a work surface with semolina flour. Take one dough ball and press gently from the centre outwards using your fingertips, leaving a 1.5 cm raised rim (cornicione) untouched. Gently stretch the dough over your knuckles to form a 28-30 cm disc.
9. Transfer the dough round onto a lightly floured pizza peel. Spread 2-3 tablespoons of the crushed tomatoes evenly over the base, leaving the border bare. Scatter a quarter of the torn mozzarella across the sauce and add 3-4 fresh basil leaves. Drizzle lightly with 1/2 tablespoon extra-virgin olive oil.
10. Slide the pizza directly onto the blistering hot stone or steel. Bake under maximum grill heat for 4-6 minutes (or 60-90 seconds in a 450°C dedicated pizza oven), turning once halfway through, until the crust is puffed with charred leopard spots and the cheese is bubbling. Repeat for the remaining pizzas and serve immediately.