A practical Italian Gourmet recipe for neapolitan-style pizza at home, with clear timings, ingredient notes and a method designed for a home kitchen.
About this recipe
This is the kind of Italian cooking we want this collection to champion: recognisable ingredients, a method that explains the important moments, and no unnecessary complication. Read the method once before starting, prepare the ingredients, and use the visual cues as well as the clock.
Neapolitan-Style Pizza at Home
Prep: 30 mins Cook: 720 mins Serves: 4
Ingredients
- 500g 00 flour
- 325ml cool water
- 12g fine sea salt
- 1g instant dried yeast
- 200g crushed tomatoes
- 250g fresh mozzarella, well drained
- Fresh basil
- Extra virgin olive oil
Method
- Mix the flour and yeast. Add most of the water and mix until no dry flour remains, then add the salt and remaining water.
- Knead until smooth and elastic. Cover and leave for 2 hours at room temperature.
- Divide into four balls, cover and refrigerate for 8 to 24 hours.
- Bring the dough to room temperature for 2 hours. Heat a pizza oven as hot as possible, or preheat a pizza steel in a conventional oven at maximum temperature for at least 45 minutes.
- Stretch each dough ball by hand. Top lightly with tomatoes, mozzarella and a little olive oil.
- Bake until the base is crisp and the crust is puffed and spotted. Finish with fresh basil.
Italian Gourmet note
The long fermentation develops flavour and makes the dough easier to stretch. Drain mozzarella well to avoid a watery centre.
Tips for the best result
Use the best core ingredients you can reasonably find, taste as you go and remember that pasta water, seasoning and heat control are often as important as an extra ingredient. Where a traditional ingredient is difficult to source in the UK, we will explain sensible substitutions rather than pretending the recipe is impossible.