Rules to Making the PERFECT Neapolitan Pizza

Ingredients

• 500 g Tipo 00 Flour (high‑protein Italian flour for pizza dough)
• 325 g Water (lukewarm (about 25°C) for yeast activation)
• 2 g Active Dry Yeast (about ½ teaspoon)
• 10 g Fine Sea Salt (about 1½ teaspoons)
• 10 g Extra Virgin Olive Oil (optional, adds tenderness to dough)
• 200 g San Marzano Tomatoes (crushed, preferably canned whole peeled)
• 150 g Fresh Mozzarella (drained and sliced; pat dry before topping)
• 5 leaves Fresh Basil Leaves (whole leaves added after baking)
• 5 ml Extra Virgin Olive Oil (for drizzling on finished pizza)

Instructions

1. Activate Yeast

   In a small bowl, dissolve the active dry yeast in the lukewarm water and let sit for 5 minutes until frothy.

   Time: PT5M

2. Mix Dough

   In a large mixing bowl, combine Tipo 00 flour and salt. Make a well, pour in the yeast mixture and olive oil, then stir with a wooden spoon until a shaggy dough forms.

   Time: PT10M

3. Knead

   Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth and elastic.

   Time: PT10M

4. First Fermentation

   Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature (about 22‑24°C) for 1 hour.

   Time: PT1H

   Temperature: 22-24°C

5. Prepare Tomato Sauce

   While the dough rises, crush the San Marzano tomatoes with a fork, add a pinch of salt, and set aside.

   Time: PT5M

6. Shape Pizza Base

   Turn the risen dough onto a floured board, gently press to flatten, and stretch by hand into a 30 cm (12‑inch) round, leaving a slightly thicker rim.

   Time: PT5M

7. Add Toppings

   Spread a thin layer of crushed tomato sauce over the base, leaving the edge clear. Distribute sliced fresh mozzarella evenly, then drizzle with a little olive oil.

   Time: PT5M

8. Preheat Oven

   Heat the wood‑fired oven or oven with pizza stone to 485 °C (905 °F). If using a home oven, preheat to the maximum setting (≈250 °C/482 °F) for at least 45 minutes.

   Time: PT45M

   Temperature: 485°C

9. Bake Pizza

   Slide the pizza onto the hot stone or place the peel in the wood oven. Bake for 60‑90 seconds in a wood‑fired oven or 2‑3 minutes in a conventional oven, rotating once for even browning.

   Time: PT2M

   Temperature: 485°C

10. Finish & Serve

    Remove pizza, drizzle with a final splash of olive oil, scatter fresh basil leaves, slice into 6 wedges, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

30 g

Carbohydrates

100 g

Fat

30 g

Fiber

4 g