Neapolitan-Style Pizza You Can Master

Ingredients

• 400 g 00 Pizza Flour (finely milled, high protein, ideal for Neapolitan crust)
• 0.5 g Instant Yeast (about 1/8 teaspoon, very small amount for long fermentation)
• 2 g Granulated Sugar (helps browning)
• 8 g Salt (controls fermentation and adds flavor)
• 260 ml Water (lukewarm (around 95°F / 35°C))
• 200 g Canned Crushed Tomatoes (basic sauce, seasoned with a pinch of salt)
• 200 g Fresh Mozzarella (torn into pieces, room temperature)
• 10 leaves Fresh Basil Leaves (added after baking)
• 1 clove Garlic (minced and mixed with olive oil)
• 10 ml Olive Oil (extra‑virgin, for garlic oil and drizzle)

Instructions

1. Gather Ingredients & Equipment

   Measure out flour, yeast, sugar, and salt. Set out water, bowl, scale, and scraper.

   Time: PT5M

2. Combine Dry Ingredients

   In the mixing bowl, whisk together the 00 flour, 1/8 tsp instant yeast, 1/2 tsp sugar, and salt until evenly distributed.

   Time: PT5M

3. Add Water and Form Dough

   Pour the lukewarm water (about 95°F/35°C) into the dry mix and stir with a spoon or hand until a soft, slightly sticky dough forms.

   Time: PT5M

4. First Fermentation (Cold‑Room Rest)

   Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 12–24 hours (about 16 hours is ideal).

   Time: PT16H

   Temperature: 70°F

5. Divide Dough into Balls

   Flour a clean surface lightly, then use a bench scraper to release the dough. Divide into two equal pieces, each about 200 g.

   Time: PT10M

6. Bench Rest

   Place the two dough balls on the floured surface, cover loosely with a damp towel, and let rest for 50 minutes to relax the gluten.

   Time: PT50M

7. Preheat Oven & Stone

   Place the pizza stone on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes.

   Time: PT45M

   Temperature: 500°F

8. Prepare Toppings

   While the oven heats, blend the crushed tomatoes with a pinch of salt, tear mozzarella, mince garlic, and mix garlic with olive oil.

   Time: PT10M

9. Shape the Pizza

   Press the dough from the center outward, leaving a 1‑inch border. Gently stretch by rotating the dough on the bench until it reaches 10‑12 inches in diameter.

   Time: PT10M

10. Transfer to Peel

    Dust the wooden peel with a thin layer of flour or semolina, or place a sheet of parchment on the peel, then slide the shaped dough onto it.

    Time: PT2M

11. Add Sauce, Cheese & Garlic Oil

    Spread a thin layer of tomato sauce, scatter mozzarella pieces, drizzle the garlic‑olive‑oil mixture, and add a few basil leaves if desired.

    Time: PT2M

12. Bake the Pizza

    Slide the pizza onto the preheated stone. Bake for 90–120 seconds until the crust is puffed, edges are golden, and cheese is bubbly.

    Time: PT2M

    Temperature: 500°F

13. Finish & Serve

    Remove the pizza with the peel, let it rest 2 minutes, slice, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

1100

Protein

30 g

Carbohydrates

120 g

Fat

40 g

Fiber

4 g