
Time
175 minutes
Servings
2
Calories
1458
The iconic Neapolitan pizza, simple yet perfect, featuring a soft, chewy crust topped with bright San Marzano tomatoes, fresh mozzarella, and aromatic basil.
1458
cal
56.9g
protein
203g
carbs
45.1g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| All-purpose flour (or '00' flour) | 500 g | 910 | 26g | 191g | 2g | |||
| Water, lukewarm | 325 ml | 0 | 0g | 0g | 0g | |||
| Active dry yeast | 7 g | 12 | 1g | 1g | 0g | |||
| Fine sea salt | 10 g | 0 | 0g | 0g | 0g | |||
| San Marzano tomatoes, crushed | 400 g | 36 | 2g | 8g | 0g | |||
| Fresh mozzarella (fior di latte or buffalo) | 250 g | 375 | 28g | 3g | 28g | |||
| Fresh basil leaves | 10 pieces | 1 | 0g | 0g | 0g | |||
| Extra virgin olive oil | 2 tbsp | 124 | 0g | 0g | 14g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| All-purpose flour (or '00' flour) | 500 g | 910 | 26g | 191g | 2g | |||
| Water, lukewarm | 325 ml | 0 | 0g | 0g | 0g | |||
| Active dry yeast | 7 g | 12 | 1g | 1g | 0g | |||
| Fine sea salt | 10 g | 0 | 0g | 0g | 0g | |||
| San Marzano tomatoes, crushed | 400 g | 36 | 2g | 8g | 0g | |||
| Fresh mozzarella (fior di latte or buffalo) | 250 g | 375 | 28g | 3g | 28g | |||
| Fresh basil leaves | 10 pieces | 1 | 0g | 0g | 0g | |||
| Extra virgin olive oil | 2 tbsp | 124 | 0g | 0g | 14g |
Step 1
Prepare the Dough: Dissolve yeast in lukewarm water. In a large bowl, combine flour and salt. Gradually add yeast mixture, mixing until a shaggy dough forms. Knead for 10-15 minutes until smooth and elastic. Cover and let rise in a warm place for 1.5-2 hours, or until doubled.
Step 2
Divide dough into 2-3 balls (for individual pizzas). Gently stretch or roll each ball into a 10-12 inch circle. Preheat oven with a pizza stone or baking steel to its highest setting (250°C/500°F or higher) for at least 30 minutes.
Step 3
Prepare Toppings: Drain mozzarella and pat dry, then tear or slice. Season crushed tomatoes with a pinch of salt. Drizzle dough with olive oil.
Step 4
Assemble and Bake: Spread a thin layer of crushed tomatoes over the dough, leaving a border. Distribute mozzarella evenly. Slide pizza onto the hot pizza stone/steel. Bake for 5-8 minutes, or until crust is golden and cheese is bubbly.
Step 5
Remove from oven, scatter fresh basil leaves, and drizzle with a little more olive oil. Slice and serve immediately.
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