Description
Classic Neapolitan-style pizza with a soft, chewy crust, fresh tomato sauce, and creamy mozzarella di bufala—baked in a hot oven or on a pizza stone for authentic flavor and texture.
Ingredients
For the Dough:
7 cups high-quality flour (such as Caputo)
1 cup warm water
4 tsp kosher salt
1½ tsp active dry yeast
4 tsp sugar
1 tsp extra-virgin olive oil
For the Sauce & Toppings:
1 can whole peeled San Marzano tomatoes, drained and blended
8 oz mozzarella di bufala, sliced and patted dry
Extra-virgin olive oil for drizzling
Fresh basil leaves
Instructions
- Make Dough: Whisk yeast with warm water; let sit 10 minutes. Combine flour and sugar, stir in yeast mix and 1½ cups ice‑cold water; knead 5 minutes. Add salt; knead 2 more minutes. Divide into 4 balls; refrigerate overnight.
- Proof: Remove dough; rest at room temperature 1 hour.
- Preheat Oven: Place stone on lowest rack; heat to 550 °F for ≥20 minutes.
- Shape & Top: Stretch one dough ball to 10–12″ on floured surface. Transfer to parchment. Drizzle rim with oil. Spread ¼ cup tomato sauce, leaving 1″ border. Top with ¼ of mozzarella; drizzle oil.
- Bake: Slide pizza (on parchment) onto hot stone. Bake ~12 minutes until crust is golden, puffed, and blistered.
- Finish: Remove from oven; top with basil and drizzle olive oil. Slice and serve. Repeat with remaining dough and toppings.
Notes
- Stretch thinner for crispier crust or leave edge thick for chewy bite.
- Alternate cheeses like fior di latte or add Parmesan.
- Enhance flavor with garlic oil or red pepper flakes after baking.
- If no stone, use preheated heavy baking sheet or cast iron for heat retention.
- Freeze dough balls after kneading; thaw in fridge overnight.
- Use gluten‑free flour blend—handling differs slightly.
- Bake at highest oven setting to create characteristic leopard spots on crust.
- Prep Time: 15 minutes (plus overnight proofing)
- Cook Time: 12 minutes per pizza
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 680
- Sugar: 4g
- Sodium: 910mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 92g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 45mg
