Description
A perfect balance of blistered crust, creamy mozzarella, and fresh basil for an authentic Neapolitan pizza experience.
Ingredients
Scale
- 500 g (4 cups) Type 00 or all-purpose flour
- 320 ml (1 1/3 cups) cool water (10–12°C / 50–54°F)
- 10 g (2 tsp) fine sea salt
- 2 g (½ tsp) instant yeast
- 400 g (14 oz) canned San Marzano tomatoes, crushed
- 200 g (7 oz) fresh whole-milk mozzarella, torn and patted dry
- 1–2 tbsp extra-virgin olive oil
- Fresh basil leaves, a handful
Instructions
- Combine 500 g flour and 2 g instant yeast in a large bowl. Add 320 ml cool water and mix until no dry flour remains, about 2 minutes.
- Sprinkle in 10 g salt and fold in, 1–2 minutes. Transfer to a lightly floured surface and perform three stretch-and-folds over 30 minutes.
- Place dough in a lightly oiled bowl, cover tightly, and refrigerate for 24 hours.
- Remove dough 2 hours before baking. Divide into four pieces (~200 g each) and shape into balls.
- Place a pizza stone or baking steel in the oven and preheat to 260–290°C (500–550°F) for at least 45 minutes.
- Crush 400 g canned San Marzano tomatoes by hand and season with ½ tsp salt. Prepare mozzarella and basil.
- On a floured surface, gently stretch one dough ball into an 8–10 in round. Spoon 60–80 g sauce and thinly spread over the center.
- Slide the pizza onto the hot stone and bake for 3–6 minutes until blistered and cheese is bubbling.
- Top with fresh basil leaves and a drizzle of olive oil. Serve immediately.
Notes
Use a scale for precise measurements and avoid overworking the dough. Allow dough to rest to improve texture.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza (1 of 4)
- Calories: 540
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg