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Classic Neapolitan Pizza

Italian cuisine
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Classic Neapolitan Pizza

  1. Pizza & Savory Flatbreads >
  2. Flatbreads & Wraps

Authentic Neapolitan pizza with a soft, chewy crust and simple, fresh toppings. Perfect for a weekend treat!

Preparation time
30 min
Cooking time
15 min
Total time
45 min
Servings
2
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Dough

  • 18oz pizza dough(Store-bought or homemade)
  • 2 tbsp semolina flour(For dusting)

Toppings

  • 14oz san marzano tomatoes(Crushed or pureed)
  • 7oz fresh mozzarella(Torn into pieces)
  • 1 cup fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

Dough Preparation

  1. Preheat your oven to the highest setting (usually 250-290°C or 475-550°F). If using a pizza stone or steel, place it on the middle rack while the oven heats.
  2. Divide the pizza dough into two equal portions. On a lightly floured surface (use semolina), gently shape each portion into a round disc, about 10-12 inches in diameter. Avoid pressing out the air from the edges to create the classic cornicione (crust).

Topping the Pizza

  1. Spread a thin layer of crushed San Marzano tomatoes over the dough, leaving about a 1-inch border for the crust.
  2. Distribute the torn mozzarella pieces evenly over the tomato sauce.
  3. Drizzle with extra virgin olive oil and season with salt and black pepper.

Baking the Pizza

  1. Carefully transfer the pizza onto the preheated pizza stone or steel/baking sheet.
  2. Bake for 5-10 minutes, or until the crust is golden brown and puffy, and the cheese is melted and bubbly. Cooking time will vary depending on your oven.
  3. Remove the pizza from the oven and scatter fresh basil leaves over the top.

Nutrition

Servings
2
Serving size (imperial)
16.9 oz
NutrientPer servingPer 100 gTotal (2 servings)
Calories850 kcal177.1 kcal1,700 kcal
Protein35 g7.3 g70 g
Fat30 g6.3 g60 g
Carbs105 g21.9 g210 g

Tips

  • For a crispier crust, preheat your pizza stone or steel for at least 30-60 minutes.
  • Serve immediately while hot for the best Neapolitan pizza experience.
  • Don't overload the pizza with toppings, as this can make the crust soggy.

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