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This simple, authentic, Neapolitan-style pizza is easily one of our favorite pizza styles. San Marzano tomatoes, fresh basil, and mozzarella cheese.
This is best cooked in a pizza oven that can reach at least 700F, but you can also bake on a pizza stone in a conventional oven at 500F for about 6-8 minutes. You can find the pizza dough recipe here.
WHAT YOU'LL NEED (scroll to full ingredient list)
Blender or Hand Blender
Sea salt
Parmigiano Reggiano
Fresh mozzarella cheese
Low-moisture mozzarella cheese
Extra virgin Olive oil
Fresh basil
DIRECTIONS
STEP 1: SAUCE
Add tomatoes and salt to a bowl and blend with a hand blender until NEARLY smooth.
STEP 2: STRETCH DOUGH
Add flour to a bowl and then dust your work surface with semolina flour.
Add your dough ball to the bowl to fully coat with flour, then dust off the excess.
Transfer your dough to the work surface and flatten the dough ball beginning in the center and working your way to the outer surface.
STEP 3: BUILD
Add about 1 cup of the sauce to the pizza dough and spread it out evenly leaving about 1-inch from the edge of the dough uncovered.
Top with grated Parmigiano cheese.
Then add the mozzarella cheese. Transfer the dough to the pizza peel.
STEP 4:
Transfer the pizza to the pizza oven and bake for about 2 minutes until finished.
This oven has a max temp of 700F, but ideally, the pizza should be cooked between 800-900F.
STEP 5: SERVE
Top pizza with an olive oil drizzle and fresh basil leaves.
INGREDIENTS
Makes 6 thin-crust, medium-sized pizzas
SAUCE
28oz (794g) San Marzano tomatoes
7g fine sea salt
PIZZA
Parmigiano Reggiano, grated
1 lb Fresh mozzarella cheese, cubed
1 lb Low-moisture mozzarella cheese, cubed
Extra virgin Olive oil
Fresh basil
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