Indulge in the Fine Taste of the Legendary Neapolitan

Pizza

How to Make it?

1. Combine flour, salt, yeast and sugar in a bowl and whisk to combine. Add water and knead until the mixture comes together and no dry flour remains. Rest the dough for 10 minutes.

2. Knead for an additional 10 minutes. The mixture should come together into a cohesive mass that barely sticks to the bottom of the bowl as it kneads. Depending on the type of flour used, you may need to add up to 1/2 cup additional flour. If the dough sticks heavily to the bottom of the bowl, add 1 tablespoon of flour and knead until it forms a mass that barely sticks to the bowl. Cover the bowl tightly with plastic or transfer the dough into two gallon-sized zipper lock bags, seal, and refrigerate for at least 8 hours or up to 72 hours.

3. Transfer the dough to a floured work surface and dust the top with additional flour. Divide the dough into six even pieces, approximately 170 grams each. Using floured hands, shape each piece into a neat ball by gathering the dough towards the bottom.

4. Coat 6 small containers with non-stick cooking spray or olive oil and add one dough ball to each bowl. Lightly spray the top of the dough ball with non-stick cooking spray. Cover tightly with plastic wrap and allow it to rise at room temperature for 2 hours (dough should roughly double in volume).

5. Meanwhile, drain tomatoes in a fine-mesh strainer and break them up with your fingers, squeezing out the excess juice. Blend the tomatoes with 1/2 teaspoon of salt until smooth. Transfer to a bowl and set aside.

6. Cut mozzarella into 1/2-inch chunks and place them on a plate over a triple layer of paper towels or a clean kitchen towel. Place another triple layer of paper towels or a clean dish towel on top of the cheese and stack another plate on top. Allow the excess water to drain out.

7. Transfer 1 ball of dough to a medium bowl filled with flour and flip to coat. Lift it and gently pat off excess flour. Transfer to a floured surface and gently stretch into a 10-inch circle, leaving the outer 1-inch edge slightly thicker than the centre. 

The best way to do this is to start by gently stretching with your fingertips. Pick up the slightly stretched dough and place it on the opened face of your left hand. Toss it back and forth between your opened hands, rotating it slightly with each toss until it stretches out to your desired diameter. Return it to the work surface. With your left hand flat in the centre of the round, use your right hand to stretch the edge of the dough out, rotating as needed.

8. Dust a skillet with flour; tap out excess. Then, heat the skillet over high heat until lightly smoking for about 3 minutes. Transfer 1 dough round to the skillet. It should fill up the entire bottom surface. Working quickly, spread 2 tablespoons of sauce evenly over the dough, leaving the outer 1-inch border un-sauced. Top with 1/6 of the cheese chunks. Season with salt. Drizzle with 1 tablespoon olive oil, and scatter 4 basil leaves over the surface.

9. Transfer skillet to broiler and broil until the pizza is puffed and charred in spots (this can take anywhere between 1 1/2 to 4 minutes, depending on the strength of your broiler). Return the skillet to the stovetop and cook until the bottom is charred in spots, using a thin metal spatula to peek after about 1 minute (depending on the skillet you use, you may skip this step if the pizza is already charred).

10.  Transfer the pizza to a cutting board and serve immediately. Repeat steps 4 and 5 to bake the remaining pizzas and enjoy!

Take Away 

Luckily for us, we can do away with these strict regulations while recreating a version of this renowned and delicious pizza at home. While it is next to impossible to make restaurant-quality Neapolitan pizza at home, that should never stop you from attempting a not-quite-authentic but really good and tasty Neapolitan pizza!