Classic Neapolitan Pizza
There’s nothing like creating your own pizza masterpiece from scratch! After testing (and tasting!) dozens of pies, we’ve perfected the recipe so that you, too, can nail it at home. From dough making tips to topping techniques, delicious pizza is just a few steps away! Ready to get baking?
View Original PDFDough Ingredients
- 1-1/2 cups plus 1 tablespoon lukewarm water
- 1 teaspoon active dry yeast
- 2-3/4 cups (319 g) double zero flour (Available in store!)
- 2-1/2 cups (300 g) 11.7% protein content unbleached all-purpose flour, plus extra for dusting
- 1 tablespoon sea salt
- Olive oil, for lightly coating dough balls
- Semolina flour, for forming crust
Sauce Ingredients
- 1 can (14.5 oz) whole San Marzano tomatoes
- 1 teaspoon salt
- 1 tablespoon dried oregano
- 1 handful of fresh basil leaves, removed from stem
- 1 large garlic clove
- 1 teaspoon honey
Directions
- Add warm water and yeast to a bowl and whisk until fully combined. Set aside and let sit for 10 minutes to allow the yeast to bloom.
- Mix the flours and salt in a large bowl, then pour in half of the yeast water. Stir with a wooden spoon. Add the rest of the yeast water and mix until a rough dough forms. Finish mixing with hands into a ball.
- Transfer to a floured surface and knead for 8-10 minutes until firm and stretchy.
- Place the dough in the bowl, cover with a damp towel, and let rise in a warm place for 2-3 hours until doubled in size.
- Divide into 4 balls, coat each with olive oil, and place in separate bowls. Cover with plastic wrap and refrigerate for at least 24 hours (up to 72 hours).
- Blend all sauce ingredients until smooth and set aside (use about 1/4 of sauce per pizza).
- Remove dough from fridge 2 hours before baking. Shape each into a 12-inch circle on a semolina-floured surface, keeping the edge slightly thicker.
- Add sauce and toppings and bake according to your pizza oven’s instructions.
Tip: If using a pizza oven like an Ooni, rotate while baking and bake until crust is cooked and cheese is evenly melted!