Introduction
Pizza Napoletana is a famous dish originating from Naples, Italy. Known for its thin, soft crust and the simplicity of its toppings, it has become a symbol of authentic Italian pizza worldwide. The true essence lies in using fresh, high-quality ingredients like San Marzano tomatoes, mozzarella di bufala, and olive oil.
Ingredients
- 500g of Type '00' flour
- 325ml of water
- 10g of salt
- 3g of yeast
- 300g San Marzano tomatoes (crushed)
- 250g mozzarella di bufala
- Fresh basil leaves
- Extra virgin olive oil
- Pinch of sea salt
Instructions
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Prepare the dough:
- Mix flour, yeast, salt, and water. Knead until smooth. Let it rise for 8-24 hours at room temperature.
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Prepare the sauce:
- Crush San Marzano tomatoes and season with salt.
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Shape the pizza:
- Stretch the dough into a thin circle, about 10-12 inches wide.
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Assemble:
- Spread a thin layer of tomato sauce, top with mozzarella and basil.
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Bake:
- Cook in a pizza oven preheated to 485°C (905°F) for about 90 seconds, or in a home oven as hot as possible for 5-7 minutes.
Health Notes
- Moderation is key due to the high sodium and carb content.
- Opt for whole wheat flour for added fiber, or reduce the cheese for a lower-fat version.
Enjoying the Dish
- Pizza Napoletana is best enjoyed straight from the oven, with the melted mozzarella still bubbling. It pairs well with a light salad or a glass of Italian red wine like Chianti.
Tips
- Use a pizza stone if baking in a conventional oven to mimic the high heat of traditional pizza ovens.
- Ensure the dough ferments for at least 8 hours for a more flavorful and airy crust.
