Traditional Neapolitan Pizza is a timeless classic that brings the authentic flavors of Naples right into your kitchen. With its thin, crispy crust and fresh, simple toppings, this pizza is a celebration of quality ingredients and straightforward cooking. Get ready to enjoy a slice of Italy with every bite.
All-purpose flour forms the base of your dough, providing structure and chewiness. The warm water helps activate the active dry yeast, which is essential for the dough to rise and develop its airy texture. A pinch of salt enhances the flavor, while olive oil adds richness and helps create a tender crust. The tomato sauce provides a tangy, savory layer that pairs beautifully with the creamy fresh mozzarella cheese, which melts to perfection. Finally, fresh basil leaves and a sprinkle of black pepper finish the pizza with aromatic and spicy notes.
Pair your Neapolitan pizza with a simple arugula salad tossed in olive oil and lemon juice to complement the pizza's flavors. A glass of light red wine, like Chianti, enhances the meal, bringing out the richness of the cheese and the tang of the tomato sauce.
Start by mixing the warm water and yeast in a large bowl. Let it sit for about five minutes until it becomes frothy. This is the yeast waking up and getting ready to do its job. Once you see that froth, add in the flour, salt, and olive oil. Stir everything together until it starts to form a dough. It might be a bit sticky at first, but don’t worry, that's normal.
Next, transfer the dough to a floured surface and knead it for about ten minutes. This process is crucial as it develops the gluten, giving your pizza that perfect chewy texture. You'll know it's ready when the dough feels smooth and elastic under your hands. Place your dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour or until it doubles in size.
While the dough is rising, preheat your oven to 475°F (245°C) and place a pizza stone inside to heat up. The stone will help achieve that crispy crust you're aiming for. Once your dough is ready, punch it down to release some of the air. Roll it out on a floured surface to about a 12-inch round. If it resists stretching, let it rest for a few minutes and try again.
Transfer your dough to a pizza peel that's been dusted with flour to prevent sticking. Spread the tomato sauce evenly over the surface, leaving a one-inch border for the crust. Tear your mozzarella into pieces and scatter them over the sauce. Add a sprinkle of black pepper and place your fresh basil leaves on top.
Carefully slide the pizza onto the preheated stone. Bake for 8-10 minutes, keeping an eye on it so the crust turns golden and the cheese bubbles nicely. Once done, remove it from the oven, let it cool slightly before slicing, and serve it hot.
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