Neapolitan Pizza Recipe

Neapolitan pizza is known for its thin, soft, and slightly charred crust with minimal toppings, allowing the high-quality ingredients to shine. Here's a detailed recipe:

Ingredients:

For the dough:

- 500 grams (about 4 cups) Italian "00" flour (or bread flour if unavailable)

- 325 ml (about 1.4 cups) lukewarm water

- 2 grams (about 1/2 teaspoon) active dry yeast

- 10 grams (about 1.5 teaspoons) salt

- A pinch of sugar

For the tomato sauce:

- 800 grams (28 oz) San Marzano tomatoes (canned or fresh)

- Salt to taste

- 1-2 cloves of garlic (optional)

- Fresh basil leaves

For the toppings:

- Fresh mozzarella cheese (mozzarella di bufala is traditional)

- Fresh basil leaves

- Extra virgin olive oil

- Grated Parmigiano-Reggiano cheese (optional)

- Sliced pepperoni or prosciutto (optional)

**Instructions:**

**Dough:**

1. In a bowl, combine the lukewarm water and a pinch of sugar. Sprinkle the yeast over the water's surface and let it sit for about 10 minutes or until it becomes frothy.

2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture.

3. Stir the mixture with a wooden spoon until it comes together, then knead the dough on a floured surface for about 10-15 minutes until it's smooth and elastic. If it's too sticky, you can add a bit more flour.

4. Form the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 2-3 hours or until it has doubled in size.

**Tomato Sauce:**

1. If using fresh tomatoes, blanch and peel them. Crush the tomatoes by hand or use a food mill to create a smooth sauce.

2. Season the tomato sauce with salt to taste. You can also add a clove of garlic and a few fresh basil leaves. Allow the flavors to meld for at least an hour.

**Pizza Making:**

1. Preheat your pizza oven to its highest temperature (usually around 800°F or 425°C) for at least 45 minutes. If you don't have a pizza oven, use a pizza stone or an inverted baking sheet in your home oven and preheat it as high as it can go.

2. Divide the dough into individual pizza portions, typically 200-250 grams each. Shape each portion into a ball and let them rest for about 30 minutes, covered with a damp cloth.

3. Roll out each dough ball into a thin circle, about 10-12 inches in diameter. Use your fingertips to create a raised edge or cornicione.

4. Spread a thin layer of tomato sauce over the dough, leaving a border around the edge.

5. Tear or slice the fresh mozzarella cheese and place it evenly over the sauce.

6. Add a few fresh basil leaves on top, drizzle with extra virgin olive oil, and sprinkle with grated Parmigiano-Reggiano cheese if desired.

7. Use a pizza peel to slide the pizza onto the preheated pizza stone or into the pizza oven. Bake for 60-90 seconds, or until the crust is puffed, with charred spots and the cheese is bubbling and slightly browned.

8. Remove the pizza from the oven and let it cool for a moment. Slice and serve immediately.