Neapolitan Pizza Recipe
Make this Neapolitan Pizza recipe to celebrate the feast day of Saint Joseph of Cupertino. Click the button below if you would like to learn more about this saint and why we celebrate this feast day.
- 4 cups “00” Flour OR Bread Flour (plus extra for dusting)
- 2 teaspoons Salt
- 1 teaspoon Active Dry Yeast
- 1 ½ cups Water
- Non-Stick Cooking Spray
- 1 (14-ounce) can Whole, Peeled San Marzano Tomatoes
- 12 ounces Mozzarella,
- Fresh Basil Leaves
- 4 Tablespoons Extra-Virgin Olive Oil
- Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine.
- Add water and mix to combine.
- Then, knead dough on low speed for 5 minutes. The mixture should come together and pull away from the sides of the bowl. If dough sticks, add flour 1 tablespoon at a time to the mixer while it is running. If too dry, add water 1 tablespoon at a time.
- Cover bowl tightly with plastic wrap and refrigerate for at least 8 hours up to overnight.
- When ready to make pizza, transfer dough to a floured work surface. Divide dough into four even sections. Coat four small containers or bowls with nonstick cooking spray. With floured hands, form each section into a ball.
- Place one dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray.
- Cover each bowl tightly with plastic wrap, and let rise at room temperature for 2 hours. Each dough ball should double in volume.
- While the dough is resting. Prepare the rest of your ingredients.
- Make a sauce by pulsing the tomatoes in a food processor until a smooth liquid is formed.
- Cut the mozzarella in ¼ inch slices.
- Preheat the oven to 500°F.
- Stretch out each ball of dough into a 10-inch circle.Top each with equal amounts of the tomato sauce, mozzarella, and fresh basil.
- Bake approximately 6-8 minutes, until the cheese is bubbly and the crust is slightly charred in places.