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Neapolitan Pizza Recipe

Margherita pizza
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Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect dough, simple yet flavorful sauce, and quick high-heat cooking for a pizzeria-worthy pie in your own oven.

Ingredients

Scale
  • 1 ball Homemade Pizza Dough*
  • 1/3 cup Easy Pizza Sauce**
  • 2 to 3 ounces fresh mozzarella cheese (or about 3/4 cup shredded mozzarella)
  • Parmesan cheese, for topping (optional)
  • Kosher salt
  • 2 basil leaves
  • Semolina flour or cornmeal, for dusting the pizza peel

Instructions

  1. Make the pizza dough: Prepare the dough using this pizza dough recipe. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F (or preheat your pizza oven).
  3. Make the pizza sauce.
  4. Slice the mozzarella into 1/4 inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), allow it to sit on a paper towel for 15 minutes, then dab the mozzarella with the paper towel to remove any additional moisture.
  5. When the oven is ready, stretch the dough into a circle (see How to Stretch Pizza Dough for instructions). Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top. Spread the pizza sauce across the dough. Top with mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese and a few pinches of kosher salt.
  6. If you’re baking in a pizza oven, add the basil leaves. For baking in a standard oven, skip this step.
  7. Transfer the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.

Notes

*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor! Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes.

**Make the pizza sauce up to 1 week in advance and refrigerate.

Find it online: https://www.acouplecooks.com/neapolitan-pizza-recipe/