Pizza a la Napolitana (Neapolitan Pizza)


For the dough:

  • 560g bread flour

  • 10g salt

  • 10g instant yeast

  • 360g water

For the pizza sauce:

  • 300g tin of plum tomatoes or fresh tomatoes

  • 1 tbsp Tomato puree (optional)

  • Salt & pepper to taste

To top your pizzas:

  • Fresh Mozzarella balls or pizza cheese, shredded

  • 30g Parmesan cheese, grated

  • Olive Oil

  • Basil – handful of fresh leaves

  • Your other favourite pizza toppings, such as:

  • Ham or pepperoni

  • Mushrooms

  • Olives

  • Peppers

  • Onions

  • Pineapple

Key Equipment

  • Mixing bowls

  • Saucepan/pot

  • Rolling pin

  • Non-stick frying pan


Dough, part 1 (do this 1-3 nights before):

  1. Combine all the dough ingredients in a mixing bowl.

  2. Stir till completely combined, roughly 30 seconds.

  3. Cover with cling film, and allow to proof overnight at room temperature for at least 8 hours.

Dough, part 2 (do this on the day):

  1. Tip the dough out, and knead it to combine for around 10 minutes. This activates the gluten.

  2. Portion the dough into 4 even balls.

  3. Cover with a clean tea towel, and allow to rest, somewhere warm, for 30 minutes.

To make your pizza sauce:

  1. Blend the plum tomatoes with the tomato paste.

  2. Season to taste with salt and pepper.

  3. Transfer to a pot and on low heat, reduce the tomato mixture till it dries to a pasta sauce consistency, which takes about 10 to 15 minutes.

To assemble your pizza:

  1. Slice and prepare all of your pizza toppings.

  2. Heat your oven as hot as possible (220C is good).

  3. Roll out your pizza dough evenly.

  4. Heat a large non-stick frying pan over high heat.

  5. Once the frying pan is hot, carefully place the pizza dough in the pan to cook the base of the pizza.

  6. Remove carefully, and place on a baking tray.

  7. Cover with pizza sauce, your cheeses, and your sliced or diced toppings.

  8. Place in the oven and bake till the top is golden brown, usually 2 to 3 minutes under the grill function of the oven or about 6 minutes on fan-force.

  9. Carefully remove the (extremely hot) pizza. Garnish with fresh basil and olive oil. Enjoy hot!

Recent Posts

See All