Ingredients
- For the Neapolitan Pizza Dough:
- 2+ cups bread flour
- ¾ cup warm water
- 2 teaspoons dry active yeast
- 1½ teaspoons salt
- For the Sauce:
- 1 (28 oz) can plum tomatoes
- Salt and pepper, to taste
- For the Toppings:
- 2 balls buffalo mozzarella cheese (about 1 lb total)
- 6 tablespoons freshly grated parmesan cheese
- 2 tablespoons extra virgin olive oil
- 12–18 fresh basil leaves
- Cornmeal (for dusting baking sheets)
Instructions
- Activate the yeast: In a mixing bowl fitted with a dough hook, combine yeast with ¼ cup of warm water. Let sit for 10 minutes until foamy.
- Make the dough: Add the remaining ½ cup of water and salt to the yeast mixture. Slowly add 2 cups of bread flour while mixing on low. Knead until dough is sticky but manageable. Add more flour if necessary. Knead for 5–10 minutes.
- First rise: Cover the bowl and let the dough rise for 2 hours, until doubled in size.
- Shape & chill: Transfer dough to a floured surface. Divide into two 8-ounce balls. Roll into smooth rounds, wrap, and refrigerate for at least 12 hours (if possible).
- Make the sauce: Drain the tomatoes using a sieve over a bowl. Press tomatoes through the sieve to make a smooth sauce. Season with salt and pepper to taste. Alternatively, blend drained tomatoes for a quicker version.
- Preheat oven or grill: Preheat oven to 550°F or grill to 650–800°F. Place pizza stone inside to preheat.
- Roll the dough: On a floured surface, roll or stretch dough into 12–13 inch rounds. Place on cornmeal-dusted baking sheets.
- Assemble the pizza: Spread a thin layer of sauce onto each dough round, leaving a 1-inch border. Slice mozzarella into ¼-inch rounds and arrange on pizzas. Sprinkle each with 3 tablespoons parmesan cheese. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Bake: Slide pizzas onto the preheated stone using a baking sheet. Bake for 5–7 minutes, or until crust is golden and cheese is bubbly. If grilling, cook for 3–5 minutes.
- Finish & serve: Remove from oven and top with fresh basil leaves. Slice and serve immediately.
Notes
- Make Ahead: For best flavor and texture, refrigerate dough for at least 12 hours before baking.
- Storing Leftovers: Store baked pizza in an airtight container in the refrigerator for up to 3 days.
- Freezing Dough: Freeze shaped dough discs (uncooked) for up to 2 months. Wrap tightly and thaw before using.
- Reheating: Reheat in an air fryer or bake at 400°F for 5–10 minutes for crispy results.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 20mg
