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Neapolitan Pizza

Yields1 Serving

 250 g Dough
 45 g San Marzano Tomato Sauce
 extra virgin olive oil
 85 g Fresh Mozzarella
 2 Fresh Basil
 2 pinches Dried Oregano

Begin with a properly shaped dough ball that has had 1-2 hours sitting at room temperature.


Shape your dough by gently pressing the air from the middle of the dough into the outer crust. Use plenty of semolina flour to prevent sticking.


Carefully slide your dough onto the pizza peel and quickly cover in sauce. Slide onto pizza stone and let cook until bottom of crust starts to show small brown spots.


Remove pizza from oven and add Parmesan cheese, fresh mozzarella and fresh basil. Add freshly grated Parmesan first then space out the fresh mozzarella cheese in chunks so that there are equal parts cheese covered and uncovered sauce areas. Tear up fresh basil leaf and place sparingly between cheese chunks. Lightly drizzle some extra virgin olive oil sparingly across the top.


Watch carefully and remove once cheese is slightly bubbling but before it browns. The cheese should be melted, not cooked. Hopefully at this point the outer crust is slightly browned but still soft, otherwise you might need to adjust your timing next time. Remove from the oven and immediately place the pizza on a cooling rack for 2-3 minutes. Cut and serve. Enjoy!

Nutrition Facts

Servings 0