Is this the most Classic Handmade Neapolitan Pizza? (Recipe included)

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella has fewer calories while shredded mozzarella is often less expensive.

San Marzano tomatoes

🥗Healthier: any canned tomatoes

💰Cheaper: regular tomatoes

Canned tomatoes are more accessible and affordable.

extra virgin olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino can be less expensive.

Weigh out 500 g of d0 flour into a bowl.

Add 5 g of active dry yeast and sea salt into the bowl.

Pour in 340 g of room temperature water and mix with a spoon.

Let the shaggy mix rest for 1 hour.

Wet hands and stretch and fold the dough onto itself.

Cover and let it rest for another 2 hours.

Remove the dough from the bowl and build tension by rounding it out on a tabletop.

Let it rest for 3 hours.

Divide the dough into three even 180 g balls.

Press out air bubbles and slightly round the dough, tucking the edges under.

Let the dough balls rest for 20 minutes.

Prepare the toppings by crushing San Marzano tomatoes by hand and adding sea salt.

Cut fresh mozzarella into strips.

Add fresh basil and either parmesano or peino on top of the pizza.

Drizzle with extra virgin olive oil.

Stretch the dough and bake in a toen pizza oven at high temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens