Gino D’Acampo makes a traditional Neapolitan Pizza | Italian Food, Made Easy.

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.

In a large bowl, combine 500g flour with 300ml water.

Add 10g salt and 5g sugar to the mixture.

Sprinkle 10g yeast over the top and mix until combined.

Knead the dough for about 10 minutes until smooth and elastic.

Cover the dough with a damp cloth and let it rise for 1 hour until doubled in size.

Preheat the oven to the highest setting, around 250°C (482°F).

Once the dough has risen, punch it down and divide it into two equal pieces.

Shape each piece into a ball and let them rest for another 30 minutes.

On a floured surface, stretch out one dough ball into a round shape, about 10-12 inches in diameter.

Spread 100g of tomato sauce evenly over the base of the dough.

Tear 200g of mozzarella cheese into pieces and distribute them over the sauce.

Add fresh basil leaves on top and drizzle with olive oil.

Transfer the pizza to a preheated pizza stone or baking tray.

Bake in the oven for about 8-10 minutes until the crust is golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens