How to make Pizza Napoletana

Combine the warm water and yeast in a small bowl, stirring to dissolve the yeast.

Combine the flour and salt in a medium bowl.

Add the yeast mixture to the flour and stir to make a shaggy dough.

If the dough feels too wet and sticky, add flour one tablespoon at a time; if it's too stiff, add a little water.

Transfer the dough to a lightly oiled surface and knead until smooth and elastic, about three minutes.

Place an inverted bowl over the dough and let it rise slightly for 30 minutes.

Divide the dough into four pieces and form each into a ball.

Arrange the dough balls three inches apart on a lightly oiled baking sheet.

Rub the tops of the dough lightly with olive oil and cover the baking sheet with plastic wrap.

Refrigerate the dough overnight.

Remove the dough from the refrigerator about two hours before baking and let sit covered until ready to use.

One hour before baking, put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 500°F (or 550°F if your oven goes that high).

Make the sauce by combining the tomatoes and their juices with one teaspoon salt in a blender and blend until smooth.

Generously sprinkle a pizza peel or an inverted baking sheet with cornmeal.

Place one ball of dough upside down on the cornmeal.

Using floured hands, gently pull the dough into an 8 to 10 inch circle, reflouring your hands as needed and being careful not to deflate the dough.

Spread about 1/4 cup tomato sauce on the crust.

Top with one quarter of the mozzarella, drizzle with one to two teaspoons olive oil, and season with salt.

Slide the pizza onto the hot stone and bake until the crust is dark golden brown and the cheese is bubbling, about seven to nine minutes.

Transfer the pizza to a cutting board and sprinkle with basil.

Let cool for two minutes before slicing.

Equipment Needed

Spice Level: