How to Make Neapolitan Pizza and Roman Pizza at Home Using the Same Dough
Recipes in this Video
Neapolitan Pizza originated in Naples, Italy, in the late 18th century, becoming a staple of Italian cuisine. It reflects the region's rich agricultural heritage, with simple, high-quality ingredients like tomatoes, mozzarella, and basil. Traditionally cooked in a wood-fired oven, this pizza is celebrated for its soft, chewy crust and fresh toppings. Today, Neapolitan Pizza has gained global popularity, inspiring countless variations while maintaining its classic roots.
Ingredients
- ●pizza dough
- ●San Marzano tomatoes
- ●fresh mozzarella
- ●fresh basil
- ●extra virgin olive oil
- ●sea salt
- ●parmesan cheese
- ●black pepper
Instructions
- 1Prepare pizza dough and let it rise until doubled in size, about 1-2 hours.
- 2Preheat the oven to its highest setting, ideally around 250°C (482°F).
- 3Shape the dough into a round disk on a floured surface.
- 4Spread a thin layer of San Marzano tomatoes over the dough, leaving a small border.
- 5Tear fresh mozzarella into pieces and distribute evenly over the tomatoes.
- 6Sprinkle sea salt and black pepper to taste.
- 7Drizzle extra virgin olive oil over the top.
- 8Bake in the preheated oven until the crust is golden and the cheese is bubbling, about 7-10 minutes.
- 9Remove from the oven and add fresh basil leaves on top.
- 10Let cool slightly before slicing and serving.
Ingredient Alternatives
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.
Techniques
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