The Secret to Real Neapolitan Pizza 🇮🇹

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.

Get a large bowl for the dough.

Add 800 g of double zero strength flour to the bowl.

Add salt, extra virgin olive oil, castor sugar, and fresh yeast to the bowl.

Use the back of a wooden spoon to mix the ingredients together.

Pour in water and continue mixing with the wooden spoon until combined.

Gently fold the dough for 10 minutes.

Cover the bowl upside down and let it rest for 20 minutes.

Prepare the tomato sauce by squeezing the chopped tomatoes through your fingers to make them finer.

Add salt and extra virgin olive oil to the tomatoes.

Add fresh basil leaves (10-15 leaves) to the mixture and mix everything together.

Cover the sauce with cling film and leave it in the fridge for half an hour.

After 20 minutes, the dough should have doubled in size; divide it into five pieces.

Gently shape the pieces of dough and set them aside to prove.

Preheat the oven to the highest setting (250-300°C) with a pizza stone placed 10 cm away from the heat.

Stretch out one piece of dough to form the pizza base.

Use a wooden shovel to lift the pizza and place it on the wooden shelf.

Spread the tomato sauce on the pizza base, leaving a good border.

Top the pizza with sliced mozzarella and drizzle with extra virgin olive oil.

Add more fresh basil on top of the pizza.

Bake the pizza in the oven for 5-6 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens