How to make PIZZA NAPOLETANA like a WORLD CHAMPION 🥇

Cut the mozzarella cheese into pieces that are not too thin or too big, aiming for perfect melting on the pizza.

Open a can of San Marzano tomatoes and pour them into a bowl.

Add 20 grams of sea salt for every 3 kilos of tomatoes, which is about a tablespoon and a half.

Do not blend the tomatoes to avoid a bitter taste; keep them whole and intact.

Stretch the pizza dough by pushing the gas from the outside towards the center without touching the borders.

Leave about one inch of the edge un-stretched to form the crust.

Add a small amount of fresh basil on top of the pizza.

Place approximately 100-110 grams of sliced mozzarella cheese evenly on the pizza.

Drizzle extra virgin olive oil in a circular motion on top of the pizza.

Sprinkle a little flour on the pizza to prevent burning in the oven.

Launch the pizza into the oven, ensuring the sides are cut in one motion to maintain shape.

Press the air towards the crust to build a nice edge.

Scoop and spread a little over one and a half servings of the tomato sauce on the pizza.

Add fresh basil, mozzarella, and a drizzle of olive oil in the center before baking.

Equipment Needed

Spice Level:

Dietary