How to Stretch Napoletana Pizza the easiest way

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella has less fat, while shredded mozzarella is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino offers a similar flavor at a lower cost.

Sprinkle SEMA flour on the surface before starting.

Carefully take the dough out in one motion to avoid damaging it.

Dust the dough with more SEMA flour.

Push the air towards the crust, starting from the bottom to the top, leaving the center thicker.

Flip the dough over and give it a little smack.

Press and pull the dough like a clock from 12 to 3, twisting as you stretch it.

Open the pizza up and place it on the counter.

Spread one and a half scoops of tomato sauce from the center to the edges, stopping at the crust.

Add fresh mozzarella (80 to 100 grams) on top of the sauce.

Place fresh basil either under the mozzarella or drizzle a little olive oil on top to prevent burning.

Check if the pizza is sticking by moving it around on the peel.

Lift the pizza onto the pizza peel carefully.

Launch the pizza into the oven in one motion, finding a spot to lift and drop it.

Monitor the crust; when it rises and colors, it's time to turn it.

Turn the pizza from the side, not the middle, to avoid making a hole.

Lift and turn the pizza as needed to ensure even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens