According to CNN Travel, Neapolitan Pizza is one of the most delicious dishes in the world, coming second place after Massaman curry, a popular Thai dish. Do you love this Italian pizza? If yes, that’s cute and I’m going to be telling you how to make this delicacy the right way, something many don’t know how to do.
Often, their mistakes begin with the ingredients they select for the pizza. The Neapolitan Pizza is supposed to be made strictly using high-grade wheat flour, one particular type of fresh tomatoes; the Italian San Marzano tomatoes, sea salt, and hand-rolled dough.
The second mistake I see a lot of people make is in the manner of preparing the pizza. Instead of a wood-burning oven, they bake their pizzas in a regular oven that uses electricity.
With a professional recipe, you’ll be able to avoid these trivial mistakes in making the Naples-invented pizza. Without wasting time, let’s get started with the recipe before taking a look at the nutritional value you can expect to get from a serving of the Neapolitan Pizza:
A Professional Neapolitan Pizza Recipe
- The recipe yields: 10-15 Neapolitan Pizza servings.
- The recipe takes a total of: 10 hours 45 minutes(Prep time 30 minutes + refrigeration time 8 hours + rising time 2 hours + cook time approximately 15 minutes)
iii. Ingredients can be sourced from: local grocery stores or online, partially from reputable meal kit delivery services. Speaking of which, Sun Basket, Home Chef, and Hello Fresh are great options.
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What You Will Need
- A wood-burning oven, which can generate heat no less than 475 F. If you don’t have this type of oven, you can build or hire a contractor to build one for you at a reasonable cost.
- A pizza paddle.
- A stand mixer fitted with a dough hook attachment.
- A refrigerator.
- small bowls.
- A food processor.
- A pizza stone.
- A rolling pin.
- 4 cups bread flour or Tipo “00” Italian flour (plus extra for dusting dough)
- Kosher salt: Enough to taste.
- 1 tbsp. active dry yeast
- Some olive oil or cooking spray (to coat bowls).
For the sauce:
- 1 can whole peeled Italian San Marzano tomatoes.
For the toppings:
- A handful of basil leaves.
- 12 ounces fresh cow’s milk mozzarella or fresh buffalo mozzarella(cut into 1/4-inch slices).
- iii. 1/4 cup extra-virgin olive oil (divided).
Step 1: Gather the ingredients.
Step 2: Combine the flour, yeast, and salt in the bowl of the stand mixer and mix everything well to combine, using water.
Step 3: Knead the dough until the mixture comes together into a unified mass. This should take about 8 minutes to achieve. Tip: If the dough is sticking to the bottom of the bowl, you can add more flour; 1 tbsp. at a time until it barely sticks. On the other hand, if the mixture is too dry, you can add water;1 tbsp. at a time, until the mixture is of the right quality.
Step 4: Detach the bowl from the mixer, covering it tightly with plastic wrap.
Step 5: Place the bowl in the refrigerator, leaving it there for 8 hours.
Step 6: Next, remove the dough from the refrigerator, transferring it to a floured work surface.
Step 7: Now, divide the dough into 4 even sections.
Step 8: Then, coat the 4 small bowls with olive oil.
Step 9: Afterwards, form each pizza dough section into a ball with floured hands.
Step 10: After that, put 1 dough ball into each coated bowl.
Step 11: Now, coat the top of each dough ball lightly with olive oil.
Step 12: Next, cover each bowl tightly with plastic wrap, and let rise at room temperature until each dough ball doubles in volume, or for 2 hours.
Step 13:Make the sauce;
- Gather the ingredients.
- Make the sauce by pulsing the peeled Italian San Marzano tomatoes in the food processor.
Step 15: Assemble the pizzas;
- Gather the ingredients.
- Next, place the pizza stone inside the oven and heat the oven to at least 475 F.
- iii. Now, stretch out each ball of dough into a 10-inch circle, working on a floured surface and using a floured rolling pin.
- Then, flour the pizza paddle lightly, making sure to cover where the dough will sit.
- Now, place one rolled-out piece of dough onto the paddle.
- Next, spread some sauce over the dough, leaving a 1/4-inch of the edge bare.
- Thereafter, top the sauce with a handful of the mozzarella slices.
- vii. After that, top the mozzarella slices with the basil leaves and drizzle with 1 tbsp olive oil.
- vii. Then, carefully transfer the pizza from the paddle to the hot stone in the oven.
- viii. Next, bake until the crust is charred in places and the cheese is bubbly. This should take between 5 to 7 minutes.
- Now, repeat steps IV to VIII with the remaining pizza dough balls.
Step 16: Serve and enjoy while still warm.
Nutritional Value Per Serving of Neapolitan Pizza
- Calories: 136 Kcal.
- Carbs: 6g.
- iii. Protein: 6g.
- Fat: 10g.
- Dietary fiber: 1g.
Ranked among the most delicious delicacies in the world, Neapolitan pizza tastes finger-licking good with an indescribable flavor. What’s more, this pizza is filling and loaded with nutrients that promote good health including protein, dietary fiber, fat, sodium, and carbs. That’s not to mention that it contains safe amounts of calories.
If you love this pizza, the good news is that you don’t have to spend a lot of cash ordering some from your favorite restaurant as you can easily make them at home. With the right tools, ingredients plus the above recipe, you should be able to make a 5-star-restaurant-grade Neapolitan pizza.