Classic Neapolitan Pizza Recipe

Category: Yeast-Based Breads
Servings: 4
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 2.5 – 3 hours (including rising time)

Ingredients:

Instructions:

1. Prepare the Pizza Dough:

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   • Begin by placing the flour into the bowl of a stand mixer. Add the dry yeast to the flour.
   • Gradually add the water, little by little, ensuring that each addition is absorbed before adding the next. Continue until you have added about three-quarters of the water.
   • Once the majority of the water is incorporated, add the salt to the dough mixture and continue mixing until well combined.
   • Slowly drizzle in the extra virgin olive oil, allowing the dough to fully absorb the oil before adding more.
   • Once the oil is fully incorporated and the dough forms a cohesive ball, remove it from the stand mixer.

2. Knead and Let Rise:

   • Turn the dough out onto a clean, lightly floured surface. Begin to knead it by hand until it becomes smooth and elastic, about 5-7 minutes.
   • Once kneaded, shape the dough into a round ball. Lightly oil a large bowl, place the dough inside, and cover with plastic wrap or a clean kitchen towel.
   • Let the dough rise in a warm place, like an oven with the light on, until it has doubled in size. This will take about 1.5 hours, but for best results, let it rise for 2.5 to 3 hours until it has tripled in volume.

3. Prepare the Pizza Bases:

   • After the dough has risen, punch it down gently to remove air bubbles. Transfer it to a floured surface and divide the dough into four equal portions.
   • Shape each portion into a ball, then cover the balls with a kitchen towel and let them rest for 30 minutes.

4. Preheat the Oven:

   • Preheat your oven to 210°C (410°F) if using a static oven, or 190°C (375°F) if using a convection oven.

5. Shape the Pizzas:

   • While the dough balls are resting, lightly oil four 30 cm pizza pans. Take one dough ball and place it in the center of a pan. Using your hands, gently press the dough from the center outwards, stretching it to fill the pan. If the dough is too elastic and begins to shrink back, set it aside to rest for a few minutes while you stretch another piece of dough. This allows the dough to relax and makes it easier to shape.
   • Stretch the dough evenly across the pan, ensuring the edges are slightly thicker to form a crust.

6. Prepare the Toppings:

   • In a large bowl, combine the tomato passata with a pinch of salt, a drizzle of olive oil, freshly ground black pepper, and the oregano. Stir well to combine.
   • Slice the capers in half and set them aside.
   • Drain the anchovies from their oil and prepare them for topping.

7. Assemble the Pizza:

   • Spread a generous layer of the tomato sauce mixture over the base of each pizza, ensuring it reaches the edges of the dough.
   • Scatter the caper halves and anchovy fillets evenly over the sauce. Drizzle each pizza with a little extra virgin olive oil.
   • Allow the assembled pizzas to rest for about 10 minutes before baking.

8. Bake the Pizza:

   • Place the pizzas in the preheated oven and bake for 15-20 minutes in a static oven (or 15 minutes in a convection oven) until the crust is golden and crispy and the cheese (if added) is bubbling.
   • Keep an eye on the pizza to ensure it doesn’t overcook, as oven temperatures can vary.

9. Serve and Enjoy:

   • Once the pizzas are done, remove them from the oven and let them cool slightly before slicing.
   • Serve the classic Neapolitan pizza immediately for the best flavor and texture.

Tips for the Perfect Neapolitan Pizza:

• Flour: Using type 0 flour (or “00” flour) is crucial for achieving the right pizza texture. It’s finely ground, which gives the dough a silky smooth feel.
• Water Temperature: Use lukewarm water to activate the yeast properly.
• Resting the Dough: Be patient with the dough rising. Longer rising times lead to a more flavorful crust.
• Toppings: For an authentic Neapolitan pizza, keep the toppings simple but flavorful. Fresh mozzarella, basil, and tomatoes are classic additions.
• Baking: A very hot oven is essential for a crispy crust and perfectly cooked toppings. If you have a pizza stone, use it for the best results.

Enjoy this traditional Neapolitan pizza as a fun family meal or for a pizza night with friends. The balance of fresh, simple ingredients and a perfectly crispy crust will make this dish a crowd favorite!

Nutritional Information (per serving):

This Neapolitan pizza recipe provides a delicious, classic meal that balances the rich flavors of anchovies and capers with the light, airy texture of freshly baked pizza dough. Perfect for any occasion, this pizza is sure to impress and satisfy any pizza lover!