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Pizza alla napoletana recipe

Pizza alla napoletana recipe

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  • Recipes
  • Dish type
  • Main course
  • Pizza
  • Italian pizza

A home-made pizza is vastly superior in flavour to shop-bought versions, and making your own pizza base – just a bread dough enriched with olive oil – is easy to do. The topping here, with tomatoes, mozzarella, anchovies and olives, is a classic from Naples.

49 people made this

IngredientsServes: 4

  • 340 g (12 oz) strong white (bread) flour
  • ½ tsp salt
  • 1 sachet easy-blend dried yeast, about 7 g
  • 200 ml (7 fl oz) tepid water
  • 2 tbsp extra virgin olive oil
  • Napoletana topping
  • 2 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 cans chopped tomatoes, about 400 g each
  • ½ tsp caster sugar
  • small handful of fresh basil leaves, torn into pieces
  • 150 g (5½ oz) mozzarella cheese, thinly sliced
  • 8 anchovy fillets, halved lengthways
  • 8 black olives, stoned and halved
  • salt and pepper

MethodPrep:2hr15min ›Cook:25min ›Ready in:2hr40min

  1. Put the flour into a bowl and stir in the salt and yeast. Make a well in the centre and add the water and olive oil. Mix with a round-bladed knife until the mixture forms a soft dough, adding a little more water if it feels too dry.
  2. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until smooth and elastic. Place the dough in a large, lightly greased bowl, cover with cling film and leave to rise in a warm place for 1–1 1/2 hours or until double 1/2 in size.
  3. Meanwhile, make the topping. Heat the olive oil in a saucepan, add the onion and garlic, and cook gently, stirring, for 3 minutes or until softened. Add the tomatoes with their juice, the sugar, and salt and pepper to taste, and bring to the boil. Leave the mixture to bubble, stirring frequently, until reduced by about half to make a thick sauce. Remove from the heat and leave to cool.
  4. Turn out the risen dough onto the lightly floured surface and knock it back, then knead very lightly. Roll or press out to a round about 30 cm (12 in) in diameter and transfer to a greased baking sheet.
  5. Stir the basil into the tomato sauce. Spread the sauce over the pizza base to within 1 cm (1/2 in) of the edge. Arrange the mozzarella, anchovies and olives over the top, then leave the pizza in a warm place for about 15 minutes. Meanwhile, preheat the oven to 220ºC (425ºF, gas mark 7).
  6. Bake the pizza for 20–25 minutes or until the crust has risen and is golden and the cheese has melted. Cut into wedges and serve warm.

Each slice provides

B6, B12, calcium * A, B1, C, E, niacin, selenium * B2, folate, iron, zinc

Some more ideas

To make roasted vegetable pizza, cut 2 small red onions into wedges; cut 1 red and 1 yellow pepper into chunks; and thinly slice ½ small aubergine (about 150 g/5½ oz). Toss the vegetables with 4 tbsp extra virgin olive oil in a roasting tin, then roast in an oven preheated to 200ºC (400ºF, gas mark 6) for 30 minutes or until soft and just beginning to char. Arrange the vegetables on the tomato sauce in place of the mozzarella and anchovies, and scatter over the olives. After baking, sprinkle with 30 g (1 oz) Parmesan cheese, cut into shavings. * To make spinach, mushroom and chorizo pizza, put 200 g (7 oz) baby spinach leaves in a saucepan, cover and cook for 1–2 minutes or until just wilted; drain well. Fry 200 g (7 oz) sliced chestnut mushrooms in 15 g (½ oz) butter until their liquid has evaporated and they are just starting to colour. Arrange the spinach and mushrooms on the tomato sauce in place of the mozzarella, anchovies and olives. Scatter over 30 g (1 oz) thinly sliced chorizo sausage and 2 tbsp pine nuts, then rise and bake.

Plus points

Canned tomatoes are a rich source of the phytochemical lycopene (other good sources include pink grapefruit, watermelon and guava). Lycopene can help to protect against several types of cancer and heart disease. * Allicin, the compound that gives garlic its characteristic smell and taste, acts as a powerful antibiotic. It also has antiviral and antifungal properties. Recent studies suggest that garlic may also help to protect against cancer of the stomach and colon.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (4)

excellent! the base is perfect. iI like a very thin crispy crust, so I made one large and two small pizzas from the dough.-26 Aug 2009

Something else.for a thin crust pizza, I made two 9 inch round pizzas and one 12 inch rectangle from the base ingredients.-26 Aug 2009

So much better than bought pizza. Added fresh chopped spinach. Really enjoyed and will make again soon.-17 Apr 2016

Pizza Alla Napoletana Recipe

Searching for Pizza Alla Napoletana Recipe information? You are in the right place. At you can find everything you want to know about Pizza Alla Napoletana Recipe. And of cause you can order a tasty pizza! So find info and order pizza online!

Neapolitan-Style Pizza (Pizza alla Napoletana) recipe .
    Sep 01, 2012 · Preparation 1. In the bowl of a stand mixer fitted with the hook attachment (or in a small bowl with a spoon). 2. Gather the dough into a ball and transfer it to a clean bowl …2.5/4(8)

Pizza alla Napoletana recipe by Antonio Carluccio
    Season with salt and pepper. Grease each pizza pan or baking tray with a brush dipped in oil. Divide the dough into four and form into pizzas (as with the basic pizza recipe). Place the dough circles in the pans or on trays and smooth them out so they fit perfectly and are of a uniform thickness.

Pizza Napoletana ( Italian Pizza Recipe ) Recipe Italian .
    Jan 01, 2018 · Honestly, when i first went to Naples i asked my chef and pizzaiuolo friends about this pizza and they laughed. They explained me that this is an italian pizza but mainly famous OUTSIDE Italy. "Every Pizza is -alla Napoletana-", my friends told me, referring to the name, meaning Neapolitan Style Pizza.Servings: 4

Pizza alla napoletana recipe
    Pizza alla napoletana recipe. Learn how to cook great Pizza alla napoletana . deliver fine selection of quality Pizza alla napoletana recipes equipped with ratings, reviews and mixing tips. Get one of our Pizza alla napoletana recipe and prepare delicious and healthy treat for your family or friends. Good appetite!

Sophia Loren's Pizza Alla Napoletana Recipe
    Heat oil in large, heavy (preferably cast-iron) skillet. When oil is sizzling, transfer the uncooked pizza to the hot skillet. Cook over medium heat for about 10 minutes until crust is golden and topping is bubbly. If needed, cover pizza …Servings: 4

Pizza alla Napoletana

When it comes to topping pizzas, do as the Italians do and keep it simple. Though adorned with nothing more than tomatoes, mozzarella, garlic, and fresh herbs, the enduring quality of this pizza resides in its perfect interplay of clean and simple flavours.

1 1/3 cups (330 mL) warm water
2 tsp (10 mL) active dry yeast
1/2 tsp (2 mL) honey
1 Tbsp (15 mL) extra-virgin olive oil, plus extra
1 3/4 cups (435 mL) whole wheat flour
2 cups (500 mL) unbleached all-purpose flour, plus extra
1/2 tsp (2 mL) salt
1 - 28 oz (796 g) can San Marzano plum tomatoes, drained and coarsely chopped
8 oz (225 g) fresh mozzarella, such as buffalo mozzarella or fior di latte, torn into pieces
2 garlic cloves, thinly sliced
Fresh oregano and basil
Freshly ground black pepper (optional)

In large bowl, stir together water, yeast, and honey. Set aside for 5 minutes, allowing yeast to bloom. (If mixture does not become frothy like the head on a beer, the yeast may be inactive and you will need to repeat this step with a new pack of yeast.) Stir in oil. Add flours 1 cup (250 mL) at a time, stirring well after each addition until smooth. Along with last addition of flour, stir in salt. Turn out dough onto lightly floured surface and knead until satiny and firm, about 8 minutes.

Place dough in bowl lightly oiled with olive oil and turn to coat. Cover with clean kitchen towel and set aside in warm corner of kitchen to rise until almost doubled in size, about 1 1/2 to 2 hours. At this point, refrigerate dough overnight.

If you have one, place pizza stone in cold oven and preheat oven to 550 F (290 C).

Turn dough out onto lightly floured surface and knead for 1 minute. Divide dough into 4 equal pieces and shape each into a thick disk. At this point you can freeze your dough, sealed tightly in an airtight container for 2 weeks. Let dough thaw in refrigerator for 24 hours before continuing.

Working with 1 ball of dough at a time, with lightly floured hands, gently start to stretch the edges of dough. Once pizza is about 8 in (20 cm) in diameter, drape dough over your fists and gently move your hands away from each other, turning the dough as you go. When dough is about 1/2 in (1.25 cm) thick and 10 in (25 cm) in diameter, place on oiled pizza pan, flour-dusted pizza peel, or rimless cookie sheet. Cover dough with clean kitchen towel and let rise for 30 minutes.

Working with one pizza at a time, lightly drizzle with some olive oil and scatter some of the tomatoes, mozzarella, and garlic over top. Slide pizza onto hot stone (or bake in pizza pan) and bake until crust is golden brown and bubbly and cheese is completely melted, about 8 to 10 minutes.

Carefully remove from oven, brush crust with a little extra olive oil, if desired, and top with some oregano, basil, and a little ground black pepper (if using) before slicing into wedges. Serve immediately while continuing to top and bake remaining pizzas.

Each serving contains: 331 calories 13 g protein 12 g total fat (5 g sat. fat, 0 g trans fat) 45 g total carbohydrates (1 g sugars, 5 g fibre) 189 mg sodium

I’m really a pizza addict. For about 5 years I tried to achieve every information, every secret to be able to make a delicious Neapolitan pizza at home quite like those you eat in pizzeria…. with success.

It’s not as difficult as it seems, it takes more to write it and when you have all the information in your mind you’ll go faster.

In the web there are lots of pizza recipes, but what I’m writing here is based on the real pizza napoletana disciplinary that contains technical specifications (here you can find the whole text:

As written in the disciplinary, the “vera pizza napoletana” (real Neapolitan pizza) should be soft, flexible, easy to fold like a booklet, with the typical taste coming from well-grown/well-baked and bread-taste crust mixed with the slightly acidic flavour of tomato sauce and the respective aroma of oregano and garlic or basil and cooked mozzarella flavour.

The cooking method is very important for the final result so you must use a pizza baking stone .
You can find it in home centers or in online shops.

Vera Pizza Napoletana (Real Neapolitan Pizza)

Difficulty: hard
Preparation: 6 to 10 hours Cooking Time: 3 to 5 minutes
Yield: 10 to 15 servings

Ingredients for the dough:

  • 1 liters / 2.2 lbs water (spring if possible)
  • 50-55 grams / 1.7-1.9 ounces sea salt
  • 3 grams / 0.10 ounces hydrated yeast (you can also use 425-450 grams / 15-15.80 ounces mother yeast or 0.84 grams active dry yeast)
  • 1.7-1.8 Kg / 3.7-3.9 lbs all-purpose flour

…Yes you don’t have to use olive oil!

  • plain chopped tomato sauce, plus a little pinch of sugar, salt to taste
  • oregano and a slice of garlic or few basil leaves (I prefer using just basil)
  • fridge-chilled fresh mozzarella, cut into 1.5 cm / 0.59 inches square pieces (making big pieces and use a fridge-chilled mozzarella is important to prevent pizza from become watery during the cooking time)

These ingredients are for 10 to 15 pizzas, I suggest you to reduce quantities by a half .


Put water into a mixer, add salt and 10% of flour (170-180 grams / 6-6.3 ounces).
Add yeast, start the mixer and phase the rest of flour in.
Let knead the dough for at least 20/30 minutes, it should be soft, smooth and no sticky.

Let rest the dough for 2 hours covered with a plastic-wrap at 25°C/77°F (I put it in the oven and switch on the light).

Cut the dough into 180-250 grams / 6.3-6.8 ounces pieces and shape them into balls (I usually cut them into 200 grams / 7 ounces).
For each ball, stretch the top down and around the rest of the ball until the outer layer wraps around the other side. Pinch the two ends together and make a smooth ball.
Put your balls stitch-side down in a rising tray (alimentary case) dusted with flour and cover with a lid or a plastic wrap to prevent the ball from drying out (space out balls 8 cm /3 inches).

Dust with flour the work bench and put a dough ball on it. Flip it over.
With a motion from the center to the outside, and with the pressure of the fingers of both the hands on the dough ball, shape into a thin flat disk and remind to DO NOT TOUCH THE EDGES or you won’t have your pizza napoletana crust (center is no more thick than 0.3cm/0.11 inches and edge is not more than 1-2 cm / 0.4-0.8 inches).

DO NOT use rolling-pin because the air included in the dough has to move from the centre towards the outer edge.

Cooking procedures (at home)

Put the pizza baking stone over the top rack of the oven.
Preheat oven to the highest possible temperature for at least 30 minutes (static).

3 minutes before putting pizza in the oven, switch the oven to the broil setting (switch on the grill). This allow to increase the stone temperature. (in pizzeria oven has to reach 485°C/905°F and pizza cooks in 60-90 seconds).

Return to the static setting when cooking pizza.

Take a pizza pan, put it upside down, or you can take an aluminium pizza peel (I do not suggest to use a wood one because pizza won’t slide easily into the oven), dust it with flour.

Lay down pizza into it and quickly add tomato sauce, mozzarella and other ingredients to your taste. Doing this quickly is important to prevent the dough from sticking onto the surface.

Quickly open the oven, let slide pizza into the pizza baking stone, close the oven.
Let cook for 3 to 5 minutes or until the crust is quite crispy and has lost its white color (do not open the oven for the first 1-2 minutes).
Open the oven, put a fork in to the crust and slide out pizza into a plate.
Taste it…. isn’t it so delicious.

Pizza baking stone makes a huge difference in the taste of your home-made Neapolitan pizza, so I suggest you to really buy one, it’s worth.

Sausage, Salami and Mushroom Calzone

To make dough: In a medium bowl combine warm water, sugar and yeast. Stir gently and let sit while measuring other ingredients.

In a mixing bowl combine 3½ cups flour and salt stir to combine. Attach a dough hook and bowl to your mixer, add in yeast mixture and 2 tablespoons olive oil. Mix on low until a dough forms, if too wet add additional flour, turn to medium speed and let mixer knead dough about 5 minutes, or until dough is tacky but not sticky. Let dough rest covered in a warm place while preparing filling.

In a large fry pan heat olive oil until simmering. Add mushrooms cook without stirring for 1-2 minutes (this will allow them to brown and add more flavor), stir mushrooms, add thyme leaves and garlic, stir and continue to cook mushrooms another minute. Add Italian sausage to pan stir and chop into small pieces. Cook until browned and no pink remains. Take pan off burner and let mixture cool.

In a large bowl combine the ricotta, mozzarella, ½ cup of Pecorino, diced salami and black pepper. In a small bowl combine egg and water, stir, then add half the egg mixture to cheese mixture. Add cooled mushroom mixture to cheese mixture (can be warm, but not hot) and gently fold together, set aside.

Heat oven to 450F and place parchment paper on two large baking sheets.

Divide dough into 4 pieces. On a lightly floured surface, roll one piece of dough out into an 8" circle, about ¼" thick. Spoon ¼ of filling to one side of dough and flatten slightly. Gently fold dough in half, dampen seams with water, pinch together then crimp edges all around. Repeat with remaining dough.

Transfer to prepared baking sheets. Brush with remaining egg mixture and slit top with a sharp knife two times sprinkle with grated pecorino. Bake for 20 minutes or until calzones are golden and filling is bubbling let cool 5 minutes before cutting open. Serve with warmed marinara sauce for dipping.

Pizza Rustica Napoletana Recipe

Searching for Pizza Rustica Napoletana Recipe information? You are in the right place. At you can find everything you want to know about Pizza Rustica Napoletana Recipe. And of cause you can order a tasty pizza! So find info and order pizza online!

Pizza Rustica alla Napoletana — Nick Malgieri
    Pizza Rustica alla Napoletana. This most typical savory pie is served for Carnevale (the day before Ash Wednesday) and then again for Easter. Though many recipes for pizza rustica specify that the dried sausage, mozzarella and other filling ingredients be layered, in the Neapolitan version, they are diced and added to the ricotta filling .

Pizza Rustica (Easter Pie) Recipe - NYT Cooking
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Homemade Neapolitan-Style Pizza Recipe
    Make sure to use high-quality ingredients for the best possible results. And if you’re tempted to add more toppings, you might want to try this pesto and white bean pizza recipe instead—a true Neapolitan pizza only has this simple tomato sauce, fresh … Recipes Pizza Rustica alla Napoletana
    Pizza rustica is a perfect brunch dish. Storage: Keep the pizza rustica at room temperature on the day it is baked. For longer storage, wrap in plastic and refrigerate …Cuisine: Italian

Nonna's Pizza Rustica
    Pizza Rustica, a real treat at Easter and all other times that Nonna makes it! Watch the VIDEO of this recipe! This recipe is featured in the Cooking with Nonna Cookbook!4.9/5(15)

Pizza Rustica recipe
    Apr 01, 2014 · Pizza rustica looks nothing like the Neopolitan-style pizzas we know so well in this country. That's because pizza in Italian means pie and not all Italian pies …4/4(2)

Pizza Rustica Recipes - Cooking with Nonna
    Pizza Rustica & Pizzagaina Recipes We have a rich collection of Pizza Rustica Recipes. or Pizzagaina Recipes for your Easter celebrations. Just like any other traditional Italian recipe, Pizza Rustica can be made in many different ways, high or low, with lots of meat or less meat. Pick the one you like and make one! We hope you enjoy them and if you have a recipe that you would like to .

Pizza Napoletana

Wow! It was about time we came down to the fundamentals on 196 flavors! Today, we make room for pizza and the traditional pizza napoletana recipe!

Italy is famous for its great cuisine. Italians have a way of sublimating ingredients as simple as pasta or tomato. They make a poems out of a pizza bianca with a little rosemary and olive oil (the real white pizza)!

Now let’s talk about pizza!

Related Posts:

What is the origin of pizza?

The word pizza first appeared in 997 AD. In medieval Latin, it means “flat bread”. But it is in Naples in the sixteenth century that pizza got its modern meaning. This word derives from pide (or pita), Turkish word meaning “bread”.

Originally a poor man’s dish, pizza, which is born in Naples in the sixteenth century, is often sold by street vendors by the slice. Indeed, this flat bread coated with lard and cooked in a wood oven was served as a snack to bakery employees.

Pizza bianca (white pizza), the most simple pizza is in fact the original pizza. Rossa pizza (red pizza) only appeared two centuries later, also in Naples, with the discovery and arrival of tomatoes from America. These were exported first to Spain and then to Naples.

In the sixteenth century, tomato was not considered edible but rather toxic. It was not until the eighteenth century that they made it to the kitchen!

Today, the most popular pizza and the most consumed is the Margherita pizza. Margherita pizza has a story and its name is a nod to Queen Margherita.

In June 1889, Queen Margherita, accompanied by her husband Umberto I, decided to go on a tour of her Italian Kingdom. During her travels around Italy, she saw many people, especially peasants, eating this bread, large and flat. Curious, the Queen ordered one of her guards to bring her one of those flat breads. She loved it so much that she ate these flat breads everywhere, even in front of her people, causing consternation around her as it was not acceptable for a queen to eat the food of the peasants.

One day, the Queen asked Italian Chef Raffaele Esposito to come to the Royal Palace and requested for her own pleasure, to cook pizzas in the oven of the royal kitchen. To honor the Queen, Raffaele decided to create a pizza just for her. He cooked his dough in the oven, garnished it with tomatoes, mozzarella and basil (the 3 colors of the Italian flag: red, white, and green). This recipe was the Queen’s favorite pizza and it became very popular in Italy.

If pizza is originally Neapolitan, there is also a Roman version that differs by a thinner and crispier crust. But pizza did not remain an Italian phenomenon. It has since traveled and earned an international career.

Pizza around the world

In the early twentieth century, pizza crossed the Atlantic with the Neapolitan emigrants. We are in the Little Italy neighborhood of Manhattan, the stronghold of the first American pizzeria. But then… no mozzarella! It had to be replaced by local cheese. The thick, greasy, and loaded American pizza was born!

What about France? The French fell in love with pizza. They are now the largest consumer in the world after the U.S. They discovered it in 1930 in Marseille, the most Italian of French cities. This is also in Marseille that the famous pizza truck craze started, a phenomenon that spread out throughout France but has not caught on in Italy!

The pizza dough

There is obviously no good pizza without a good pizza dough. “True” Neapolitan pizza dough is unique! It is made with a special unrefined flour, which is hard to find outside of Italy.

It is also said that what makes the taste of Neapolitan pizza is a typical water that you can only find in Naples.

The recipe I made today comes from my friend Michele. While in Naples, she went to a pizza workshop, taught by an Italian chef in the kitchen of a large hotel in Naples.

Who had the crazy idea to associate pizza with junk food? As odd as it may seem, pizza is excellent for your health! Nutritionists from the University of Maryland have used pizza as a model to suggest simple ways to eat healthy. According to an epidemiological study, published in 2003 in the International Journal of Cancer, eating pizza significantly reduces the risk of certain cancers. They found that people who eat pizza once or several times a week are less affected by cancer than those who never eat any.

Please eat irresponsibly! My only regret for this delicious pizza napoletana recipe is not to have a wood oven at home!

This recipe is validated by our Italian culinary expert, Benny the Chef. Chef Benny is an Italian chef, culinary teacher, awards winner, entertainer, and the author of “The Art of Cooking According to Me”.

  • 20 ounces (4 cups) Italian tipo ൈ" flour (see note), plus extra for dusting dough
  • .3 ounces (about 2 1/4 teaspoons) kosher salt, plus extra for assembly
  • .2 ounces (about 1 teaspoon) instant yeast, such as SAF Instant Yeast
  • .2 ounces (about 2 teaspoons) sugar
  • 12 ounces water
  • 1 (14-ounce) can whole peeled Italian tomatoes
  • 12 ounces buffalo mozzarella or fresh cow's milk mozzarella
  • 6 tablespoons extra virgin olive oil
  • 24 basil leaves

Combine flour, salt, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook attachment. Whisk to combine. Add water and knead on low speed just until mixture comes together and no dry flour remains. Allow to rest for 10 minutes. Knead on low speed for an additional ten minutes. The mixture should come together into a cohesive mass that barely sticks to the bottom of the bowl as it kneads. Depending on the type of flour used, you may need to add up to 1/2 cup additional flour. If dough sticks heavily to bottom of bowl, add flour 1 tablespoon at a time with mixer running until it forms a mass that just barely sticks to the bowl. Cover bowl tightly with plastic or transfer the dough to two gallon-sized zipper lock bags, seal, and refrigerate for at least 8 and up to 72 hours.

Transfer the dough to a floured work surface and dust the top with additional flour. Using a bench scraper, divide the dough into six even pieces, approximately six ounces each. Using floured hands, shape each piece into a neat ball by gathering the dough towards the bottom. Coat four small containers with non-stick cooking spray or olive oil (large cereal bowls work great for this) and add one dough ball to each bowl. Lightly spray top of dough ball with non-stick cooking spray. Cover tightly with plastic wrap, and allow to rise at room temperature for 2 hours (dough should roughly double in volume).

Meanwhile, drain tomatoes in fine meshed strainer and break them up with your fingers, squeezing excess juice out from the interior. Transfer the tomatoes to a blender with a 1/2 teaspoon of kosher salt and blend until smooth. Transfer to a bowl and set aside. Cut the mozzarella into 1/2-inch chunks and place on a plate on a triple layer of paper towels or a clean kitchen towel. Place another triple layer of paper towels or clean dish towel on top of the cheese and stack another plate on top. Allow the excess water to blot out for at least 10 minutes.

Transfer 1 ball of dough to a medium bowl filled with flour and flip to coat. Lift it and gently pat off the excess flour. Transfer it to a floured surface and gently stretch it into a 10-inch circle, leaving the outer 1-inch edge slightly thicker than the center. The best way to do this it to start by gently stretching with your fingertips. Pick up the slightly stretched dough and place it on the opened face of your left hand. Toss it back and forth between your opened hands, rotating it slightly with each toss until it stretches out to around 8-inches in diameter. Return it to the work surface. With your left hand flat in the center of the round, use your right hand to stretch the edge of the dough out, rotating as needed until it is an even 10-inches in diameter.

Have your tomato sauce, drained cheese, pizza dough, olive oil, kosher salt, and basil leaves ready and close to the stovetop. Preheat the broiler to high and arrange the rack such that you can just barely fit a 12-inch heavy-bottomed oven-proof cast iron or stainless steel skillet on top of it. Dust skillet with flour, tap out excess, then heat the skillet over high heat and heat until lightly smoking, about three minutes. Transfer one dough round to the skillet. It should fill up the entire bottom surface. Working quickly, spread two tablespoons sauce evenly over the dough, leaving the outer 1-inch border un-sauced. Top with 1/6 of the cheese chunks. Season with kosher salt. Drizzle with 1 tablespoon olive oil, and scatter four basil leaves over the surface. Transfer skillet to broiler and broil until pizza is puffed and darkly charred in spots (this can take anywhere between 1 1/2 to 4 minutes, depending on the strength of your broiler). Return the skillet to the stovetop and cook until the bottom is darkly charred in spots, using a thin metal spatula to peek after about 1 minute (depending on the skillet you use, you may skip this step if the pizza is already charred). Transfer the pizza to a cutting board and serve immediately. Repeat steps 4 and 5 to bake remaining pizzas.

Pizza Alla Napoletana

* 2 cups chopped fresh tomatoes
* Salt and freshly ground black pepper (used sea salt)
* 1 recipe basic pizza dough, rolled out for 2 (14-inch) pizzas, recipe follows
* Cornmeal, for dusting the pizza peels (omitted)
* 1 pound fresh buffalo mozzarella cheese, diced (used full-fat mozzarella)
* 3 tablespoons olive oil
* 3 tablespoons fresh oregano leaves
* 3 tablespoons fresh basil leaves
* Kosher salt (I used a little fleur de sel sea salt) -- don't omit


Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.

Season the tomatoes with salt and pepper and place in a strainer or colander set over a bowl to drain. Let sit for 10 to 15 minutes, or until tomatoes have released some of their liquid. (Then I dried them on paper towels.)

Place the rolled out pizza dough onto 2 pizza peels or the backs of 2 cookie sheets, using cornmeal (I omitted and used parchment), as necessary, to help facilitate moving the dough. Sprinkle the tomatoes evenly over both rounds of dough, scatter the diced cheese, then drizzle each pizza with 1 1/2 tablespoons of olive oil.

Bake the pizza for 10 to 12 minutes, or until the dough is golden brown around the edges and the tomatoes are lightly caramelized. Remove from the oven and sprinkle with the oregano and basil. (I also discarded the parchment at this point)

Bake for an additional 2 to 3 minutes, or until the pizza is crisp and golden brown. Sprinkle with kosher salt before serving. Serve immediately.

1 package active dry yeast
1 cup warm water (110 degrees F
Pinch sugar
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
2 1/2 to 3 cups all-purpose flour, plus more if necessary
Cornmeal, as necessary, for dusting pizza peel

In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.

Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.

Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles. Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone or backs of cookie sheets in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

Recipe courtesy Emeril Lagasse, 2006
Show: The Essence of EmerilEpisode: Creative Pizza

How to Make Traditional Neapolitan-Style Pizza

In this month’s issue, author David Hochman learns what it takes to make pizza Napoletana in his feature “Life of Pie.” Technically, authentic Neapolitan pizza can only be made in a stone, wood-burning oven that reaches 900 degrees. This has to do with the type of flour—Caputo’s ’00’—that is generally used and the desired consistency of the final product. But fear not, eager home bakers! We found a local pizza master who created a recipe for the home cook. All that’s needed is a stand mixer, some excellent ingredients, a cast iron skillet, an oven with a broiler setting, and the will to make it through the relaxing, fulfilling process of vera pizza Napoletana.

Traditional Neapolitan-Style Pizza

Recipe and method created and adapted for the home cook by chef Noel Brohner, with inspiration and guidance from chef Ori Menashe (Bestia), Roberto Caporuscio (Keste, New York), Roger Gural (Arcade Bakery).

420 g cold filtered, bottled spring water

20 g coarse sea salt or kosher salt

Extra virgin olive oil (for container)

Instructions for preparing the dough:

(Estimated Prep Time: 3.5 hours)

Add cold water to the bowl of a stand mixer fitted with a dough hook.

Add flour and then instant dry yeast to mixing bowl, taking care to let the layer of flour blanket the cold water and keep it separate from the yeast.

Mix on low speed for about 2 to 3 minutes, stopping the mixer from time to time and scraping the bowl with a rubber spatula to remove dry flour from the sides and bottom of the bowl if necessary. Dough should be cool to the touch and the texture should be rough and somewhat shaggy—not smooth.

Remove dough hook from mixer and cover entire bowl with kitchen towel for a 20-minute rest period.

After 20 minutes, remove towel from top of bowl, re-attach dough hook, add salt to bowl. Mixing on low speed until salt is fully incorporated, about 3 minutes. If dough ball creeps up the dough hook, stop mixer, push dough down and continue mixing – repeat if necessary.

After 2.5 to 3 minutes, dough should still be cool to the touch and a bit less shaggy, but still not smooth.

Remove dough ball from bowl with rubber spatula or plastic dough scraper. Transfer dough into lightly oiled plastic container, cover with plastic wrap and place in the warmest part of your kitchen for 20 minutes.

After 20 minutes, remove plastic wrap and, with wet hands, carefully stretch and fold dough over from each of four sides into the center, one side at a time, as if you are making an “envelope” out of a piece of paper.

Once the fold is completed, turn dough ball over with seams side facing down, gently press the entire dough ball down, and then cover container with plastic wrap again.

Repeat this same fold five more times at 20-minute intervals noticing that, with each fold, the dough becomes slightly stronger and the surface smoother.

After the final stretch and fold, allow the dough ball to sit covered with seams side down for one more hour without stretching or folding.

Once the hour has passed, lightly oil a new container with and then wipe down the container with a dry paper towel to remove any excess oil. Transfer the dough ball into the new container with the seams side down and cover tightly. Container should be large enough for the dough ball to double in size, though it may not double in volume.

Place tightly sealed container into refrigerator until you need dough for pizza making (1-3 days is ideal but the dough can be kept in refrigerator for up to 5 days).

Remove container from refrigerator at least three hours before you intend to begin baking. Weight out even portions of 260 g, or as large as desired. Return any unused dough to the refrigerator.

Ball up dough portions and placed them into a lightly floured container seams side down and cover them while they rise.

Instructions for baking the pizza in a home oven with a broiler:

Pre-heat dry, seasoned 12-inch cast iron skillet on medium-high heat for about 15 minutes or until pan is very hot but not smoking.

Remove one dough ball from the container and coat it with flour. On a clean surface, gently stretch and shape it into a crust no more than 9-inches in diameter. Try to leave a raised edge or corniccione about 1/2 inch wide around the entire crust

Once the dough ball is ready, place a metal oven rack about 6 to 8 inches from your broiler’s flame. Turn broiler to high.

Place dough into pre-heated cast iron pan. Quickly top the pie with your toppings (sliced fresh mozzarella, thinly sliced vegetables, already cooked sausage) as the pizza crust begins to cook in the pan the crust will cook quickly, so you must work quickly. (Neapolitan pies are generally topped rather sparsely to account for the quick cooking time.)

After the pie is topped, take a metal spatula and gently place it between the dough and the hot pan, working your way around the pie to make sure that the dough is not sticking to the pan. Then, gently lift the crust up with the spatula so that you can see how well cooked the bottom is. If the pan is hot enough, you will begin to see black small, black “leopard spots” forming on the bottom of the crust. If the pan is not hot enough, the spots will be light brown instead of black

With pot holders in each hand, carefully transfer the hot pan into your oven, with the top edge of the pan about four to six inches from the flame of your broiler. The surface of your pizza will cook very quickly.

Close the oven door but check the after one minute to see if those “leopard spots” are forming and to make sure the crust top is not burning prematurely. If the top of the pizza needs a bit more color, leave it in the oven but check it often, about every 15 seconds or so.

Once you are satisfied with the color of the pizza top, remove your pizza from the oven and place it back on the stove top. Check the bottom of the pizza again with the metal spatula for crust coloring. If the pizza bottom needs a bit more color, put the burner on high for between 15 seconds and a minute.

Traditional Neapolitan pizza sauce

Process whole, canned San Marzano tomatoes with a hand food mill. Add 2-3 grams of salt per 24 ounces of tomatoes. For a thicker, less ‘soupy’ tomato sauce, drain tomato water before processing tomatoes. Use sauce “raw”—unheated.

Watch the video: How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef


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