San Marzano tomatoes, fresh buffalo mozzarella, basil, and a perfectly charred Neapolitan crust. This is pizza in its purest, most beautiful form. A recipe that has stood the test of time.
Authentic Neapolitan-style pizza from your home oven.
Dissolve yeast and sugar in warm water. Let sit 5 minutes until foamy. In a large bowl, combine flour and salt. Add the yeast mixture and 1 tbsp olive oil. Mix until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1.5 hours until doubled in size. Punch down and divide into 2 equal balls. Cover and let rest another 30 minutes.
Place a pizza stone or inverted baking sheet on the lowest oven rack. Preheat the oven to 500°F (260°C) for at least 45 minutes. The hotter the better for that authentic char.
On a semolina-dusted surface, gently stretch one dough ball into a 12-inch circle using your hands. Avoid using a rolling pin — you want to preserve the air bubbles. The center should be thinner than the edges.
Spread a thin layer of tomato sauce over the dough, leaving a 1-inch border. Arrange mozzarella slices evenly. Slide the pizza onto the hot stone and bake for 8-10 minutes until the crust is golden and the cheese is bubbling.
Remove from the oven and immediately top with fresh basil leaves, grated Parmigiano, and a drizzle of olive oil. Sprinkle with coarse sea salt. Slice and serve immediately while the cheese is still perfectly molten.
Swap fresh mozzarella for creamy burrata cheese. Add it after baking so the soft center stays intact, then finish with a drizzle of balsamic glaze and flaky sea salt.
Skip the tomato sauce and spread a mixture of ricotta, mozzarella, and grated Parmesan over the dough. Add minced garlic, fresh thyme, and a drizzle of olive oil before baking.
Layer sliced pepperoni and sauteed mushrooms over the tomato sauce and mozzarella. The rendered pepperoni fat infuses the cheese with an irresistible smoky flavor.
Bake the pizza plain with mozzarella, then top with delicate prosciutto slices, fresh arugula, and shaved Parmesan. Finish with a squeeze of lemon and a drizzle of olive oil.
