Classic Neapolitan Pizza
It all comes back to this. The backbone of what pizza is and forever will be. The best San Marzano tomatoes and freshest mozzarella are both necessities. Topped off with some fresh Parmigiana Reggiano and basil. It's simple, and it's perfect.
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Servings: 3 12"-14" Pizzas
I bought 15 pizza ovens to hands-on test.It's a hobby, not an obsession! Here are the best pizza ovens.Equipment
- Pizza peel
Ingredients
- 3 270g Neapolitan pizza dough balls
- 3-4 oz San Marzano tomatoes A homemade sauce from a can of high-quality San Marzano whole tomatoes is really simple; just puree and add salt!
- 6 oz Whole milk mozzarella
- 1 pinch Parmigiano-Reggiano
Additional Toppings
- Fresh basil
Seriously. I have a lot of pizza ovens.Let me show you the best after hundreds of hours testing. Read my in-depth pizza oven reviews!Instructions
- Flatten and stretch dough into 12-14" pies. You should be able to see light through the dough if it's stretched enough.
- Prepare your pizza by ladling crushed San Marzano tomatoes (with a pinch or two of sea salt) onto stretched dough and then sprinkling Parmigiano-Reggiano. Starting from the outside and moving inward, spread a light even layer of mozzarella.
- Preheat your Ooni (or other outdoor pizza oven) for at least 30 minutes. The oven should reach near 900F in this time. Using a pizza peel, place pizza in oven and cook for 2 minutes (+/- 30 seconds depending on color) rotating as needed.
- Remove pizza from oven, top with fresh basil, and place on wire rack to cool for 2 minutes before slicing.
Notes
This is a Neapolitan recipe that uses 00 flour, so high heat is a must; home ovens are insufficient. Be sure to preheat an outdoor pizza oven to 900F before cooking. If you only have a home oven and pizza steel/stone, check out our NY Style recipe which works great with this.