Pizza Napoletana, or Neapolitan pizza, is one of Italy’s most iconic dishes, originating from Naples. This pizza is known for its soft, chewy crust with slightly charred edges, a thin center topped with simple, high-quality ingredients like San Marzano tomatoes, fresh mozzarella, fresh basil, and a drizzle of olive oil. The dough is typically made with just flour, water, salt, and yeast, and it’s allowed to rise slowly to develop its unique texture and flavor. Baked at very high temperatures in a wood-fired oven, Pizza Napoletana is beloved for its balance of flavors and textures, making it a timeless favorite worldwide.

How to Make Pizza Napoletana

Ingredients:

For the Dough:

• 500g (3 ¾ cups) tipo “00” flour (or all-purpose flour)
• 325 ml (1 ⅓ cups) water, room temperature
• 10g (2 tsp) salt
• 3g (1 tsp) fresh yeast or 1g (¼ tsp) active dry yeast

For the Toppings:

• 400g (14 oz) San Marzano tomatoes, crushed (or high-quality canned tomatoes)
• 200g (7 oz) fresh mozzarella cheese, sliced or torn into pieces
• Fresh basil leaves
• Extra virgin olive oil
• Salt, to taste

Instructions:

1. Prepare the Dough:

   • In a large mixing bowl, dissolve the yeast in the water. Add the flour and mix until a sticky dough forms.
   • Add the salt and continue mixing until the dough becomes smooth and elastic, about 10 minutes by hand or 5 minutes in a stand mixer.
   • Cover the bowl with a damp cloth and let the dough rise at room temperature for 8-24 hours, until doubled in size.

2. Shape the Dough:

   • Once the dough has risen, divide it into 4 equal portions. Shape each portion into a ball and let them rest for another 2 hours under a damp cloth.

3. Preheat the Oven:

   • Preheat your oven to its highest temperature (at least 250°C/482°F, ideally 450°C/842°F if using a pizza oven). If you have a pizza stone, place it in the oven to heat up.

4. Prepare the Toppings:

   • Crush the San Marzano tomatoes in a bowl and season with a pinch of salt. Prepare the mozzarella by tearing it into pieces if using fresh buffalo mozzarella.

5. Shape the Pizza:

   • On a floured surface, gently stretch each dough ball into a thin circle, about 10-12 inches in diameter, leaving a slightly thicker edge for the crust.

6. Assemble the Pizza:

   • Spread a thin layer of the crushed tomatoes over the dough, leaving the edges clear. Add slices or pieces of mozzarella, scatter a few fresh basil leaves on top, and drizzle with a little olive oil.

7. Bake the Pizza:

   • Transfer the pizza onto the preheated pizza stone or baking tray. Bake for 90 seconds to 2 minutes in a pizza oven, or 7-10 minutes in a conventional oven, until the crust is golden and slightly charred, and the cheese is bubbly.

8. Serve:

   • Remove the pizza from the oven, add a few more fresh basil leaves if desired, slice, and serve hot.

Estimated Nutritional Content Per Serving (Based on 4 Servings):

Nutritional Information:

• Calories: ~400-500 kcal per pizza
• Protein: ~15g
• Carbohydrates: ~60g
• Fat: ~15g
• Fiber: ~3g

These values are estimates and can vary depending on the specific ingredients and portion sizes used. Pizza Napoletana offers a balanced mix of carbohydrates from the dough, protein from the mozzarella, and healthy fats from the olive oil. The dish is relatively moderate in calories, making it a satisfying and wholesome meal when enjoyed in moderation