Background: For many years we worked to make our own pizza dough, then worked through several types of pizza stones and steel, focusing on both red sauced, and white vegetable, barbeque chicken, you name it types of pizza. Recently I learned more about how “classic” pizza is made in Naples, we started to focus on good ingredients and keeping it simple, and great tasting!
Ingredients:
12 oz pizza dough homemade or store bought
14 oz peeled San Marzano tomatoes lightly crushed (1/2 can)
4 oz mozzarella cheese chopped finely
1 large tomato or 2-3 Roma tomatoes cored and sliced thin
1 tbsp freshly grated parmesan cheese
1 tbsp freshly grated Romano cheese
½ cup fresh basil (about 1 handful)
1 tbsp high quality olive oil
Semolina flour for dusting
Steps:
- Make the dough or use store bought, about 12 ounces is required for a 13-inch pizza. Roll out the dough, shape to fit the peel, then place on the peel (sprinkled with semolina). Heat oven to 450 and allow pizza steel (or stone) to heat for 20-30 minutes at this temperature (while preparing the pizza).
- Spread the San Marzano tomatoes around the crust to cover, then add the tomatoes, followed by the mozzarella, and finally sprinkle the parmesan and Romano on. Place on pizza steel (or stone) that is sprinkled with semolina and bake for about 12 minutes, turning 90 degrees a couple times as it cooks, until the top of the cheese begins to brown.
- Once browned, remove from the oven and allow to sit for several minutes, drizzle on the olive oil and sprinkle on the basil leaves. Cut into pieces and serve.
- Our pizza dough recipe is in the “Basics” section and makes approximately 24 oz. of dough, enough for two 13” pizzas.
Napoli Pizza finished
Napoli pizza Ready to Serve
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