A visit to Belgium introduced me to an Italian restaurant with grandma in the kitchen making this Neapolitan Pizza Dough Recipe and tomato sauce.
She had been making the dough for years. Not to mention the ravioli that were delicious but that is another time.
For today, I would like to share with you this perfect Neapolitan pizza that is so easy to make and very inexpensive. My pizza cost was $4.00 when I broke it down which is super cheap!
This great Neapolitan pizza dates back to the 1700s in Naples Italy. At first, it was just a flatbread but then tomatoes were introduced in the 18th century. The dish became extremely popular with the famous pizzamaker of the time Raffaele Esposito. A baker at a Naples pizzeria created the Margherita pizza, which today is the Neapolitan pizza.
What Flour to Buy
What flour you buy matters and they are very different from one another which is why I do not use bleached flour. The flour you buy makes a difference in any recipe, which is why I only use King Arthur 00 Pizza Flour, Non-GMO Project Verified, 100% American Grown Wheat.
Simple Ingredients Needed
Dough
- Bread flour
- dry yeast or fresh yeast
- warm water
Toppings
- fresh mozzarella
- fresh basil leaves
- tomato sauce
- extra virgin olive oil
- parmesan cheese
Step By Step Instructions
Step 1. Spoon flour into a cup then sweeps off any excess flour. In a large bowl, mix the dry ingredients. Place on the mixer and use the dough hook then add the water. Stir on low speed until just combined, making a rough but cohesive dough.
Step 2. Cover the bowl with plastic wrap and allow the dough to rise in a warm place overnight or for at least 12 hours. I stick mine in the microwave to rest.
Step 3. With your home oven, place a rack in the center of your oven and preheat the oven to 400° degrees. Make sure your oven is at the required temperature for at least 30 minutes before baking.
Step 4. When the dough rise is completely doubled, scoop the dough out of the bowl and transfer the dough to a well-floured surface and work the dough into a ball then slice it into 2.
Step 5. Generously flour a rolling pin and flour the work surface. Take one of the dough balls and start rolling it out with a pin to stretch it into a circular pattern until it is ¾ inch thick and round.
Step 6. Place parchment paper onto a baking sheet and spray with oil, that way it is ready when it's time to put the dough on top.
Step 7. The easiest way to make the center is by lifting the pizza from the work surface and using your knuckles to gently stretch the dough into a 10-inch circle. If the dough is at all sticky, use more flour. Use two hands at once to gently move the dough in a circle allowing the outer area to be thicker.
Step 8. Once it is shaped, move the dough onto the sheet of parchment and adjust it to the pan. I use 2 pans to make individual pizzas.
Step 9. Spoon a light coat of pizza sauce on the dough, then top with the mozzarella cheese. Add additional toppings as desired. Repeat with the remaining dough and toppings.
Step 10. Bake the pizza for approximately 6 minutes to 10 minutes, until the edge begins to brown. Remove the pizza from the oven, and sprinkle it with fresh basil or parsley along with drizzled little olive oil on top. Serve and Enjoy!
Lifestyle Diet
- Low-Carb: No
- Gluten-Free: No
- Vegetarian: Yes
- Vegan: No but close just substitute the cheese.
Variations
There are some variations to making pizza, like using a wood-fired oven or placing it on a pizza stone, I have none of that and it still comes out delicious.
The Neapolitan style pizza, which is sometimes regarded as the pizza Margherita, is basic with tomato sauce and cheese. Now can you add more topping, I do. Ground sausage that my husband loves or sometimes just peppers and onions that I cook and place on top.
Tips And Tricks
- to make sure the ball of dough is the same size use a kitchen scale.
- don't over-water the flour let it sit for a moment then mix again.
- I spray my hands with a little oil so the dough does not stick to my hands.
Frequently Asked Questions
Can I make it ahead of time? Yes and I do so many times. I also make a sheet pan pizza with this recipe and then cut it into individual pieces. Then I freeze them so there is always a quick snack when I just want a pizza bite!
Have Leftovers? When I make the individual pizza, I never have leftovers but it I make a sheet pan, I do, so I place them in an air-tight container and layer parchment paper in between each slice so they don't freeze together.
This style of pizza is the best pizza that we love to eat on a Friday night. It's that perfect crust with simple toppings that make this my favorite pizza. Using high-quality ingredients is what makes this a better pizza than a restaurant. I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!
More Italian Recipes
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Neapolitan Pizza Dough Recipe
Ingredients
Dough
- 2 cups King Arthur ‘00’ Pizza Flour
- ⅛ teaspoon instant yeast or active dry yeast
- ½ teaspoon granulated sugar
- 1 ¼ teaspoons salt
- ¾ cup water lukewarm
Toppings
- ½ cup mozzarella
- ½ cup tomato sauce
- 4 leaves fresh basil leaves
- 1 tablespoon extra virgin olive oil
- parmesan cheese sprinkle on top
Instructions
Dough
- Spoon flour into a cup then sweeps off any excess flour. In a large bowl, mix the dry ingredients. Place on the mixer and use the dough hook then add the water. Stir on low speed until just combined, making a rough but cohesive dough.
- Cover the bowl with plastic wrap and allow the dough to rise in a warm place overnight or for at least 12 hours. I stick mine in the microwave to rest.
- With your home oven, place a rack in the center of your oven and preheat the oven to 400° degrees. Make sure your oven is at the required temperature for at least 30 minutes before baking.
- When the dough rise is completely doubled, scoop the dough out of the bowl and transfer the dough to a well-floured surface and work the dough into a ball then slice it into 2.
- Generously flour a rolling pin and flour the work surface. Take one of the dough balls and start rolling it out with a pin to stretch it into a circular pattern until it is ¾ inch thick and round.
- Place parchment paper onto a baking sheet and spray with oil, that way it is ready when it's time to put the dough on top.
- The easiest way to make the center is by lifting the pizza from the work surface and using your knuckles to gently stretch the dough into a 10-inch circle. If the dough is at all sticky, use more flour. Use two hands at once to gently move the dough in a circle allowing the outer area to be thicker.
- Once it is shaped, move the dough onto the sheet of parchment and adjust it to the pan. I use 2 pans to make individual pizzas.
Toppings
- Spoon a light coat of pizza sauce on the dough, then top with the mozzarella cheese. Add additional toppings as desired. Repeat with the remaining dough and toppings.
- Bake the pizza for approximately 6 minutes to 10 minutes, until the edge begins to brown. Remove the pizza from the oven, and sprinkle it with fresh basil or parsley along with drizzled little olive oil on top. Serve and Enjoy!
Video
Notes
- To make sure the ball of dough is the same size, use a kitchen scale.
- Don't over-water the flour let it sit for a moment then mix again.
- I spray my hands with a little oil so the dough does not stick to my hands.
Cher says
This was the best pizza
Lizzy says
Thank you, xoxo Lizzy