Ingredients
Method
Mixing the Dough
- Hydrate the Yeast: In a large mixing bowl, gently dissolve the fresh yeast in the water. (Alternatively, if using dry yeast, sprinkle it over the water and let it sit for 5 minutes until it blooms).
- Add Flour and Salt: Gradually add the flour to the water/yeast mixture, mixing with one hand or a wooden spoon. Once about half the flour is incorporated, add the salt.
- Add Olive Oil & Combine: Pour in the olive oil and continue adding the remaining flour. Mix until all the flour and oil are hydrated and you have a shaggy, rough dough.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand for 10-15 minutes (or use a stand mixer on low speed for 8-10 minutes) until smooth, elastic, and passes the windowpane test.
Simple Neapolitan Pizza Sauce
- Crush Tomatoes: Open the can of whole peeled San Marzano tomatoes and crush them gently by hand in a bowl to retain a nice texture.
- Season: Add a pinch of salt to taste, fresh basil leaves if desired, and a tablespoon of extra virgin olive oil for extra richness. Mix gently and set aside.
Fermentation & Shaping
- Bulk Fermentation: Shape the dough into a smooth ball, place in a lightly oiled bowl, cover, and let rest at room temperature for 2-3 hours until doubled in size.
- Divide & Shape Balls: Gently transfer the dough to a floured surface, divide into 4 equal pieces (~250g each), and shape into tight, smooth dough balls.
- Second Proofing: Place the balls in individual containers and let them rise at room temperature for 2-4 hours until puffy and airy. Alternatively, for enhanced flavor and digestibility, you can cold ferment them in the fridge for 8-24 hours.
Baking
- Preheat Oven: Place your pizza stone or steel on the middle or top rack of your oven. Preheat your oven to its highest possible temperature (usually 250-300°C / 480-570°F) for at least 45-60 minutes. A long preheat is crucial for a crispy crust.*Note for High-Heat Oven Users: If you are using a dedicated outdoor/indoor pizza oven that reaches 400–500°C (750–900°F), preheat your dedicated stone to that high temp instead, and skip the pre-baking step entirely later on—bake your pizza with all toppings at once for just 60–90 seconds.
- Prepare & Sauce Your Pizza: Lightly flour your pizza peel. Gently take one dough ball and stretch it by hand from the center outwards, pushing the air to the edges to form the cornicione (crust). Avoid using a rolling pin! Spread a thin, even layer of your simple Neapolitan pizza sauce over the dough, leaving the edges for the crust.
- Initial Bake (Optional, but Recommended for Crispy Crust): Carefully slide the sauced pizza onto the preheated stone/steel. Bake for 1-2 minutes (or until the crust begins to puff and set, but before it gets much color). This helps the base cook through and prevents a soggy bottom.
- Add Toppings: Quickly remove the pizza from the oven (it will still be pliable). Now, first, add a light sprinkle of freshly grated Parmigiano-Reggiano or Pecorino Romano, add your fresh mozzarella (drained well), and a few fresh basil leaves. Remember, don’t overload your pizza! Less is more for authentic Neapolitan style.
- Final Bake & Launch: Carefully slide the pizza back onto the preheated stone/steel. Bake for another 3-6 minutes (total bake time usually 5-8 minutes), or until the crust is puffed, golden, and beautifully charred in spots, and the cheese is bubbly and melted.
- Enjoy! Remove the pizza, let it cool for a minute on a wire rack, top with fresh basil leaves, slice and savor your homemade masterpiece! This recipe ensures you’ll get a perfect Neapolitan pizza dough no poolish result every time.