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Pizza Napolitana
Created by: Howcan Team
Ingredients
- 1 pound of pizza dough
- 1/2 cup of San Marzano tomato sauce
- 8 ounces of fresh mozzarella cheese, sliced
- 1/4 cup of fresh basil leaves
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 500 degrees F. Place a pizza stone in the oven if available.
- Divide the pizza dough into 4 equal portions and shape each portion into a ball. Let the dough rest for 30 minutes.
- On a lightly floured surface, stretch and shape each dough ball into a 10-inch round.
- Spread 2 tablespoons of San Marzano tomato sauce over each pizza dough round, leaving a small border around the edges.
- Arrange the sliced mozzarella cheese on top of the tomato sauce.
- Tear the fresh basil leaves and sprinkle them over the cheese.
- Drizzle 1/2 tablespoon of extra virgin olive oil over each pizza.
- Season with salt and pepper to taste.
- Carefully transfer the pizzas onto the preheated pizza stone or a baking sheet.
- Bake for 8-10 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Remove from the oven and let the pizzas cool for a few minutes before slicing and serving.
Pizza Napolitana, also known as Neapolitan pizza, originated in Naples, Italy. It is a traditional style of pizza with a thin, soft, and chewy crust, topped with San Marzano tomatoes, mozzarella cheese, fresh basil, and extra-virgin olive oil. The dish has a rich history dating back to the 18th century, with renowned pizzaiolos like Raffaele Esposito contributing to its popularity. The Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association) preserves the authentic recipe and techniques. The best version of this dish can be found in Naples, particularly in pizzerias like Da Michele and Sorbillo. The key to a perfect Pizza Napolitana lies in using high-quality ingredients and a wood-fired oven to achieve the signature charred crust.
70 min
4
300 calories
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