HomeStyle NeaPizza

Check out my take on the Neapolitan Pizza. While I do use the correct tomatoes, this can’t be called a traditional Neapolitan because it doesn’t tick all of the boxes, like using traditional Mozzarella di Bufala Campana. Don’t worry, this still tastes great! I’ve tried several pizza recipes and this is how I’ve made it my own. This recipe makes 8 personal sized pizzas with plenty of sauce to spare (This seems like a lot, but the extras make great leftovers, dessert pizzas, and can also be frozen for later). Not planning on having more pizza this week? Use the sauce with from fresh pasta!

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Ingredients

Dough

• 650 grams All-Purpose Flour (can be substituted with bread flour if you’ve got it)

• 200 grams Whole Wheat Flour

• 12 grams Instant ActiveDry Yeast

• 550 grams Water

• 15 grams Coarse Kosher Salt

Sauce

• 1 can San Marzano Tomatoes

Toppings

• 1 package of Mozzarella Pearls

• Fresh Basil

• Basil Infused Olive Oil (can substitute with regular olive oil)

Tools

• Mixing Bowl

• Immersion Blender

• Pizza Peel

• High-Temp Pizza Stone

• Pizza Cutter

• Wood-Fire Grill

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Tips

• Don’t like wheat flour? That’s okay. Traditionally , this pizza wouldn’t use it. Substitute the wheat for all-purpose.

• Want to makes things a little more complicated? Try adding roasted garlic to the tomatoes before you blend it!

• Think of this recipe as the base for your pizza adventures. Add whatever toppings you’d like to change things up.

Method

1. Add all of the dough ingredients to the bowl of a stand mixer with the dough hook attached. Make sure to add the salt to the opposite side of the bowl from the yeast (adding salt to the yeast could reduce its effectiveness).

2. Start mixing the dough on a low speed, increasing to medium high once the flour is incorporated.

3. Mix for approximately 7-10 minutes, or until the dough has cleaned the sides of the bowl and appears nice and smooth.

4. Oil the inside of a large bowl, form the dough into a large ball and cover the top of the bowl with cling film. Let rise at room temperature until double in sized if you are planning to eat the pizzas the same day. If you are making the dough ahead of time, place the bowl in the fridge for up to a couple of days (recommended).

5. Once proofed, approximately 1-2 hours prior to cooking the pizzas, divide the dough into 8 equal parts, form into small, smooth and taught, balls.

1. Let rest for 1-2 hours in a floured and covered casserole dish (either a damp towel or cling film will work).

2. To create the sauce, using a handheld immersion blender blitz the can of tomatoes. This can be done in the can or a separate high walled container. For thicker sauce, discard some of the liquid in the can before using the blender.

3. Pre-heat a pizza stone in your wood-fire grill to between 700-900 degrees. If you don’t have a wood-fire grill, pre-heat your oven to 550 degrees (make sure to consult your oven manual for temperature limits).

4. Just ahead of baking, form the pizzas by pressing the dough balls flat. Next, gently stretch the dough using your knuckles or fingertips to form a very thin round pizza.

5. Move your uncooked pizza to a pizza peel, spread 3-4 spoonfuls of sauce, a few clumps of mozzarella pearls and 3 large basil leaves.

6. Place the pizza in the wood-fire grill or oven for 4-5 minutes (time will depend on the temperature of the grill or oven). The pizza is done when the crust is golden brown with a few darker spots. The bottom of the pizza should also be golden brown and have several spots that are much darker.

7. Remove from the grill or over and drizzle basil infused olive oil over the top. Let cool for a minute or so and then slice and serve.

8. Enjoy, this better-than-take-out pizza can be the corner stone of any good family pizza party!