San Marzano tomatoes, fresh buffalo mozzarella, basil, and a perfectly charred Neapolitan crust. This is pizza in its purest, most beautiful form. A recipe that has stood the test of time.
Authentic Neapolitan-style pizza from your home oven.
Dissolve yeast and sugar in warm water. Let sit 5 minutes until foamy. In a large bowl, combine flour and salt. Add the yeast mixture and 1 tbsp olive oil. Mix until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1.5 hours until doubled in size. Punch down and divide into 2 equal balls. Cover and let rest another 30 minutes.
Place a pizza stone or inverted baking sheet on the lowest oven rack. Preheat the oven to 500°F (260°C) for at least 45 minutes. The hotter the better for that authentic char.
On a semolina-dusted surface, gently stretch one dough ball into a 12-inch circle using your hands. Avoid using a rolling pin — you want to preserve the air bubbles. The center should be thinner than the edges.
Spread a thin layer of tomato sauce over the dough, leaving a 1-inch border. Arrange mozzarella slices evenly. Slide the pizza onto the hot stone and bake for 8-10 minutes until the crust is golden and the cheese is bubbling.
Remove from the oven and immediately top with fresh basil leaves, grated Parmigiano, and a drizzle of olive oil. Sprinkle with coarse sea salt. Slice and serve immediately while the cheese is still perfectly molten.
