Neapolitan Pizza
Thin-crust pizza topped with tomato sauce, fresh cheese, and olive oil, baked until the crust is crispy and the cheese melts. Toppings and sauce variations allow flexibility while maintaining the classic Naples style.
Ingredients
Method
Preheat the oven to 475°F (245°C); place a pizza stone or baking sheet on the middle rack.
If using optional garlic topping, mince the cloves and stir into the tomato sauce along with a pinch of salt and black pepper.
On a lightly floured surface, stretch or roll the pizza dough into a 10–12 inch round, about 1/4 inch thick.
Transfer the dough to the preheated pizza stone or baking sheet.
Spread the tomato or marinara sauce evenly over the dough, leaving a 1/2 inch border for the crust.
Distribute the torn mozzarella cheese evenly over the sauce; sprinkle with optional parmesan cheese and red pepper flakes if desired.
Drizzle lightly with olive oil.
Bake for 10–12 minutes, until the crust is golden and crispy and the cheese is melted and just beginning to brown at the edges.
Remove from the oven; tear fresh basil leaves over the top if using, and finish with a light drizzle of olive oil.
Let rest for 2 minutes, slice into wedges, and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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