Neapolitan-Style Pizza in a Home Oven
Neapolitan-Style Pizza in a Home Oven
Ingredients
For the Sourdough Pizza Dough
- 3 1/2 cups bread flour, (preferably '00' flour if available)
- 1 1/2 cups warm water, (around 95-100°F)
- 1/2 cup active sourdough starter, (fed and bubbly)
- 2 teaspoons fine sea salt
- 1 tablespoon olive oil
For the Toppings
- 1 28-ounce can canned San Marzano tomatoes, crushed by hand or pulsed briefly in a food processor
- 8 ounces fresh mozzarella cheese, drained and torn into small pieces
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil, for drizzling
- 1/4 cup Parmesan cheese, freshly grated, optional
- 1/2 teaspoon red pepper flakes, optional
For Dusting
- 1/4 cup semolina flour, or all-purpose flour
Instructions
- 1
In a large bowl, combine the warm water and active sourdough starter. Stir until the starter is mostly dissolved. Add the olive oil.
⏱️ 5 min
- 2
Add the bread flour and sea salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes (autolyse).
⏱️ 35 min
- 3
After the rest, turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium-low speed for 6-8 minutes.
⏱️ 10 min
- 4
Form the dough into a ball, place it back in the lightly oiled bowl, and cover. Let it bulk ferment at room temperature for 3-4 hours, or until it has visibly increased in size and is bubbly.
⏱️ 240 min
- 5
Divide the dough into 4 equal pieces. Gently shape each piece into a tight ball. Place the dough balls on a lightly floured baking sheet, cover loosely with plastic wrap, and refrigerate for at least 12 hours, or up to 48 hours, for a slow cold fermentation. This develops flavor and texture.
⏱️ 1440 min
- 6
About 1-2 hours before baking, remove the dough balls from the refrigerator and let them come to room temperature. This makes them easier to work with.
⏱️ 120 min
- 7
Preheat your oven to its highest setting (usually 500-550°F) with a pizza stone or steel placed on the top rack. Allow it to preheat for at least 45-60 minutes to ensure the stone is very hot.
⏱️ 60 min•🌡️ 550
- 8
Lightly dust a pizza peel with semolina flour. Take one dough ball and, using your fingertips, gently press from the center outwards, leaving a small rim for the crust. Stretch the dough by hand or gently drape it over your knuckles, rotating it until it forms a 10-12 inch round. Avoid using a rolling pin, as this removes air.
⏱️ 5 min
- 9
Transfer the stretched dough to the prepared pizza peel. Spread about 1/4 cup of crushed San Marzano tomatoes evenly over the dough, leaving the crust bare. Distribute about 2 ounces of fresh mozzarella pieces over the sauce. Drizzle lightly with olive oil and add a few fresh basil leaves.
⏱️ 3 min
- 10
Carefully slide the pizza from the peel onto the hot pizza stone in the oven. Bake for 6-10 minutes, or until the crust is deeply golden brown and blistered, and the cheese is melted and bubbly. Cooking time will vary based on your oven's temperature and efficiency.
⏱️ 8 min•🌡️ 550
- 11
Using the pizza peel, carefully remove the cooked pizza from the oven. Garnish with additional fresh basil, a sprinkle of Parmesan cheese, or red pepper flakes if desired. Let it cool for 1-2 minutes before slicing and serving. Repeat with the remaining dough and toppings.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Neapolitan-Style Pizza in a Home Oven
For the Sourdough Pizza Dough
- 3 1/2 cups bread flour, (preferably '00' flour if available)
- 1 1/2 cups warm water, (around 95-100°F)
- 1/2 cup active sourdough starter, (fed and bubbly)
- 2 teaspoons fine sea salt
- 1 tablespoon olive oil
For the Toppings
- 1 28-ounce can canned San Marzano tomatoes, crushed by hand or pulsed briefly in a food processor
- 8 ounces fresh mozzarella cheese, drained and torn into small pieces
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil, for drizzling
- 1/4 cup Parmesan cheese, freshly grated, optional
- 1/2 teaspoon red pepper flakes, optional
For Dusting
- 1/4 cup semolina flour, or all-purpose flour
Instructions
- 1
In a large bowl, combine the warm water and active sourdough starter. Stir until the starter is mostly dissolved. Add the olive oil.
⏱️ 5 min - 2
Add the bread flour and sea salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes (autolyse).
⏱️ 35 min - 3
After the rest, turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium-low speed for 6-8 minutes.
⏱️ 10 min - 4
Form the dough into a ball, place it back in the lightly oiled bowl, and cover. Let it bulk ferment at room temperature for 3-4 hours, or until it has visibly increased in size and is bubbly.
⏱️ 240 min - 5
Divide the dough into 4 equal pieces. Gently shape each piece into a tight ball. Place the dough balls on a lightly floured baking sheet, cover loosely with plastic wrap, and refrigerate for at least 12 hours, or up to 48 hours, for a slow cold fermentation. This develops flavor and texture.
⏱️ 1440 min - 6
About 1-2 hours before baking, remove the dough balls from the refrigerator and let them come to room temperature. This makes them easier to work with.
⏱️ 120 min - 7
Preheat your oven to its highest setting (usually 500-550°F) with a pizza stone or steel placed on the top rack. Allow it to preheat for at least 45-60 minutes to ensure the stone is very hot.
⏱️ 60 min•🌡️ 550 - 8
Lightly dust a pizza peel with semolina flour. Take one dough ball and, using your fingertips, gently press from the center outwards, leaving a small rim for the crust. Stretch the dough by hand or gently drape it over your knuckles, rotating it until it forms a 10-12 inch round. Avoid using a rolling pin, as this removes air.
⏱️ 5 min - 9
Transfer the stretched dough to the prepared pizza peel. Spread about 1/4 cup of crushed San Marzano tomatoes evenly over the dough, leaving the crust bare. Distribute about 2 ounces of fresh mozzarella pieces over the sauce. Drizzle lightly with olive oil and add a few fresh basil leaves.
⏱️ 3 min - 10
Carefully slide the pizza from the peel onto the hot pizza stone in the oven. Bake for 6-10 minutes, or until the crust is deeply golden brown and blistered, and the cheese is melted and bubbly. Cooking time will vary based on your oven's temperature and efficiency.
⏱️ 8 min•🌡️ 550 - 11
Using the pizza peel, carefully remove the cooked pizza from the oven. Garnish with additional fresh basil, a sprinkle of Parmesan cheese, or red pepper flakes if desired. Let it cool for 1-2 minutes before slicing and serving. Repeat with the remaining dough and toppings.
⏱️ 4 min