Neapolitan pizza


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Neapolitan pizza topping

  • 795g of tinned San Marzano tomatoes, drained and seeded
  • 2 garlic cloves, finely sliced
  • 1 pinch of salt
  • olive oil, for drizzling
  • dried oregano, for sprinkling

Pizza dough

  • 7g of active dry yeast
  • 120ml of warm water, plus more as needed
  • 250g of 00 flour, or sifted plain flour
  • 1 pinch of salt
  • olive oil, for brushing the pan
To begin, make the pizza dough. Dissolve the yeast in a little of the warm water in a bowl. Add 5 tbsp of the flour and mix well, adding more water if needed to turn the mixture into a paste. Set aside to stand for 15–20 minutes
Place the remaining flour on a clean work surface and make a well in the centre. Add the salt and yeast mixture to the well and knead the mixture vigorously, for about 2 minutes, adding the remaining warm water a little at a time, as needed to obtain a soft, supple dough. Leave to rise in a warm place until doubled in volume, for about 20 minutes
To make two small pizzas, grease two 20–24cm pizza pans. Divide the dough into 2 balls and roll each out on a floured surface (or pan with damp hands) and line the pizza pans
To make one large pizza, grease a 35 – 38cm pizza pan. Roll or pat the whole ball of dough and fit it into the pizza pan
Flatten the dough by hitting the surface with the palm of the hands until the dough covers the bottom of the pan(s), cover with a kitchen towel, and leave to rise in a warm place for at least 20 minutes
Preheat the oven to 250°C/gas mark 9
To make the topping, spread the tomatoes evenly over the surface of the dough and crush any large pieces with a fork or by hand. Top with the garlic and salt and drizzle generously with olive oil. Bake for 10 minutes
Remove from the oven, sprinkle with oregano and bake until the crust is golden brown and crisp, 8–10 minutes. Serve warm
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