Neapolitan Pizza is a style versus a strict list of toppings Neapolitan Style pizza consists of a thinner crust and simple, fresh ingredients. Sauce is added at the end, on top of the toppings, versus being spread on the crust. Fresh basil, mozzarella, grana and olive oil are common toppings – but you’re not limited to those. The main thinking is that the pizza should not be overloaded with tons of toppings.

Ingredients:

1 portion pizza dough (recipe above)

1 can San Marzano tomatoes, pureed

Fresh mozzarella, sliced

Fresh basil, town

Roma tomatoes, sliced

Grana (or grated parmesan)

Aleppo Chile Flakes

Basil Extra Virgin Olive Oil

Directions:

Preheat oven to 500°F. Or set your pizza oven to the Neapolitan Style setting.

Stretch the dough into a 12-inch round. Layer on the mozzarella slices and tomato slices. Add the torn basil. Ladle on about ½ cup of the pureed San Marzano tomato sauce. Sprinkle on grana and chile flakes. Drizzle with olive oil.

Bake for 7-12 minutes or until the cheese is melted, bubbling and starting to brown and the bottom of the crust is golden brown.

We teach Neapolitan-style pizza in our Pizza Masterclass – a must for pizza lovers! While we teach this dough in class – and we encourage everyone to make it at home – we also realize that it is time consuming. Here’s the solution: purchase this dough from Rocca Pizzeria on Government Street in Baton Rouge. They sell pre-made dough balls that are pizza ready and oh, so delicious!

Ingredients:

1 cup plus 2 Tbl warm water (80F)

1 Tbl active dry yeast

1 cup AP flour (4.5oz)

3 cups 00 flour (13.5 oz)

2 cups AP flour (12 oz)

2 Tbl kosher salt

1.5 cups cold water (60F)

½ cup canola oil

Directions:

Combine water and yeast in a stand mixer fitted with a dough hook, mix briefly for 15 seconds.

Add the first amount of AP flour and mix for 3 minutes until smooth and just combined. Stop the mixer and cover with a towel for 30 minutes and place in a warm spot to allow the yeast to activate – there should be a yeasty smell to the dough and bubbles should have formed. If this has not happened, allow the dough to sit for an additional 15 minutes.

Next, add the two flours, salt, cold water and canola oil mix to the stand mixer and allow to mix for 5 minutes on medium-low speed.

Stop the mixer, push down the edges and pull the dough off the dough hook and restart the mixer on medium-low for 2 additional minutes.

Flip the dough out into an oiled bowl and allow to proof for a minimum of two hours at room temperature.

At this time you can either refrigerate to use the following day or can go directly into portioning and balling.

To portion the dough, split into 6 even portions, about 10oz each or 300 grams on a lightly greased surface. Using cupped hands, press down with the outer edges of your hand using a circular motion so the top of the dough has a smooth, seamless surface. Check the underside of the dough to make sure the dough is also seamless. If it is not, pinch the sides together.

If using today, arrange on a lightly greased tray, about 2 inches apart and allow to proof for another hour until pillowy and light. Otherwise, refrigerate the dough balls to be used the following day - making sure to allow to proof for at least two hours to come up to room temperature and continue to proof to be light and fluffy.

Dough is now ready to be stretched, topped and baked.