Petes Total Food

Simple ingredients, perfect technique, and incredible flavor—that’s what makes Neapolitan pizza so special. With a light and airy crust, vibrant tomato sauce, and fresh mozzarella, this classic Italian pizza proves that less is often more. Prep Time: Overnight | Cook Time: 30 Minutes | Serves: Two 10-12 inch Pizzas

Ingredients:

• 2 1/2 Cups + 2 Tbsp 00 Flour
• 3/4 Cup + 1 1/2 Tbsp Warm Water 
• 1/4 tsp Instant Yeast
• 1 tsp Sea Salt
• 1 1/2 Cups Peeled Tomatoes 
• 1 Garlic Clove Smashed
• 1 1/2 Tbsp Extra Virgin Olive Oil
• 1/2 tsp Kosher Salt 
• 10 oz Low Moisture Mozzarella 
• Several Basil Leaves 
• 1/4 tsp Sugar
• Sea Salt and Black Pepper to taste

Directions:

• Mix yeast and warm water and let sit for 1 to 2 minutes
• Next add the flour and mix until dough is shaggy then add salt
• Knead for 8 to 10 minutes or until the dough is smooth and form into a ball
• Lightly grease a bowl with olive oil, then place the dough in the ball, wrap and refrigerate overnight 
• Split dough into 2 and form the pizzas, 10 to 12 inches wide, 1/8 inch thick in the middle and 1/4 inch thick for the crusts
• For the sauce, combine the tomatoes, garlic, extra virgin olive oil, kosher salt and sugar, then blend (blending in the tomato can is easiest)
• To assemble the pizza, spread 2 tbsp of sauce on the dough leaving an inch at the crust
• Place 4 to 5 oz of mozzarella in chunks to melt easier, drizzle a small swirl of olive oil on top, then a sprinkle of sea salt and black pepper and it’s ready to bake
• Preheat the oven to the max temperature (mine is 550) for 30 minutes to one hour and put a pizza stone or steel in before heating (a pizza steel works better because it transfers heat better)
• Cook the pizza for 7-9 minutes or until the cheese is blistering then turn on broil for the last 30 seconds
• Top with fresh basil leaves and enjoy!