Pizza

 Neapolitan Pizza – Classic Italian Delight”

“Classic Neapolitan Pizza – soft, airy crust with fresh tomato sauce, melted mozzarella, and fragrant basil. Baked to perfection with a slightly charred edge, just like in an Italian pizzeria!

Ingredients (for 2 pizzas, about 10–12-inch each)

• 2 ½ cups (320 g) “00” flour (or all-purpose if unavailable, but “00” gives the best texture)
  
• 1 tsp fine sea salt
• 1/2 tsp instant yeast
• 3/4 cup (180 ml) warm water (around 95°F / 35°C)
• 1 tsp olive oil (optional, traditional Neapolitan dough is usually just flour, water, salt, yeast)

Instructions

1. Activate yeast (optional if using instant yeast):

• Mix yeast with warm water and let sit 5–10 minutes until slightly foamy.

2. Make the dough:

• In a large bowl, combine flour and salt.
• Add the yeast-water mixture gradually.
• Mix until a sticky dough forms.

3. Knead the dough:

• Knead for 10–12 minutes by hand (or 7–8 minutes in a stand mixer) until smooth and elastic.

4. First rise (bulk fermentation):

• Place dough in a lightly oiled bowl, cover, and let rise at room temperature for 2 hours until doubled in size.

5. Shape and second rise:

• Divide dough into 2 equal portions.
• Shape each into a tight ball.
• Let rest for 30–60 minutes.

6. Stretch the dough:

• On a floured surface, gently stretch each ball into a 10–12-inch circle. Do not use a rolling pin—hand stretching keeps the air bubbles for a soft, airy crust.

7. Add toppings (classic Margherita):

• Spread tomato sauce, add fresh mozzarella, a few basil leaves, and drizzle with olive oil.

8. Bake (high heat is key!):

• Preheat oven to 500°F (260°C) or as hot as your oven can go.
• Bake for 7–10 minutes on a pizza stone or baking sheet until crust is puffed and lightly charre
  
  
  

✅ Tips for true Neapolitan style:

• Use a pizza stone or steel to mimic wood-fired ovens.
• Do not overload with toppings—simple is better.
• Let the dough rest longer if you want more flavor (8–24 hours in the fridge).