Neapolitan pizza
The original pizza: thin in the middle, a puffy, airy rim (the cornicione), tomato, mozzarella and basil. Its art has been World Heritage since 2017.
Ingredients
- 500 g type 00 wheat flour
- 325 ml water
- 3 g fresh yeast
- 12 g salt
- 400 g good-quality crushed tomatoes
- 250 g buffalo mozzarella or fior di latte
- Fresh basil and extra virgin olive oil
How to make it at home
- Dissolve the yeast in the water, add half the flour, then the salt and the rest of the flour. Knead for 10 minutes until smooth.
- Leave to rest covered for 2 hours, shape 4 balls and let them prove for another 6 to 8 hours (or overnight in the fridge).
- Preheat the oven to maximum (250–280 °C) with the tray inside, for at least 30 minutes.
- Stretch each ball with your hands, from the inside out, leaving the edge thicker. Don’t use a rolling pin.
- Add salted tomato and drained mozzarella in pieces and bake for 6–8 minutes. Out of the oven, basil and a drizzle of oil.
The trick: The hotter the tray (or a pizza stone), the closer it will be to the Neapolitan one.