Description
Authentic Italian pizza blends rustic flavors from Naples with simple, fresh ingredients. Crisp dough, San Marzano tomatoes, and buffalo mozzarella create a delicious culinary journey you’ll savor with each delightful bite.
Ingredients
Scale
- 8 oz fresh mozzarella cheese
- 1 can (15 oz) San Marzano tomatoes (crushed)
- 2 cups all-purpose flour
- 3/4 cup (180 ml) warm water (100-110°F)
- 1 tbsp extra virgin olive oil
- 2 garlic cloves (minced)
- 1 tsp active dry yeast
- 1 tsp kosher salt
- Fresh basil leaves
Instructions
- Activate the yeast by dissolving it in warm water (around 110°F) and allow it to bloom for 5 minutes until foamy and fragrant.
- Create a flour mixture by combining dry ingredients in a large mixing bowl, forming a well in the center for the liquid components.
- Gradually incorporate the yeast liquid into the flour, mixing until a cohesive dough forms, ensuring no dry patches remain.
- Transfer the raw dough to a lightly floured workspace and knead vigorously for 8-10 minutes, developing gluten and achieving a smooth, elastic texture.
- Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm environment for approximately 60 minutes until it doubles in volume.
- Prepare the tomato sauce by simmering crushed tomatoes with minced garlic over medium heat, reducing liquid and concentrating flavors for about 15 minutes.
- Season the sauce with herbs and salt, then allow it to cool slightly before application.
- Position the oven rack in the lower third and preheat to maximum temperature (475°F), inserting a pizza stone if available to enhance heat distribution.
- Deflate the risen dough and divide into two equal portions, rolling each into a thin, circular shape on a generously floured surface.
- Spread a thin layer of prepared sauce across the dough, leaving a small border around the edges for the crust.
- Distribute fresh mozzarella and torn basil leaves evenly across the pizza surface.
- Carefully transfer the assembled pizza onto the preheated stone or baking tray and bake for 10-12 minutes until the crust turns golden and cheese melts completely.
Notes
- Activate yeast in lukewarm water to ensure proper fermentation and avoid killing the active cultures.
- Let dough rise in a warm, draft-free area to achieve maximum volume and soft, airy texture.
- Use high-protein bread flour for a chewier crust that holds toppings better and provides more robust flavor.
- Consider alternative flours like whole wheat or gluten-free options for dietary restrictions while maintaining similar dough consistency.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg