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AUTHENTIC NEAPOLITAN PIZZA
Servings: 4 people
Ingredients
  • 500 ml water
  • 875 gr of ‘00’ flour
  • 2 gr of yeast
  • 30 gr of iodized sea salt
  • 12 ounces Hand crushed San Marzano tomatoes
  • 1 bunch Fresh basil
  • 100 gr of Nduja di Spilinga or meat toppings of your choosing
  • 200 gr black or green olives or vegetable toppings of your choosing
  • 400 gr of Fior di Latte mozzarella
Instructions
  1. Melt the yeast in the water in a bowl. Slowly add half the flour and stir with a wooden spoon. Before it gets to a solid consistency add the salt. When it’s solid remove from the bowl onto a flat surface and add the rest of the flour. Work the dough using the rest of the flour to form a round ball. Cover and let it rest for 2 hours.

  2. After 2 hours, cut the dough using a spatula and form 4 smaller balls of about 250 gr each. Let it leaven for 6-8 hours. 

  3. While you pre-heat the oven to 420°F, start stretching the dough from the center and push any air to the outside of the pie. Dress the base with hand-crushed San Marzano tomatoes then add Nduja, black olives and basil. Top it off with fresh Fior Di Latte mozzarella and bake it for 20 minutes. Watch for the cheese to be melted and the edges of the crust to be golden brown.