Quick Neapolitan-Style Pizza

Name: Quick Neapolitan-Style Pizza
Prep time: 6 min
Cook time: 6 min
Total time: 12 min
Yield: 2
Cuisine: Italian
Ingredients: 1 ball Pizza Dough (Store-bought or homemade, chilled); 1/2 cup San Marzano Tomato Sauce (Crushed or pureed); 6 ounces Fresh Mozzarella (Torn into small pieces); 5-6 leaves Fresh Basil Leaves (For garnish); 1 tablespoon Extra Virgin Olive Oil (For drizzling); as needed pinch Semolina Flour (For dusting)

A quick and delicious Neapolitan-style pizza recipe featuring a perfectly stretched dough, rich tomato sauce, fresh mozzarella, and fragrant basil, baked to perfection for a classic Italian experience.

#pizza

#napoletana

#italian

#quick meal

#cheese

#basil

#tomato

#homemade

Stretching the Pizza Dough

Recipe Information

Prep Time

Cook Time

12m

Total Time

Servings

Easy

Italian

None

Nutrition (per serving)

480

Calories

22g

Protein

55g

Carbs

20g

Fat

Adding Tomato Sauce

Ingredients

Pizza Dough
(Store-bought or homemade, chilled)
1 ball
San Marzano Tomato Sauce
(Crushed or pureed)
1 cup
Fresh Mozzarella
(Torn into small pieces)
6 ounces
Fresh Basil Leaves
(For garnish)
5 leaves
Extra Virgin Olive Oil
(For drizzling)
1 tablespoon
Semolina Flour
(For dusting)
as needed pinch

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Topped with Mozzarella and Basil

Instructions

0/6 completed

1
Lightly dust your work surface with semolina flour. Place the pizza dough ball on the surface and gently stretch it from the center outwards to form a round pizza base of your desired thickness, leaving the edges slightly thicker for the crust.
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3m
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Lightly dust your work surface with semolina flour. Place the pizza dough ball on the surface and gently stretch it from the center outwards to form a round pizza base of your desired thickness, leaving the edges slightly thicker for the crust.
3m
Be gentle with the dough to maintain air pockets for a fluffy crust. If the dough resists, let it rest for 5 minutes before continuing.
2
Spread the San Marzano tomato sauce evenly over the stretched pizza dough, leaving about a 1-inch border for the crust.
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1m
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Spread the San Marzano tomato sauce evenly over the stretched pizza dough, leaving about a 1-inch border for the crust.
1m
Don't overload with sauce; a thin, even layer is best for Neapolitan-style pizza.
3
Distribute the torn fresh mozzarella pieces evenly over the tomato sauce.
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1m
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Distribute the torn fresh mozzarella pieces evenly over the tomato sauce.
1m
Ensure cheese is somewhat dry to prevent excess water on the pizza.
4
Carefully transfer the topped pizza to a preheated pizza oven or a very hot oven with a pizza stone/steel. Cook until the crust is puffed and lightly charred, and the cheese is melted and bubbly.
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6m
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Carefully transfer the topped pizza to a preheated pizza oven or a very hot oven with a pizza stone/steel. Cook until the crust is puffed and lightly charred, and the cheese is melted and bubbly.
6m
For best results, cook at the highest temperature your oven can reach (e.g., 500-550°F / 260-290°C) for 5-8 minutes. If using a pizza stone, preheat it for at least 30-60 minutes.
5
Once cooked, carefully remove the pizza from the oven. Garnish with fresh basil leaves and drizzle with extra virgin olive oil.
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1m
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Once cooked, carefully remove the pizza from the oven. Garnish with fresh basil leaves and drizzle with extra virgin olive oil.
1m
Add basil and olive oil after baking to preserve their fresh flavors.
6
Slice the pizza into wedges and serve immediately.
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1m
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Slice the pizza into wedges and serve immediately.
1m
Serve hot for the best experience.