Neapolitan Pizza

We put together a simple-but-wonderful Neapolitan style pizza, largely following this SeriousEats recipe, as most other recipes required a wood burning oven or breaking your home oven's cleaning cycle lock.

Ingredients

  • Pizza dough for 2 10" rounds
  • 14 oz can of whole San Marzano tomatoes
  • 1/2 tsp kosher salt
  • 2 medium-large balls of fresh buffalo mozzarella
  • Good quality olive oil
  • Fresh basil leaves

For the dough, we used half of a pre-made dough from Eastern Market, but this dough recipe, well worked out and pliable, would do fine, and the Serious Eats recipe (top) has a dough recipe using Italian 00 flour.

Let the dough rise and work it into very thin 10" rounds. Pinch the edges slightly to create a place to create a place to hold the pizza.

Slice the mozzarella balls into 1/4" thick rounds. Place on a triple layer of paper towels, place another triple layer of paper towels on top and stack another plate on top. Allow the excess water to blot out for at least 10 minutes.

For the sauce, drain tomatoes in fine meshed strainer and break them up with your fingers, squeezing excess juice out from the interior. Transfer the tomatoes to a blender with a 1/2 teaspoon of kosher salt and blend until smooth. Transfer to a bowl and set aside.

Have your sauce, drained moz, some nice olive oil, and the basil leaves ready to go.

Preheat your oven to 500F, then set to broil, with a rack on the highest rung that you can fit your cast-iron cookware under. Also heat a large cast-iron griddle (or one cast-iron skillet pan per pizza) on your stovetop, up to the smoking point.

Transfer your pie crusts to the cast-iron (just one if you're using a skillet), spread the sauce (~2tbsp - go light), place cheese rounds, a drizzle of oil, and the basil leaves.

Let cook on the stovetop until the crust begins to bubble (approx 1 min), then transfer into the oven under the broiler for 2-4 minutes, or until the crust has a light char - remove, serve, enjoy!

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