1 cup plus 2 Tbl warm water - 80°F
1 Tbl active dry yeast
1 cup AP flour (4.5oz)
3 cups 00 flour (13.5 oz)
2 cups AP flour (12 oz)
2 Tbl kosher salt
1.5 cups cold water - 60°F
½ cup canola oil
Fresh mozzarella
San Marzano tomatoes, pureed
Fresh Basil
Basil Extra Virgin Olive Oil

Classic Neapolitan Pizza is a simple pie with sauce, mozzarella and basil. The crispy texture is another hallmark of this style of pizza. We create a similar version in our Teaching Kitchen with our friends from Rocca Pizzeria. Join us for our Pizza Masterclass soon! Learn to make this classic pizza – once you do, you’ll be hooked!

This recipe is featured on Season 4 of Smidgen, Episode 1 “Rollin’ in the Pizza Dough.” Be sure to give it a listen and get inspired!


1.Combine water and yeast in a stand mixer fitted with a dough hook, mix briefly for 15 seconds.
2.Add the first amount of AP flour and mix for 3 minutes until smooth and just combined. Stop the mixer and cover with a towel for 30 minutes and place in a warm spot to allow the yeast to activate – there should be a yeasty smell to the dough and bubbles should have formed. If this has not happened, allow the dough to sit for an additional 15 minutes.
3.Next, add the two flours, salt, cold water and canola oil mix to the stand mixer and allow to mix for 5 minutes on medium-low speed.
4.Stop the mixer, push down the edges and pull the dough off the dough hook and restart the mixer on medium-low for 2 additional minutes.
5.Flip the dough out into an oiled bowl and allow to proof for a minimum of two hours at room temperature.
6.At this time you can either refrigerate to use the following day or can go directly into portioning and balling.
7.To portion the dough, split into 6 even portions, about 10oz each or 300 grams on a lightly greased surface. Using cupped hands, press down with the outer edges of your hand using a circular motion so the top of the dough has a smooth, seamless surface. Check the underside of the dough to make sure the dough is also seamless. If it is not, pinch the sides together.
8.If using today, arrange on a lightly greased tray, about 2 inches apart and allow to proof for another hour until pillowy and light. Otherwise, refrigerate the dough balls to be used the following day - making sure to allow to proof for at least two hours to come up to room temperature and continue to proof to be light and fluffy.
9.Dough is now ready to be stretched, topped and baked.
10.Preheat pizza oven to Neapolitan setting - typically 700°F. If using a conventional oven, heat to the highest possible heat without using a broiler. If you have a pizza stone, preheat it. Lightly flour the bottom of the stretched dough and top with cheese, fresh basil, a few spoonfuls of sauce and a drizzle of Basil Extra Virgin Olive Oil. Bake for 7-12 mins or until the bottom is browned and the cheese is bubbling and melted.

Leave a Reply

Your email address will not be published.