Recipe courtesy of David Rosengarten

Pizza alla Napoletana (Neapolitan Pizza)

Save Recipe
  • Level: Easy
  • Yield: One 7-inch pizza.
Share This Recipe

Ingredients

Directions

  1. Preheat oven with pizza stone to 525 degrees.
  2. Sprinkle pizza peel with cornmeal; carefully transfer pizza round to peel. Top round evenly with cherry tomato slices and sprinkle with generous pinch salt. Sprinkle pizza stone with cornmeal and slide pizza onto hot stone. Bake 6 minutes. Remove pizza from oven, immediately sprinkle with basil, drizzle on olive oil and sprinkle with remaining large pinch of salt. For a softer crust, dab rim with a moistened brush after first 3 minutes of baking.
13m Easy 99%
CLASS
18m Intermediate 98%
CLASS
10m Easy 99%
CLASS
Giada De Laurentiis

Pasta alla Gricia

8m Easy 92%
CLASS