Recipe courtesy of David Rosengarten

Pizza alla Napoletana (Neapolitan Pizza)

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  • Level: Easy
  • Yield: One 7-inch pizza.
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Cornmeal, for sprinkling

1/4 recipe Master Pizza Dough, shaped in 7-inch round (see next recipe)

1/2 cup thinly-sliced cherry tomatoes (4 to 6)

1/4 teaspoon coarse salt

1 heaping tablespoon torn fresh basil leaves

1 teaspoon extra-virgin olive oil


  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.