Homemade Neapolitan Pizza: The Secret to Perfect Dough (Page 3 ) | March 5, 2025

Spread the sauce: Place the dough disk on a floured baking sheet or pizza peel. Spread a ladle of tomato sauce over the base, leaving the edges free.
Add the mozzarella: Tear the buffalo mozzarella into pieces and spread evenly over the sauce.
Add the basil: Add a few fresh basil leaves and a drizzle of olive oil.
5. Cook the pizza
Preheat the oven: Preheat the oven to its maximum temperature (250-300°C). If you have a baking stone, place it in the oven while it preheats.
Bake: Place the pizza in the oven, using the peel if necessary. Bake for about 8-10 minutes, or until the crust is golden brown and crispy.
Check the cooking: The pizza should cook quickly; check regularly to prevent the edges from burning.
6. Serve
Remove and cover: Once the pizza is cooked, remove it from the oven and let it rest for a minute. Add another drizzle of oil and a few fresh basil leaves.
Cutting and serving: Cut the pizza into wedges and serve warm.
Suggestions and variations
Filling variations
Margherita: Tomato sauce, buffalo mozzarella, fresh basil and a drizzle of olive oil.
Diavola: Add spicy salami or bell pepper to the margherita.
Capricciosa: Add mushrooms, artichokes, cooked ham and olives.
Tips for the dough
Long rising: For a more complex flavour, you can make a long rising agent, where you leave the dough in the fridge for 24 hours. Remove the dough from the fridge an hour before using.
Hydration: You can increase the amount of water for a more hydrated and airy dough.
Cooking
Wood-fired oven: If you have a wood-fired oven, the temperature and cooking method will greatly improve the end result.
Baking stone: Use a baking stone for a crispier crust. Preheat it in the oven for at least an hour before baking. Preservation
Pizza can be stored in the refrigerator for 1-2 days. Reheat it in the oven or in a pan to restore the crispiness of the base.

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