Photograph of the finished Pizza napoletana

Italy · Bánh pizza viền phồng Napoli

Pizza napoletana

2 hr Hands-on time + 24 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.8 lb
  • Photograph of Dry yeast Dry yeast 0.3 oz
  • Photograph of Canned tomatoes Canned tomatoes 1.3 lb
  • Photograph of Mozzarella Mozzarella 1.1 lb
  • Photograph of Italian basil Italian basil 2.8 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 4.2 oz

Method

  1. 1 Knead the dough with very little yeast, water, and salt for 15 minutes, then refrigerate for 24 hours.
  2. 2 Insufficient yeast and a long chilling process are conditions that cause the edges of the bread to puff up and become hollow, forming large air pockets.
  3. 3 Divide the dough into balls and let them rest at room temperature for 2 hours before rolling them out.
  4. 4 Using your fingertips, press from the center outwards, leaving a 2 cm border unpressed; do not use a rolling pin.
  5. 5 Mash the canned tomatoes by hand and spread them thinly; the tomatoes are not pre-cooked and are seasoned with nothing but salt.
  6. 6 Bake on the highest setting on a baking sheet for 6 minutes, then sprinkle with basil and olive oil upon removal.

With an appliance

  • Air fryer 1 hr 56 min

    Change step 6: spray oil around the pizza edges, run the oven at 260 degrees for 4 minutes, and rotate the pizza after 2 minutes; the edges puff up quickly, but the bottom lacks the stone oven flavor, and only one small pizza at a time is baked.

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