by Austin Carter
New Recipe
PREP TIME - 1 hour 30 minutes COOK TIME - 5 minutes TOTAL TIME - 1 hour 30 minutes COURSE - Main Course CUISINE - American, Baking, Oven SERVINGS - 4 CALORIES - 250 kcal
– 1 Pizza stone – 1 Pizza Peel – 1 Wood-fired oven or Conventional oven – 1 Mixing Bowl – 1 Set Measuring cups and spoons – 1 Rolling Pin – 1 Oven Mitts – 1 Pizza Cutter
– 3 1/2 Cups All-purpose flour – 1 1/4 Cups Lukewarm water – 2 tsp Active dry yeast – 2 tsp Salt – 1 tsp Olive oil – 1 Can San Marzano tomatoes – 8 Ounces Fresh mozzarella cheese – 1 Fresh basil leaves
– Combine lukewarm water and active dry yeast in a large mixing bowl. – Let it sit for about 5 minutes until the yeast activates. – Add flour and salt to the yeast mixture and stir until a dough forms.' – Knead the dough on a floured surface for 8-10 minutes until smooth.
– Place the dough in a greased bowl, cover, and let it rise for 1-1.5 hours. – Place a pizza stone or baking sheet in the oven. – Preheat to its highest temperature (usually around 500°F or 260°C). – Punch down the risen dough to remove air bubbles.
– Divide into individual portions. – Gently stretch each portion into a 10-12 inch round circle on a floured surface. – Spread San Marzano tomato sauce over the dough, leaving a border. – Arrange torn mozzarella cheese evenly. – Scatter fresh basil leaves and sprinkle with salt.
– Carefully transfer the assembled pizza onto the preheated stone or sheet. – Bake for 8-10 minutes until crust is golden and cheese is melted. – Remove from the oven and let cool for a minute. – Slice and serve hot. Enjoy your Neapolitan pizza!