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Neapolitan Pizza

This is a simple and original pizza from Naples, which has been cooked for hundreds of years.

  • 140 mins
  • 4 servings


  • 16 Basil Leaves
  • 4 Tomatoes
  • 2 tbsp Olive Oil
  • 1 Pinch Black Pepper
  • tbsp Flake Salt
  • 400 g Grated Mozzarella

Tomato Base

  • 400 g Chopped Tomatoes
  • 1 Onion
  • 1½ tbsp Butter
  • 1 tsp Dried Rosemary
  • 1 tbsp Tomato Purée
  • 1 tbsp Red Wine Vinegar
  • 2 tsp Caster Sugar
  • 100 ml Water
  • tsp Salt

Pizza Dough

  • 50 g Yeast
  • 300 ml Water
  • 1½ tsp Liquid Honey
  • 1 tsp Salt
  • 2 tbsp Olive Oil
  • 360 g Wheat Flour Special
  • 200 g Durum Wheat Flour


Step 1

For the Pizza Dough: Mix yeast, water, honey, salt and oil in a bowl, stirring until all dissolves.

Step 2

Add the flour a little bit at a time and work to create an even and smooth dough. Cover the dough and let it rise for about 2 hours.

Step 3

For the Tomato Base: Peel and finely chop the onion. Fry the onion in butter. Add the rest of the ingredients and let the sauce simmer for about 30 minutes. Let it cool.

Step 4

To Cook: Heat the oven to 275°. Divide the dough into 4 pieces and roll out thinly. Put them on baking trays lined with baking paper.

Step 5

Slice the tomatoes. Spread the tomato sauce on the pizzas and spread the tomatoes and basil leaves over.

Step 6

Add oil, salt, pepper and sprinkle with cheese. Bake in the middle of the oven for about 7 minutes.