Pizza Napoletana

Pizza Napoletana

Pizza Napoletana

is the paradigm of kitchen garden freshness. The blend of crummy cheese and crunchy tomatoes makes it a mouth-watering savoury. I appreciate the centre not being soggy, and I like the consistency of the slightly chewy thin crust, but I’m not one for blackened edges or blackened toppings, and the tomato sauce’s strong acidity kills the balance of flavours.

Pizza dough

  • Peeled whole tomatoes, drained — 1 (14-ounce) can
  • Olive oil — 1 tablespoon
  • Oregano — 1/2 teaspoon
  • Salt and pepper — to taste
  • Fresh buffalo or cow milk mozzarella, sliced into thin rounds — 1 pound
  • Olive oil — for drizzling


  1. Make the pizza dough according to directions. Set a pizza stone in the oven and preheat to 500°F.
  2. Put the tomatoes through a food mill or pulse them lightly in a food processor or blender., leaving them a little chunky. Stir in the 1 tablespoon olive oil, oregano, salt and pepper.
  3. On a lightly floured work surface, roll the dough one-half of the dough into a 13-inch round. Transfer the round to a floured pizza peel. Spread about 1/2 cup of the tomato sauce over the dough, starting in the middle and working in a circular motion outward. Leave a 1-inch border around the edge of the dough.
  4. Lay half of the mozzarella slices evenly over the pizza, sprinkle it with salt and pepper and drizzle with a little bit of olive oil.
  5. Slide the pizza onto the pizza stone and bake until cheese is melted and the crust is cooked through and browned, about 7 to 9 minutes.
  6. Remove from oven, cut into pieces and serve immediately. Repeat with remaining dough.

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