Napoli Pizza
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This simple Napoli Pizza starts off with homemade thin crust pizza dough, tomato sauce, mozzarella, fresh tomatoes, and basil. I top this with grated parmesan for a simple and classic pizza that everyone will love!
If you love making homemade pizza as much as I do, be sure to check out some of my other favorite recipes like my Thin Crust Pepperoni Pizza, Supreme Pizza Pot Pie, or my BBQ Veggie Pizza.
Table of Contents
This is pizza it in its most true form, if you ask me. Simple, pure, and delicious. This pizza is made with just a few simple ingredients on top — mozzarella, tomatoes, and basil. That's it! While some people may call it Margherita Pizza, some may call it Neapolitan Pizza, and some call it Napoli Pizza — it is basically the same simple amazing pizza.
Napoli Pizza is one of my favorites. The simplicity of this pizza is just perfect. You can even serve this style of pizza as an appetizer if you're having a dinner party. But, it is equally delicious as a meal! I use my Thin Crust Pizza Dough recipe to make my own pizza dough. And then I top this pizza with just three simple ingredients for a homemade organic Napoli Pizza.
Why You'll Love This Recipe
Classic: This Napoli Pizza is incredibly classic, just mozzarella, tomato, and basil. That's all you need!
Simple: I use my Thin Crust Pizza Dough recipe that is incredibly simple to make. You can make the dough a day or so in advance, making it easy to roll out an top this pizza for a simple dinner.
Nostalgic: This recipe is incredibly nostalgic for me as it's pizza in its true form!
Ingredients & Health Benefits
Pizza Dough: I use my Thin Crust Pizza Dough for this recipe. You can also use any kind of pizza dough you like and just add the toppings.
Tomato Sauce: I use organic tomato basil sauce, feel free to use marinara or your favorite.
Mozzarella: I use Organic Valley Mozzarella, the block and I grate it myself.
Tomatoes: I use classic Roma tomatoes here, Heirloom tomatoes are also delicious with this! Tomatoes can improve heart health and have cancer fighting properties.
Basil: Fresh organic basil has anti-inflammatory and antimicrobial properties and gives this pizza such great flavor.
Parmesan: I use organic parmesan on top. I like to buy the block and grate it myself. Check out my article 5 Reasons to Grate Your Own Cheese for why I prefer to do grate it myself.
Tools Needed
Half Sheet Pan (pizza stone or pizza oven)
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Step by Step Instructions
Step 1
To make the dough: To make the dough: Add yeast, cane sugar, ¼ cup water and let sit for 5 minutes or until bubbly. Add flour, salt, remaining ½ cup plus 1 tablespoon water and olive oil and mix with your hands until it comes together. No need to knead it or make it really smooth. Cover with plastic wrap and let rise for 24 to 30 hours at room temperature. Move to the fridge and use within 7 days.
Step 2
Preheat the oven to 550°F and place pizza stone inside. Or, alternatively line a baking sheet with parchment paper if not using pizza stone.
Step 3
Divide pizza dough into two portions. On a floured surface, roll out or use your hands and stretch the pizza dough. Generously flour your pizza peel. Or alternatively, if using the baking sheet, grease the parchment paper very well with olive oil and a sprinkle of flour.
Step 4
Place pizza dough on pizza peel or baking sheet. Top with sauce going all the way to the edges edges (trust me here, as it bakes in!). Top with cheese and tomatoes.
Step 5
Bake for 10 to 12 minutes, or until the cheese is bubbly and lightly browned. Remove from oven and allow to rest for a few minutes. Top with fresh fresh basil and grated parmesan.
Baker's Tips
- I use my Thin Crust Pizza Dough recipe to make my own pizza dough. This pizza dough makes two 8-inch pizzas. So, you can make both at the same time or just make one at a time.
- Because this pizza has such few ingredients, they truly matter. Buy the best organic mozzarella (my favorite is Organic Valley) and get the ripe looking organic tomatoes and fresh organic basil. You could even use heirloom tomatoes for this pizza when they are in season, as they are delicious on this pizza as well!
- When baking your pizza, you want to look for the crust to become bubbly and the cheese to be slightly golden brown. Everyone's oven is different, so make sure to look for visual clues that your pizza is baked to your liking.
- I highly recommend having a pizza stone to bake your pizza on. Unless you have a pizza oven, then that is even better!
Variations
- You can add Italian Sausage to this for added protein.
- Use Heriloom tomatoes for even more flavor.
- Use Cherry tomatoes if you have them!
- Add bell peppers, onions, or zucchini for more veggies.
FAQ's
You can keep extra dough in the fridge for up to a week.
The best way to reheat pizza is your oven or toaster oven. Heat on a warm setting or at 350°F for 5 minutes or until warm.
Yes! Preheat your pizza oven to 900°F and bake for 2 to 3 minutes.
Craving More?
Napoli Pizza
Equipment
- Half Sheet Pan (or pizza stone or pizza oven)
Ingredients
Pizza Dough
- 6 grams active dry yeast
- ½ teaspoon cane sugar
- ¼ cup warm water
- 255 grams 00 flour
- 1 ½ teaspoons fine salt
- ½ cup warm water (heaping)
- 2 teaspoons extra virgin olive oil
Toppings
- ¼ cup tomato sauce
- 1 ½ cups grated mozzarella cheese
- 2 Roma tomatos (sliced)
- Fresh basil for topping
- Parmesan for topping
Instructions
- To make the dough: To make the dough: Add yeast, cane sugar, ¼ cup water and let sit for 5 minutes or until bubbly. Add flour, salt, remaining ½ cup plus 1 tablespoon water and olive oil and mix with your hands until it comes together. No need to knead it or make it really smooth.
- Cover with plastic wrap and let rise for 24 to 30 hours at room temperature. Move to the fridge and use within 7 days.
- Preheat the oven to 550°F and place pizza stone inside. Or, alternatively line a baking sheet with parchment paper if not using pizza stone.
- Divide pizza dough into two portions. On a floured surface, roll out or use your hands and stretch the pizza dough. Generously flour your pizza peel. Or alternatively, if using the baking sheet, grease the parchment paper very well with olive oil and a sprinkle of flour.
- Place pizza dough on pizza peel or baking sheet. Top with sauce going all the way to the edges edges (trust me here, as it bakes in!). Top with cheese and tomatoes.
- Bake for 10 to 12 minutes, or until the cheese is bubbly and lightly browned. Remove from oven and allow to rest for a few minutes. Top with fresh fresh basil and grated parmesan.
Notes
Nutrition
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