Anyone who has been to Naples has likely had the pleasure of trying pizza the true Italian way. While many think that pizza has always been associated with Italy, the fact is that it only became a street food in Naples during the 19th century. This street food did become widely popular, however, and made its way around the world, becoming one of the most well-known comfort foods to date.
New York City is the first place everyone thinks of when it comes to the best pizza, but to commit to a lifelong relationship with takeout would be to deny oneself the true flavor of a homemade pizza! Not only is it fun, but the ultimate in home pizza is the Pizza Margherita. Made first by a local baker for Queen Margherita upon her visit to Naples, this traditional pie represents the Italian flag - with fresh mozzarella, a slightly sweet tomato sauce, and bright green basil.
What You'll Need
For pizza at home, there's no need to have a fancy pizza oven (although if you do, you're one step ahead of the game) or any fancy tools. The one specific thing that is needed for a true, authentic Neopolitan pizza is Tipo 00 flour. This is used widely in Naples and is also the reason for why this crust is so unforgettable - the difference between this and AP (all-purpose) flour is that it's finely milled. AP flour will still work, just make sure to adjust the thickness of the crust.
Dried yeast is next on the list and no, it's not as scary as it seems... Working with yeast can be fairly easy as long as the conditions are just right! Along with that, all you'll need is some salt, warm water, and olive oil. Altogether, that's 3 and 1/3 cups of 00 (or AP) flour, 2 teaspoons dried yeast, 1 teaspoon of kosher salt, 1 and 1/4 cup + 3 tablespoons of warm water, and 1 tablespoon of olive oil, measurements courtesy of A Couple Cooks.
What To Do
This is the important part and it could not be simpler. Simply combine the flour, salt, and yeast in a bowl, and slowly add the water and olive oil. This should all be mixed in a stand mixer; if doing it by hand, make sure everything is well-combined before turning it out on a floured board.
Kneading is an important step in the pizza-making process. The more the dough is worked, the more gluten develops, which is responsible for the chewy texture everyone knows and loves about classic pizza dough. No more than eight minutes should be needed in order to get the dough to the right consistency and texture, this is one time no one should be afraid to get their hands dirty!
Divide the dough into three equal portions, roll each into a ball, and put them back on the same floured surface, then cover the tops with a light coating of olive oil. Cover with a damp dishtowel and allow them to rise for roughly an hour - then they're ready to become pizza! Once the dough is rolled out, top it with your favorite tomato sauce, fresh mozzarella (buffalo mozzarella is traditional), and fresh shreds of basil. Cook for five to seven minutes in an oven set to 500-degrees, preferably on a pizza stone - but a baking sheet or pizza pan will work just as well.
Helpful Tips And Tricks
To stretch the dough into that classically round shape, use your knuckles to carefully stretch from the inside out, rotating the dough in a circle simultaneously. Pay attention to the resistance of the dough - if it won't stretch further, it might need to rest for a bit longer. Add a bit of flour if the pizza looks wet, or a bit more water it if looks too dry.
Pizza dough tastes better when it's made several days in advance. The dough can sit in a large container (keep in mind, it will keep growing, so have a container that allows space for this) for up to three days prior to use.
Not feeling the hand-kneading? It can be done with a dough hook attachment for the stand mixer on medium to low speed, just make sure not to overwork the dough!