Neapolitan Style Pizza

It’s Pizza Night!!! Why not try some homemade Neapolitan Style Pizza for your next Friday night? Did you know that National Pizza Day is February 9th? How sad if we only had pizza once a year. Regardless of what day it is getting a primo crust right is the hardest part to great homemade pizza.  The second task is having really, really good (nearly mind-blowing) sauces. You have chosen this link wisely; you’ve come to the right place for both.

Side note, If you have not tried my Polynesian Deep Dish with my Polynesian Sunrise Sauce. It’s thicker chewier crust made specifically for deep dish. The Sunrise Sauce can stand on its own; so good.

Neapolitan Style Crust is crispy on the outside but soft, moist and chewy on the inside. Today’s pies are a the thinner crust. For thicker crust simply double the dough or make one pie. Easy.

Once the dough is ready (all done with a KitchenAid stand up mixer), divide into two balls, place on floured surface and cover with damp towel for about 1 hour.

Below are the raised dough balls, ready to stretch into the cast iron skillets.

Letting the dough raise conflicts with my “I want it now” side. A constant conflict. Let’s just say patience is not always my strong suit. Therefore, for years I have had crusts trials with major errors. Sauce experimentation was not as traumatic as I can be saucy. But when I would announce to the family we were having homemade pizza it was not always met with excitement.

Here are my top two favorite sauce creations: Basil Red Sauce and Garlic Alfredo White sauce. But will there will be leftovers for dipping? Yes, of course, always; I am not skimpy with the sauce.

And here they are, ready to bake. Set your oven to 500 F and get ready. FYI: Pizza ovens at pizzerias bake at around 800 F. So, the hotter your oven, the closer you will get to achieving pizza oven style pies.

To get that nice evenly baked crust without having to buy a pizza stone, I used a cast iron skillet.  I happen to have two, so I was able to make two different pizzas the same night.  A smaller cast iron skillet is perfect for a personal pan pizza.

If you don’t own a pizza stone or cast iron skillet, I highly recommend you borrow one. Try it at least once, you won’t be sorry.

My family of test-kitchen-guinea-pigs can finally rest their weary minds. We now have fabulous pizza, no rocket scientist needed; gone are the weak sauces and mystery crust of the week. Our biggest decisions are toppings; so many toppings.

Cheese for each pie: 3 to 4 large round slices provolone, about 1-1/2 cups mozzarella, 1/4 cup Parmesan.

Toppings we used for Garlic Alfredo Whites:  Leftover shredded chicken, bacon, red onions, mushrooms, mozzarella, Parmesan & sprinkling of blue cheese.

Toppings we used for Basil Red Sauce Pizza: Pepperoni, Italian Sausage, black olives, green peppers, provolone, mozzarella & Parmesan.

Print Recipe

Neapolitan Style Pizza

Neapolitan dough is made up ahead of time for a quick and easy, but very tasty pizza night. Crust is crispy outside, chewy inside, and you can make it thick or thin. Biggest decision: Sauces and toppings!

Prep Time2 hours hrs

Cook Time15 minutes mins

Servings: 8

Author: Portlandia Pie Lady

Equipment

• Cast iron skillet or pizza stone

Ingredients

Neapolitan Pizza Dough

• 2 teaspoons active dry yeast
• 1-1/4 cup room temp water
• 3 cups bread flour or all-purpose flour (bread flour makes a very good dough)
• 2 teaspoons salt

Basil Red Sauce

• One 6 ounce can tomato paste
• 1-1/2 cups tomato sauce
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder (or 1 tablespoon minced garlic)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Garlic Alfredo White Sauce

• 2 tablespoons butter
• 1 tablespoon cornstarch
• 1-1/2 teaspoons minced garlic
• 1/8 teaspoon garlic powder
• 1/4 cup Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/3 cups cream (I have used half & half in a pinch for a substitute)

Instructions

Pizza Dough (this can be done the day of or up to 5 days before using)***

• Make the dough the morning of pizza day, or at least 1-1/2 hours before baking time (see notes below for making days in advance).
• In a stand up mixer (I like KitchenAid), with dough hook attached, mix flour and salt, and yeast.   Add the water all at once and let mixer/dough hook kneed for 7 to 8 minutes.
• Divide into two dough balls, place each ball onto a floured cutting board, cover with damp tea towel (flour sack towel) and let rise for 1 full hour. (see notes below for making days in advance).
• While the dough is resting, preheat the oven to 500 F, prepare sauce(s) and toppings.
• Dust the bottoms of two 10 to 12-inch cast iron skillets or pizza stone (or baking sheet) with some cornmeal or 1 teaspoon of olive oil.
•  Stretch each dough ball into the pans, top with sauce of choice, cheese, meat,veggies, etc.  
•  Bake in a very hot oven at 500 F for 15 to 20 minutes. Slide the pizza(s) onto a cutting board, cut and serve!

Basil Red Sauce

• Heat all ingredients in small saucepan on medium-high until it just starts to simmer. Let the sauce sit at room temperature as it cool.
• The sauce is already very thick, so no need to simmer to thicken, however, for better flavor I make it a day or two in advance.
• This is enough for two large pizzas plus some extra for dipping! Makes 2 cups sauce. Store extra in refrigerator.

Garlic Alfredo White Sauce

• Over medium heat, melt butter in a saucepan, add the cornstarch and garlic to make roux, making sure to whisk out any lumps.
• Whisk in cream, salt & pepper. Heat while stirring until slightly thickened about 5 to minutes.
• Makes about 1-1/2 cups sauce.

Notes

***For thinner crust, make two 10 to 12-inch pizzas.  For Thicker crust double recipe for two 10 to 12-inch pizzas. 

If you are using dough pre-made from the fridge, remove dough from fridge, stretch into pans, and let sit at room temperature for at least 1-1/2 hours before adding toppings and baking. This is the perfect time to pre-heat oven, prep toppings, etc.