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  • Writer's pictureGil's Gourmet

Neapolitan-Style Pizzas


Makes enough dough for 1x Detroit-Style Pizza or 2x New York or 2x Neapolitan Pizzas


2 1/2 cups bread flour

1 1/2 teaspoons instant yeast

1 tablespoons San Fran Sea Salt

1 cup warm water


Place flour, yeast, and salt in the bowl of a stand mixer fitted with the dough tool attachment, stir to combine. Add water and olive oil, and stir on low until the dough is semi-formed and a little shaggy. Increase the mixer’s speed to medium-low and continue to knead until the dough is smooth, a little sticky, and shiny (about 10 minutes). Remove the bowl and dough hook from the mixer, form the dough into a ball, and cover. Set aside to rise for 2 hours, or until the dough has doubled in size.

Once the dough has doubled, divided in half for New York or Neapolitan Pizzas or keep intact for a Detroit Pizza. Cover and refrigerate overnight.

When ready to prepare the pizzas, remove the dough from the fridge, and set aside (still covered) to rest at room temperature for 1 hour.

Pizza Sauce:

Makes enough sauce for 1x Detroit-Style Pizza or 2x New York or 2x Neapolitan Pizzas


4 garlic cloves, peeled and minced

Pinch of crushed red pepper flakes (optional)

28oz can crushed tomatoes

1/2 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon San Fran Sea Salt


Heat the oil in a large saucepan or pot over medium heat. Once hot, add the garlic ad crushed red pepper flakes, and sauté for 1 minute or until fragrant. Add the hot sauce, crushed tomatoes, balsamic, onion powder, oregano, and salt, stir to combine. Bring the sauce to a low simmer, stirring frequently. Once simmering, reduce heat to low, and continue to cook for 1 hour, stirring occasionally, or until the sauce has reduced by half. Set aside or refrigerate until ready to make the pizzas.

For Neapolitan Pizzas

6oz fresh mozzarella, sliced

Fresh basil leaves, for garnish

Preheat oven to 500°F, placing an oven rack near the top of the oven, giving about 2-3 inches of clearance from the heat elements. If using a pizza stone (highly recommended), place the stone in the oven to preheat as well.

Once the dough has rested and risen (working with one pizza dough at a time), turn the dough out on a lightly floured surface, and, using your hands, flatten into a flat circle. Begin stretching the dough by draping it over your knuckles, and working in a circular motion, gingerly stretching/pull the dough into a 12-14 inch circle. Place the dough on a floured pizza peel (alternatively, you can use 2 long metal spatulas) and, using a fork, dock (or poke) the pizza to reduce air bubbles.

Spoon 1/3 cup of pizza sauce into the center of the dough and, working in a circular motion, evenly spread out the sauce, leaving 1/2 inch of border around the edge. Top the pizza evenly with half of the mozzarella slices and carefully transfer the pizza to the preheated pizza stone. Bake for 10 minutes. After 10 minutes, turn on the oven’s broiler, and cook for another 2-5 minutes or until the crust chars slightly. Remove from the oven and set aside to rest for 2-3 minutes (allowing the cheese to settle) before slicing. Sprinkle with Bread Dipper Seasoning and garnish with basil leaves before serving.

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