Neapolitan Pizza Recipes Homemade

Filter Type: All Time (43 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Listing Results Neapolitan Pizza Recipes Homemade

1 hours ago Place 1 dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray or coat with olive oil. Cover each container or bowl tightly with plastic wrap, and let rise at room …

Preview / Show more

See Also: Free RecipesShow details

1 hours ago Or maybe you’re picturing our 2020 Recipe of the Year, Crispy Cheesy Pan Pizza, with its gloriously cheesy layer of toppings atop a thick, pillowy crust. Odds are you might be thinking about one of the most classic pizza styles …

Preview / Show more

See Also: Free RecipesShow details

5 hours ago For a pizza oven, cook for around 60 – 90 seconds and turn every 20 – 30 seconds as required. For a regular domestic oven, cook for around 6 – …

Rating: 4.7/5(48)
Calories: 600 per serving
Category: Main

Preview / Show more

See Also: Free RecipesShow details

6 hours ago Our Pizza Flour is milled from 100% American-grown wheat to precise “00” standards: perfect for homemade Neapolitan-style pizza. Its silky smooth …

Rating: 4.8/5(54)
Calories: 50 per serving
Total Time: 24 hrs
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, mix the dry ingredients, then add the water. Stir until just combined, making a rough but cohesive dough.
2. Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours.
3. After being kneaded (left) this dough probably won't double in size; instead it will simply become a bit puffy (right).
4. Place a rack in the center of your oven and preheat the oven to 500°F to 550°F (if your oven goes to 550°F) with a baking steel or stone inside. The position of the rack is important, particularly if you're using parchment paper — too close to the broiler (you need at least 8" clearance) and the top of your pizza (and any visible edges of parchment) will burn before the bottom has had time to bake through. Make sure your oven is at the required temperature for at least 30 minutes before baking, so the steel or stone can fully preheat. , Divide the dough in half. Working with one piece at a time, transfer the dough to a well-floured surface.

Preview / Show more

See Also: Baking RecipesShow details

1 hours ago Considered one of Italy’s most memorable dishes, Neapolitan pizza originates from the birthplace of pizza; Naples, Italy. Contents show 1 Can Anyone Make Authentic Neapolitan Pizza? 2 Neapolitan Pizza Recipe 2.1 For the Dough 2.1.1 Ingredients: 2.2 For The Sauce And Toppings 2.2.1 Ingredients: 2.3 What You’ll Need 2.3.1 Equipment: 2.4 Method For Dough …

Preview / Show more

See Also: Free RecipesShow details

3 hours ago The Neapolitan Pizza is the style of pizza that started it all and made the whole world fall in love with pizza.. At Homemade Pizza Pro, we take …

Rating: 5/5(2)
Category: Main Course
Calories: 425 per serving

Preview / Show more

See Also: Free RecipesShow details

Just Now The best crust on pizzaNeapolitan style! The dough is so simple, yet so delicious. The fresh toppings compliment each other so well. The shaping of the …

Estimated Reading Time: 2 mins

Preview / Show more

See Also: Free RecipesShow details

7 hours ago Cheese. The most common types of cheese for Neapolitan pizza are fresh mozzarella (fior di latte) and buffalo mozzarella.You want to stay away …

Rating: 4.8/5(4)
Total Time: 24 hrs
Category: Main Course
Calories: 650 per serving

Preview / Show more

See Also: Free RecipesShow details

5 hours ago Pass the tomatoes through a food mill fitted with the course disc into a mixing bowl. Alternatively, you may also pulse the tomatoes briefly, using quick on/off bursts in the food processor. Add the olive oil, salt, oregano and crushed red pepper. Cookbook. Lidia’s …

Preview / Show more

See Also: Free RecipesShow details

7 hours ago Once ready, place the Neapolitan pizza dough aside to rest on a flat surface, covering it with a damp cloth so it doesn’t dry out. Leave this to rest …

Estimated Reading Time: 5 mins

Preview / Show more

See Also: Free RecipesShow details

Just Now Neapolitan pizza is the Holy Grail of pie. However, the real deal requires a blazing hot wood-fired oven in order to acquire the characteristic …

Estimated Reading Time: 3 mins

Preview / Show more

See Also: Pasta RecipesShow details

6 hours ago Instructions. Mix the flour, salt, and yeast with a wooden spoon or dough whisk in a large bowl. Add water and mix until the flour absorbs all the water. Turn and knead the …

Cuisine: Italian
Total Time: 24 hrs 2 mins
Category: Pizza
Calories: 435 per serving
1. Mix the flour, salt, and yeast with a wooden spoon or dough whisk in a large bowl.
2. Add water and mix until the flour absorbs all the water.
3. Turn and knead the dough until it looks homogeneous.
4. Rest the mixture (bulk ferment) for 18 to 24 hours, until it has at least doubled in volume.

Preview / Show more

See Also: Free RecipesShow details

Just Now Traditional recipe for Pizza Napoletana. Italy’s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations – marinara, the basic Neapolitan pizza topped …

Preview / Show more

See Also: Free RecipesShow details

7 hours ago Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough attachment. Mix to combine. Add water and mix to combine. Then, knead dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl as it kneads.Tips: If dough sticks, add flour 1 tablespoon at a

Preview / Show more

See Also: Free RecipesShow details

6 hours ago Neapolitan Pizza Recipe (with Homemade Dough!) – Traditional pizza Napoletana is a wonderfully simple and flavorful dish made with a thin and yeasty crust, tomato sauce, Italian cheeses, and fresh basil. Pizza is the PERFECT food, when you really think about it. All of the food groups are covered… crust made of grain, tomatoes for fruits

Rating: 5/5(3)
Calories: 238 per serving
Category: Dinner, Main, Main Course

Preview / Show more

See Also: Free RecipesShow details

9 hours ago Sprinkle the yeast over the water and let stand for 1 minute, or until the yeast is creamy. Stir until the yeast dissolves. In a large bowl, combine the cake flour, 2 1/2 cups of …

Rating: 3.6/5(5)
Difficulty: Easy
Author: Michele Scicolone
Steps: 6
1. Sprinkle the yeast over the water and let stand for 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
2. In a large bowl, combine the cake flour, 2 1/2 cups of the all purpose flour, and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
3. Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and place in a warm, draft free place and let rise until doubled in bulk; about 1 1/2 hours.
4. Flatten the dough with your fist. Cut the dough into 2 to 4 pieces and shape the pieces into balls. Dust the tops with flour. Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 to 90 minutes, or until doubled.

Preview / Show more

See Also: Free RecipesShow details

3 hours ago The weight of each dough-ball. With the quantities specified in this authentic Neapolitan pizza dough recipe you will have enough to make 3 and 4 dough balls, with a weight of about 225 gr. (8 oz) each.Once stretched, they will turn into 32 …

Preview / Show more

See Also: Free RecipesShow details

1 hours ago Discover short videos related to neapolitan pizza dough recipe on TikTok. Watch popular content from the following creators: CookAvecDan(@cookavecdan), Vincenzo's Plate(@vincenzosplate), Cugini Pizza(@cuginipizza), Edd Kimber(@theboywhobakes), Rory McIntosh(@roordrums666) . Explore the latest videos from hashtags: #neapolitanpizza, …

Preview / Show more

See Also: Free RecipesShow details

9 hours ago Neapolitan Pizza Recipe. Here are a number of highest rated Neapolitan Pizza Recipe pictures upon internet. We identified it from trustworthy source. Its submitted by admin in the best field. We believe this nice of Neapolitan Pizza Recipe graphic could possibly be the most trending subject as soon as we allocation it in google pro or facebook.

Preview / Show more

See Also: Free RecipesShow details

4 hours ago Pizza Marinara Recipe. I bet you wouldn’t think a pizza without cheese could be one of the best types of pizza! But you would be wrong. Pizza Marinara is a classic Neapolitan pizza, and probably the first style of pizza served in Naples. Pizza Marinara ingredients One Neapolitan pizza dough ball (recipe for authentic Neapolitan pizza dough

Preview / Show more

See Also: Free RecipesShow details

8 hours ago 1. Start the Neapolitan pizza dough two days ahead. Many other doughs (including my Basic and Slow-Rise recipes) include olive oil and sugar to enhance flavor, …

Rating: 4.6/5(204)
Category: Appetizer, Main Course, Snack
1. In a large bowl with an airtight lid, mix together the flour, salt, and yeast with a wooden spoon or dough whisk. Pour in the water and mix with the spoon or dough whisk until most of the dry flour in the bottom of the bowl has been absorbed by the dough, then use your hands to turn and knead the dough just until all the flour is incorporated. (I like to push my fingers in and out of the dough like a cat kneading with its paws. That way, I know the last bits of dry flour are fully incorporated, not just stuck to the surface.)
2. Cover the bowl with its lid and let the dough rise at room temperature for 18 to 24 hours (20 hours is my sweet spot) or until it has doubled in volume.
3. Scrape the dough onto a floured surface (it will be goopy with bubbles throughout). Divide it into two or three equal-size pieces—two if you like to make 12 to 14-inch pizzas, three if you like to make 10 to 12-inch pizzas. Form the dough pieces into balls, dusting your hands with flour if needed, and place each one in a separate airtight quart-size container. Cover and refrigerate for 24 to 48 hours (or up to 72 hours).
4. Take the dough out of the refrigerator at least 1 hour (preferably 2 hours) before you plan to stretch it for pizza.

Preview / Show more

See Also: Free RecipesShow details

2 hours ago Neapolitan Style Pizza Dough Recipe Food Network top www.foodnetwork.com. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and place in a warm, draft free place and let rise until doubled in bulk; about 1 1/2 hours. Flatten the dough with

Preview / Show more

See Also: Free RecipesShow details

1 hours ago The history of Pizza is long, complex and uncertain. The Pizza Marinara (topped only with tomato sauce, garlic and oregano) dates back to 1734, while the Pizza Margherita …

Rating: 3.7/5(41)
Total Time: 5 hrs 15 mins
Category: Dinner
Calories: 890 per serving
1. To prepare the dough proceed by combining flour, salt and malt (or sugar) and mix a little bit the dry ingredients. On the side, heat the water to get it lukewarm (if you heat it too much, you have to cool it, otherwise you risk to kill the yeast), then melt the yeast in the water. Add to the flour the water in which you have melted the yeast and start working the dough. Finally add the oil and keep working.
2. The processing of the dough is the first salient point during the preparation of Neapolitan pizza. The dough must in fact be worked vigorously, if you have doubts about the efficiency of the hand processing it is preferable to resort to the use of a pasta maker. You must obtain a smooth and elastic dough, if it is too hard it means that the flour has absorbed too much and you need to add a little bit of water, if it’s not very elastic you need to add a little bit of oil, or if it is too sticky it’s ok to add a pinch of flour. If you add ingredients, proceed with caution, to avoid exaggeration and have the opposite problem.
3. Another important phase is rising: once the dough is ready, place it in a greased glass bowl and cover it with a damp cloth (to prevent it from drying on the surface). The dough must leaven away from drafts, in a warm place, but not too much, for about 4-5 hours, or until the dough volume is doubled. At the end of this first leavening resume the dough, transfer it on a floured surface and divide it into four loaves, cover with a cloth and let it rise again for half an hour at room temperature.
4. Only at this point you can take the loaves and roll them out with your hands (never flatten grind the pizza dough using the rolling pin), until you get a thickness of about 1/2 cm. With each loaf you can line a 36 cm baking pan. The best way to enlarge the pizza is to initially crush the loaf with your hands, giving it a circular shape, and then finish passing from one palm to the other. If you are not very experienced, you can enlarge it completely by hand, but avoid using the rolling pin, thin it more in the middle, leaving the edges thicker, for the formation of the edge (cornicione).

Preview / Show more

See Also: Free RecipesShow details

9 hours ago Finally, the Neapolitan Pizza Poolish was born as the practice was adopted in many Italian restaurants and pizzerias all over Naples and this is what influenced bakers at home to start making poolish for their personal pizzas after work, homemade pizza parties, or big family nights in.

Preview / Show more

See Also: Free RecipesShow details

2 hours ago Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to …

Servings: 6
Total Time: 45 mins
Category: Lunch & Dinner Recipes
Calories: 569 per serving
1. Pour 700ml of lukewarm water into a large bowl with 10g of sea salt.
2. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter.
3. Mix in the yeast and leave for 2 minutes.
4. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough.

Preview / Show more

See Also: Free RecipesShow details

5 hours ago Home oven neapolitan pizza is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch! Guys, I didn’t know Neapolitan pizza like this was possible in a home oven. And let’s be real this is not the most traditional Neapolitan, but it’s pretty damn close and if you’re a fan of this style, but don’t have a pizza oven, you’re …

Rating: 5/5(1)
Category: European Food

Preview / Show more

See Also: Free RecipesShow details

8 hours ago Make the Pizza Dough: Place the flour, salt, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook attachment; mix on low speed to combine. Add the water …

Rating: 3.9/5(35)
Total Time: 48 hrs
Category: Main Course
Calories: 627 per serving
1. Make the Pizza Dough: Place the flour, salt, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook attachment; mix on low speed to combine. Add the water and knead on low speed until the mixture comes together in a rough dough and no dry flour remains. Allow the dough to rest for 10 minutes. Continue kneading on low speed for an additional 10 minutes. The dough should be soft, elastic and slightly tacky. If the dough is sticking to the bowl, add more flour 1 tablespoon at a time until it clears the sides and is barely sticking to the bottom. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 and up to 72 hours.
2. Transfer the dough to a floured work surface and dust the top with additional flour. Using a bench scraper, divide the dough into six even pieces (they should be about 6 ounces each). Shape each piece into a ball. Coat six small bowls with non-stick cooking spray and add one dough ball to each bowl. Turn to coat the ball, then cover the bowl tightly with plastic wrap and allow to rise at room temperature for 2 hours.
3. Prepare the Sauce: Place the olive oil and garlic in a medium saucepan over medium heat. When the garlic begins to sizzle, add the tomatoes. Simmer, uncovered, stirring occasionally, until the sauce is thickened, about 15 minutes. Season with salt and pepper. (Note: You can simply mix the ingredients together in a bowl if you are short on time, but the sauce will not be as thick.)
4. Transfer 1 ball of dough to a bowl filled with flour and turn to coat. Dust off excess flour and transfer to a floured work surface. Gently stretch the ball of dough into a 10-inch circle, leaving the outer 1-inch edge slightly thicker than the center.

Preview / Show more

See Also: Free RecipesShow details

2 hours ago 0.68 tsp of fresh brewer’s yeast (for dry yeast 0.23 tsp is enough, even if in the original recipe it should not be used) 59-63 oz of flour type 00 . The original Neapolitan pizza dough is made of just four ingredients: water, flour, yeast and salt. Below is a brief description of it. Description of ingredients for pizza dough. Water

Preview / Show more

See Also: Free RecipesShow details

3 hours ago Stretching the Homemade Neapolitan Pizza Dough (this step optional): To stretch the pizza dough, imagine that the pizza is a clock. Use floured hands to gently pick the pizza

1. Place water into the bowl of a stand mixer (or a large bowl if mixing by hand) and stir in the sea salt until it has dissolved. Add the instant dried yeast to the water and let it sit for approximately one minute before stirring until the yeast is dissolved.
2. Allow the dough to rest in the bowl for 20 minutes before tipping it out onto a lightly floured counter. Knead the dough for 1 minute or until the outside of the dough ball is very smooth. Place the pizza dough ball (seam side down) into a lightly oiled bowl. Cover the bowl with plastic wrap (make sure there is an airtight seal), place a kitchen towel over the top, and allow the dough to rise for approximately 2 hours. The dough should be kept at room temperature (i.e., 74°F/23°C).
3. Lightly flour the counter and your hands before gently removing the pizza dough from the bowl. Arrange the dough into a rectangle (it doesn’t need to be perfect), flour the surface of the dough, and cut the dough to divide it into 3-5 equal portions. The fewer portions you make, the larger the pizzas. The more portions, the smaller the pizzas.
4. Place the dough balls seam side down on a lightly floured baking sheet. Ensure there is space between the balls, so they have room to rise without touching each other. Lightly flour the tops of each ball and cover the baking sheet with an airtight layer of plastic wrap. Let the dough rest at room temperature for 6 hours.

Preview / Show more

See Also: Free RecipesShow details

1 hours ago Place the pan over high heat and heat up to approx. 180C° – 350F°. Place the dough over the dry pan and shape it so it fits nicely, using a large kitchen spoon, add the pizza sauce from the centre spiraling outwards.

Preview / Show more

See Also: Free RecipesShow details

7 hours ago HOW TO MAKE NEAPOLITAN PIZZA DOUGH WITH BIGA: Break away and measure 500g/17.6oz biga and add it to a bowl. Start to break it down and gently pull it apart. Slowly add the water with the biga, keeping 50ml aside for a later step. Next gently mix the biga together with the water (in a massage like motion) and you will see it start to turn white.

Preview / Show more

See Also: Free RecipesShow details

9 hours ago Feb 21, 2019 - The best Neapolitan pies should have a thin layer of crispness to the crust, followed by an interior that is moist, poofy, and cloud-like.

Preview / Show more

See Also: Free RecipesShow details

1 hours ago Directions: 01 - Place the Flour on the left side of your container, we've used a traditional Kneading Trough ( Madia in Italian ) also known as …

Category: Pizza
Calories: 230 per serving
Total Time: 8 hrs
1. - Place the Flour on the left side of your container, we've used a traditional Kneading Trough ( Madia in Italian ) also known as Bread Trough or Artesa, but you can use a very large bowl or deep oven dish.
2. - Pour half of the Water on the right side of the Madia.
3. - Gently dissolve the Sea Salt in the Water.
4. - Add the Yeast into the Flour by crumbling it with your fingers.

Preview / Show more

See Also: Free RecipesShow details

4 hours ago Sometimes the best things in life are the simplest, and if you’ve ever tasted a real Neapolitan pizza, you’ll know what we mean. With its rustic appearance and simple, bold flavours, the Neapolitan pizza relies on quality ingredients, sensitively used - a thin, crispy base made from finely ground 'tipo 00' flour, a generous smear of crushed San Marzano tomatoes, …

Preview / Show more

See Also: Free RecipesShow details

1 hours ago We consider that as well! Our top rated neapolitan pizza dough recipe list excludes products that received mostly negative reviews. Frequently Asked Questions: #1. What are the benefits of this type of neapolitan pizza dough recipe? The size of neapolitan pizza dough recipe is drastically different, so it needs to be known what fits comfortably on.

Preview / Show more

See Also: Free RecipesShow details

9 hours ago A delicious homemade Neapolitan Pizza marinara style – with a homemade authentic Italian pizza dough recipe, tomato sauce, garlic, and olive oil. I’ve made pizza

Rating: 4.9/5(16)
Total Time: 9 hrs 34 mins
Category: Main
Calories: 829 per serving
1. To make the poolish, mix the yeast and warm water, making sure that all the yeast has dissolved. Add this to the flour, mix and cover with a tea towel.
2. Set aside for at least 8 hours. However, this is best left for between 18-24 hours, if you have the patience.* The poolish is ready when it has a bubbly and stretchy texture.
3. Once the poolish is ready, prepare the pizza dough. In a large bowl, combine the salt and flour and mix. Once again add the yeast to water in a separate small bowl, making sure it dissolves completely.
4. Mix the poolish and new yeast mixture into the bowl, until a sticky dough forms.

Preview / Show more

See Also: Free RecipesShow details

4 hours ago Gather the ingredients. Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough attachment. Mix to combine. Add water and mix to combine.

Cuisine: Italian
Category: Dinner, Main Dish
Servings: 8
Calories: 433 per serving

Preview / Show more

See Also: Free RecipesShow details

5 hours ago The Recipe - Authentic Neapolitan Pizza. Thankfully, it is quite easy to make an authentic Neapolitan pizza in your own home. It is your basic margarita pizza with a classic twist. There are three stages to this recipe: making the dough, adding the toppings, and cooking the pizza.

Preview / Show more

See Also: Free RecipesShow details

3 hours ago 1. Dissolve yeast in ¼ cup of the hot water. 2. Pour flour into a mound onto the counter and create a well in the middle. Add the 1 cup of warm water, dissolved yeast, salt, and 1 ½ tablespoons of olive oil to middle well. 3. Work in flour from outside into liquid with fork until the dough comes together. Work in the rest of the flour by

Rating: 4/5(1)
Servings: 4
Cuisine: Italian
Calories: 486 per serving

Preview / Show more

See Also: Free RecipesShow details

3 hours ago Homemade Neapolitan Pizza Recipe Uncut RecipesRECIPE: https://uncutrecipes.com/EN-Recipes-Italian/Homemade-Neapolitan-Pizza-Recipe.htmlCORRECTION:0:21 - 2

Preview / Show more

See Also: Free RecipesShow details

4 hours ago Base of Neapolitan Pizza; Adjustments for the household oven. This recipe for Neapolitan pizza can be also made in your household oven, of course. You should just be aware that the pizza will not taste and look 100% like a Neapolitan pizza made in a 485 degree wood-fired oven.

Preview / Show more

See Also: Free RecipesShow details

8 hours ago Vocelli Neapolitan Pizza. Here are a number of highest rated Vocelli Neapolitan Pizza pictures on internet. We identified it from reliable source. Its submitted by processing in the best field. We undertake this nice of Vocelli Neapolitan Pizza graphic could possibly be the most trending topic behind we ration it in google improvement or facebook.

Preview / Show more

See Also: Free RecipesShow details

7 hours ago Print RecipeHomemade Neapolitan Pizza. In a small bowl, add 1/2 cup of warm water and the active dry yeast. Set the yeast aside for 5 minutes until it gets foamy. In a large bowl, mix all the ingredients together and knead the dough until when poked, the dough springs back. Add additional flour if the dough is to sticky!

Estimated Reading Time: 4 mins

Preview / Show more

See Also: Free RecipesShow details

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

What makes neapolitan pizza so great?

Neapolitan pizza has cornicione, the puffy, raised edge that a pizza connoisseur would never leave on the plate. Flour. Neapolitan is made with lower-gluten flour, preferably a finely milled Italian brand such as Caputo, and just a little yeast. The dough is soft and usually made in advance, so it develops more flavor from fermentation.

What is the best homemade pizza recipe?

Directions. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. Simmer 15 to 20 minutes. Recipe makes 2 (12 inch) pizzas. Divide dough in half, and spread onto pizza pans. Cover with sauce, and desired toppings. Bake at 400 degrees for 20 minutes, or until crust is golden brown.

What is the best italian pizza dough recipe?

Directions Dissolve yeast in warm water in a bowl. Stir in oil, sugar, salt and FOUR cups of the flour. Beat until smooth. Turn dough onto a floured surface. Knead in enough flour to make dough easy to handle. Knead til smooth 3 to 5 minutes. Place in a greased bowl. Cover and let rise in a warm place til double in size (about 45 minutes).

What is neapolitan style pizza?

Neapolitan pizza, or pizza Napoletana, is a type of pizza that originated in Naples, Italy. This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil.

Most Popular Search