Wood-Fired Neapolitan Pizza with Fresh Mozzarella
Imagine the moment when you pull a piping hot wood-fired Neapolitan pizza out of the oven, its crust crackling in tantalizing defiance against the slightly charred exterior. The aroma of gooey, fresh mozzarella mingles with a hint of basil, brightening the senses and beckoning you to take that first, luscious bite. This is more than just a dish; it’s a sensory experience steeped in nostalgia. Crafting your own wood-fired pizza at home brings a touch of Italian tradition to your kitchen, making it a fun, kid-friendly activity that’s fast enough to whip up on a weeknight yet impressive enough for friends on a weekend gathering.
What better way to gather with family or friends than with the tantalizing sounds of a pizza sizzling in a wood-fired oven?
What’s Your Pizza Mood Tonight?
What if I told you that you could bring a piece of Naples right into your kitchen? As the hot crust bakes, are you daydreaming about that first bubbling bite, the fresh mozzarella weeping and melting into your mouth? Have you ever found yourself reminiscing about a charming Italian pizzeria, hoping to recreate that warm feeling of togetherness? Or perhaps you’re searching for that indulgent recipe that’s sure to impress, one that makes for a perfect centerpiece at any gathering.
Why You’ll Love This Recipe
There are countless reasons this wood-fired Neapolitan pizza is a fantastic choice. Here are a few to whet your appetite:
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Easy Prep: With just a handful of fresh ingredients, this recipe requires minimal time.
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Crowd-Pleaser: Who doesn’t love pizza? It’s a sure way to win over guests or family members of all ages.
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Authentic Flavor: The combination of fresh mozzarella and San Marzano tomatoes offers a taste that nods to Italian heritage, delivering a slice of nostalgia that’s continually crave-worthy.
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Versatility: Use different toppings to suit your taste, making each pizza night an opportunity for creativity.
Ingredients
To create your own piping hot wood-fired Neapolitan pizza, gather the following ingredients:
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2 1/4 cups of all-purpose flour: This is the foundation of your dough, providing that classic chewy texture.
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1 teaspoon of salt: Essential for flavor, it’s what makes every bite memorable.
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1 teaspoon of instant yeast: The magic ingredient that will help your dough rise to new heights.
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3/4 cup of warm water (approximately 110°F or 45°C): Perfectly heated, it activates the yeast and brings the dough together.
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1 tablespoon of olive oil: Adds richness to the dough, enhancing its flavor and texture.
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1 cup of San Marzano tomatoes, crushed: Known for their sweetness and low acidity, they’re the perfect canvas for your pizza.
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Salt and pepper to taste: Simple yet essential for elevating flavor.
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8 ounces of fresh mozzarella, sliced: Creamy and rich, this is the star of the pizza.
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Fresh basil leaves: A fragrant addition that brings brightness.
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Olive oil for drizzling: A finishing touch that ties all the flavors together.
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Optional: Red pepper flakes: For adding a spicy kick if desired.
Timing
Now, let’s talk timing. This pizza can be crafted in an hour or so once you have your ingredients at hand—a quick and indulgent meal for busy weeknights. Or, if you’re looking to embrace the art of pizza-making, you can take your time and enjoy the slow process of kneading and letting the dough rise, almost meditative in its repetition. Whichever path you choose, the reward is always the same: a deliciously crisp wooden-fired Neapolitan pizza.
Step-by-Step
Begin by making the dough.
In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. These simple ingredients are about to transform into something magical!
Gradually add the warm water and olive oil to the dry ingredients, mixing until a rough dough forms.
Turn the dough onto a lightly floured surface and knead for approximately 10 minutes, introducing air and creating that perfect elastic texture. Imagine the lovely weight in your hands and the scent of fresh flour enveloping you.
Shape the dough into a ball, transfer it to a lightly oiled bowl, and cover with a damp cloth or plastic wrap.
Allow it to rise in a warm place for 1 to 1.5 hours, until it has doubled in size.
Preheat your wood-fired oven to its highest setting, approximately 900°F (480°C). Ensure your pizza stone or baking surface is preheated as well to achieve that coveted crispy crust.
Once the dough has risen, gently punch it down to release excess air.
Then, divide the dough into two equal portions.
Roll each portion into a tight ball and cover with a damp cloth, allowing them to rest for 15 minutes.
On a lightly floured pizza peel or working surface, stretch one dough ball into a thin circle, roughly 10-12 inches in diameter.
Spread a thin layer of the crushed San Marzano tomatoes over the dough, leaving a 1-inch border around the edges for the crust. Season with salt and pepper to elevate the flavor.
Evenly distribute slices of fresh mozzarella over the tomatoes, envision those lovely gooey cheesebursts.
Carefully slide the pizza onto the preheated stone in the wood-fired oven.
Bake for 60-90 seconds, turning halfway through, until the crust is bubbled and charred.
Remove the pizza from the oven. Garnish with fresh basil leaves, drizzle with olive oil, and sprinkle with red pepper flakes if using, adding a gorgeous pop of color and flavor.
Repeat the process with the second dough ball.
Slice and serve immediately for the best flavor and texture, letting the cheesy goodness drip enticingly from each mouthwatering piece.
Nutritional Information
Per serving, a slice of your wood-fired pizza (let’s say, 1/8th of the whole pizza) roughly contains about 250 calories, depending on the size of each piece and how much cheese you’ve indulged in. While it’s not the lightest dish, the combination of quality ingredients makes it a worthy indulgence—think of it as a treat that brings joy, not guilt!
Healthier Alternatives
If you’re on a health-focused journey, consider these alternatives:
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Low-sugar swap: Use whole wheat flour instead for added fiber.
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Dairy-free options: Explore cashew-based mozzarella or almond cheese varieties to keep the creaminess without the dairy.
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Veggie toppings: Load up on colorful, nutrient-rich vegetables for added crunch and health benefits.
Serving Suggestions
What’s better than freshly baked pizza? Enjoying it with a scoop of homemade gelato for dessert! Consider cheesy pizza parties during holidays or casual gatherings where laughter matters just as much as the meal.
Pair your pizza with light salads drizzled in vinaigrette or enjoy a refreshing drink, perhaps a crisp lemonade or even some vibrant red sangria, to elevate your dining experience.
Common Mistakes
Every pizza maker has faced the dreaded common pitfalls. Often, the issue arises from overbaking, which can lead to an overly crunchy texture, robbing your pizza of that soft, inner chew.
Ensure to watch for those glorious bubbles—a sure sign of quality.
Another mistake to avoid is gnawing on the crust blemishes; texture is crucial here. Lastly, if you find yourself in a mess while preparing, remember to keep your workspace organized. A clean kitchen sparks more joy.
Storing Tips
Should you have any leftovers—which is rare and unlikely—let them cool completely, then wrap them tightly in aluminum foil or place in an airtight container to preserve freshness.
For freezing, slice up portions and separate them with parchment paper, allowing them to hold up against freezer burn. Reheat in your oven for a quick, delightful reawakening of flavors.
Temptation to Bake It ASAP
This isn’t just a recipe; it’s an invitation—a call to create memories with family, laughter bubbled within every bite. When you take the first slice of this wood-fired Neapolitan pizza topped with fresh mozzarella, let the deliciousness unfold. Are your taste buds tingling yet? Don’t wait—your next pizza night is just a recipe away!
FAQs
1. Can I use regular oven instead of wood-fired?
Yes! Preheat your oven to the highest setting, and if possible, use a pizza stone to emulate the crispy crust.
2. How can I get the dough to rise faster?
Warm places work wonders! Try nesting it in a cozy corner of your home, or place it in an oven set to warm (not hot!).
3. What toppings can I add beyond mozzarella and basil?
The possibilities are endless! Consider pepperoni, mushrooms, arugula, or even goat cheese for some whimsy.
4. Can I make the dough a day in advance?
Absolutely! Store it in the refrigerator for up to 24 hours and let it rise again before use.
5. What makes San Marzano tomatoes special?
Known for their sweetness and low acidity, they bring unparalleled flavor to your sauce, creating an authentic Italian experience.
Now grab your apron and wood-fired oven essentials, and let’s get cooking!
Print
Wood-Fired Neapolitan Pizza with Fresh Mozzarella
- Total Time: 75 minutes
- Yield: 2 pizzas (4 servings) 1x
- Diet: Vegetarian
Description
Experience the authentic taste of Italy with this delightful wood-fired Neapolitan pizza topped with creamy fresh mozzarella and fragrant basil.
Ingredients
- 2 1/4 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of instant yeast
- 3/4 cup of warm water (approximately 110°F or 45°C)
- 1 tablespoon of olive oil
- 1 cup of San Marzano tomatoes, crushed
- Salt and pepper to taste
- 8 ounces of fresh mozzarella, sliced
- Fresh basil leaves
- Olive oil for drizzling
- Optional: Red pepper flakes
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast.
- Gradually add the warm water and olive oil to the dry ingredients, mixing until a rough dough forms.
- Turn the dough onto a lightly floured surface and knead for approximately 10 minutes.
- Shape the dough into a ball and transfer it to a lightly oiled bowl, covering with a damp cloth.
- Allow it to rise in a warm place for 1 to 1.5 hours, until doubled in size.
- Preheat your wood-fired oven to its highest setting (approximately 900°F or 480°C).
- Once the dough has risen, gently punch it down and divide it into two equal portions.
- Roll each portion into a tight ball and cover with a damp cloth for 15 minutes.
- Stretch one dough ball into a thin circle (10-12 inches in diameter).
- Spread a thin layer of crushed San Marzano tomatoes over the dough, leaving a 1-inch border for the crust.
- Season with salt and pepper, and distribute slices of fresh mozzarella over the tomatoes.
- Carefully slide the pizza onto the preheated stone in the wood-fired oven.
- Bake for 60-90 seconds, turning halfway through, until the crust is bubbled and charred.
- Garnish with fresh basil, drizzle with olive oil, and sprinkle with red pepper flakes if desired.
- Repeat with the second dough ball, slice, and serve immediately.
Notes
Serve with a scoop of homemade gelato or a light salad. This pizza pairs wonderfully with lemonade or red sangria. Store leftovers in aluminum foil or an airtight container.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
