Pizza Napoletana

Makes 3 pizzas
Preparation Time: 30 minutes (+proving time)
Cooking Time: 20 minutes


Tick off the ingredients as you buy them

  • Pizza Dough
  • 3 cups (450g) plain flour (pizza or 00 is ideal)
  • 2 teaspoon (7g/1 sachet) dried yeast
  • 1 1/2 teaspoon salt
  • ½ teaspoon sugar
  • 1 1/4 cups (310mls) lukewarm water
  • 1 tablespoon olive oil
  • 400g can Val Verde San Marzano D.O.P Peeled Tomatoes
  • sea salt and freshly ground black pepper
  • 200g buffalo mozzarella, sliced (or traditional mozzarella)
  • basil leaves, to garnish

Place the flour, yeast, salt and sugar in a large bowl and mix well. Make a well in the centre and add the warm water and olive oil. Stir until combined and then use your hands to bring dough together in the bowl. Turn the dough onto a lightly floured surface and knead for 3-5 minutes or until the dough is smooth and elastic. Spray a large clean bowl with olive oil spray. Place the dough in the bowl and cover with plastic wrap and a dry tea towel and place in a warm draught free place until dough has risen and double in size; approx. 1 hour. Divide the dough into three portions. Roll out one portion of dough on a lightly flour surface to fit a 28cm greased pizza tray. Transfer to the tray and repeat with remaining portions of dough.

Using a stab blender; process tomatoes, juice and all, until smooth. Season heavily with salt and pepper. Spread sauce evenly over the prepared bases. Top with slices of buffalo mozzarella.

Bake pizzas at 230°C (210°C fan forced) for 20 minutes or until golden and the pizza slips easily off the tray. Garnish with basil leaves. Serve.


Prosciutto, Basil and Mozzarella
Add 100g thinly sliced prosciutto with the mozzarella.

Prawn, Chilli and Feta
Sprinkle 1 teaspoon dry chilli flakes over the tomato pizza base and top with 12 peeled green king prawns and 100g Persian Feta, drained