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Rustic Spicy Neapolitan Pizza

A pizzeria-quality homemade pizza featuring a long-fermented charred crust, San Marzano tomato sauce, fresh mozzarella, and spicy pepperoni.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings: 2 pizzas
Course: Dinner, Main Course
Cuisine: Italian, Neapolitan
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

The Dough
  • 350 g 00 Flour or strong bread flour
  • 230 ml warm water 90°F
  • 10 g fine sea salt
  • 3 g instant yeast
The Toppings
  • 1 can San Marzano tomatoes whole peeled, drained
  • 8 oz fresh mozzarella cheese torn
  • 4 oz spicy pepperoni or spicy salami
  • 1 bunch fresh basil leaves

Equipment

  • Pizza Stone or Steel
  • Pizza Peel
  • Stand Mixer or Mixing Bowl
  • Kitchen Scale

Method
 

  1. Dissolve salt in warm water in a bowl. Mix in 10% of flour, then add yeast. Gradually add remaining flour and knead until smooth.
  2. Let dough rest at room temperature for 2 hours, then divide into two balls. Refrigerate for 24-48 hours (optional but recommended) or proceed to next step.
  3. Preheat oven with pizza stone/steel to 500°F (260°C) for at least one hour.
  4. Crush tomatoes by hand with a pinch of salt for the sauce.
  5. Stretch one dough ball on a floured surface to 10-12 inches. Transfer to a peel.
  6. Spread sauce thinly, top with mozzarella and pepperoni.
  7. Launch onto the stone and bake for 6-8 minutes until crust is charred and cheese is bubbly.
  8. Remove from oven, top with fresh basil and olive oil immediately.

Notes

For the best crust, allow the dough to come to room temperature for 2 hours before stretching if it has been in the fridge. Use semolina flour on the peel to prevent sticking.