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Neapolitan Pizza

Prep time: 15 minutes

Cook time: 10 minutes


-Homemade pizza dough

-1 can whole peeled italian tomatoes

-12 oz buffalo mozzarella or fresh cow's milk mozzarella

-6 tbsp extra virgin olive oil

-24 basil leaves

-kosher salt


  1. Drain the tomatoes through a fine mesh strainer and break them up using a spoon. Transfer the tomatoes to a blender with 1/2 teaspoon kosher salt and blend till smooth. Transfer to a bowl and set aside. Vut the mozzarella into 1/2-inch chunks and place on a plate with paper towels. Allow the excess water to blot out for at least 10 minutes.

  2. Transfer 1 ball of dough to a floured surface and stretch it into a 10-inch circle, leaving the outer 1 inch edge slightly thicker than the center. The best way to do this is to start by gently stretching with your fingertips. Pick up the slightly stretched dough and place it on the opened face of your left hand. Toss it back and forth between your opened hands, rotating it slightly with each toss until it stretches out to around 8-inches in diameter. Return it to the work surface. With your left hand, flat in the center of the round, use your right hand to stretch the edge of the dough out, rotating as needed until it is an even 10-inches in diameter.

  3. Have your tomato sauce, drained cheese, pizza dough, olive oil, kosher salt, and basil leave ready. Preheat the oven to 400 degrees fahrenheit. Transfer the dough to a lightly floured dusted pizza pan or flat, round baking pan. Spread enough sauce evenly over the dough, leaving an outer 1-inch border unsauced. Top with the cheese slices. Season with kosher salt. Drizzle with 1 tbsp olive oil, and scatter four basil leaves over the surface. Transfer skillet to oven and broil until pizza is puffed and darkly charred in spots. Place the pizza on a cutting board and serve. Enjoy!

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