Today we have a classic pizza with a delicious twist, this traditional Neapolitan-style pizza is an absolute combination of ingredient simplicity and flavour complexity. To make a truly authentic version, you’d practically have to be in Naples, using Neapolitan flour, Neapolitan ovens, etc., but this is a very good home cook version, perhaps a bit too crispy on the edges, but that’s because I’m using a home oven. Otherwise, I tried to use authentic ingredients and the final result was delicious anyway.
This homemade-style Neapolitan pizza is very similar to the classic Margherita but with added pepperoni, I know, I know, blasphemy! But I made several pizzas that day, and this combination turned out absolutely fantastic. The base of a traditional Neapolitan pizza is Neapolitan-style pizza dough, a bit of tomato sauce, buffalo mozzarella, a few basil leaves, and maybe a drizzle of olive oil, the Neapolitan pizza dough recipe is the same i used with these mini Naples pizzas.
The beauty of this recipe lies in its simplicity, with just that perfect pepperoni addition that elevates the classic Margherita to something special or horrendous, hehehehe. If you want to make the also traditional pizza Marinara, you just need to put a bit more tomato sauce followed by chopped garlic, no cheese no pepperoni, if you want the classic Margherita, just remove the pepperoni, and that’s it, let’s check the recipe!
Homemade Neapolitan Pepperoni Pizza with Crispy Crust
Who doesn't love a classic pizza with a twist hahahaha, then its not a classic pizza anymore, well i thought these came out great, but instead of me making like 6 identical pizzas, better try other variations and this one, with basically a margarita with pepperoni, delicioussssss.
Ingredients
- Pizza Dough – 1 ball
- Tomatoes – 1 400g can (preferably San Marzano)
- Buffalo Mozzarella Cheese – 125g (preferably Fior Di Latte mozzarella)
- Pepperoni – 4 Slices
- Basil – 2 to 4 Leaves
- Olive Oil – A Drizzle
- Pepper – A Pinch
- Salt – A Pinch
Directions
- Preheat the oven to 250ºC and place a pizza stone inside (if you have one).
- Pour the peeled tomatoes (or tomato sauce) into a small bowl, season with salt, pepper, and a drizzle of olive oil, mash it to become a sauce.
- While the oven is heating up, roll out the dough ball on some non-stick paper (to make it easier to move to the oven later). Traditionally, you want the base to be thinner and the edge thicker.
- Then pour about 2 tablespoons of tomato sauce and spread it over the pizza, but don’t put too much, enough just to cover.
- Add the slices of pepperoni, cut the mozzarella and add a few slices, followed by a few basil leaves and a drizzle of olive oil.
- Then put the pizza in the oven, keep an eye on it. In my case, it was ready in 16 minutes, but it can depend a lot on the oven. When the top is browned, open the oven and use a spatula to see if the bottom is also browned. When it is, it’s ready. Bon appétit!
Note that the basil can be added before cooking and after cooking I like it both ways.
If you have a pizza stone, make sure to preheat it for at least 30 minutes before baking. This will give you that perfect crispy bottom crust.
Work with the dough gently and let it come to room temperature before stretching. If it keeps shrinking back, let it rest for 10-15 minutes.
The sauce should be thick enough to not make the dough soggy but thin enough to spread easily. If your tomatoes are very watery, cook them a bit longer.
Don’t overload with cheese, less is more in Neapolitan pizza. The cheese should complement, not overpower the other ingredients.
This recipe for Homemade Neapolitan Pepperoni Pizza with Crispy Crust was originally created on BakeAfter.com.
Nutrition
Per Serving: 1050 calories; 50 g fat; 90 g carbohydrates; 55 g protein.Did you try this recipe?
Let me know how it turned out for you! Leave a comment below ;D
