Original Pizza Napoletana (from Naples Italy) recipe.

When baked at 900+ Fahrenheit for 1-2 minutes, creates a delicious thin crust with little air bubbles. Add toppings as you like!Although it depends on how you stretch your pizza dough, the weights in this recipe are for each 10-12" pizza. Each dough ball should weigh about 280 grams.

Fire roasted fresh tomatoes are the secret to a fabulous pizza sauce.Traditionally baked in an 800+ F degree oak woodfired oven, you can duplicate this at home in your barbecue with oak firewood.You can duplicate a pizza oven with a ceramic floortile or a pizza stone in your barbecue.Italian pizza dough can be made just as elastic at home from ultrafine wheat all purpose flour with 3% gluten powder added. The pizza toppings are fresh fire roasted tomato and garlic sauce with dried oregano and fresh easy home made mozarella cheese and fresh basil.It is called Pizza Margherita. This recipe makes two small pizzas for two people, to be baked and shared one after the other, cut in half, two courses, with a glass of white wine like Pinot Grigio in between.

My hubby is obsessed with pizza. I am obsessed with health. We both love delicious, fresh food. Thus, the almighty healthy Neapolitan pizza was born. I have tried various crust recipes and none were satisfying. After countless kitchen experiments I developed an easy, healthy dough. It can be made as thick, fluffy and chewy or crisp and thin depending on preparation and bake times. I encourage you to tinker to your taste :)

Light Napolitana pizza

Make easy napolitan pizza at Home. You dont need a expensive pizza oven. I cook my pizzas on a steel plate. It workes perfectly fine.

I love pizza making. It takes time and practice to get the right procedure. If you are opening a pizza business, take the time to focus on quality and make the perfect dough, before you focus on the business. The business will come from your passion.

Must look after orelse disaster. next time to roll dough very flat

This recipe is the result of trying different recipes and reading their comments. It mostly tries to replicate the pizza Margherita served at Roberta’s, in Brooklyn, NY. In general, but especially in this pizza, the best ingredients make all the difference.

The classic, the simplest, the best

Really good and easy. :chef