Neapolitan pizza is the simplest way to describe the style of pizza that you can cook with Roccbox, however for it to be 100% authentic Neapolitan it must be made with specific ingredients in accordance with the Associazione Vera Pizza Napoletana.
Firstly, it must be made with San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius. The cheese used must be ‘Mozzarella di Bufala Campana’ made with the milk from water buffalo raised in the marshlands of Campania and Lazio. And finally the dough must be made to a specific recipe using type 0 or type 00 flour.
Today we’re making a few compromises as it’s fairly difficult for us to get all the ingredients we need. But the basic premise is the same.
Once you’ve mastered making dough, you’ll need to learn how to stretch it. With a real Neapolitan pizza it should be no more than 3mm thick but unless you have an Italian master leaning over your shoulder you should be able to get away with 1mm either way. Next, use your thumbs to press in a 1.5cm crust around the edge of the dough.
The base thickness is fairly important and there’s a guide to prepping pizza here.
Once you’ve stretched your base you’ll need to make your base sauce and this all starts with the highest quality tomatoes you can find (fresh or tinned and chopped) or a good quality carton of passata.
If you’re using fresh tomatoes you have the option to either blend them straight up, or to peel them first – your choice. But once you have a nice bowl of smoothly blended tomatoes (however you got there) we think it’s best to add a pinch of sugar, two pinches of salt, a glug of oil and a few fresh basil leaves before blending for a few seconds again.
When complete, cover the base of with 2 tablespoons of sauce and spread it out evenly.
Once your sauce is ready it’s time to prep the mozzarella. And being that this is such a simple classic, the quality of the ingredients are so important. So look for buffalo mozzarella or the best, freshest looking balls you can find in the supermarket. Because we’re aiming for that fluffy, crisp, but slightly sloppy Neapolitan style finish using grated or firm mozzarella won’t really do it justice.
Rip your mozzarella into rough chunks and throw them over your base evenly.
Drizzle over a little olive oil and some fresh basil leaves before sliding it onto the peel for cooking!
Once Roccbox is up to temperature cook the pizza for 45 seconds, turn it once and cook for another 45 seconds until evenly browned. You’ll be looking for nice puddles of mozzarella and a few charred bubbles on the crust.