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Original Neapolitan Pizza Recipe

20 mins
40 mins
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This is the original recipe for making Neapolitan pizza, the crunchy consistency of the dough you will love and its flavor will be incomparable thanks to the ingredients that we propose in this recipe to make an original Neapolitan pizza.
Learn more about Ilse Castrejón


8 portions
  • 500 grams White flour, for the mass
  • 250 milliliters Water
  • 1 pinch table salt
  • 1 pinch sugar
  • 25 grams dry yeast
  • 250 milliliters mashed tomatoes, for pomodoro sauce
  • 3 tomatoes
  • 50 grams onion
  • 2 grams basil leaf
  • 10 grams garlic
  • 30 milliliters olive oil
  • 10 grams salt
  • 5 grams ground pepper
  • 200 grams fresh mozzarella cheese, for Neapolitan pizza
  • 4 flat anchovies fillets
  • 10 fresh basil leaves
  • 3 grams Dried oregano


For the dough: sift the flour in the blender , add the pinches of salt and sugar then the yeast and mix.
Incorporate the water mixing at low speed little by little until obtaining the desired consistency.
Grease a refractory and put in the dough and cover the dough with a little oil on the dough so that it does not generate a crust and rest the dough for 30 minutes.
For the pomodoro sauce: cut the tomato into quarters, remove the seeds and cut into small cubes.
Chop the garlic finely, mash it and obtain a puree.
De-leaf the basil and reserve.
Heat a little olive oil, and sauté the onion, garlic puree , tomato cubes and add the tomato puree, let it cook until the tomato is soft, salty and add the basil leaves. Chill
To make Neapolitan pizza: Flour the table a little and spread the dough approximately 1 cm. thick, cut the dough the size of your tray and form the edges.
Add the pomodoro sauce, cut the cheese and put the slices on the sauce, add the whole anchovies, place the leaves of alabahaca and sprinkle with oregano.
Bake at 200 ° C for approximately 35 minutes.


Accompany your Neapolitan pizza with your favorite drink and even enjoy it alone its flavor is incomparable.


Take care of the amount of salt you use when seasoning your pomodoro sauce, since anchovies have a higher salt load. If you do not have a roller, cut a piece of broomstick, sand it and spread the dough with it, it will be better and more practical

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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